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A quick vinaigrette tossed on slivers of chard makes for a crunchy unusual side salad that can stand up to a hot main entree or tossed with other delights. Start with the younger more tender leaves and slice them as thin as you possibly can. Why? Because it is pretty and because it makes the green that most folks cook a bit more gentle to eat raw. Include the stems for a extra crunch!
If you fear you burn food, these eggplant give you an opportunity to do just that, but it is a good thing! With a slight char and a kiss of tangy sweet sauce you will be delighted. Ideally, use the longer, smaller eggplants often called Chinese or Japanese eggplant. This recipe is brought to us by Jaime Mayfield of the Seasonal Veg Head. If you want more of a step-by-step photo guide for this recipe, be sure to click on this link.
This recipe came together through participants in our Winter Recipe Jam sharing their ingredient suggestions. It is best with a saute of kale + mushrooms. Ginger, garlic, and onion are quickly blackened to add another element of flavor while mellowing their sharp potency. Pureed with butternut squash and other veggies makes for a simple soup with an added layer. A squirt of lime rounds off the entire soup. We used a butternut squash but most any winter squash could work instead.
With a food processor or sleeves rolled up above a box grater the squash and cheese are simply shredded, baked, tossed and baked again until there is barely a difference between the squash and cheese. It is just a gooey, melty delight. Plan on about two ounces of cheese for every pound of squash, more or less depending on your love of cheese.
In college, my two dearest friends introduced me to Cheese & Mustard Delights that we toasted up in their dorm room with a heavy layer of bright yellow mustard & cheese on toast. It was melty, gooey, heaven. I took this idea and tossed it with rice and a layer of zucchini slices. Starting with leftover rice means this comes together quick to bake up into a simple casserole that kids will gobble up.
