Author: Claire

Baba Ghannouj Pesto Lasagna

My patients are always bringing me presents. It’s quite possibly the best part of my job. Especially in the summer, when tomatoes practically bursting off the vines and there’s more basil than they know what to do with!

Last week a dear patient brought me the most beautiful eggplant. I am amazed every time I see eggplant, because that deep, majestic purple! Seriously, God is amazing! You can’t genetically modify or artificially enhance these things. I wish I had taken a picture to share with you before I sliced it up for eatin’!

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Baba Ghannouj Pesto Lasagna
Baba Ghannouj Pesto Lasagna

Speaking of… I wanted to use this eggplant for something special. I had a few zucchini on hand, plus a container of this yummy TJ’s grecian-style eggplant w/ tomatoes and onions that I wanted to use up. I decided to make a veggie lasagna, using the zucchini in place of noodles, and the TJ’s filling as the “sauce,” plus a few cans of white beans, pesto (my recipe for lemon pesto is here!) and ricotta cheese.

This lasagna was delicious! It was savory, creamy, and filling without feeling like you’re carb-loading for a marathon. The zucchini slices make the perfect noodles zoodles!

And of course I am bringing my patient a slice so she can reap the benefits of her labor!

Recipe below. Enjoy!

First, roast eggplant with onion and a drizzle of olive oil.
First, roast eggplant with onion and a drizzle of olive oil.
Roast tomatoes too.
Roast tomatoes too.
Roasted eggplant out of the oven.
Roasted eggplant out of the oven.
Start layering zucchini noodles first.
Start layering zucchini noodles first.
Top with some of ricotta and pesto.
Top with some of ricotta and pesto.
Add beans and more cheese.
Add beans and more cheese.
Keep layering with roasted veggies.
Keep layering with roasted veggies.
Layer...
Layer…
Layer more zucchini noodles on top.
Layer more zucchini noodles on top.
Top with extra "sauce" and feta.
Top with extra “sauce” and feta.
Bake at 350 for an hour, cool, and slice!
Bake at 350 for an hour, cool, and slice!
Baba Ghannouj Pesto Lasagna
Baba Ghannouj Pesto Lasagna
Baba Ghannouj Pesto Lasagna
Recipe Type: Veggie, Summer, Lasagna
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Wow your guests with this meatless and decadent grecian-style veggie lasagna! Compliments of patients with gardens 🙂
Ingredients
  • 1 medium eggplant, sliced into 1/8″ thick discs
  • 4 ripened on-the-vine tomatoes, sliced thinly
  • 1/4 cup (eyeball it) EVOO
  • salt and pepper
  • 1/2 red onion, minced
  • greek seasoning (optional)
  • 4 zucchini, sliced into long strips about 1/8″ thick
  • TJ’s can of eggplant, tomatoes, & onions
  • 1 can kalamata olives, pitted and halved
  • 1/2 cup chopped artichokes
  • 1/4 cup chopped roasted red peppers
  • 1 tbsp each lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp minced garlic
  • 1 12 oz. carton ricotta cheese
  • 1/2 cup prepared pesto (make my lemon pesto! https://clairetastes.com/farro-caprese-salad-w-lemon-pesto-vinaigrette/)
  • 2 cans white beans, rinsed and drained
  • 3 slices provolone cheese
  • 2 handfuls of spinach
  • 1/3 cup feta cheese
Instructions
  1. Preheat oven to 400 deg.
  2. On a large silpat-lined cookie sheet, place eggplant slices in rows so they are not touching. Sprinkle with salt, top, with red onion, then drizzle generously with olive oil. Sprinkle with additional greek seasoning if desired.
  3. On another cookie sheet lined with foil and sprayed with cooking spray, layer tomato slices (they can overlap), then sprinkle with salt.
  4. Cook eggplant and tomatoes at 400 for 30 minutes. Remove from oven.
  5. Prepare the lasagna “sauce” by mixing the TJ’s can of eggplant, tomatoes, and onions, zucchini noodles, kalamata olives, artichokes, and roasted red peppers. Add a squirt each (about 1 tbsp) of lemon juice, balsamic vinegar, and minced garlic. Stir in 1 tsp greek seasoning (optional).
  6. Spray bottom of casserole dish. Layer 1/2 of zucchini strips (as you would with lasagna noodles) on bottom of dish. Top with a few dollops of ricotta/pesto mixture, then top with about 1/3 of the “sauce” and 1 can of white beans.
  7. Top with the shredded provolone (about 3 slices) and a handful of spinach.
  8. Next, layer roasted tomatoes, followed by eggplant and red onions.
  9. Add a few more dollops of ricotta/pesto, then another 1/3 of the sauce.
  10. Top with another handful of spinach and other can of white beans.
  11. Layer remaining zucchini strips and ricotta/pesto, followed by remaining sauce. Top with feta.
  12. Cover with foil and bake at 350 for 45 min, then 15 min uncovered until bubbly.
  13. **(Can be made 24 hrs in advance and stored in refrigerator until ready to bake!)

