Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh

Adapted from Bon Appétit [recipe] Ingredients 2 pounds carrots, peeled and cut into 3″ pieces 2 large red onions, each cut through root end into 8 wedges 1 large fennel bulb, cut into 1/2″ wedges 4 Tbsp olive oil, divided kosher salt, fresh ground pepper 1/2 cup labneh (Greek yogurt works too) 1/3 cup ItalianContinue reading “Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh”

Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce

Ingredients 1 box phyllo dough, thawed per instructions 4 cups chard, tough stems removed and chopped 1/2 pound new potatoes, washed and finely chopped 6 large cloves of garlic, peeled and finely chopped 1 onion, peeled and finely chopped 1/2 white wine 1 cup parmesan cheese, if desired 1.5 sticks (12 Tbsp) of butter 3Continue reading “Crispy Vegetable and Tabbouleh Pastry with Tomatillo-Yogurt Sauce”

Summer Vegetable Tempura with Two Dips

Ingredients Assorted summer/fall vegetables (recommended: beans, peppers, sweet potatoes, green tomatoes or tomatillos, okra, onion) 1.5 cups all purpose flour per 1 lb of veggies 12 oz (1 can) of seltzer per 1.5 cups of flour About 6 cups of vegetable oil for frying 1/2 tsp salt per cup of flour Ingredients for dips/toppings 1/2Continue reading “Summer Vegetable Tempura with Two Dips”

Gumbo Z’herbes

Adopted from Jubilee: Recipes from Two Centuries of African-American Cooking by Toni Tipton Martin All kinds of techniques give this dish body: Leah Chase’s version calls for a mix of roux and pureed vegetables to thicken; Nathanial Burton, coauthor of “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” thickens his green gumboContinue reading “Gumbo Z’herbes”

Eggplant Pan Bagnat

Combining saucy eggplant with roasted peppers, hardboiled egg, and crusty bread for a heart crowd-friendly sandwich! Ingredients 1 lb eggplant, in good condition 2 ripe tomatoes, peeled, seeded, and chopped or 1/2 cup good quality tomato sauce 2 tbsp capers 1/2 cup good quality green olives, pitted and coarsely chopped 4 tbsp wine vinegar 1Continue reading “Eggplant Pan Bagnat”