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Monday, August 24, 2009

Baingan Bhurta/Bharta

With eggplant and tomatoes aplenty these days, this is the next recipe I look forward to trying.

Monday, August 17, 2009

One stop shopping

Between the Bodega and the market, one quick stop at the Felice complex tomorrow and you have a very tasty and very easy addition to any meal.  Details here.

Sunday, August 16, 2009

Vegetable Linguini

Check out the Mennonite Girls Can Cook site for this yummy recipe

Monday, August 3, 2009

Market Day 8/4/09

Stacked Ratatouille ready for the oven

Tomorrow promises to be a great day at the market. Everything just seems to be ripe and ready.  If you are at a loss for what to do with a certain vegetable, check out A Veggie Venture. She has an alphabetical listing of vegetables where you can find tons of great recipes.  This is the one I tried this weekend and really loved-


Hands-on time: 15 minutes for only the Ratatouille, another 15 for the Spinach
Time to table: 40 minutes for only the Ratatouille, 1 hour including the Spinach
Serves as many as you like!

Olive oil
Kosher salt
Asian eggplant (the long narrow ones)
Roma tomatoes (see KITCHEN NOTES)
Small yellow squash and/or zucchini
Oregano (see NOTES)
Fresh spinach leaves (not baby spinach, see NOTES), washed very well and tough stems removed, chopped
Salt & pepper to taste
Juice of a lemon (preserved lemon works too)
RATATOUILLE Preheat oven to 400F. Fill three bowls with a splash of olive oil and a sprinkle of salt. (See NOTES.) Slice thin rounds of eggplant in one bowl, tomato in the second, squash in the third. Splosh these around, covering all sides with oil. (If you're making the spinach too, I'd recommend cleaning it now, letting the vegetable rounds soak in the oil for just a bit. But it's also fine to keep moving.) Create rows of the rounds, eggplant, tomato, squash; eggplant, tomato, squash; arrange in an oven-safe baking dish. Sprinkle with oregano. Bake for about 20 minutes until the vegetables are cooked through. Place the vegetables under the broiler for a minute or two or five, putting a slight 'burn' on the tops.
SPINACH About 5 minutes before the Ratatouille is ready, cook the wet spinach in a hot skillet until just soft. Season with salt and pepper, sprinkle with the lemon juice. Arrange atop the Ratatouille.

Per Serving (Assumes 3 tablespoons Olive Oil for 1 pound of combined vegetables plus 8 ounces of spinach): 127Cal; 10g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 629mg Sodium; 8g Carb; 4g Fiber; 2g Sugar; 3g Protein; Weight Watchers 2 points