Chinese Eggplant with Spicy Garlic Sauce

3 servings - Prep time: 10 min - Cook time: 20 min

Ingredients:
1 eggplant, diced

2 tsp vegetable oil
1 clove garlic, finely minced
1/2 tsp crushed red peppers (or fresh red pepper)
1/4 inch fresh ginger, finely minced
1 green onion, chopped (optional)
2 tsp soy sauce
2 Tsp black vinegar (substitute: 3/4 tsp balsamic vinegar, 3/4 tsp white wine vinegar, 4 tsp water)
1/2 tsp sugar
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• In a saucepan, over high heat combine 1 tsp oil and eggplant. lower heat and cook eggplant until soft, adding a little water if needed. 
• In a small bowl, combine soy sauce, vinegar(s) and sugar
• Set eggplant aside. Saute garlic, ginger, crushed pepper and green onion in a tsp oil until fragrant.
• Add in cooked eggplant and stir fry for a minute.
• Mix in soy sauce mixture.
• Serve immediately.

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Adapted from steamykitchen.com

Mexican Style Black Beans

4 servings - Prep time: 10 min - Cook time: 15 min

Ingredients:
12 oz black beans, canned or home cooked, drained
1 onion, minced
1 garlic clove minced
1 tsp of your favorite hot sauce (cholula?)
1/4 tsp cumin
1 tsp olive oil
1/4 cup water or broth
salt, to taste

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• Heat oil on medium heat in a sauce pan. Add onion and sauté until softened. Add garlic and cumin and saute until fragrant and soft. 
• Add black beans, hot sauce, water or broth and salt and add simmer for 15 minutes or until sauce thickens. 
• Serve topped with cilantro, onion, tomato and cheese. 

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Adapted from www.spicyspoonful.com

Grilled Moroccan Vegetable Skewers

10 skewers - Prep time: 15 min - Marinate time: 4 hours - Cook time: 15 min

Skewer ingredients:
2 medium zucchini, sliced in 1/3" rings
2 medium bell peppers, cut in 1" pieces
1 large yellow or sweet onion, sliced and separated in 1" pieces
1 lb small mushrooms, rinsed and dried
10 large wood skewers, soaked at least 30 minutes

Marinade ingredients:
4 Tbsp olive oil
4 Tbsp fresh lemon juice
3 garlic cloves
1 tsp coriander
1/4 tsp ground cumin
1 tsp sweet paprika
1/8 tsp chili powder
1/2 Tbsp salt
1/2 tsp ground black pepper
1/2 bunch fresh parsley
1/2 bunch fresh cilantro

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Marinade:

• Put all ingredients in food processor execpt for cilantro, parsley and veggies. Pulse 507 times to mince garlic. 
• Add cilantro, parsley then luse a few more times until cilantro and parsley are chopped.

Skewers:

• Rinse, dry and slice all the veggies. Transfer to large bowl. 
• Pour marinade over veggies, toss to combine and coat veggies evenly with marinade. Refrigerate for 4 hours. 
• Preheat grill. Skewer veggies on wet skewers so veggies aren't touching each other. 
• Use grill brush to oil grill. Grill over medium/low heat, turning every few minutes for even grilling. Grill until veggies are soft (about 15 minutes). 

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From natashaskitchen.com

Garlicky Baked Butternut Squash

4 servings - Prep time : 15 min - Cook time : 45 minutes

Ingredients:

2 Tbsp fresh parsley, minced

1 Tbsp olive oil

2 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

3 1/2 lbs butternut squash, peeled and cut into 1-inch cubes

3 Tbsp grated parmesan cheese

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• In a large bowl, combine parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
• Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered at 400 degrees T for 40-45 minutes or until squash is just tender. Stir squash every 15 minutes.
• Sprinkle with parmesan and serve.

