Roasted tomatillo salsa

3 cups - Prep time: 10 min - Cook time: 0 min

Ingredients:
1 1/2 lbs tomatillos
5 fresh serronos or jalapeños
4 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoon coarse salt

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• Preheat broiler.
• Remove husk and clean tomatillos.
• Broil chilies, tomatillos and garlic on broiler pan 2 to 3 inches from heat, turning once, until tomatillos are softened and lightly charred, about 7 minutes.
• Peel garlic and pull off top of chiles. 
• Put all ingredients in blender and purée.

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Adapted from epicurious.com

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

Indian Mint Sauce

4-6 servings - Prep time: 10 min

Ingredients:

1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded and minced
3 Tbsp chopped onion
2 tsp cider vinegar
1/2 cup plain yogurt

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• Combine mint, cilantro, jalapeño and onion in a food processor. Process until very finely chopped.
• Mix in cider vinegar.
• Add yogurt and process just until combined.
• Season to taste with salt and pepper. 

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Adapted from www.epicurious.com

Eggplant and Squash Curry

4-6 servings - Prep time: 30 min - Cook time: 1 hour

Ingredients:

3 or 4 plum tomatoes, or 1 can diced tomatoes

1-1 1/4 lbs kuri, pumpkin or butternut squash, peeled and cut into bite-size pieces

2 Tbsp olive oil

Salt

Pepper

Nutmeg

2 small red bell peppers, seeded, quartered lengthwise and thinly sliced

2 small onions, quartered lengthwise and thinly sliced

4 cloves garlic, sliced

1 1-inch piece ginger root, peeled and grated

1-1 1/4 lb eggplant,  diced into bite-size pieces

2 Tbsp West Indian curry powder

1 Tbsp chili powder

1 tsp ground cardamom

1/2 cup mango chutney

2 cups chicken stock

Red rice

1 lime, zest and juice

1 bunch scallions, thinly sliced on an angle

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For fresh tomatoes

• Score skin with a sharp knife in an X on the bottom of each tomato.
• Place tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool.
• Peel, halve and slice tomatoes and reserve. 

For the sauce

• Preheat the oven to 425 degree F.
• Toss the squash with a drizzle of olive oil and season with salt, pepper and nutmeg.
• Arrange squash on baking sheet and roast 25-30 minutes, until tender and brown at edges. 

• Heat 2 Tbsp olive oil in large skillet with tight fitting lid. 
• Add the peppers, onion, garlic, ginger and season with salt and pepper. 
• Sauté  vegetables for a few minutes.
• Add eggplant, curry, chili  powder and cardamom.
• Stir to combine, cover and cook 12-15 minutes, stirring occasionally until eggplant is tender.
• Stir in squash, tomatoes, chutney and stock.

Before serving

• Cook rice, adding lime zest to water.
• Add lime juice and scallions when rice is cooked. 

• Serve curry on rice with extra chutney if wanted.

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From www.foodnetwork.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

Pasta e broccoli profumata - Rigatoni with spiced broccoli and cauliflower

4 servings - Prep time : 15 min - Cook time : 25 minutes

Ingredients:

1/4 cup and 1 Tbsp olive oil

1 medium onion, very thinly sliced

4 cups very small cauliflower florets (~1lb)

5 cups very small cauliflower florets (~ 3/4lbs)

1 pinch cinnamon

1 pinch ground cloves

sea salt

Black pepper

1 lb mezzi rigatoni (although other pasta is acceptable :-p)

3 cups grated pecorina Toscano or Grana Padano cheese (Parmesan acceptable :-p)

2 large egg yolks

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• Bring large pot of salted water to a boil.
• In a large skillet, heat oil over medium-high heat; add onion. Reuce heat to low and cook , stirring occasionaly, until tender and golden, about 20 minutes.
• Meanwhile, cook cauliflower in the boiling water until tender, about 6 minutes. Using a slotted spoon, transfer cauliflower to a bowl. Add broccoli to the boiling water and cook until just tender yet still firm to the bite, about 4 minutes. Again, using  a slotted spoon, transfer broccoli to a second bowl. Reserve pot of water.
• When onion is tender and golden, add cauliflower, cinnamon, cloves and a generous pinch of pepper, cook over medium heat, breaking apart cauliflower florets into small pieces. 2 minutes. Remove pan from heat. 
• Return pot of water to a boil. Add pasta and cook until pasta is about 2 minutes from al dente. 
• Add broccoli. Continue to cook until pasta is al dente. 
• Reserving 1/2 cup pasta cooking liquid, drain pasta and broccoli and transfer to large serving bowl. 
• Add cauliflower mixture, scraping all of the oil from the pan into bowl. Add 1/4 cup pasta cooking liquid, cheese and egg yolks. Quickly toss to combine well. Add more pasta cooking liquid to moisten if desired.
• Season with salt and pepper to taste. 
• Serve immediately.  

