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

Perfect Pumpkin Pie

8-10 servings - Prep time: 60 min - Cook time: 90 min

Dough ingredients:
2 1/2 cups all purpose flour
1 Tbsp sugar
3/4 tsp salt
1 cup chilled unsalted butter, cut into 1/2 inch cubes
about 6 Tbsp ice water

Filling ingredients:
1 fresh pumpkin or butternut squash or 1 can of pure pumpkin
3/4 cup golden brown sugar
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg

1/4 tsp salt
1 pinch ground cloves
3 eggs
1 1/4 cup heavy whipping cream

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Dough

• Mix flour, sugar and slat in a food processor.
• Add butter, pulse until coarse meal forms.
• Gradually add enough ice water to form moist clumps
• Gather dough into ball, divide in half, form 2 balls and flatten them into disks. 
• Wrap in plastic, chill for 2 hours or over night. 

Pumpkin puree

• Preheat over and 350ºF/175ºC.
• Cut the cleaned squash into quarters and place them rind down in a baking dish.
• Bake for 45-60 minutes until flesh is very soft. 
• Scrape of the flesh and whiz through a food processor until smooth.

Crust

• Preheat oven to 375ºF/190ºC.
• Cool dough on floured surface to the size of your glass pie dish.
• Transfer dough to dish, fold edges under and crimp. 
• Line crust with foil or parchment paper, fill with dry rice.
• Bake fo 15 minutes. 
• Remove foil or parchment paper and rice. 
• Bake until edges are light gold, about 7 minutes. 
• Reduce over temperature to 350ºF/175ºC.
• Cool for 10 minutes.

Pie

• Puree pumpkin in processor. Add sugar, cinnamon, ginger, nutmeg, salt and cloves.
• Add eggs, one at a time, pulsing after each addition. 
• Gradually add cream, processing just until blended, process 5 seconds longer.
• Pour filling into crust.
• Bake until edges are puffed and center is set about an hour. 
• Cool completely. Cover and chill.  

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From www.bonappetit.com and www.thekitchn.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

Bulgogi beef

4 servings - Prep time: 10 minutes - Marinate time: 4 hours - Cook time: 10 minutes

Ingredients:
11 oz sliced beef sirloin, or other cut in 2mm slices.
1/3 cup soy sauce
1/3 sugar, brown sugar, pineapplejuice or honey
1 cup water
1/2 onion, sliced
1 green onion, cut in 2 inch pieces
1 tsp garlic, minced
1 tsp sesame oil
1 pinch black pepper
1 tsp sesame seeds, optional
1 oz mushroom, optional

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• Ina large baowl, mix soy sauce, sugar, cold water. Add sliced onions, green onions, garlic, black pepper and sesame oil. Add half of sesame seeds, optional. Mix thoroughly until all sugar is dissolved.
• Add sliced meat making sure all the meat is immersed in the marinde. Cover and keep in the fridge for at least 4 hours.
• Remove meat from marinade and cook in frying pan on high heat for 5-10 minutes or until meat is just cooked. 
• Optional: wash and slice 2-3 mushrooms. Add the, to cooking meat. 
• Optional: Reduce the marinade in a pot until thickened. 
• Serve meat and reduced marinade. 

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Adapted from crazykoreancooking.com

Cajun Grilled Shrimp

6 servings - Prep time: 10 minutes - Marinate: Up to 24h - Cook time: 6 minutes

Ingredients:
2lbs shrimp, peeled, deveined
1/2 cup olive oil
2 Tbsp lemon juice
2 Tbsp parley
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper (as needed)
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano

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• Mix together. 
• Marinade for up to 24 hours.
• Skewer and grill, 3 minutes per side or until tender. 
• Serve warm or refrigerate to serve later.

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From www.food.com

Asian Turkey Meatballs

• 4 servings - Prep time: 15 minutes - Cook time: 8 minutes

Ingredients: 
1 pound ground turkey
1/4 onion, finely chopped 
1 bunch cilantro finely chopped
1 egg, lightly beaten 
1 tablespoons sesame oil 
2 tablespoons soy sauce 
Freshly ground black pepper 
Vegetable oil

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• Make meatballs: mix turkey, onion, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.

• In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve.

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Adapted from http://cooking.nytimes.com

Concord Grape Cornmeal Cake

10 servings - Prep time : 20 min - Cook time : 45 minutes

Ingredients:

2 Tbsp unsalted butter, melted, cooled

1/2 cup + 2Tbsp all-purpose flour
1/2 cup yellow cornmeal

1 tsp baking powder

1/2 tsp kosher salt
2 large eggs
1/2 cup sugar
1 tsp finely grated lemon zest
1/4 cup vegetable oil
6 Tbsp buttermilk
2 Tbsp honey
1/2 lb Concord or black grapes, stemmed, seeds removed, divided

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• Preheat oven to 350F. Buuter 8*8*2 baking dish.
• Melt butter.
• Whisk flour, cornmeal, baking powder and salt in a medium bowl, set aside.
• Whish eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and melted butter, whish to blend. Whish in flour mixture, them buttermilk. Stir in honey, being careful not to fully incorporate. 
• Pour batter into prepared dish. 
• Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake. 
• Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. 
• Remove from oven and scatter remaining grapes over cake. 
• Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. 
• Transfer ro a wire rack. Let cool slightly in pan. Serve warm, or at room temperature. 

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From Bon Appetit magazine

Tuscan Chicken Stew

15 servings - Prep time : 60 min - Cook time : 1 hour 45 min

Ingredients:

1 5-6 lb. whole chicken
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onions, diced
5 medium red potatoes, sliced
1 15-oz. can great northern beans, drained and rinsed
1 tsp dried thyme
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning

4 roma tomatoes, halved lengthwise and sliced

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• In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 tsp salt, 1 tsp black pepper and bay leaf, covered, over medium-low heat for one hour.

• Remove chicken and set aside to cool.  

• Pour broth through strainer and add broth back to Dutch oven.

• Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 tsp salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 tsp pepper.  Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

• Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside.  

• Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine.  

• Cover pot, remove from heat and let stew rest for 30 minutes.  

• Stir and serve.

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From SouthYourMouth.blogspot.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