Cooking in August
Baba Ghanoush Salad
Roast some tasty eggplants and peppers from the farmer's market. Don't over cook the peppers!
While they roast, thinly slice some onion, dust it with salt and sprinkle with fresh, pulpy lemon juice.
Chop some kalamata olives, a handful of basil or oregano, and crush a couple cloves of garlic. Add to the bowl. When vegetables are just right, chop and add them to the bowl. While everything is still warm, squeeze in the rest of the lemon juice, and stir in 2-3 tbsp tahini. Grind sea salt and black pepper to taste. Before serving, when everything is cooled off, add some chopped juicy tomatoes.
Serve on a heap of whatever salad greens you have, with a few slices of fresh mozzarella, and maybe a quartered hard boiled egg. Drizzle with olive oil for extra lushness.
Edible Gourd Casserole
I got this green pumpkin-looking veg at the farmer's market last week (it was only a dollar), and it took me a while to decide what to do with it. It had a tender skin, soft, mild insides, and slightly nutty seeds. I think this casserole would be delish with any kind of squash, gourd, or really any high moisture vegetable.
4 cups diced edible gourd or random vegetable
2 carrots, diced
One onion, diced
a few cloves of garlic, chopped
1 cup plain yogurt
2 eggs
1 bouillon cube, crumbled
1/2 tsp ground brown mustard seed, or a spoonful of prepared brown mustard
a liberal sprinkle of thyme, and maybe just a pinch of cumin
2-3 slices stale bread, cut into small cubes and toasted
1-2 cups cheese (your call)
Saute the carrots, onions, and garlic until browned and fragrant. In a large bowl, mix the saute with the chopped gourd. Sprinkle the herbs and seasonings over the veggies and let them stand while you whip up two eggs in the yogurt and grate the cheese. Mix together all the veggies, the eggs and yogurt, the breadcrumbs, and about half the cheese, then spoon it into a baking dish. Top with the remaining cheese and bake about 30 minutes or until the veggies are tender (the smaller you chop, them the less time this will take).
We had gourd casserole tonight, accompanied by a suprisingly good improvised salad, which I liked almost more than the baked veggies. The raw broccoli stems add a nutty crunch to the soft beans and juicy tomatoes.
Butter Bean and Tomato Salad
1 can Eden butter beans, drained
some leftover broccoli stems, peeled and diced up small--not cooked--
juicy ripe tomatoes, in chunks
fresh basil
salt & pepper
lime juice
olive oil
Roast some tasty eggplants and peppers from the farmer's market. Don't over cook the peppers!
While they roast, thinly slice some onion, dust it with salt and sprinkle with fresh, pulpy lemon juice.
Chop some kalamata olives, a handful of basil or oregano, and crush a couple cloves of garlic. Add to the bowl. When vegetables are just right, chop and add them to the bowl. While everything is still warm, squeeze in the rest of the lemon juice, and stir in 2-3 tbsp tahini. Grind sea salt and black pepper to taste. Before serving, when everything is cooled off, add some chopped juicy tomatoes.
Serve on a heap of whatever salad greens you have, with a few slices of fresh mozzarella, and maybe a quartered hard boiled egg. Drizzle with olive oil for extra lushness.
Edible Gourd Casserole
I got this green pumpkin-looking veg at the farmer's market last week (it was only a dollar), and it took me a while to decide what to do with it. It had a tender skin, soft, mild insides, and slightly nutty seeds. I think this casserole would be delish with any kind of squash, gourd, or really any high moisture vegetable.
4 cups diced edible gourd or random vegetable
2 carrots, diced
One onion, diced
a few cloves of garlic, chopped
1 cup plain yogurt
2 eggs
1 bouillon cube, crumbled
1/2 tsp ground brown mustard seed, or a spoonful of prepared brown mustard
a liberal sprinkle of thyme, and maybe just a pinch of cumin
2-3 slices stale bread, cut into small cubes and toasted
1-2 cups cheese (your call)
Saute the carrots, onions, and garlic until browned and fragrant. In a large bowl, mix the saute with the chopped gourd. Sprinkle the herbs and seasonings over the veggies and let them stand while you whip up two eggs in the yogurt and grate the cheese. Mix together all the veggies, the eggs and yogurt, the breadcrumbs, and about half the cheese, then spoon it into a baking dish. Top with the remaining cheese and bake about 30 minutes or until the veggies are tender (the smaller you chop, them the less time this will take).
We had gourd casserole tonight, accompanied by a suprisingly good improvised salad, which I liked almost more than the baked veggies. The raw broccoli stems add a nutty crunch to the soft beans and juicy tomatoes.
Butter Bean and Tomato Salad
1 can Eden butter beans, drained
some leftover broccoli stems, peeled and diced up small--not cooked--
juicy ripe tomatoes, in chunks
fresh basil
salt & pepper
lime juice
olive oil
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