Happy Tuesday!

ClaireLeave a comment

Crispy Chickpea & Beet Farro Salad

Happy Weekend! I realized I forgot to put up the recipe for this delish salad that I made earlier this week… sorry to all of you who have been anxiously hitting refresh on my page every 30 seconds since Monday night.

Alas, here it is!

I should add that this recipe made about 43x more than I had expected… whoops. It’s a bad habit of mine. Feel free to cut the recipe in half or freeze a bunch for later. We will be eating this salad for weeks! In wraps, sandwiches, smoothies, cereal…

Crispy Chickpea & Beet Farro Salad
Crispy Chickpea & Beet Farro Salad

Served with this incredible fresh cedar plank salmon from my father-in-law’s business, Land & Sea. All I added was a little Rub with Love (<< leftover from our honeymoon to Seattle 4 years ago! that stuff is the BEST) and a squeeze of fresh lemon. It was raining so we had to cook these in the oven- just make sure to turn off your smoke alarm for a few mins during cooking as the cedar plank makes it a bit smoky!

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Crispy Chickpea & Beet Farro Salad
Recipe Type: Salad
Cuisine: Healthy, Vegetarian, Gluten-Free
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 24
Crispy chickpeas, grated carrots and broccoli, and fresh, roasted beets give this salad its great combination of colors… farro and lentils add a welcome chewiness!
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cup sliced bella mushrooms
  • 6 beets
  • ½ red onion, sliced thinly
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp greek seasoning (optional)
  • 4-5 large carrots
  • 1 head each broccoli and cauliflower, separated into stalks and florets
  • 1 bunch fresh parsley (about ½ cup)
  • juice of ½ lemon
  • ½ cup cherry tomatoes)
  • 4 green onions, sliced thinly
  • 1 cup farro, cooked to package directions
  • ½ cup dry lentils
  • ⅓ cup golden raisins
  • Dressing:
  • ¼ cup apple cider vinegar
  • ¼ cup red wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • salt and pepper
  • 1 tbsp olive oil
  • ½ cup goat cheese (optional)
Instructions
  1. Cook farro and lentils according to package directions until al dente, about 12 minutes. Rinse with cold water to stop the cooking process. Preheat oven to 400 deg.
  2. Cut off stalks and tails of beets and wrap lightly in foil.
  3. In a large bowl, combine chickpeas, mushrooms, onion, olive oil, garlic, garlic powder, and seasoning. Spread on a large sheet pan and cook at the same time as the beets, 40-60 mins until beets are fork tender. In the final 20 minutes of cooking, add broccoli and cauliflower florets to sheet pan and return to oven for 10 more minutes until tender. Remove from oven and cool.
  4. When beets are cool enough to handle, rub gently with paper towels to remove outer skins. Slice thinly.
  5. In a food processor using the slicing setting, grate carrots and broccoli stalks (not florets). Scrape into a large bowl. In the same processor using the multipurpose blade, add parsley, lemon juice, and tomatoes. Pulse until roughly chopped- about 2-3 pulses.
  6. Sitr parsley mixture into the shredded carrots and broccoli. Add beets, roasted vegetables, raisins and green onions.
  7. In food processor, combine dressing ingredients: both vinegars, mustard, honey, salt and pepper. Process on low, drizzling in 1 tbsp additional olive oil.
  8. While still warm, add the farro/lentils to the salad. Top with goat cheese and toss to combine.

I love all the colors in this salad! I think using fresh beets makes it a done deal, as their juice adds a little extra color throughout the salad when you toss it up. Lovely!

I love how the goat cheese gets all melty if you add it when the beets and grains are still a little warm… the creaminess is perfect!

Crispy Chickpea & Beet Farro Salad
Crispy Chickpea & Beet Farro Salad

Have a great weekend!

ClaireLeave a comment

Peachy Green Summer Salad Stew

Confession: I did not mean for this to be a stew.

Peachy Green Summer Salad Stew
Peachy Green Summer Salad Stew

Hello! How was your weekend? I’m here to share with you an almost “Claire-Fails” worthy recipe. Except that my almost “fail” turned into a gigantic WIN!

It all started when I got a new blender a few weeks ago. Ever since I got my Oster Versa, I have been blending everything in sight. Daily green smoothies, PB&B milkshakes, and lately, salad dressing!

Occasionally I make stuffed mushrooms using this filling, which requires pulsing a few times in the food processor to chop up the veggies and herbs before stuffing the mushrooms. Usually I add chickpeas just at the end to chop them up a bit and make them go a little further in the mixture. Same thing with a blender, right?

