RECIPE: Thai Green Curry with Shrimp and Eggplant

Ingredients:

·        2 tbsps canola oil

·        1 white onion, chopped

·        2 tsps garlic, minced

·        2 cups eggplant, diced

·        1 cup tomato, chopped

·        3 tbsps Thai green curry paste (vary this depending upon spiciness desired)

·        Juice of one lime

·        2 tbsps nam pla (thai fish sauce)   

·        14 ozs unsweetened coconut milk

·        ½  cup stock (fish or chicken)

·        1 ½ lbs shrimp (peeled and deveined)

·        ½ cup basil, chopped

·        Salt, to taste

·        8 lime wedges

Directions:

In a wok or large sauté pan, heat the oil over medium-high heat.

Add the onions and garlic and cook until softened, 3-5 minutes.

Add the tomatoes and cook another 3 minutes, until the tomatoes begin to dissolve. 

Add the eggplant and sauté another 4 minutes. 

Add the curry paste and lime juice and cook, stirring, for 30 seconds until all the curry paste has been incorporated. 

Add the coconut milk and stock and bring to a boil.  Lower head and let simmer for 5 minutes when it will begin to thicken.

Add the shrimp and cook until pink, about 2 minutes.  Season with salt to taste.

Remove from heat and stir in ½ the basil.

Garnish with remaining basil and serve over rice with the lime wedges.

RECIPE: Romesco Sauce (can be frozen too!)

This is great with seafood, fish, meat...

Ingredients:

3 red peppers roughly chopped

2 ripe tomatoes halved
1/2 head garlic (smashed and skin removed)
1.5 C stale bread cubed
1/4 C slivered almonds
1 tsp smoked paprika
1 or 2 fresno chiles chopped
1/2 C Red Wine Vinegar
1 tsp smoked paprika
1 orange (juice and zest)
olive oil
salt

In a large dutch oven, heat olive oil. Add peppers, chiles, garlic, tomatoes, almonds and bread. Season with paprika and salt. Cook 6-10 minutes. Remove from the heat and transfer to a blender or food processor. add vinegar, orange juice and zest. Puree until smooth.

RECIPE: Roasted Eggplant Dip

Ingredients:
1 eggplant
olive oil
Greek yogurt
garlic or garlic scapes
salt
paprika or cumin or Tabasco

Roast eggplant over a gas burner (or broil or grill) till the skin is dark and the flesh is tender.

Scoop out the flesh and process in food processor with roughly equal parts olive oil and plain yogurt (Greek-style for thickness), garlic or garlic scapes, salt, and seasoning of your choice. I used smoked paprika and a dash of Tabasco; cumin would be good too.

Note from Ann: I prefer to quickly microwave the garlic or scapes with the olive oil (30 seconds) to take away that raw bite.

Serve on pita chips, toasts, whatever you like.

RECIPE: Basil Mayonnaise (super easy!)

Note: This wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken before roasting.

1 cup loosely packed basil leaves

1/4 cup mayonnaise

1/2 teaspoon minced garlic

Blend in food processor or blender until smooth.

RECIPE: Peach and Cucumber Salsa

2 cups diced peeled pitted peaches (about 1 1/2 pounds)

1 cup diced unpeeled cucumber

3/4 cup diced red bell pepper

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons apricot preserves

1 teaspoon chopped canned chipotle chiles

Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead). Cover and refrigerate. Stir to blend before serving.

RECIPE: RAW Baba Ghanoush

2-3 Cloves of garlic
1/2 Cup Cashews, soaked for at least 2 hours
1 Large Eggplant, diced frozen and thawed
Juice from 1/2 lemon
2 T Olive Oil
Pinch of Salt

Advanced preparation: Peel, dice and freeze the eggplant. Thaw before you prepare the eggplant. Soak cashews.

Start food processor and drop garlic, clove by clove into the spinning blade. It will fine dice it and throw it on the wall of the processor. Add the cashews and process until smooth. Add diced eggplant, lemon juice, olive oil and pinch of salt. Process until smooth. Enjoy with your choice of flat breads.

RECIPE: Okra and Tomatoes

by Alton Brown

Ingredients:

1 pound okra, rinsed and trimmed

3 tablespoons olive oil

1 1/2 cups finely chopped red onion

1 1/2 teaspoons kosher salt

1 tablespoon minced garlic

2 cups peeled and chopped tomato

1 tablespoon minced fresh ginger

1 teaspoon freshly ground grains of paradise* or black pepper

1/2 teaspoon freshly ground cardamom

Directions: 

Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise. 

Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately. 

*Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.