You can use a mix of tomatoes and tomatillos for this. 1 pound tomatillos, skins removed and cut into small dice 1 medium yellow onion, small dice 2 medium jalapeños, seeds removed and coarsely chopped 1/3 cup minced fresh … Continued
1 medium eggplant peeled and chopped 1 bunch of green beans chopped 1 medium onion chopped 1 tsp black mustard seeds 2 tbsp ghee 2 tsp cumin seed ¼ tsp cayenne pepper 1 tsp turmeric ½ tsp ground ginger ½ … Continued
I’m always happy when I use lots of veggies from my basket in one dish. Today I adapted several recipes and made the best pasta ever! 2 1/2 lb. cherry tomatoes, whole, stems removed 1 1/2 lb. eggplant 1 lb. … Continued
I used almost all the veggies in my basket last night by making this super simple dish. It turned out crazy good! 2 red onions, chopped olive oil 1 head garlic, peeled and chopped summer squash bell peppers cherry tomatoes … Continued
Olive oil 2 tablespoons cold butter 1 egg 3/4 cup flour 3/4 cup finely ground cornmeal 3/4 teaspoon baking powder 1/4 teaspoon baking soda Salt and pepper 1/2 cup buttermilk 2 pints cherry tomatoes 2 garlic cloves 1 medium red … Continued
My granddaughter’s favorite when we order Indian Food is this wonderful eggplant dish. 2 pounds eggplant 2 tablespoons lime juice 2 to 3 tablespoons vegetable oil 1 medium onion, peeled and chopped 3 cloves garlic, peeled and finely chopped 1 … Continued
I adapted this from Thomas Keller’s amazing book–it has some interesting ingredients and is worth the extra work, I think. 2 tablespoons olive oil 1 cup finely chopped yellow onion 1 cup minced leeks (white and pale green parts only) … Continued
3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Coarse salt and pepper Layer alternating slices of tomatoes and mozzarella, adding a … Continued