This recipe is a twist on a classic!  Eggplant and Zucchini Parmesan may have a slightly different flavor profile, but it’s just as satisfying.  This recipe is a wonderful choice for a family dinner or a larger gathering.  Pair with a side salad for a balanced, veggie-forward meal.

Yields 8 Servings

Adapted from The New Moosewood Cookbook by Mollie Katzen (1977, 1992, 2000)

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.  Lightly oil two 9×13 baking trays.
2. Cut the eggplant and zucchini diagonally into 1/2-thick slices. Place the almond milk in a shallow bowl. Combine the panko with the dried basil, oregano, and thyme.  
3. Dip each eggplant and zucchini slice into the milk, moisten both sides, and coat them with the panko mixture. Place the prepared slices on the baking trays and bake until tender (about 30 minutes). Remove them from the oven and pile them gently onto one of the baking trays.
4. Without cleaning it, take one of the trays you used to bake the eggplant/zucchini and spoon the tomato sauce onto the bottom. Add a layer of zucchini and eggplant, and cover with more tomato sauce. Spread the grated mozzarella over the sauce, then repeat the layering until you run out of room or ingredients. Generously sprinkle the top with the grated parmesan or Pecorino Romano cheese.
5. Bake uncovered at 375 degrees Fahrenheit for about 40 minutes, until bubbly and the cheese is a light golden brown. Remove the Eggplant and Zucchini Parmesan from the oven and let sit about 10 minutes before serving.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Take advantage of your farmers market’s offerings with this easy and delicious recipe.  Tomatoes, peas, and feta make a lovely lunch bursting with flavors!  This is a recipe from Greenfeast: Spring, Summer by Nigel Slater.  Serve with an iced tea, lemonade, or white wine.

Serves 2

Instructions:

1. In a small food processor, combine the lemon juice, olive oil, mint leaves, and parsley.  Process until it is a thick dressing.
2. Slice the tomatoes and place on the plate.  Top with pepper and some of the dressing.
3. Clean and cut radishes and spring onions, then add to the plate.
4. Combine the peas, feta cheese, and the rest of the dressing.  Add to the plate and serve.

Get creative with this recipe!  What else can you pair with Tomatoes, Peas, and Feta for a satisfying salad?

Discover more of Nigel Slater’s recipes from Greenfeast: Spring, Summer.  It’s available at BetterWorldBooks and other retailers near you.

This recipe was contributed by OPL Founder & Wayfinder Lorie Buckingham.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

There is nothing like fresh zucchini harvested from your garden. This summer squash is one of the most versatile vegetables to work with in the kitchen. Adding fresh cherry tomatoes into the mix makes for a dream combination.  I call it Zucchini Pasta with Mussels.

We don’t live too far from the Chesapeake Bay and Baltimore Harbor, so we like to incorporate seafood into our weekly meals as much as possible. Opting for shellfish like mussels is one of the most sustainable ways to add healthy proteins and Omega-3s into our diet. Try out this delicious summer meal and feel great knowing that your dinner choice is a sustainable one! 

2 Servings

Directions:

1. Wash and clean mussels, tossing any that don’t close when tapped. Pull off beards and rinse thoroughly. Set aside.
2. Peel off zucchini skin. Continue to use the peeler to shave off  “noodles.” If you have a spiralizer tool, that will also work.
3. Dice onion, then mince garlic and fresh herbs.
4. Melt half of the butter in a medium-sized saute pan. Caramelize onions with a sprinkle of sugar on medium-low heat. Add half of the garlic and half of the fresh herbs. Reduce to a simmer.
5. In a separate medium-sized saute pan, melt the rest of the butter. Add zucchini noodles and tomatoes. 
6. Add a large drizzle of olive oil and balsamic vinegar. Add the rest of the garlic. Generously add salt, pepper, 1 teaspoon of harissa seasoning, and the rest of the fresh herbs. (You can save a small amount for garnishing). Cook over medium heat until zucchini noodles reach desired consistency, 10-15 minutes, stirring frequently. Avoid overcooking which results in mushy noodles.
7. Add white wine, lemon juice,  and capers. Bring to a boil. Add mussels. Place a lid on the pan and steam until all mussels are opened, 5-10 minutes.
8. Mix a generous amount of parmesan cheese into the zucchini pasta. 
9. Plate pasta, and top with mussels. Drizzle mussel broth over the dish. Garnish with remaining herbs. Enjoy! 

