Recipe list

  • Okra and Eggplant Curry

    jan Thu, 08/22/2013 - 18:54

    This is an adventuresome alternative use for okra when it keeps coming and coming and coming...

    Additionally the curry is excellent as a vegetarian dish without the chicken.

    1 lb boneless chicken thighs, cut into 1 inch cubes
    1 large onion, diced
    2 cloves garlic, minced
    1 Tbls ginger, minced
    1 lb okra, cut into 1/2 inch pieces
    1 lb eggplant, cut into 1/2 inch dice
    1 lb new potatoes or fingerlings
    1 large tomato, diced
    1 Tbls Hot Curry Powder

  • Grilled Beets

    Sandra Sat, 02/23/2013 - 06:49

    5 small beets (size of new potatoes, adjust amount for other sizes)
    large tart apple, such as Granny Smith
    white part of 3 scallions
    ice cube

  • Sauteed Cabbage with Shallots

    jan Sat, 02/09/2013 - 20:28

    1 tbsp unsalted butter
    1 tbsp olive oil
    1 1/2 pounds cabbage (approximately 1/2 a medium cabbage), finely shredded
    2 shallots, sliced
    salt and pepper to taste

    In a large saucepan, melt the butter in the olive oil. Add the cabbage, shallots and a pinch of salt and cook over moderately high heat until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper and serve.

  • Sauteed Kale

    jan Sat, 02/09/2013 - 20:01

    1 1/2 pounds kale, coarsely chopped
    3 Tbsp olive oil
    3 garlic cloves, sliced
    1/2 cup stock (chicken, beef or vegetable)
    salt and pepper
    2 Tbsp balsamic vinegar

    Heat olive oil in large saucepan. Add garlic and cook until fragrant. Add stock and kale. Toss kale to combine with oil and stock. Cook uncovered until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.