Dorian’s Marinara Sauce

recipe created by Dorian Lara especially for his Eggplant Parmesan

extra virgin olive oil
1/2 large yellow onion, diced
1/4 carrot, diced
1/3 large head garlic, peeled and diced
1 – 28 oz can crushed tomatoes
1 – 28 can diced tomatoes
1 – 6 oz can tomato paste
dried oregano
dried basil
dried thyme
dried marjoram
dried rosemary
black pepper
1/2 cup fresh basil, chopped
10 “twigs” fresh thyme, strip leaves from stems

Directions

  1. Heat olive oil in large stock pot.
  2. Add onion and carrot and saute until onion is just barely caramelized.
  3. Reduce heat and add garlic (reserving 2 cloves). Cook for 1 to 2 minutes.
  4. Add all tomato products. Mix thoroughly.
  5. Add dried herbs and pepper to taste.
  6. Add fresh basil and thyme leaves (discard the stems).
  7. Simmer for 1-2 hours partially covered. If it looks a little runny, remove lid and cook until thickened.
  8. Before serving, add the two reserved cloves of garlic – just smash and toss them in.
  • Yes, that’s 1/3 of a head of garlic, not 1/3 of a clove.
  • You can use an “Italian seasoning” blend to replace the dried herbs if you prefer.
  • You can make a double or triple batch and freeze the extra.

Sweet and Tart Slaw

SOURCE

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp honey
1/2 tsp pepper
4 cups cabbage, shredded
2 cups  carrots, shredded
1 lg Granny Smith apple, quartered & sliced thinly
1 med turnip, shredded
5 lg radishes, halved and sliced thinly
2 green onions, sliced thinly

Directions

  1. Beat oil, vinegar, honey & pepper until well blended.
  2. Add remaining ingredients, toss to coat.
  3. Cover & refrigerate at least 4 hours before serving (can be served after 1 hour, but the additional time allows the flavors to blend more thoroughly).
  4. Makes 8 cups.
  • Keeps well – even better the next day.

Roasted Turnips with Parmesan

Adapted from MarthaStewart.com

2 lb turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 tsp cayenne pepper
1/4 tsp ground nutmeg
2 Tbsp extra virgin olive oil
1/8 tsp coarse salt
1/4 tsp ground pepper
1/4 cup grated Parmesan

Directions

  1. Preheat oven to 450 degrees.
  2. Drizzle turnips with oil. Place  on a rimmed baking sheet.
  3. Mix cayenne, nutmeg, salt and pepper. Sprinkle over turnips.
  4. Sprinkle with Parmesan.
  5. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, turning halfway through.
These did not get crispy, but they are very tasty.

Corn and Black Bean Salad

adapted by Marissa Davis Hefner from Jodi T. on Allrecipes.com

1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (not ground chile)
1 (15 oz) can black beans, drained and rinsed (I use unsalted)
1 (15 oz) can sweet corn, drained (I use unsalted)
1/4 cup chopped fresh cilantro
1/2 cup minced red onion or grated yellow onion

In a small bowl, mix vinegar, oil, salt, sugar, black pepper, cumin, chili powder.

In a medium bowl, stir together beans, corn, onion and cilantro. Toss with vinegar and oil dressing. Cover, and refrigerate overnight. Garnish with cilantro.

Excellent as a dip with tortilla chips, also.