This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar. 2 eggplants, pierced with fork 2 tbs. olive oil 1 medium candy onion, chopped 1 red bell pepper, chopped 1 tbs. dried mint 2 1/2 tsp. anise seeds 2 tsp. …
Tom Kha Gai
Whenever I feel the crud coming on, it turn to this nourishing “power soup” to stave illness away. I like my soup very potent, so if you have a more sensitive palate, you may want to try reducing the amount of ginger/galanga and garlic/shallot. Also, …
Spicy Stir Fry with Peanuts and Fresh Herbs
1/3 cup creamy natural peanut butter 1/2 cup water, divided 2 tablespoons brown sugar 2 tablespoons reduced-sodium soy sauce, divided 1 tablespoon rice vinegar 2 tablespoons canola oil 1 broccoli crown, trimmed and cut into 1-inch pieces 2 …
Sautéed Eggplant with Roasted Red Peppers
5 Tbsp extra-virgin olive oil 1 medium eggplant (1 pound), cut into 1/2-inch dice Roasted red peppers, cut into 1/2-inch dice Thinly sliced basil leaves Kosher salt and freshly ground pepper In a large skillet, heat the olive oil until …
Quinoa Stuffed Peppers
This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein. 1 medium onion, finely chopped (1 cup) 2 Tbs. olive oil 2 ribs celery, finely chopped (1/2 cup) 1 Tbs. ground cumin 2 cloves garlic, minced …