Thai Red Curry with Green Beans and Eggplant

The coconut cream at the top of a can of coconut milk thickens this curry, so be careful not to shake the can before you open it.

Yield:

Serves 4

Ingredients

1. 2 Tbs. peanut oil
2. 3 small Japanese eggplant, sliced (1 lb.)
3. 1 13.5-oz. can light coconut milk
4. 3 cloves garlic, minced (1 Tbs.)
5. 1 Tbs. minced fresh ginger
6. 1 Tbs. prepared red curry paste
7. 2 Tbs. dark brown sugar
8. 1 Tbs. low-sodium soy sauce
9. 1/lb. thin green beans, trimmed
10. 1 large red onion, cut into 1/2-inch wedges
11. 1/2 cup packed Thai or sweet basil leaves
12. 2 tsp. lime juice

Directions

1. Heat wok over medium-high heat. Add oil and eggplant, and stir-fry 3 minutes, or until eggplant begins to brown. Transfer to plate.
2. Spoon 3 to 4 Tbs. coconut cream from top of can into wok. Add garlic, ginger, and curry paste, and stir-fry 1 minute. Stir in remaining coconut milk, brown sugar, and soy sauce. Add green beans, onion, and eggplant; cover, and simmer 8 minutes, or until vegetables are tender. Stir in basil and lime juice.

Notes

Baguette with Roasted Red Pepper Spread

This colorful spread is a fancy, vegan version of pimiento cheese. Slipping cucumber between the filling and the lettuce helps keep the greens from wilting en route to your destination.

Yield:

Makes 6 sandwiches

Ingredients

1. 1 8-oz. container vegan cream cheese, softened
2. 17-oz. jar roasted red peppers, drained well, finely chopped
3. 3 Tbs. finely minced onion
4. 1 clove garlic, minced (1 tsp.)
5. 2 18-inch French baguettes
6. 3/4 cup cucumber, peeled, seeded, and diced
7. 12 romaine lettuce leaves
8. 2 cups thinly sliced radicchio

Directions

1. Combine roasted red peppers, cream cheese, onion, and garlic in bowl.
2. Cut each baguette into 3 6-inch pieces. Halve each piece lengthwise. Tear out some of center from bread to make space for fillings.
3. Spread cream cheese mixture on bottom halves of bread. Top with cucumber, lettuce, and radicchio, and cover with top half of bread.

Notes

Warm Potato Salad Primavera

A pesto made with spinach and arugula dresses this salad instead of mayonnaise.

Yield:

Serves 8

Ingredients

1. For the Pesto
2. =================
3. 1 1/2 cups packed baby arugula
4. 3/4 cup packed baby spinach
5. 3/4 cup packed fresh basil
6. 1 clove garlic, minced (1 tsp.)
7. 1/4 cup toasted walnut pieces
8. 2 tsp. lemon juice
9. 3 Tbs. olive oil
10. .
11. For the Potato Salad
12. ====================
13. 1 1/2 lb. red new potatoes, halved
14. 3/4 lb. fresh green beans, trimmed (3 cups)
15. 2 tsp. olive oil
16. 1/2 large fennel bulb, thinly sliced (2 cups)
17. 1 large shallot, thinly sliced (1/3 cup)
18. 3 Tbs. diced sun-dried tomatoes
19. 1/8 tsp. red pepper flakes
20. .
21. 3/4 cup quartered cherry tomatoes

Directions

1. To make Pesto: Purée 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
2. To make Potato Salad: Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
3. Heat oil in skillet over medium heat. Sauté fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and sauté 3 to 4 minutes more.
4. Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.

Notes

Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto

 

Yield:

makes 1 sandwich

Ingredients

1. 1 portobello mushroom
2. balsamic vinegar
3. olive oil
4. 1 roasted red pepper
5. 1 handful spinach
6. 1 tablespoon pistachio pesto (or regular pesto)
7. 2 slices of bread or 1 bun (I used ciabatta)

Directions

1. Brush the mushroom with balsamic vinegar.
2. Brush the grill with oil.
3. Grill the portobello mushroom until tender, about 3-6 minutes per side.
4. Assemble sandwich.

Notes

Baked Tomatoes With Mediterranean Ricotta Filling

 

Yield:

12 pieces

Ingredients

1. 6 tomatoes
2. 200 g/7 oz fresh ricotta
3. 4 tblsp black olives, chopped
4. 1 small cucumber, sliced and finely diced
5. 1/2 bell pepper, red or yellow, finely diced
6. 2-3 tsp fresh oregano, finely chopped
7. salt
8. black pepper, freshly ground
9. extra-virgin olive

Directions

1. Divide the tomatoes and take out the seeds and the inside. (I often use these in salads if I am making one at the same time) Drizzle a little olive oil over and sprinkle with salt and then roast in a pre-heated oven (175°C/350°F) for 20 minutes or until ready. Or you can do as I do if I am baking bread at the same time, I put the tomatoes in the cold oven when I turn it it on and when it has reached the desired temperature, the tomatoes are usually ready.
2. While the tomatoes cool down, mix the ricotta with olives, cucumbers, peppers, oregano, salt and black pepper.
3. Spoon the filling into the cold tomato halves and they are ready to be served. You can add a little extra oregano on top if you want.

Notes