Who says hearty comfort food must be unhealthy?
These recipes from local foodie and cookbook author Elite Jakob aren’t just delicious, they’re also nutritious. Plus, they’re perfect for this time of year!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Roasted Vegetables with Balsamic and Feta Cheese
Ingredients
- 1 fennel root (cut into 1/8’s)
- 2 handfuls cherry tomatoes (whole)
- 1 red onion
- 1 zucchini
- 6 mini peppers or 1 large pepper cut into four
- 4 ounces feta cheese
- 2 Tablespoons balsamic vinegar
- 1/4 cup any olives you like
- 2 Tablespoons olive oil or olive oil spray
- Salt & pepper
- Oregano
Instructions
- Cut the veggies into large chunks and arrange them in a single layer in a baking dish.
- Crumple 2 ounces of feta cheese on the veggies.
- Drizzle with 1 Tablespoon olive oil, salt, pepper and oregano.
- Bake at 425 F for 30 minutes.
- Remove from the oven and immediately drizzle with balsamic vinegar and 2 ounces of crumbled feta. Then serve.
Notes
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.