Braised Eggplant and Tomatoes
Adapted from www.thekitchn.com
4 Tbs. olive oil
1 eggplant, halved lengthwise
1 tsp. salt
1 onion, sliced
14 oz. tomatoes, cut into 1/2-inch pieces
1/4 c. parsley, chopped
2 Tbs. basil, chopped
Directions: Preheat oven to 400˚F. Drizzle a 9×9-inch baking dish with 2 tablespoons of the olive oil. Place the eggplant, cut side up, in the baking dish and sprinkle with 1/2 tsp. of the salt. Set aside.
Heat the remaining olive oil in a skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. With a slotted spoon, transfer the onions to a mixing bowl and combine with the cut tomatoes, basil, parsley, and remaining salt. Scoop the tomato and onion mixture onto the eggplant. Cover the baking dish with foil and bake for 10 minutes.
After 10 minutes, baste the eggplant with the juices that have collected in the baking dish, and cover and return to the oven for another 15 minutes. Baste once more, and bake uncovered, until the eggplant is tender, about 20 more minutes.
Serve hot and enjoy!
White Bean and Beauty Heart Radish Salad
Adapted from www.epicurious.com.
This hearty salad is much more than the sum of its parts, and happens to be beautiful too. A great accompaniment to anything from the grill.
2 anchovy fillets packed in oil, drained
3/4 c. olive oil
2 Tbs. capers
2 c. packed flat-leaf parsley leaves, divided
1/4 c. lemon juice
Salt
Pepper
3 1/2 c. cannellini beans, rinsed
3/4 c. black olives, pitted and quartered
1 bunch beauty heart radishes, cut into thin wedges
2 scallions, thinly sliced
Directions: Use a blender to make a coarse puree of the anchovies, olive oil, capers, and 1 cup of the parsley. Transfer to a large bowl, then stir in the lemon juice and some salt and pepper to taste. Add the beans and olives and toss to coat. Transfer to a serving dish and top with the radishes, remaining parsley, and scallions.
Serve at once, or chill for up to 4 hours.
Tomatillo Bloody Marys
Adapted from www.saltandwind.com.
These are an excellent addition to a summertime brunch. Vegetarian Worcestershire sauce is sold at the Co-op if you’re not a fan the anchovy-laden kind.
1 lb. tomatillos
1/2 pint cherry tomatoes
1 seedless cucumber
2 cloves garlic
2 Tbs. lime juice
1 Serrano chile
1 tsp. coarse salt
30 fl. oz. vodka
fresh cilantro
6 tsp. prepared horseradish
4 1/2 tsp. green hot sauce
3 tsp. Worcestershire sauce
celery seeds
ice
lime wedges
tortilla chips
6 green onions
Directions: In a blender, combine the tomatillos, tomatoes, cucumber, garlic, lime juice, Serrano chile, and salt. Blend until very smooth, at least 30 seconds.
To make each cocktail, place 2 sprigs of cilantro into a cocktail shaker. Bruise lightly with a muddler or wooden spoon. Add 5 ounces of the Bloody Mary base, 2 ounces of vodka, 1 teaspoon horseradish, 3 tsp. Worcestershire, 3/4 teaspoon of green hot sauce, and a pinch of celery seeds to the shaker. Add ice halfway up, and stir about 10 times to combine, until the shaker is cold. Pour the drink with the ice into a glass, and garnish with a lime wedge, cilantro, and tortilla chips and a green onion, if using.
Pork and Green Chile Stew
Adapted from www.thekitchn.com.
This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.
1 lb. Poblano peppers
8 oz. tomatillos
2 Tbs. canola oil
4 lb. pork shoulder
1 yellow onion, chopped
6 cloves garlic, minced
1 Tbs. ground cumin
1 tsp. dried Mexican oregano
2 bay leaves
2 Tbs. apple cider vinegar
4 c. chicken stock
3/4 lb. Yukon Gold potatoes, diced
salt
black pepper
warm tortillas
fresh cilantro
Directions: Arrange an oven rack a few inches from the broiler. Place the peppers on a rimmed baking sheet and cook, turning occasionally, until charred on all sides, 15-20 minutes. Transfer the peppers to a large bowl and cover tightly with aluminum foil to steam. Set aside.
Place the tomatillos on the baking sheet and broil them, flipping once, for 5-10 minutes, until they are charred. Chop and place in a bowl. Peel the skins from the peppers and remove the stems and seeds. Chop them and add them to the bowl of tomatillos.
Pat the pork dry with paper towels and sprinkle with salt and pepper. In a large Dutch oven, heat the canola oil over high heat. Working in batches so as not to overcrowd the pan, cook the pork for 3-4 minutes, until browned all over. Use a slotted spoon to transfer to a large bowl. Reduce the heat to medium. Add the onions, and cook until soft, 5-7 minutes. Stir in the garlic, cumin, oregano, and bay leaves. Cook for 1 minute, then increase the heat to high and add the apple cider vinegar. Scrape up any browned bits from the bottom of the pan. Pour in the chicken stock and add the reserved peppers and tomatillos. Bring to a boil, then reduce the heat to low, cover, and simmer until the pork is tender, 2 -2 1/2 hours. Add the diced potatoes, and cook an additional 30-40 minutes, until they are tender. Season to taste with more salt and pepper.
Serve with warm tortillas, garnished with cilantro.
