A monograph on ‘fashionable unfashionableness’ // Yesterday I joined the bespectacled club – the world of the four eyes, adorning my face with a pair of frames befitting of a spritely 92 year old grandparent. I think these blinkers are really quite defining- gender ambiguous, delightfully oversized, slightly eccentric- but with my husband pouting that I found them first, coupled with the long pause glances from strangers, I can’t help but wonder what that says about the fashionable unfashionableness I’ve found myself exuding. And though this seems rather far reaching – what this says about the evolution of (my) tangible femininity in 2015. In a world where I can share a closet with my husband, directing our purchases towards ‘communal’ pieces fitting both my 5’2″ frame and his six foot triathlon physique, to have that become an anticipated and openly coveted ‘style’ – it seems my total lack of fashion (or perhaps total lack of fashion consideration) has manifested itself as cool. You’re probably here for Norma.[line][line]
A healthful take on a traditional Sicilian pasta dish, today I couldn’t be more excited to share Zucchini alla Norma – a simple, nutrient packed, and bright summer sauce fit for those craving comfort food flavors without the comfort food calories. Made with a seasonally inspired array of rustically chopped and lightly sautéed eggplant, bursting tomatoes, and a big handful of nutrient rich kale and leafy spinach, this one-pot vegan meal is delicious hot or cold, day or night. I serve my chunky pasta sauce atop zucchini noodles for a lighter, fresher meal, adorned with fresh basil and a thick slice of crusty bread.
Zucchini alla Norma [makes 4 servings]
4 large zucchini, ‘spiralized’ or sliced into thin strips
1 large eggplant, sliced into 1″ cubes
1 ½ teaspoons sea salt
¼ cup olive oil, divided
2 cloves garlic, peeled and squashed
1 can (14 ounces) diced tomatoes
½ pound grape tomatoes, halved
½ cup vegetable stock
1 teaspoon dried oregano
1 cup baby spinach or kale
salt & pepper to taste
In a large bowl, gently toss eggplant and sea salt. Allow to sit for 30 minutes, then rise the salt and pat the eggplant completely dry with paper towels.
In a large skillet heat 3 tablespoons olive oil over medium heat. Add eggplant and sauté, stirring frequently, until eggplant is golden and tender (about 10-15 minutes)
Meanwhile, in a large sauce pot heat olive oil over medium high heat. Add garlic and sauté until fragrant, but not browned (about 1 minute). Add canned tomatoes, grape tomatoes, vegetable stock, and oregano and bring sauce to a gentle boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until fresh tomatoes are very tender.
Using a slotted spoon transfer eggplant and baby greens into sauce. Continue to simmer for an additional 5 minutes, to meld flavors and allow greens to wilt, then remove from heat and season to taste.
To serve, gently toss spiralized zucchini with alla Norma sauce. Enjoy!
Nutritional Information [per serving = 1 zucchini + 1 cup sauce]
235 Calories, 15.4g Fat, 23.3g Carbohydrates, 8.4g Fiber, 14g Sugar, 6.8g Protein [line][line]
And.. for your consideration