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Need some parenting advice?
Talk with pediatric experts about issues affecting your child every Sunday morning at 7:30 am.
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Contact Dr. Sue
or
Call the
studio
214-787-1037
Sunday Mornings
7:30am - 8:30am
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Sunday, May 11
Weekly Health Headlines
Keeping you informed of the latest children's health news
Immunization Schedule
Fainting Study
Healthy Snacking
Tips on how to help your child have a healthy snack
More Information
Being the Perfect Mom
Tips on how you can be a great mom without being perfect
Guest: Dr. Ann Dunnewold, Author of Even June Cleaver Would Forget the Juice Box
Teens & Alcohol
How to talk with your teen about the dangers of alcohol
U.S. Surgeon General's Call to Action
What’s for Dinner?
A healthy recipe for a family meal
Tom Fleming, Executive Chef, Central 214 Restaurant
Roisserie Chicken and Pasta
PLUS - Some of the top chef's in town are doing spring cooking classes at the Farmer's Market. It's only $25 to take a demo class with the big dogs including our chef dad Tom Fleming. More info at http://www.dallasfarmersmarket.org/
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May 4th, 2008
BABA GHANOUSH
YIELDS: 6 PEOPLE
INGREDIENTS:
3 eggplant
1 TBSP tahini paste
2 TBSP roasted garlic
4 oz. extra virgin olive oil
2 TBSP fresh chopped Italian parsley
1 TBSP fresh chopped mint
Zest and juice of 1 lemon
Salt and pepper to taste
METHOD:
Wash and split eggplant lengthwise. Make crosswise slits in flesh of eggplant. Season with salt and pepper. Drizzle with 1 oz. olive oil.
Roast in oven at 325° until very tender. Remove from oven and allow to cool for 5 minutes. Scoop inner pulp from eggplant and place in food processor. Add olive oil, roasted garlic, herbs, zest and juice of lemon. Season to taste with salt and pepper. Serve with toasted pita bread.
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