Rigatoni with Lettuce and Eggplant



1 eggplant

1 lb. rigatoni

1/4 cup olive oil

1/4 cup sliced garlic

1/2 tsp red pepper flakes

6 cups torn lettuce

1 jar anchovy fillets in oil

1/4 cup parmesan cheese

Preheat oven to 400 degrees. Peel eggplant and cut int 1 inch chunks. Line a baking pan with foil and coat with cooking spray. Spread eggplant over baking sheet in one layer and sprinkle with 3/4 tsp kosher salt. Bake for about 20 minutes, until the eggplant is soft.

Cook pasta in salted water until al dente.

Heat olive oil in saute pan. Add garlic and pepper flakes, cook for about 1 minute. Add lettuce, Mix well, cover and cook about 3 minutes. Stir occasionally. Add eggplant and 1/2 tsp kosher salt and mix well Cut anchovies into 1/2 pieces and add them into the oil. Mix well.

Remove 1 cup pasta water and add to eggplant mixture. Drain pasta and add to sauce. Toss and add cheese, mix well. Serve extra cheese on the side.

Peppered Steak Wraps are a quick lunch or dinner on hot days.


Peppered Steak Wraps

1 package of large burrito size tortillas

1 bunch green onions, sliced

1 red bell pepper, julienned

1 head romaine, sliced

1 1/2 lbs. sirloin steak

salt and pepper, to taste


1/4 cup balsamic vinegar

2 shallots, chopped

2 cloves garlic, minced

1/2 cup olive oil

1/4 cup mayonnaise

2 tsp. black pepper

1/2 cup grated Parmesan cheese

salt, to taste

Begin with preparing the dressing. Combine all the ingredients in a small bowl and whisk until well combined; set aside.

Heat a cast iron skillet to smoking hot. While pan is heating , season the steaks well with black pepper and salt. Sear the steaks about 4 minutes per side and place a pan to rest to absorb the juices. Slice the steak into very thin slices.

Place a tortilla on counter, add a small amount of romaine, bell pepper, green onions and top with steak. Drizzle dressing over the top ; to taste. Roll up like a burrito, enjoy.

This is also amazing with grilled chicken.