Eggplant Far and Wide From China, the eggplant spread all over the world, gradually acquiring the deep, lustrous colors we are most familiar with today. Today, the eggplant has come full circle, with local farmers growing many of the long, narrow Asian varieties, which range in color from solid purple, lavender, or green to striated…
VEGETARIAN DISHES
Brussels Sprouts
Ingredients: 3/4 lb Brussels sprouts 2 tablespoons butter (or olive oil) 1/4 cup chopped shallot (optional) 2 tablespoons chopped parsley or thyme (optional) salt and pepper Directions: Cut about 1/4 inch off the stem end of each sprout, then begin peeling leaves. 2. When you get to the point where it’s difficult to peel…
Beet Salad
Ingredients: 1 1/2 lbs. Small beets 2 small onions, sliced or minced 1 cup plain yogurt 1/4 cup heavy cream 1 Tb chicken or vegetable stock 1/4 cup fresh mint leaves, coarsely chopped Instruction: 1.Place the beets in a saucepan; cover with cold water. 2. Heat slowly to boiling and reduce the heat. Simmer until barely…
Fried Dumplings
Fried Dumplings One of my favorite things to make for breakfast is fried dumplings or “Johnny cakes” They taste like biscuits that u would bake in the oven except it’s fried. When it is fresh and hot, fried dumplings can be very crispy on the outside and slightly soft in the middle. It can…
Cherry and Peach Salsa
Cherry and Peach Salsa Ingredients: 1/2 cup black beans, cooked, drained, and rinsed 1 ear fresh corn, grilled or boiled, and the kernels sliced off ½ cup ground cherries, husked and cut in half 1 medium to large peach, diced 1 teaspoon jalapeno or other pepper, seeded and minced 1 tablespoon mint leaves, cut…
Sauteed Squash with Herbs
Sautéed Summer Squashes Sautéed Summer Squash with Herbs This recipe works well with squash of any variety and any size. Ingredients: 1/4 cup butter or olive oil 1 small onion, thinly sliced 2 tablespoons chopped garlic 2 tablespoons chopped fresh tarragon, parsley, or other herb 1 pound yellow crookneck or zephyr squash, sliced into 1/4-1/2-inch-thick…
Curried Okra
This gooey curried okra is a great complement to any stews or soups! Ingredients: 2-3 Tb vegetable oil 1 medium onion chopped 1 clove garlic minced 1 lb. fresh okra, stems cut off, and okra pods cut into 1/4-1/2 inch pieces 1 hot pepper, minced 2-3 Tb Curry Powder Directions: Heat oil in a…
Fresh-Roasted Tomato Pizza
Tomato Pizza Ingredients for roasted tomatoes: 6 to 10 tomatoes (any size or color) 2 Tbsp. olive oil 1/2 tsp. salt 1 tsp. fresh oregano, thyme, or parsley Pre-roasting the tomatoes for an hour or more in a slow oven (about 275) evaporates the water and concentrates the flavor. Ingredients for pizza: 2 Tbsp….
Herbed Heirloom Tomato Salad
Tomato Salad If you have some fresh ripe beautiful tomatoes this recipe is for you! Ingredients: 2 pounds of heirloom tomatoes- choose a variety of colors, shapes and sizes Handful of whole cherry tomatoes Pinch of salt and freshly ground black pepper 1/2 tbsp. of extra-virgin olive oil 1/2 tbsp. of vinegar A small amount of torn…
Oven-Baked Summer Squash Fries
Summer Squash Fries Here is an end of summer recipe. Summer squash has a strong resemblance, in flavor and texture, to a zucchini. This works great if you’re cutting back on eating regular French fries. Ingredients: 1 medium summer squash 2 eggs 1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture) 1 teaspoon…
Fresh Green Soybean Salad
Soybean Salad Ingredients: 1 pound fresh soybeans 2 Tb salt 2 quarts water Directions: Put a big pot of salted water on the stove on high heat. If your soybeans are still on the stem, sit down while the water is coming to a boil, and strip the pods off the stems. When the water…