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Category: Vegetables + Fruit Page 3 of 5

Yellow Summer Curry


1 cup Yellow Split Peas [rinsed well]
1 cup Vegetable Broth
1 Onion [minced]
3 Garlic Cloves [minced]
1 Chili Pepper [minced]
1 inch Ginger Root [fresh, grated]
1 Japanese Eggplant [sliced in 1/4″ slices]
1 Zucchini [sliced]
1 Yellow Summer Squash [sliced]
1/4 tsp Turmeric
Sesame or Olive Oil
Salt

Yellow Sweet Rice:
1 cup Basmati Rice
6 Cloves [whole]
dash Cardamom [ground]
2 inch Cinnamon Stick
dash Turmeric
dash Corriander [ground]

This recipe requires 4 pots/pans cooking at the same time. It is best to prep all your ingredients ahead to help with the timing.

Soak split peas for 4-8 hours in 1-1/2 cups of water. Drain + rinse well.

[pot 1] Bring split peas to a boil with 1 cup of water + 1/4 tsp turmeric. Reduce heat + simmer, adding vegetable broth 1/4 cup at a time as water is absorbed. Be careful not to scorch. Lentils should be very soft and mushy when cooked.

[pot 2] Meanwhile, bring rice, 1-1/2 to 2 cups water + spices to a boil in a medium pot. Stir + simmer till tender. Remove from heat.

[pan 3] Heat a small amount of oil in a large pan with a lid. Fry eggplant in batches till tender. Remove from pan as cooking is complete.

[pan 4] Heat 2 Tbs oil in a small pan. Saute onion, garlic, chili pepper + ginger over medium low heat until very tender, about 10 minutes. Stir frequently + do not allow to brown. Remove from heat.

[pan 3] Once eggplant is cooked + removed from pan. Steam summer squash + zucchini in a few tablespoons of water until nearly cooked, about 5 minutes. Add cooked lentils, onion mixture + eggplant to to squash + stir gently to combine. [The lentils act as a sauce.]

Serve over yellow sweet rice. Serves 4-6.

Smoky Eggplant Dip

5 Eggplants [small to medium]
1 Tbs White Onion [finely minced]
1 Garlic Clove [finely minced]
1 Tbs Tahini [raw]
1 tsp + Extra Virgin Olive Oil
1/4 tsp + Smoked Sea Salt
1 tsp Chives [fresh, chopped]
1 tsp Thyme [fresh, chopped]
Smoked Spanish Paprika [for garnish]

Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

Pierce eggplants several times with a knife. [Leave the tops on as a handle.] Place on the burner of a gas stove + allow to cook for 10 minutes, turning occasionally. The skins should be blackened and blistering + the interior softened.

Cut off the stems + slice the eggplants in half. Place them face down on the baking sheet + bake for about 25 minutes until the flesh is very soft.

Carefully scoop the pulp out of the charred skins + into a bowl. Mash well with a fork, adding in the tahini, garlic, onion, 1 tsp extra virgin olive oil + 1/4 tsp sea salt. Refrigerate several hours until chilled.

Stir in herbs, season with salt to taste. Serve with a french baguette, garnished with smoked spanish paprika + a little bit of finishing salt.

Curly Kale Salad


3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]

Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt

Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.

An individual lunch size serving.

Southwest Pinto Stew

1 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Carrot [sliced]
1 Bell Pepper [chopped]
1 Zucchini [chopped]
2 cups Pinto Beans
1-14 oz can Tomatoes
2 Tbs Olive Oil
Sea Salt [or Redmond salt]
2 cups Vegetable Broth
dash Chipotle Chili Powder
1/4 tsp Marjoram
1/4 tsp Cumin
1/2 tsp Chili Powder [a good blend with oregano]

Heat oil in a large stock pot. Saute onion, seasoned with salt, for 5 minutes over medium heat. Add carrots, peppers, and garlic + saute for 5 minutes more. Add zucchini + cook for 5-10 minutes, until all vegetables have softened. Add spices, stirring till fragrant. Add tomatoes, vegetable broth + beans. Simmer for 15 minutes.

