Ingredients: 1 onion, chopped 2 carrots, sliced into coins 1 lb Russet potatoes, peeled and cubed 1 turnip, cubed 1 large eggplant, cubed 1 1/4 lb cubed sirloin or other beef for stew 1 1/2 cups beef stock 1/4 cup cognac vinegar (can sub red wine vinegar) 1 tablespoon Herbes de Provence 1 bay leaf […]
Ingredients: 2 yellow zucchini, sliced into 1/2 inch half moons 3 Japanese eggplant, sliced into 1/2 inch half moons 1 cup semi-pearled (semi-perlato) farro 2 cloves garlic, minced 1/4 small red onion, sliced very thinly 3/4 (loose) cup roughly chopped parsley 3 1/2 tablespoons red wine vinegar 1 1/2 tablespoons capote capers olive oil kosher […]
Ingredients: 1 small onion, diced 1 large clove garlic, minced 5 small Japanese eggplants, cut into 1/4 inch coins 2 small-medium zucchini, cut into 1/4 inch coins 2 small-medium golden zucchini, cut into 1/4 inch coins (like goldenrod squash) 3/4 cup blue crab meat* 1 cup shredded extra sharp cheddar cheese Old Bay (if needed) […]
Ingredients: 2 medium eggplants, cut into roughly 1 inch cubes 2 cloves garlic, minced* 1/3 cup chopped fresh Italian parsley 16 oz jar roasted red pepper, drained and coarsely chopped 3 tablespoons sherry vinegar 1 tablespoon nonpareil capers olive oil sea salt freshly ground black pepper Directions: Preheat oven to 400. Place the eggplant in […]
Ingredients: 2 eggplants, cubed and roasted* 8 eggs, beaten 6 sheets “Everything” or plain matzo, broken into bite-sized pieces 1 small onion, diced 2 cloves garlic, minced 8 oz crimini mushrooms, diced 1/4 cup milk 4 oz goat cheese sea salt freshly ground black pepper Directions: Preheat oven to 325. In a 12 inch cast […]
Ingredients: 6 ‘baby’ Japanese eggplants or (largish) fairytale eggplants, cut into coins 6 large portobello mushroom caps 5 1/4 cups chicken or vegetable stock 1 cup diced Fire Roasted Hatch Green Chiles 1 onion, diced 1 bunch green onion, diced 1 (large) clove garlic 2 cups Arborio rice 3/4 cup grated Parmesan 1 1/2 tablespoons […]
Ingredients: 1 1/2 lb turkey breast chops, cut into 1/2 inch wide strips 2 tablespoons raspberry hot sauce 1 jalapeno, sliced 1 onion, halved and sliced 1/4 cup Old El Paso Hot Taco Sauce 2 tablespoons canola oil, divided use 1 eggplant, diced 2 zucchini, diced 6 oz crimini mushrooms, diced 1/2 teaspoon chili powder […]
Ingredients: 1/2 lb chicken livers, pureed 1 large Ichiban Eggplant, diced (about 2 1/2 cups) 1 cup diced okra 1 onion, diced 4 cloves garlic, minced 2 jalapenos, minced 2 tablespoon minced fresh Italian parsley 1 1/2 teaspoons Creole seasoning 1/2 teaspoon hot paprika 1 1/3 cups chicken stock (divided use) 2 cups cubed, cooked […]
Ingredients: 2 Italian eggplants, thinly sliced 6 pitas, halved 6 hard-boiled eggs, sliced 1/3 cup hummus for the Israeli salad: 2 tomatoes, cubed 1 English cucumber, cubed 1 small onion, cubed 3 tablespoons minced Italian parsley juice and zest of one lemon sea salt freshly ground black pepper Directions: Toss together the ingredients of the […]
Ingredients: 1 eggplant, cubed 1 cubanelle pepper, diced 1 large shallot, minced 1 clove garlic, minced 1 tablespoon capers 1/4 cup breadcrumbs 1 onion, diced 1 tablespoon minced parsley 1 teaspoon minced oregano 1 lb cleaned squid “tubes” 32 oz crushed tomatoes 6 oz cooked pasta (I used gemelli) Directions: Saute the eggplant, pepper, shallot […]