Veggie, Veggie, Veggie

     My friend Deb, from work, gave me a bunch of great veggie recipes this week.  I was so excited to try them all that I invited our families over for dinner tonight and made three new dishes.  They were each a big hit.  Thanks for the suggestions Deb!

Edamame, Corn, and Tomato Salad

Ingredients
3/4 cup corn, either fresh off the cob or frozen
1 1/2 cup frozen edamame, shelled
1/2 pint grape tomatoes, halved
1 avocado, peeled and cubed
Juice from 1 lime
Salt and Pepper
1 tbsp vegetable oil
Fresh Cilantro, chopped

Method
1. Bring a saucepan of water to a boil.  Add the corn and edamame and cook for 3 minutes.  Prepare a bowl of ice water.  Remove the corn and edamame using a slotted spoon.  Place in ice water.  Drain the water and combine in a large bowl with the tomatoes and avocado.
2. In a small bowl, whisk together the lime juice, salt, and pepper.  Gradually whisk in the oil.  Pour the dressing over the salad and toss to combine.
3. Garnish with cilantro.

Quinoa Salad

Ingredients
3/4 cup red or white quinoa
1 2/3 cup vegetable broth
1 tsp salt
3/4 cup shredded carrots
1/3 cup cilantro. chopped
2 scallions, sliced
Juice from 1 lime
1 tbsp olive oil
1 tsp Dijon mustard
1/4 tsp pepper


Method
1. Rince quinoa.  Add to a saucepan with broth.  Bring to a boil and then reduce heat to low.  Cover and let simmer for 15 minutes or until broth is fully absorbed.
2. Transfer quinoa to a large bowl and mix in the remaining ingredients.

Stuffed Eggplant

Ingredients
1/3 cup bulgar wheat
1 cup vegetable broth or water
4 small eggplants
3 tbsp olive oil
1 cup onion, diced
1 1/2 tsp salt
1 medium zucchini, diced
1 pint grape tomatoes, halved
2/3 cup walnuts, chopped
1/4 tsp pepper
3/4 cup fresh mozzarella

Method
1. Bring a large pot of water to a boil. 
2. Combine burgar and broth in a microwavable bowl.  Cook in the microwave for 6-8 minutes on high.  Most of the broth should be dissolved.  Drain the bulgar and set aside.
3. While all of that is going on, halve the eggplants lengthwise.  Use a knife to cut and scoop out the inside of the eggplant, leaving about half and inch of the shell.
4. Drop the shells of the eggplant into the boiling water.  Reduce to a simmer and cook for about 4 minutes.  Meanwhile, turn the broiler on.
5. Cut the scooped out insides of the eggplant into 1/2 inch chunks.  Set aside.
6. Remove the eggplant shells from the water.  Wipe them off with a towel. 
7. Spray the broiler rack with cooking spray.  Place the eggplant shells on the rack, cut side up.  Spray the eggplant with cooking spray.  Broil for 5 minutes and then remove from oven.  Heat oven to 425 degrees.
8. Heat the oil in a large skillet over medium-high heat.  Saute the onions and eggplant chunks for about 6 minutes.  Add the zucchini, tomatoes, and walnuts.  Stir in salt and pepper.  Saute for about 4 minutes.
9. Add the vegetable mixture to the bulgur.  Let cool slightly and then stir in cheese.
10. Spoon the bulgur mixture into the eggplant shells.  Top with remaining mozzarella. 
11. Bake for 20 minutes.

The Taste Test
 Both of these salads were very easy to make and were so tasty.  I think they will both be go to recipes for the summer.  The eggplant took a little more prep time, but it was totally worth it.  The skin of the eggplant was a bit tough, but the stuffing was so good.