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Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Preparation time: 30 minutes or less
Servings: 4.
5 A Day servings: 2.5.
Ingredients:
1 medium italian eggplant cut into ½ inch slices
1 tablespoon salt
1 ½ tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons finely minced fresh basil
8 (½ inch) slices, crusty bread
4 ripe, medium tomatoes
fresh ground black pepper
½ cup crumbled Feta cheese (optional)
1. Do not peel eggplant. Remove end and cut into 1/2 inch slices. Sprinkle both sides with salt and allow to rest for 10 minutes. Thoroughly rinse slices to remove all salt and drain on absorbant paper.
2. Combine olive oil, garlic and lightly brush each slice. Grill over MEDIUM HIGH heat on gas grill or broil under broiler. When soft, remove immediately and sprinkle with basil. Meanwhile, slice tomatoes into 1/3 inch thick slices and season with black pepper.
3. Arrange tomatoes and eggplant on 4 slices of bread. Season with pepper and add crumbled Feta cheese, if desired. Top with second slice of bread and serve immediately.
Nutritional Information per Serving
Calories: 260
Carbohydrates: 41g
Total Fat: 8g
Cholesterol: 0mg
Saturated Fat: 1.5g
Dietary Fiber: 6g
% of Calories from Fat: 26%
Sodium: 360mg
Protein: 7g
Source: www.5aday.org
