Chloe, my 3-year-old, is a big fan of these healthy peppers, which have a great thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you. Easy enough for a weeknight but fancy enough to serve to company, this is your new late-summer standby.
Don't toss those beautiful carrot tops! Make chimichurri sauce with them instead - drizzle it on salads, sandwiches, meat or fish. Vegan, gluten free.
“This is the best salsa ever! The recipe was given to me by a friend and it always goes quickly. It's easy to double, and people always ask for the recipe so have extras on hand! I prefer fresh tomatoes, but the recipe calls for canned. You can also substitute any fruit to adjust it to your tastes. If you have a food processor or mini chopper, this recipe is much quicker and easier.” LEASTMAN
“Throw these sweet little eggplant on the grill alongside steak or lamb, but keep a close eye on them while grilling. Because they vary in size, cooking times may vary, too.”
“The most delicious way to enjoy height of the season tomatoes is also the easiest…Heirloom Parmesan Tomatoes are ready in 10 minutes, and they go with everything. Just a few simple ingredients turn ripe summer tomatoes into the best side dish ever!”
Save the taste of Summer
Calling all sauce makers, tomato jar-er's and sun dried tomato lovers!
We have an abundance of vine ripened plum tomatoes that we are taking orders for by the case this week. 20 pounds of San Marzano plum tomatoes for $25.00. Please email Amanda at firstname.lastname@example.org with your name, number of cases and what day (and location!) you would like to pick up! Available Tuesday, August 27th- Saturday, August 31st- until supplies last.
I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois
I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. —Amanda Digges, South Windsor, Connecticut
Chinese Scallion Pancake Beef Rolls
“This is a favorite in our household, and it's perfect for using up leftover roast beef. The green onion cake dough is easy to make and cooks quickly. Then just reheat the sliced beef in a frying pan with a sweet and savory sauce.” —Carla Mendres, Winnipeg, Manitoba"
‘Not Just Corn Maze’ Slated for Woodbury at The Farm Site
Three dinosaurs—Tyrannosaurus Rex, Stegosaurus and Pterodactyl appear in the corn maze developed for the Farmstead location of The Farm, 281 Weekeepeemee Rd., Woodbury. The maze and a host of related activities, including pumpkin picking, will be available from Friday, August 30 through October.
A great way to use some leftover zucchini; in Lebanon, these fritters are made with the zucchini pulp leftover after they have been cored for stuffing. Simply grate or shred the zucchini in a food processor, add a bit of grated onion, garlic paste and lots of chopped herbs and fry them in olive oil for a few minutes on each side.
6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste
Preheat an outdoor grill for high heat.
Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
RAW SPIRALIZED BEET & MANDARIN SALAD WITH MINT
If you think you don’t like beets, try eating them raw, you may change your mind! I got this idea from a meal at a raw vegan restaurant where I tried raw beets for the first time, and loved them. The trick is to cut them thin and let them marinate a little while, perfect for spiralizing! Truth is, I love them BETTER uncooked, and with mandarin oranges and some fresh mint, this is not just delicious, but also beautiful!
6 Asian-Inspired Eggplant Recipes
An Old World vegetable with Asian origins, eggplant is thought to have been eaten both raw and cooked in China since at least the T'ang dynasty (established the year 618). When raw, eggplant is bitter, tough, and chewy, but when cooked the vegetable turns sweet with a rich, nutty flavor, and tender, even creamy texture. There are a few different eggplant varieties, with the largest being the most common in American supermarkets.
Most of these recipes feature Chinese eggplant, a slender, thin-skinned purple variety that has a more delicate flavor than the large globe-shaped eggplants most often found in western supermarkets. One recipe calls for Thai eggplant—these small, golf-ball sized eggplants normally have a greenish-white skin. Japanese eggplant works best in the pan-fried eggplant with miso recipe, but you can substitute Chinese eggplant if needed.
How to Cook Purple Chinese Eggplant
Chinese Eggplant Stew with Minced Pork
This meal Chinese Eggplant Stew with Minced Pork is a popular Sichuan cuisine and is very common in Chinese households.The pork, though included in a small amount, is added because it greatly improves the taste of the eggplant dish. The expected cooking time for the dish detailed in the recipe is 35 minutes, including time taken to prepare ingredients.
Chinese Eggplant Recipe with Spicy Garlic Sauce
In this Chinese Eggplant Recipe, you’ll learn:
How to cook this authentic Chinese eggplant recipe, inspired by one of the most respected authorities of Chinese cooking, Fuchsia Dunlop.
You can use either Japanese or Chinese eggplant (even Italian globe eggplant, too)
A unique Chinese sauce that’s savory, sweet and piquant, called “Fish-Fragrant” even though there’s no fish in the ingredients!
Beef Teriyaki with Green Beans & Green Onions