GOLDEN VALLEY, Minn. -- If one your New Year's resolutions is to start eating healthier, our favorite foodie, cookbook author and blogger Beth Dooleyhas plenty you'll want to check out.

She's talking health and flavor,vibrant and fresh whole foods with pizzaz!

1) Roast Eggplant with Yogurt Sauce and Blood Orange
2) Winter Vegetable CousCous
3) Spicy Tofu with Braised Greens

Roasted Eggplant with Yogurt Sauce and Cara Cara Oranges
Serves 4

2 large eggplants
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves, plus more for garnish
Coarse salt and black pepper

1 cup plain yogurt
2 teaspoons lemon juice
1 clove crushed garlic
Pinch of salt and freshly ground black pepper

Sprinkle of dried oregano, thyme, hot pepper flakes
1 Cara Cara Orange, peeled, seeded and diced

Preheat the oven to 400-degrees F. Slit the eggplants in half lengthwise and score the cut-side several times with a sharp knife. Brush the cut-side with olive oil, sprinkle with the thyme leaves, salt and pepper and place on a baking sheet, cut-side up. Bake until the eggplant is very soft and browned, about 35 to 45 minutes. Remove and set aside.

Whisk together the yogurt, lemon juice, garlic and salt and pepper to taste.

Top the eggplant with the yogurt sauce, a sprinkle of the herbs and chopped orange, and garnish with a few fresh thyme leaves. Serve warm, room temperature or chilled.

Roast Winter Vegetable Couscous
Serves 4 to 6

2 carrots, cut into 1/2-inch chunks
1 large parsnip, cut into 1/2-inch chunks
4 large shallots, peeled and cut into 1/2-inch chunks
1 butternut squash, peeled, seeded and cut into 1/2-inch chunks (about 1-1/2 to 2 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons good quality curry powder
Coarse salt and freshly ground black pepper
1 cup dried apricots, cut into 1/2-inch pieces
1 cup couscous
1-1/2 cups vegetable stock or water
1 teaspoon grated lemon rind (preferably Meyer)
Juice of 1 lemon (preferably Meyer)
1 bunch scallions, chopped
1 cup chopped cilantro leaves

Preheat the oven to 400 degrees F. In a large bowl, toss together the vegetables then add enough oil to coat. Sprinkle with the curry powder and toss to coat. Spread the vegetables out on a roasting pan so that they do not touch. Roast the vegetables until they are very tender and lightly browned, about 20 to 30 minutes, stirring occasionally so they don't stick.

Put the apricots and couscous into a large heat proof bowl. Bring the water or stock to a boil then pour over the couscous and stir. Cover the bowl with a plate or plastic wrap and allow to sit for about 10 minutes. Using a fork, fluff the couscous and toss in the lemon rind and juice, scallions and most of the cilantro leaves, then toss in the roasted vegetables. Season with salt and pepper and more lemon juice if desired.

To serve, toss the roasted vegetables into the couscous, season with more salt and pepper and garnish with cilantro.

Spicy Tofu with Braised Greens
Serves 4

16 ounces firm tofu, cut into 1-inch pieces
1 (10 ounce package) Chinese curly noodles or 1-1/2 cups rice, cooked
3 tablespoons vegetable oil
1 teaspoon crushed red pepper, or more to taste
1 bunch dinosaur kale, stemmed and coarsely chopped
2 small heads bok choy, coarsely chopped
6 cloves garlic, minced
1 yellow pepper, seeded and thinly sliced
1/4 cup white wine
2 to 3 tablespoons soy sauce
2 teaspoons honey, or to taste
1 small jalapeno, seeded and thinly sliced

Place the sliced tofu on paper toweling, cover with two more paper towels, then place a cookie sheet weighted with heavy pans on top to press out the excess liguid. After 10 to 15 minutes, remove the pans and towels and cut the tofu into 1 inch cubes.

Meanwhile, prepare the noodles or rice.

Heat the oil and the crushed red pepper in a large skillet or a wok set over medium-high heat. Saute the tofu, turning the cubes often, until it is golden brown. Put the tofu on paper towels to drain and set aside.

Toss the kale and bok choy into the skillet, stir quickly, then add the garlic, bell pepper, wine, soy sauce, honey and jalapeno, and cook until the bok choy is just tender, about 1 to 2 minutes. Toss in the tofu. Serve over the cooked rice or noodles.

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