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From allrecipes.com

Sauteed Romanesco Cauliflower with Pine Nuts and Garlic

2 servings - Prep time : 10 min - Cook time : 10 minutes

Ingredients:

1 romanesco cauliflower (Substitute: broccoli or cauliflower)

1 tbsp olive oil

2 Tbsp thinly sliced shallots

4 cloves of garlic, sliced

1 Tsp crushed red chilies

1 Tbsp pine nuts

1 Tbsp lemon juice

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• Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets. Wash the florets.
• Place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.
• Heat a large pan and roast the pine nuts and keep aside.
• Add the oil and sauté the shallots till soft.
• Season with salt and the crushed chilies.
• Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes.
• Add the pine nuts and remove from the heat.
• Stir in the lemon juice and mix well.
• Serve warm.

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From blog.sigsiv.com

Cauliflower gratin

6 servings - Prep time : 10 minutes - Cook time : 20 minutes

Ingredients :
1 cauliflower, about 1kg, washed and cut in florets
3 onions
1/2 liter reduced fat milk
40g corn starch
70g grated cheese, (gruyere, parmesan, emmental)
salt, pepper, nutmeg

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• Preheat oven at 480 degrees.
• Cook cauliflower in boiling water for 10 minutes and drain.
• Mince onions. Cook onions dry, in a saucepan, until translucent and starting to become golden.
• In a small bowl, mix cornstarch with a little bit of the milk. Pour remaining milk in the saucepan with the onions. On low heat, pour the cornstarch mixture in saucepan. Heat and stir with a whisk until the sauce thickens. Add salt, pepper and nutmeg to taste.
• Place cauliflower floret in a dish. Top with bechamel and grated cheese.
• Bake in the oven for 10 minutes. Grill at the end if desired.

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From marmiton.org

Zucchini Fusilli

6 servings - Prep time : 20 minutes - Cook time : 20 minutes

Ingredients:
2 lbs zucchini
2 garlic cloves
12 large basil leaves
1/3 cup pine nuts
1 Tbsp olive oil, divided
1/2 tsp + 1 Tbsp salt, divided
3/4 lb fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
2 Tbsp butter, divided (optional)

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• Bring a large pot of water to boil.
• Trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside.
• Chop garlic and set aside.
• Cut basil leaves into thin ribbons and set aside.
• In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside.
• In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
• Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined.
• Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined.
• Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.

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From myrecipes.com

Sweet Potatoes and Greens

4 servings - Prep time : 10 minutes - Cook time : 20 minutes

Ingredients:
2-3 large sweet potatoes
2 bunches of greens(collards, kale or chard)
2 cloves garlic
juice of 1/2 lemon
1 tsp honey
1/2 tsp cinnamon
1/4 tsp ground cloves
salt and pepper
1/4 Tbsp olive oil

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• Peel and cut sweet potatoes into bite-size pieces (the size of the pieces is less important than making them uniform). Heat 1/2 the oil in pan over med heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft(about 12-15 minutes, depending on size. If the potatoes become very dark before they are soft, reduce heat). When they are cooked, add spices and salt and pepper to taste. Set aside.
• While the potatoes are cooking, wash the greens(do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over med heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste. Combine potatoes, honey and lemon juice with the greens, stir and serve.

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Enjoyed with Kristin!

Bok Choy (or Tat Soi) Stir Fry

4 servings - Prep time : 10 minutes - Cook time : 5 minutes

Ingredients :
2 Tbsp soy sauce
2 Tbsp water2 tsp sugar
1 Tbsp canola oil
1 tsp sesame oil
1 bunch bok choi or tat soi
4 green onions, chopped
3 cloves garlic, minced
2 Tbsp coarsely chopped peanuts

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• In a small bowl, mix soy sauce, water and sugar; set aside.
• Cut bok choy ribs and leaves crosswise into 2-inch pieces.
• In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy (or tat soi), green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy (or tat soi) is wilted, about 3 minutes. Stir in peanuts and serve immediately (over steamed rice).

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From Ben's Produce