By Amy Mehrtens, Chef, Copper Vine in New Orleans
- 2 oz. Eggplant peeled and sliced 4 mm thick
- 2 oz. Zucchini sliced 2 mm thick
- 2 oz. Yellow squash sliced 2 mm thick
- 2 oz. Heirloom tomatoes sliced 2 mm thick
- ¼ cup 3 Pepper puree
- 2 tbsp Extra virgin olive oil
- ½ tbsp Balsamic glaze
- Drizzle 1 tbsp olive oil over all the vegetables and season with salt and pepper.
- Layer eggplant and zucchini flat and layer tomato and yellow squash vertically.
- Lay the eggplant and zucchini on a sheet tray and spread the squash and tomato over the top. Pick each end and bake at 425F for 10 minutes. Remove from the oven.
- Spread pepper puree on the plate to form a circle. Place the vegetable stack on the plate off center. Drizzle with olive oil and balsamic glaze. Garnish with micro green salad in the center of the plate.
4. Lentil Pilaf
By Executive Chef Kevin Templeton, Barleymash
- 3 tbsp. coconut oil (divided)
- 3 tbsp. minced shallots
- 2 cups chicken or vegetable stock
- 1 cup lentils, any color
- ¼ cup chopped cauliflower
- ¼ cup chopped carrots
- ¼ cup chopped onions
- ¼ cup chopped celery
- Salt and pepper, for taste
- Butter (optional)
- Heat 1 tbsp. coconut oil in a saucepan and stir in shallots. Sauté shallots until they are a nice golden brown.
- Add stock (chicken or veggie) and bring to a boil.
- Stir in lentils and reduce heat to a low simmer. Simmer uncovered for 5 minutes or until lentils are tender but not too soft. Be aware: Different types of lentils take less or more time to cook.
- Drain excess liquid and set aside.
- Heat remaining 2 tbsp. coconut oil in a large sauté pan over high heat. Stir in cauliflower, carrots, onions and celery and sauté for 5 minutes or until tender.
- Add lentils and sauté for 2 more minutes.
- Season with salt and pepper.
- Stir in butter (if you like).
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