This recipe is from Home Chef and OPL Community member Carley Kimball.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This one-pan Caribbean Chicken recipe has it all – salty, sweet, and a bit of heat! Cajun-spiced chicken breasts are simmered in a coconut-ginger-lime sauce, then topped with sweet pineapple salsa. Serve with rice and seasoned black beans for an out-of-this-world weeknight meal.

The best part of this recipe: any leftover coconut pan sauce can be used as a base for a coconut curry noodle dish tomorrow! See notes for a bonus recipe for Coconut Curry Udon Noodles.

Adaptable to be Gluten-free

Serves: 4 

Directions:

1. 1. Slice each chicken breast in half lengthwise if you have not already done so, then season both sides of the cutlets with the Cajun seasoning.  Set aside.
   2. On a separate cutting board, dice pineapple, mango, tomatoes, and jalapeno pepper.  Combine all ingredients in a small bowl, reserving half of the jalapeno pepper.  Squeeze 1 Tbsp of lime juice over the bowl and mix.  Set aside.
   3. Heat 1 Tbsp olive oil in a large skillet with high sides over medium heat.  Place the seasoned chicken in the pan and sear for 3-5 minutes per side, until both sides are golden brown.  Transfer the chicken to a clean plate and allow to rest.
   4. Returning to the skillet, add 1 Tbsp olive oil; once heated, add the onions and saute about 5 minutes until beginning to brown.  Add the garlic, grated ginger, and remaining jalapeno pepper from step 2, and cook for an additional 2 minutes.
   5. Add the chicken stock to the pan, scraping up any browned bits (that’s where all the flavor is!).  Once the stock begins to boil, add the soy sauce and remaining lime juice, and allow the sauce to simmer until thickened, about 10 minutes.  Pour the coconut milk (or coconut cream) into the pan, stirring until fully incorporated.  
   6. Nestle the chicken into the sauce, and allow the chicken to cook for an additional couple of minutes or until the chicken is fully cooked.
   7. Top with the pineapple salsa, and serve with rice, seasoned black beans, and a lime wedge.  Enjoy!

Notes:

1. Slicing the chicken breasts in half lengthwise shortens the overall cooking time of this dish.  You can opt to pound them to a 3/4” thickness instead.  If you are leaving the chicken whole, you will need to increase your cooking time.
2. The sauce for this recipe should be thin like a pan sauce, not thick or heavy like a gravy.  If you want to make it thicker, whisk together a slurry of 1 Tbsp cornstarch with 1 Tbsp cold water, then gradually add this to the sauce.

This recipe is from of Home Chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

South Florida’s produce seasons are reversed; the winter months are when our farmers markets are in full swing and local produce is available.  I was so excited to see homegrown green tomatoes at our local farm store, and decided to fry up a batch for an easy weeknight meal.

Fried green tomatoes are slightly tart and versatile.  They are a delicious meat substitute (think: in place of breaded chicken), can stand in for tomatoes in any sandwich, or eaten by themselves with your favorite dipping sauce.  My family’s favorite way to eat them is between two pieces of homemade sourdough bread with bacon, baby spinach, and sriracha* – our twist on the classic BLT!

Directions:

1. Place eggs and tablespoon of milk in a small bowl and beat with a fork (the milk adds richness, but is not essential).  In a separate small bowl, add the breadcrumbs.  
2. Salt and pepper the green tomato slices, then sprinkle on both sides with cajun seasoning.
3. Heat olive oil in a large saute pan on medium high heat.
4. Dip the tomato slices into the egg mixture, then place in the breadcrumbs and coat.  Repeat this process a second time if you want them well breaded.
5. When you’re sure the oil is hot, place the battered green tomato slices and fry in batches for 3-5 minutes on each side, until the breadcrumbs are golden brown and the tomatoes are slightly soft. 

This recipe is from OPL Content Contributor and Home Chef Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This balsamic grilled shrimp recipe comes together quickly, especially when you complete some of the steps in advance.  It’s the perfect summer weeknight meal.  Customize this recipe to your liking with seasonal grilled vegetables, Greek salad, or green beans.