Not so much.

What I imagined to be a nice chunky dressing with some chopped-up tomatoes and chickpeas became, well, soup. Maybe it was because the mouth of the blender is smaller and doesn’t incorporate as well during the pulsing? Either way, I ended up with a less-than-appetizing looking salad.

That’s when you call it what it is! Salad stew! Once I decided that this was going to be more like a thick green gazpacho, it became much more appealing. I decided to add a few peaches for extra sweetness, and green peas for more texture.

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Peachy Green Summer Salad Stew
Recipe Type: Salad
Cuisine: Vegetarian, Healthy, Summer
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Call it salad, call it stew, call it what you want…
Ingredients
  • 1 cup lentils
  • 1/2 cup quinoa
  • 1 + 2 tbsp EVOO (divided)
  • 1 tbsp minced garlic
  • 1 cup sliced mushrooms
  • 1/2 red onion, minced (divided)
  • 1 bunch fresh Italian parsley, rinsed
  • 1 tbsp tahini
  • juice of one lemon
  • 1 tbsp red wine vinegar
  • 1 tsp each salt and pepper
  • 1 tsp garlic powder
  • 1 tsp whole grain dijon mustard
  • 1 cup chopped tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 cup peas
  • 2 small peaches, diced
  • goat cheese (optional)
  • zucchini shreds (optional)
Instructions
  1. Add 4 cups salted water to lentils and quinoa in a large saucepan. Bring to boil, then reduce heat to low and simmer for 13 minutes. Drain and rinse with cold water immediately.
  2. In a large skillet, heat 1 tbsp olive oil on medium-high heat. Add garlic, 1/4 cup red onion, and mushrooms. Cook until fork tender and remove from heat.
  3. In a blender or food processor, make the dressing by combining parsley through mustard, plus 2 tbsp of olive oil and remaining onion. Pulse on high until smooth, about 1 minute. Pour about half of mixture into mason jar or airtight container (can be frozen or stored in refrigerator for 3-4 weeks).
  4. Add the chickpeas and tomatoes to blender with remaining dressing. Pulse 3-4 times until chopped roughly (I like mine chunky so I made sure not to overpulse).
  5. Combine lentils, quinoa, mushroom mixture, and contents of blender to a large bowl or serving dish. Stir in peas and peaches. Add more salt and pepper to taste.
  6. Serve over spinach or grated zucchini with goat cheese and a little drizzle of olive oil over the top! This stew is also great with crusty bread!

Healthy, fiber-licious and lots of protein in this one. I served it over greens and zucchini noodles, with a little baked tofu for extra protein. You could eat it as a main dish like me or as a side- but you might be surprised at just how filling it is!

Happy America Week!
Happy America Week!

ClaireLeave a comment

First Day of Summer Sangria, and Happy Birthday Ben!

Happy first day of summer, and happy birthday to my main squeeze!

Recently Ben and I went to Ponysaurus and Ben fell in love with this beer. It’s a weissbier with banana and clove flavors in it… how different! I admit I was skeptical, but I tried it and loved it too.

For Ben’s birthday (which is actually tomorrow, but we decided to celebrate early), I came across a banana flavored rum at ABC and decided to add a twist to the brew he loves so much. White sangria with pineapple, mango, and banana rum! Plus a touch of leftover Riesling from our weekend getaway to Williamston 🙂

Serve with a variety of cheese, spreads, sliced meat and crackers! These were just things I already had around… you may recognize the pesto– yep, still good.

White Sangria w/ Banana Rum
Recipe Type: Drinks
Cuisine: Summer, Cocktails
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 2
A different spin on a classic cocktail- perfect for summer!
Ingredients
  • 1/2 cup frozen mango slices
  • 1/4 cup frozen banana chunks
  • 1 small can pineapple chunks and juice
  • 2 tsp stevia
  • 1/2 cup banana rum (or other flavor)
  • 1/2 cup white wine
  • ice cubes, optional.
Instructions
  1. In a medium bowl, add the fruit and stevia. Mash with potato masher until cloudy.
  2. Add rum and wine, then stir to combine.
  3. Chill for at least 1 hour, then separate into two wine glasses over more frozen fruit and ice cubes (optional). Top with club soda for a little more fizz (optional).
White Sangria w/ Banana Rum
White Sangria w/ Banana Rum

This easy sangria will be a huge hit at your next backyard BBQ or cocktail party. Hooray for al fresco dining once again!

Happy Summer!

ClaireLeave a comment

Fiesta Monday

Life is one big fiesta… why not eat like it?

