SPANISH RATATOUILLE
PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR – SERVINGS 8
1 large eggplant (about 1 lb) 1 large yellow onion 1 medium zucchini 3 large bell peppers 4 tbsp olive oil, divided ½ cup red or white wine 4 cloves garlic, minced
¾ tsp ground cumin 1½ tsp dried oregano 1 (14.5 oz) can no- salt-added diced tomatoes 1 tbsp red wine vinegar 2 oz Manchego cheese
STEP 1 Cut the eggplant into a 1-inch dice. Finely chop the onion and zucchini. Remove seeds from the bell peppers and finely chop. In a Dutch oven, heat 3 tbsp oil on medium-high. Add eggplant and onion. Season with salt. Cook 7–8 min., stirring occasionally, until onion is translucent and eggplant turns golden brown. STEP 2 To Dutch oven, add remaining 1 tbsp oil, chopped bell peppers, and zucchini. Season with salt and pepper. Cook 10–12 min., stirring often. Stir in ½ cup water, wine, garlic, cumin, oregano, and tomatoes. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Simmer 30 min., stirring occasionally, until most of the liquid has evaporated. STEP 3 Remove from heat and stir in the vinegar. Transfer to a bowl or platter. Using a peeler, shave the Manchego cheese over ratatouille to serve.
PER SERVING: 150 CALORIES, 9G FAT, 3G SATURATED FAT, 3MG CHOLESTEROL, 47MG SODIUM, 11G CARBOHYDRATE, 4G FIBER, 6G SUGAR, 3G PROTEIN
GARLIC SHRIMP WITH CHORIZO
PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4
6 oz fresh chorizo sausage, casings removed 1 lb frozen raw, large peeled and deveined shrimp, thawed 1 tbsp olive oil 3 cloves garlic, minced
1 tsp minced granulated garlic 1 tbsp tomato paste 1 tsp smoked paprika 2 tbsp chopped parsley Lemon wedges, to serve
STEP 1 To a 12-inch nonstick skillet, add the chorizo and cook on medium-high until browned, about 8–10 min., stirring and breaking up chorizo into crumbles with a spatula. Meanwhile, pat the shrimp dry and season with salt and pepper. STEP 2 To skillet, stir in the oil, both garlics, tomato paste, and paprika. Add shrimp and cook 2–3 min., until fully cooked. Add ¼ cup water, stirring constantly and scraping up any browned bits from bottom of pan. Remove from heat and garnish with the parsley. Serve with lemon wedges to squeeze on top.
PER SERVING: 237 CALORIES, 14G FAT, 4G SATURATED FAT, 219MG CHOLESTEROL, 1040MG SODIUM, 5G CARBOHYDRATE, 2G FIBER, 1G SUGAR, 22G PROTEIN
EASY SPANISH TORTILLA
PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4
2 yellow onions 3 tbsp olive oil, divided 2 cloves garlic, minced 10 large eggs
½ (8 oz) bag kettle cooked potato chips, like sea salt and malt vinegar Chopped fresh parsley or chives, to garnish (optional)
EASY APP Serve the ratatouille with
crostini for an appetizer. Cut a baguette diagonally into ½-inch slices. Place on a rimmed baking sheet and brush with 2 tbsp oil. Toast at 325°F for 8–10 min. until golden.
STEP 1 Preheat oven to 375°F. Thinly slice the onions. In a 9-inch ovenproof nonstick skillet, heat 1 tbsp oil on medium-high. Add onions and sauté 8–10 min., until softened and translucent, stirring as needed. Stir in the garlic and cook 30 sec.–1 min. Remove from heat. STEP 2 To a medium bowl, add the eggs and whisk until combined. Lightly crush the potato chips and add to bowl, along with cooked onion mixture. Season with salt and pepper. Gently stir to combine. STEP 3 Wipe out skillet, and heat remaining 2 tbsp oil on medium-low. Add egg mixture. Cook 5 min., then remove from heat. Use a spatula around edges of tortilla to loosen sides from pan. STEP 4 Transfer skillet to oven and bake 7–10 min., until center is just set. Let tortilla cool 5 min. Using a spatula or knife, again go around edges of tortilla to release it. Invert a large plate over pan and carefully flip Spanish tortilla onto plate. Slice and garnish with the herbs, if desired. Serve warm or at room temperature.
PER SERVING: 618 CALORIES, 42G FAT, 7G SATURATED FAT, 521MG CHOLESTEROL, 708MG SODIUM, 37G CARBOHYDRATE, 3G FIBER, 5G SUGAR, 22G PROTEIN
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