Serves 4-6

Directions:

1. Peel raw shrimp and toss in Italian dressing.  Set aside to marinate for at least 30 minutes.
2. Half the grape tomatoes and place in a small bowl.  Add fresh herbs, olive oil, white wine vinegar, garlic powder, and salt and pepper to taste.  Toss to combine, then set aside.
3. Cut corn from the cob if you haven’t done so already.  Set aside.
4. Place spinach in a microwavable dish and cover with a steam lid.  Microwave for 3 minutes, until the spinach is wilted.  Drain any excess water, salt and pepper to taste, then set aside.  If you are using frozen spinach, follow package directions to prepare.
5. Heat your grill.  Spear raw shrimp on metal skewers.* Set aside, and begin making the polenta.
6. Make the polenta:  
   1. Grind the polenta using a food processor (this cuts down on overall cook time!).
   2. Bring 3 cups of water to a boil.  Turn down the heat, then slowly add in the polenta, stirring with a whisk.  Add an additional cup of water, then simmer for 15 minutes, stirring frequently until the polenta is creamy.
7. While the polenta is cooking, add the shrimp to the grill.  Grill for 3-4 minutes on each side, or until the shrimp are opaque and cooked through.
8. When the polenta is creamy, remove it from the heat, then add olive oil, salt, and parmesan cheese.*
9. Ladle the polenta on each plate, then top with cooked shrimp, wilted spinach, tomato mixture, and corn.  Garnish with feta cheese, chopped basil, and a drizzle of balsamic olive oil.  Enjoy immediately.

Notes:

• Use two metal skewers, speared parallel through the shrimp, to prevent the shrimp from curling up as they cook.
• Polenta will thicken as it cools.  If you need to reheat your polenta, whisk it with hot water or olive oil to regain that creamy texture.
• You can prepare steps 1-3 in advance to save time in this recipe.

This recipe is from Home Chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

OPL member and home chef Sam Shane shares his family recipe for Crab Cakes with Capers and Cilantro.  These crab cakes are mouth-watering delicious and are good for you and the planet.  Serve with a crisp salad and chilled white wine and you have a guest-worthy meal.

Servings: 4, makes 8 crab cakes

Recipe compliments of Home Chef and OPL Community member Sam Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Get the satisfying qualities of a hamburger and fries with this black bean burger and sweet potato fries recipe.

Servings: 4

To Make the Burgers:

1. On medium heat, put the corn, onion, and jalapeno in a skillet and cook until charred. 
2. Mix together the smashed beans, breadcrumbs, onions, chili powder, egg, and some salt and pepper in a medium bowl.  Fold in the corn, onion, and jalapeno mixture. 
3. Form the mixture into 4 smaller patties. 
4. Preheat a pan over medium-high heat and add some canola oil (or your favorite oil to cook with!).  Cook the burger 4 minutes per side. 
5. Serve on a brioche bun with lettuce, tomato, red onion, and whatever condiments you desire.  Enjoy! 

To Make the Fries:

1. Wash and peel sweet potatoes. 
2. Slice potatoes to desired fry thickness. 
3. Coat in olive oil, cumin, garlic powder, and, salt and pepper to taste. 
4. Place on a baking sheet and spread out for 20 minutes at 400 degrees. Flip halfway for crispier fries.  

You can also use your air fryer to cook these fries.  Preheat your air fryer to 380 degrees, and cook in single layers for 12 minutes.  Flip halfway. Enjoy!  

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Fried rice with sunny-side-up egg topped with crisped ginger and garlic is a simple yet elegant recipe for a weekday meal.

Yield:  2 servings

Instructions:

1. In a skillet, heat 2 tablespoons of the peanut oil.  Add in the garlic and ginger and cook, stirring occasionally until it is crisp and brown.  Transfer to a plate with a paper towel and salt lightly.  Let it cool.
2. In a large skillet, heat on medium and add vegetables.  Cook for 5-10 minutes until tender, stirring occasionally.
3. Add the rice and cook stirring well until heated through.  Season to taste with salt.
4. In a nonstick skillet, fry eggs in 1 tablespoon peanut oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide fried rice among 2 plates. Top each with an egg and drizzle with a little sesame oil and soy sauce.
6. Sprinkle with the crisped garlic and ginger over everything and enjoy!

This recipe shared by OPL Founder & Wayfinder Lorie Buckingham.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

There is something sensuous about a stew with red wine that simmers well before dinner time. It wafts from the kitchen and throughout your home and builds anticipation for a hearty warm meal.  This vegetarian mushroom bourguignon will make your tastebuds sing and your home smell amazing!

Traditional French bourguignon is a beef dish that simmers low and slow all day.  This vegetarian version is made with mushrooms, which are far less taxing on the environment.  While it may be a lighter dish than it’s beef-laden brethren, it’s certainly not short on flavor!  The red wine in this dish adds a rich taste to the dish.  We encourage the chef to enjoy a glass of wine while this lovely vegetarian mushroom borguignon is simmering!

Servings: 4-6

This recipe contributed by OPL Founder & Wayfinder Lorie Buckingham.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!