Ingredients 2 tablespoons toasted sesame oil 1/2 cup finely diced red onion 1 teaspoon minced garlic 2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup) 1 cup cooked edamame 1/2 cup fresh corn kernels, from 1 small ear 1/4 cup small-diced red bell pepper Kosher salt and freshly […]
Recipes
1. Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a […]
Two Easy Ways to Cook Edamame
(serves 4) Ingredients: 4 tomatoes 4 garlic cloves, chopped 1 tablespoon shredded basil, plus 8 whole basil leaves 2 tablespoons finely chopped flat-leaf parsley ¼ cup olive oil 1 large eggplant, cut into ¼ inch slices 2/3 cup crumbled goat’s cheese Directions: 1. Preheat the oven to 350 F. Cut […]
Eggplant, Tomato, and Goat’s Cheese Stack
(serves 4) Ingredients: 1 pound smoked sausage 1 pound fresh green beans, trimmed and cut in half ½ teaspoon garlic salt ½ teaspoon Maggie’s seasoning or soy sauce 12 ounces small red potatoes, scrubbed and quartered Directions: 1. Cut the sausage diagonally into half-inch slices. Put the sausage and beans […]
Green Beans, Potatoes, and Sausage
(serves 12) Ingredients: 4 pints grape tomatoes 1 ½ cups small diced red onion ¼ cup good white wine vinegar 6 tbsp olive oil 1 tbsp kosher salt 1 tsp ground pepper ¼ cup chopped fresh basil leaves ¼ cup chopped fresh parsley 1 ½ pounds feta Directions: 1. Cut […]
Tomato Feta Salad
(makes 45 biscuits) Ingredients: 4 medium onions 3 large eggs 1 cup vegetable oil 3 tablespoons poppy seeds 1 teaspoon salt 1/2 teaspoon pepper 3 cups all-purpose flour 1 tablespoon baking powder Directions: 1. Preheat the oven to 375 F. Lightly grease 2 baking sheets. Coarsely grate the onions in […]
Onion Biscuits
Eggplant is never eaten raw; cooking eliminates a toxic substance called solanine. When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit [note: not like you’ll get in your […]
How to Prepare Eggplant
(serves 6) Ingredients: 4 medium potatoes (about 2 pounds) 1 1/2 cups cottage cheese (lowfat is okay) 1 cup firm yogurt 1 tablespoon butter or margarine 2 cups chopped onion 3/4 to 1 tsp salt 1 tsp caraway seeds 1 small head cabbage, shredded 2 medium carrots, shredded 4 to […]
Solyanka
(To spoon over poached chicken or steamed mussels. 1 cup) Ingredients: 1 cup tomato juice (If you don’t have a juicer, try blending then straining the tomatoes) 2 teaspoons chopped fresh tarragon 2 teaspoons finely chopped shallots 1/2 teaspoon olive oil 1/2 teaspoon salt Freshly ground pepper to taste Directions: […]
Tomato-Tarragon Vinaigrette
(serves 6) Ingredients: 1 cup brown rice 1/2 cup grated cheddar cheese 1 egg, lightly beaten Filling– 6 medium tomatoes, halved 6 garlic cloves, unpeeled 1 tablespoon olive oil 8 thyme sprigs 1/3 cup crumbled feta or goat’s cheese 3 eggs 1/4 cup milk Directions: 1. Boil the rice for […]
Brown Rice Tart with Tomato and Feta
Ingredients: 1 or 2 (or more) tomatoes 1 or 2 (or more) teaspoons unsalted butter 1 or 2 (or more) eggs Salt and black pepper Shredded cheese, if desired Chopped fresh parsley, if desired Directions: 1. Preheat the oven to 350 F. Lightly oil a baking dish large enough to […]
Eggs in Tomato Nests
Ingredients:1 small head cabbage 2 tablespoons peanut oil 2 cloves garlic, chopped 6 scallions, chopped (including green part) 2 tablespoons fresh ginger root, chopped Coarse salt and freshly ground pepper to taste Directions: 1. Slice the cabbage into one inch pieces, thinly against the grain with a sharp knife. Heat […]