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From Cucina Italiana Magazine

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

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

Pho

6 Servings : - Prep time : 30 - Cook time : 1 hour

Broth Ingredients :
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 fresh ginger, 1/4-inch-thick coins
1 Tbs brown sugar
1 Tbs rice wine vinegar
1 tsp ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup

Pho Ingredients :
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

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• Make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
• Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls.
• Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

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From www.vegetariantimes.com

Quinoa casserole

6 servings - Prep time : 10 minutes - Bake time : 30 minutes

Ingredients:
1 cup quinoa
1/2 large onion, chopped
2-3 eggs
veggies you have in the fridge (mushrooms, broccoli, spinach,...), chopped
1/2 cheese, grated
2 Tbsp Parmesan cheese, cheese
salt,pepper
fresh herbs

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• Cook quinoa (fast in microwave).
• Saute onion and veggies.
• In large bowl, mix cooked quinoa, onion, veggies. Add egg and cheese. Salt, pepper and herbs to taste.
• Pour in a 7" by 11" pan.
• Bake for 30 minutes.
• Sprinkle Parmesan and broil until brown.

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From Valerie

Carrot-Ginger Soup

6 servings - Prep time : 10 minutes - Cook time : 30 minutes

Ingredients:
4 Tbsp (or less) butter
1 1/2 cups onion, chopped
1 Tbsp fresh ginger, finely chopped
1 1/2 tsp minced garlic
1 1/4 lbs carrots, peeled, chopped (3 cups)
3 cups (or more) vegetable stock
Salt and pepper to taste

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• Melt butter in heavy large pot over medium-high heat.
• Add onion, saute 4 minutes. Add ginger and garlic, saute 2 minutes.
• Add chopped carrots, saute 1 minute
• Add 3 cups stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Season with salt and pepper.

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From Sur La Table cooking class

Grilled Chili Relleno

6 servings - Prep time : 30 minutes - Cook time : 25 minutes - Bake time : 10 minutes

Ingredients:
6 large Poblano or Anaheim chilies
2 tsp olive oil
1 small onion, chopped
1 sweet potato, peeled and cut into ½ inch dice
4 cloves garlic, minced
1 cup frozen corn kernels or 2 fresh corn on the cob, kernels cut off
1 (15 ounce) can of black beans, drained and rinsed
1½ tsp ground cumin
½ tsp dried oregano
1 tsp chili powder – more or less depending on taste
1 tsp salt
½ tsp freshly ground black pepper
1 ½ cup shredded Queso Quesadilla (Mexican melting cheese) or Monterey Jack – use divided

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• Preheat oven to 350 degrees.
• Place peppers over a hot grill, gas burner or under a broiler and char all over, about 10 minutes. Turn regularly to ensure the peppers are completely blackened. When done place peppers in a large mixing bowl and cover with foil or cling wrap and let them set for about 20 minutes until cool enough to handle. When cooled peel the skin off the peppers.
• While peppers are cooling heat a large skillet over medium heat. Sautee onions until translucent, about 5 minutes. Add diced sweet potato and cook until tender, about 15 minutes. Add garlic, corn, beans, ground cumin, dried oregano, chili powder, salt and pepper and cook until heated through, about 5 minutes. Take off heat and pour into a large mixing bowl.
• Reserve about 6 tablespoons of cheese for topping the stuffed peppers and add the rest to the vegetable mixture. Stir to mix.
• Take cooled, peeled peppers and make a slit along the side of each one lengthwise, making sure you do not cut the peppers in half. Scoop out the seeds and veins with a small spoon. Scoop 1/6th of the mixture into each pepper. Place peppers in a lasagna pan or similar baking dish and top each with about 1 tablespoon of the reserved cheese.
• Bake for 10 - 15 minutes or until the filling is heated through and the cheese is melted.

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From simplygluten-free.blogspot.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