Fiesta Salad
Fiesta Salad

Hello! How was your weekend? Ours was HOT and BUSY! Ben and I were teaching at a weekend seminar for our church’s Preparing for Marriage ministry. We met so many cool couples and had lots to talk about! In other news, I just wanted to say that my thoughts are with the victims and families of the shooting in Orlando… what a terribly hideous side of human nature. Praying that the Lord redeems every ounce of evil in this tragedy and uses it to bring this country closer to Himself.

Today I was craving Mexican.

I don’t know why, because I’ve had Mexican literally the last three days in a row. And all.the.chips. But who doesn’t love a good healthy Mexican salad?

Always down for that.

This fiesta bowl is a perfect meatless meal for Monday. I used a blend of quinoa, farro, and lentils cooked al dente and tossed with zucchini, bell pepper, red onion, and lots of canned things. Plus some fresh lemon and Mexican spices and cilantro. (I swear if any of you ever use that taco seasoning that comes in a packet I will hunt you down.)

You could serve this on its own (I like mine topped with a poached egg or some tofu, over spinach), or as a side dish with a non-vegetarian protein. Ben had it with a few slices of turkey meatloaf pizza I made earlier.

Enjoy!

Fiesta Salad
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-15
Life is one big fiesta! Why not eat like it?
Ingredients
  • 1/2 cup each quinoa, farro, and lentils
  • 3 1/2 cups water
  • 2 zucchini, diced
  • 1/2 red onion, diced
  • 1 red pepper, diced
  • 1 can each pinto and black beans, rinsed/drained
  • 1 can corn, rinsed
  • 2 cans diced tomatoes with green chilies
  • 1 tsp minced garlic
  • 1 tsp each cumin, coriander, garlic powder
  • 1/2 tsp each chili powder and paprika
  • salt and pepper to taste
  • juice of one lemon
  • 2 tbsp red wine vinegar
  • 1/4 cup cilantro, chopped roughly
Instructions
  1. In a large saucepan, combine grains and water. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain.
  2. In a large bowl, combine remaining vegetables and spices.
  3. Drizzle in lemon juice and vinegar.
  4. Add the quinoa, farro, and lentil blend and toss to combine.
  5. Top with cilantro and additional salt and pepper to taste!
  6. Serve over greens or crusty bread, with protein of your choice!

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Happy fiesta week!

ClaireLeave a comment

Three-Cheese Turkey Pizza Roll

Disclaimer: There is nothing healthy, wholesome, or vegetarian about these pizza rolls. They are the epitome of quick, easy, and processed, and they’re probably filled with more saturated fat than is recommended for your entire day.

But boyyyy are they delicious! And they’re not completely unwholesome, since I used greek yogurt cream cheese for the filling, which has 1/3 less fat and calories than the regular version. And there’s some spinach in there too. Because green things poking out of the nuances of crusty bread makes one think that it’s healthier. Or moldy. Either way you get more probiotics probably.

Three-Cheese Turkey Pizza Rolls
Three-Cheese Turkey Pizza Rolls

These can be rolled up and sliced into four or five pieces for a calzone-like entree, or you can slice them much more thinly to be served as appetizers.

I streamlined the process by using a pre-made pizza dough sheet (already rolled out on a big rectangle of parchment paper) which I then topped with my ingredients (cream cheese spread mixed with Ranch seasoning mix- which Ben lovingly refers to as “drugs”- and two types of shredded cheese, turkey, and spinach). Stick it in the oven for 15 or so minutes, then cool and slice.

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One of the best parts about these is that you can choose whichever ingredients or toppings you want to add to customize them. They’d be great with the traditional “pizza” ingredients like tomato sauce, black olives, and pepperoni, or a Greek version with kalamata olives and chickpeas. Have fun with these!

Three-Cheese Turkey Pizza Roll
Recipe Type: Entree, Appetizer
Cuisine: Easy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4-8
Serve as appetizers or slice a bigger piece for a handheld calzone-like entree! Have fun customizing these with whatever floats your boat!
Ingredients
  • 1 prepared pizza crust (I used one that was already rolled out on a big rectangular parchment paper)
  • 1/2 cup greek yogurt cream cheese spread
  • 1 packet ranch salad dressing or seasoning mix
  • 5-6 slices turkey (or other thin-sliced meat)
  • 1/4 cup each mozzarella and cheddar cheese
  • handful of spinach
Instructions
  1. Preheat oven to 425.
  2. Mix together greek yogurt cream cheese and ranch mix.
  3. Unroll pizza dough and spread the cream cheese mixture over entire surface in a thin layer.
  4. Top with turkey, cheese, and spinach.
  5. Sprinkle a little salt and pepper if you want.
  6. Tightly roll the dough from one of the long ends, until you get to the other side. Seal edges by pinching between fingers.
  7. Transfer to baking sheet, seam side down, and bake for 15 minutes or until golden brown.
  8. Cool before slicing.

 

ClaireLeave a comment