Serves 4. Great with homemade tortillas + avocado slices.

Pumpkin Buckwheat Risotto


1 cup Onion [chopped]
4 Garlic Cloves [minced]
8 oz Crimini Mushrooms [sliced]
1 Tbs Extra Virgin Olive Oil
1 Tbs Butter
1 cup Kasha [roasted]
2 cups Vegetable Broth
Sea Salt + Freshly Ground Black Pepper
1 Tbs Oregano [fresh, chopped]
2 cups Pumpkin [roasted, chopped into 1″ cubes]

Roast pumpkin till tender, but not mushy. [A whole pumpkin will take 30-60 minutes, at 400 degrees F, depending on its size.] Chop.

Heat oil + butter in a large pan with a lid. Saute onion until translucent, about 10 minutes, seasoned lightly with salt + black pepper. Add garlic + mushrooms and saute until the moisture from the mushrooms has released and evaporated, about 10 minutes. Stir in kasha, making sure to mix well so groats are covered with oil. Add vegetable broth, cover, and simmer for 20 minutes, or until liquid has been absorbed + kasha is tender.

Stir in pumpkin and oregano, reserving a small amount for garnish.

Oven Sweet Potato Rounds

2 Sweet Potatoes [red flesh, cut into 1/2″ round slices]
1 Tbs Mexican Mint Marigold [fresh, chopped, or substitute French Tarragon]
1 Tbs Basil [fresh, chopped]
1 tsp Extra Virgin Olive Oil
Sea Salt

Preheat oven to 400 degrees F. Toss sweet potatoes with olive oil and spread onto a baking sheet. Roast for 15 minutes, until underside is brown. Turn and roast 10-15 minutes more to brown the other side. Toss with sea salt + herbs.

Grilled Stew

3 Yukon Gold Potatoes [cut in half]
6 Tomatoes [cut in half at their core]
1 Hatch Chili
2 Ears of Corn
1 Onion [peel + sliced in half]
Olive Oil
Salt + Freshly Ground Black Pepper
1/2 – 1 cup Vegetable Broth
1/4 tsp Marjoram [dried]
1/2 tsp Chipotle Chili Powder

Toss potatoes, tomatoes, hatch chili + onion with a little olive oil. Place all veggies on the grill, over hot coals, cut side down. Place hatch chili along the edges so that its skins do not blacken. Grill, turning once. Remove each veggie as it is finished cooking, 7-15 minutes. Corn + onions should have grill marks, tomato + potato skins browning + blistering.

Roughly chop the grilled vegetables + add to a medium sauce pot. Add vegetable broth + spices. Bring to a simmer. You will need to adjust the vegetable broth depending on the moisture in your tomatoes. Simmer 5-10 minutes.

Serves 6.  Great with cornbread + a side of black eyed peas.

This recipe came from excellent collaboration with Jane Middleton.

Texas Happy Hour

1 Watermelon [rind + seeds removed, roughly chopped]
2 inches Ginger Root [grated]
dash Cayenne Pepper [to taste]
Basil Leaves [garnish]

Blend everything but the basil in batches + combine in a large bowl or jar.

Refrigerate several hours, then serve as a soup in small bowls, garnished with basil.

Or

Freeze in ice cube trays.  Serve a glass full of frozen watermelon soup cubes, a few basil leaves + top with a summery wheat beer.

Grilled Peaches

4 Peaches [freestone, cut in half]
1-1/2 oz 74% Dark Chocolate [broken into 8 squares]
Habenero Sugar [for sprinkling]

Grill peaches on a hot grill, cut side down for about 5 minutes. When peaches have grill marks, flip over + place a piece of chocolate in place of the pit. Continue to grill for a few more minutes until the chocolate is melted. Transfer to plates + sprinkle with spicy sugar.

Melon Mint Soup

1 Melon [sugar sweet white flesh, peeled + chopped]
1/4 cup Mint [fresh]
1-1/2 lemons [juice only]

Puree all in a blender + chill.

Serves 6 as a first course.

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