WellesleyWeston Magazine

FALL 2014

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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resources for fresh ingredients, prepared foods, and recipes. Some of the best markets and restaurants may not cater strictly to vegetarians, but still offer an extensive selection. Supermarkets including Roche Bros. in Wellesley and Brothers Marketplace in Weston carry vegetarian prepared foods, such as three bean and kale salad or sweet potato and risotto cakes. Specials at 197 f a l l 2 0 1 4 | W e l l e s l e y W e s t o n M a g a z i n e Makes about 2 1 ∕2 cups ISRAELI EGGPLANT SPREAD from Marjorie Druker, chef-owner, New England Soup Factory and The Modern Rotisserie 2 large eggplants 1 bunch of fresh mint, finely chopped 2 cloves garlic, chopped 1 ∕4 cup extra-virgin olive oil 1 cup freshly chopped tomatoes Juice and zest of two large lemons ½ cup freshly chopped scallions n Preheat the oven to 400 degrees. Place the eggplants in an oven-proof baking dish and prick the eggplant with a fork a few times. Place in the oven and let roast for 25 minutes. Remove the eggplant and let cool until it is easy to handle and not too hot. n Peel the purple eggplant skin off and remove all of the eggplant pulp and place it in a bowl. Discard the skin and chop the eggplant pulp into small pieces. n Add the garlic, tomatoes, scallions, mint, oil, and lemon juice to the bowl and mix well. Chill before serving. Serve on sliced baguettes that have been lightly toasted or use as a dip. RAW APPLE CRISP from Whole Foods Market 4 Honeycrisp apples, cored and chopped 1 ∕4 cup orange juice 3 ∕4 cup pecan halves 3 ∕4 cup hazelnuts 3 ∕4 cup raisins 3 ∕4 tsp. ground ginger 3 ∕4 tsp. ground cinnamon n Put apples in an 8-inch square baking dish or 2-quart casserole dish. n Drizzle with orange juice. Toss until the fruit is coated and smooth the top. n In a food processor, combine the pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.

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