Adapted from mangoes & curry leaves, by Naomi Duguid and Jeffrey Alford. Artisan, New York 2005 Serves five to six 1 large head cauliflower, leaves and core removed and cut into large florets 1/4 cup safflower or avocado oil 1 teaspoon cumin seeds 1 bay leaf 1 […]
Read more →Serves six About 3 tablespoons olive oil 2 teaspoons unsalted butter 2 large leeks, white parts only, chopped 1 large clove garlic, minced 1 whole head cauliflower, separated into florets 1 carrot, peeled and chopped 1 stalk celery, peeled to remove strings, sliced Sea salt and freshly […]
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Cauliflower has impressive levels of antioxidants, fiber and vitamin C. It has a great crunchy texture in salads, roasted as a side, or velvety smooth in pureed soups and sauces imparting a creamy texture without cream. Look for a bright and firm head (white, purple, green or […]
Read more →Yield about three cups 3 medium eggplants, about 2 1/2 to 3 pounds total Sea salt for sprinkling 4 to 5 cloves garlic, minced 1 shallot, minced 1/4 teaspoon ground cumin or more to taste 2 teaspoons Za’atar 1/3 cup chopped fresh parsley 2 large firm ripe […]
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Serves four to six 8 to 12 Japanese eggplants, or assorted small eggplants, unpeeled, ends removed and discarded About 1/4 cup safflower oil About 3 inches fresh ginger, peeled and minced 1 large clove garlic, minced About 1 tablespoon finely minced Jalapeno pepper or more to taste […]
Read more →Eggplant is a member of the nightshade family, relative to potatoes and tomatoes. Technically it is a fruit, specifically a berry, but most always thought of as a vegetable. You’ll find eggplants ranging from two inches to twelve inches long and colors from deep dark purple to […]
Read more →Serves four to six 1 tablespoon olive oil or more as needed 1 1/2 bunch scallions, chopped 1 1/2 cup Brown Basmati Rice 1 tablespoon chopped fresh parsley Sea salt and freshly ground black pepper to taste 1/2 cup dried blueberries 3 cups good quality chicken stock, […]
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Serves four to six 1 tablespoon extra virgin olive oil 1 to 2 tablespoons unsalted butter 1 large yellow onion, chopped 1 medium sized dark green thin fleshed pepper, halved, cored, seeded, and chopped 1/2 pound shelled fresh lima beans, cooked according to previous recipe 4 to […]
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Serves four 1/2 pound shelled fresh lima beans Sea salt and freshly ground black pepper to taste 1 tablespoon unsalted butter or more Pinch red pepper flakes Pinch or two of fresh thyme leaves To prepare: In a large saucepan over high heat, add water and salt […]
Read more →Farm vegetable stand baskets are still filled to overflowing in September. Fresh lima beans are one of my favorite vegetables (but it’s hard for me to say which vegetable is my favorite!) There’s nothing better than buttered lima beans. In addition, here’s a recipe for succotash in […]
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