Posted by Nydia Streets of Streets Law in South Florida family events

We continue to send best wishes to those affected by the current health crisis. While we remain vigilant and continue our efforts to remain under quarantine, here are some of our tried and true, favorite recipes that may help spice up your meal routine this weekend.

  • Avocado Salad

Ingredients

  • Two large beefsteak tomatoes, sliced

  • 2 Haas avocados, sliced

  • 1 medium cucumber, sliced

  • 1/4 of a yellow onion, thinly sliced

  • Shredded lettuce

  • Olive oil

  • Vinegar

  • Salt

  • Pepper

Preparation

  • Combine Tomato, onion, cucumber and lettuce in a bowl.

  • Add oil, vinegar, salt and pepper to taste and toss well.

  • Garnish with avocado and enjoy!

  • Eggplant Parmesan Casserole (found on Allrecipes.com)

Ingredients

  • 2 large eggplants

  • 2 tablespoons olive oil

  • 1 pinch salt, or as needed

  • 1 tablespoon olive oil

  • 2 cloves garlic, sliced

  • 1/2 teaspoon red pepper flakes

  • 3 cups prepared marinara sauce

  • 1/2 cup water, plus more as needed

  • 3/4 cup ricotta cheese

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup shredded pepperjack cheese

  • salt and freshly ground black pepper to taste

  • 3/4 cup dry bread crumbs

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons olive oil

Preparation

  • Preheat oven to 375 degrees F (190 degrees C).

  • Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.

  • Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.

  • Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.

  • Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.

  • Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.

  • Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

  • Watermelon Lemonade (recipe found on Allrecipes.com)

Ingredients

  • 1/2 cup white sugar

  • 1/2 cup water

  • 4 cups cubed watermelon

  • 3 cups cold water

  • 1/2 cup fresh lemon juice

  • 6 cups ice cubes

Instructions

  • Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.

  • Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

Best wishes for a great weekend!