I like to cut my eggplant, salt the eggplant, and set it in a colander with a weight on it overnight before using it the next day to get rid of any bitter flavor.

I fried 1 onion and 1 eggplant about 6-7 minutes until very tender. Then I added a yellow pepper for a few minutes until tender. I added garlic for about 30 seconds before I added a can of Muir Glen diced tomato. Add red pepper flakes, pepper, salt, and oregano to taste. Mix in your cooked pasta (I used Barilla Plus) and top with cold ricotta, parmesan, and fresh basil. My favorite is Stoneyfield Farm’s organic ricotta. A quick meal in under 30 minutes.

Pasta with Vegetables:
 
1 red bell pepper diced
1 yellow bell pepper diced
1 orange bell pepper diced
1 onion diced
4 cloves garlic minced
1/4 cup toasted pine nuts
2 tbps olive oil
2 tbsp cup fresh finely chopped parsley
1/4 cup fresh finely chopped basil
1 pkg chopped fresh mozzarella
1 lb penne
parmesan
 
Put olive oil in a pan and heat. Add the onions saute for 2 minutes then add the bell peppers. When almost cooked add in the garlic and cook for 1 minute. Remove from heat.
 
Cook the pasta according to package instructions while the vegetables are cooking.
 
Add the pine nuts, parsley, basil, mozzarella and penne to the cooked vegetables and add parmesan to taste.
 
Eat right away!

We liked this meal; however, we made scrambled eggs because I don’t like fried. Probably due to user error my lentils exploded in the microwave – BIG MESS! Therefore, I would recommend following the cooking instructions on your lentil package.

From: America’s Test Kitchen – Simple Weeknight Favorites

This is a family favorite.

From: Vitamix – Create – Professional Series 750 – Page 142

Kale and Basil Pesto:

1 cup olive oil (I used 1/2 to 3/4 cup)

1 cup grated Parmesan cheese

3 medium garlic cloves, peeled

2 cups fresh basil leaves

2 cups fresh kale leaves (I didn’t have any so I used parsley instead)

3 Tablespoons pine nuts

1/4 teaspoon salt

pinch black pepper

1. Place all ingredients into the Vitamix container in the order listed and secure lid.

2. Select Variable 1.

3. Switch machine to Start and slowly increase speed to Variable 3.

4. Blend for 30 seconds or until desired consistency is reached. (I like to blend longer)

This was delicious.

Vitamix – Create – Professional Series 750 – Page 146

Sun-Dried Tomato Pesto

2 garlic cloves, peeled

1 teaspoon Kosher salt

2/3 cup pine nuts

8 oil-packed sun-dried tomato halves

1 cup fresh basil leaves

1/2 cup fresh oregano leaves

2/3 cup extra virgin olive oil

2 tomatoes, seeded

2 Tablespoons grated Romano cheese

Directions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.

2. Select Variable 1.

3. Switch machine to Start and slowly increase speed to Variable 5.

4. Blend for 15 to 20 seconds, using the tamper to press the ingredients into the blades.

I posted this one because my husband really liked this meal. I was not a fan; however, I could see how it would be great if you really like cabbage – it is “Cabbage Soup” after all.  AND YES – You can make HOT soup in this blender without any sort of ingredient transfer to a pot.

From: Vitamix – Create  – Professional Series 750 – Page 83

2 cups chicken broth

2 Tablespoons white wine

1 medium onion, peeled, quartered

1/2 medium carrot

1 large potato, baked, quartered,

1/4 teaspoon caraway seed

1 teaspoon dill seed

1/4 teaspoon hot sauce

1/2 teaspoon salt

1/8 teaspoon black pepper

4 cups cabbage, wet chopped

Directions:

1. Place broth, wine, onion, carrot, potato, caraway, dill, hot sauce, salt and pepper into the Vitamix in the order listed and secure lid.

2. Select Hot Soup program.

3. Switch machine to Start and allow machine to complete programmed cycle.

4. Meanwhile, cook cabbage in large skilled with 1/2-1 cup water until tender, about 10 minutes.

5. Drain excess water. Place cooked cabbage in serving bowls. Pour soup over cabbage.