We followed this recipe: http://www.theorganicprepper.ca/this-weeks-harvest-jalapenos-07232013 but reduced proportions as follows: 5 medium jalapeños and ½ orange bell pepper, seeded and then roughly chopped in a food processor, ¼ cup sugar, and ½ cup white vinegar. We skipped the cilantro. (Aug. 2016)
Italian-style eggplant bolognese
We tried this healthier take on bolognese, which uses a combination of minced beef and cubed eggplant. Recipe here: http://www.myrecipes.com/m/recipe/eggplant-bolognese. We found the favor a bit flat, so we added a dash of fruit-infused white balsamic vinegar at the end. (Aug. 2016)
Balsamic roasted summer fruit
Inspired by this Delia Smith recipe: http://www.deliaonline.com/recipes/collections/delias-summer-collection/summer-fruit-compote, we decided to roast all of our remaining summer fruit on hand - 2 black plums and 1 red plum (cut into 6 pieces each) , 3 small ripe guavas (cut into quarters), and a cup of red seedless grapes (whole). We tossed them with ¼ cup balsamic… Continue reading Balsamic roasted summer fruit
Italian-style scalloped tomatoes
We followed this recipe: https://food52.com/recipes/18941-sarah-leah-chase-s-scalloped-tomatoes, but we used ciabatta bread (about ¼ loaf) instead of a baguette. After baking at 350 for 35 mins, we broiled it on high (about 8 inches from the flames) for a few mins. The recipe calls for bacon fat or olive oil, so it can be vegetarian if you… Continue reading Italian-style scalloped tomatoes
Fresh date, pear, and pomegranate salad
We tried this recipe but used red pear instead of Asian pear: http://www.thekitchn.com/recipe-asian-pear-date-and-pom-64346 (Aug. 2016)
Curried cauliflower soup
Combine 3 cups chicken broth (or vegetable broth, if vegetarian) and 5 cups (about 1 large head) cauliflower, rough cut, in a medium-size Dutch oven. Cover, bring to a boil, reduce to a simmer, and leave on burner. In the mean time, heat 2 Tbsp unsalted butter in a medium sauté pan, then add 1… Continue reading Curried cauliflower soup
Pasta alla Norma
Pasta alla Norma is rigatoni with eggplant, tomatoes, and ricotta salata. Preheat oven to 450. Cut 2 lb eggplant (about 2 medium) into ¾ inch cubes, toss in about 2 Tbsp olive oil, a little salt and black pepper, place in a single layer on a sheet pan, and oven-roast for 30 mins, tossing midway.… Continue reading Pasta alla Norma
Mushroom and rice soup
We tried this quick, chicken broth-based soup from Cook’s Illustrated. Soak ¼ oz dried porcini mushroom in hot water, then remove and mince the reconstituted mushroom. Set aside the mushroom soaking broth and save ½ cup dor the soup. Heat 5 ½ cups low-sodium chicken broth, ½ cup mushroom soaking broth, ½ cup uncooked long… Continue reading Mushroom and rice soup
Barbecue meatloaf with oven-roasted potato slices
We tried this meatloaf and potato recipe from Molly Gilbert’s Sheet Pan Suppers: http://www.grandparents.com/food-and-leisure/recipes/bruces-barbecue-meatloaf-and-potatoes-recipe. We used an 18 oz bottle of Sweet Baby Ray’s original barbeque sauce for the recipe. Instead of creating a free-form loaf on top of the perforated 10x6" foil, we lined a loaf pan with parchment paper, leaving extra parchment flaps… Continue reading Barbecue meatloaf with oven-roasted potato slices
Cream cheese swirl brownies
We tried this Cooks Illustrated recipe: https://www.cooksillustrated.com/recipes/7987-cream-cheese-brownies (Aug. 2016)
Cooking Adventures 