Lemon Garlic Sautéed Cabbage

Ingredients:

• 2 pounds white cabbage, core removed and shredded (10 cups)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon garlic, minced
• Pinch crushed red pepper flakes
• 1/2 teaspoon fine sea salt or more to taste
• Half of a lemon, cut into wedges

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
2. Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
3. Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.

https://www.inspiredtaste.net/37742/sauteed-cabbage-recipe/

Vegetarian Paella with Red Peppers and Chick Peas

Ingredients:

• 1 cup short-grain brown rice
• Hefty pinch saffron (about 8 strands)
• 6 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 3/4 cup crushed tomatoes, fresh or canned
• 2 tablespoons tomato paste
• 1/2 tablespoon hot paprika
• 1 cup green beans, trimmed and halved
• 3 artichoke hearts, sliced (fresh, frozen, or canned)
• 1 cup cooked chickpeas
• 1/4 cup peas, fresh or frozen
• 1/4 cup chopped parsley, for garnish (optional)
• Freshly ground black pepper
• Salt

Instructions:

1. Bring 3 cups of water and a hefty pinch of salt to a boil, add the rice, and cook for about about 20 minutes, or until the rice begins to soften. Drain and set aside. (Par-boiling the brown rice speeds up the overall cooking time.)
2. Combine saffron threads and 3 tablespoons of warm water in a small bowl and set aside. Bring the broth to a simmer, then reduce the heat and keep at a low simmer until needed.
3. Meanwhile, heat the olive oil in a large cast iron skillet, and sauté the onions until soft and fragrant. Add the garlic slices and peppers. Cook until soft, about 7 minutes. Mix in the crushed tomatoes, tomato paste, hot paprika, saffron threads (along with the water), and season generously with salt and freshly cracked pepper. Let it cook for a few minutes.
4. Make sure to have your vegetable broth simmering nearby. Fold in the green beans, artichoke slices, and chickpeas. Then stir in the par-boiled, drained rice. Ladle the simmering broth over the rice. Bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has evaporated. A few minutes before the rice is fully cooked, scatter the peas over top. Sprinkle with parsley just before serving

https://www.thekitchn.com/recipe-vegetable-paella-recipes-from-the-kitchn-216585

Edamame and Pea Bruschetta

Ingredients:

• 1 cup shelled edamame (soybean)
• 1/2 cup frozen peas
• 1 garlic clove, minced
• 2 scallions, chopped
• 1/4 cup packed basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated parmesan cheese
• Salt and fresh ground black pepper
• Baguette, cut into slices and toasted

Instructions:

1. Bring a medium saucepan of water to a boil, add about 1/2 tablespoon of salt and the edamame, cook for 4 minutes then add the peas and cook for another minute.
2. In the meantime, prepare a large bowl of fresh ice water to be used to cool down the edamame and peas when they finish cooking.
3. Use a slotted spoon to transfer the edamame and peas to the ice bath. Once cooled, drain and set aside.
4. Pulse the garlic and scallions a few times in a food processor. Add the basil leaves, edamame and peas then pulse until the mixture is chopped up into very small pieces, 3 to 4 times. With the processor running, stream the olive oil slowly into the mixture until everything comes together — it should look like a thick pesto.
5. Transfer to a bowl then stir in the cheese, a pinch of salt and freshly ground pepper.
6. Use a griddle or oven to toast slices of the baguette, smear about a tablespoon onto each slice and serve.

https://www.inspiredtaste.net/3795/edamame-and-pea-bruschetta/

Grilled Red Pepper Dip

Ingredients:

• 2 large sweet red peppers, halved and seeded
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup finely chopped oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• 1 teaspoon onion salt
• 2 cups crumbled feta cheese
• Pita chips

Instructions:

1. Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
2. In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese red chopped peppers until blended. Serve with pita chips. Refrigerate leftovers.

hhttps://www.tasteofhome.com/recipes/grilled-red-pepper-dip/

White Beans with Hon Tsai Tai, Broccoli and Lemon

Ingredients:

• 3 tablespoons olive oil
• 1 small lemon, very thinly sliced, seeds removed
• 2 anchovy fillets packed in oil
• 4 garlic cloves, thinly sliced
• ½ bunch broccoli rabe, chopped (sub Hon Tsai Tai!)
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini (white kidney) beans, rinsed
• ¼ cup fresh flat-leaf parsley leaves
• 2 tablespoons finely grated Parmesan, plus more for serving
• Crushed red pepper flakes (optional)

Instructions:

1. Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
2. Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.
3. Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

https://www.bonappetit.com/recipe/white-beans-broccoli-rabe-lemon

Best Baked Sweet Potato

Ingredients:

• 4 sweet potatoes, scrubbed clean
• 4 tbsp. 
• butter
• kosher salt
• Freshly ground black pepper

Instructions:

1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
2. Bake until tender, 45 to 50 minutes.
3. Let cool, then split the tops open with a knife and top with a pat of butter.
4. Season with salt and pepper and serve.

https://www.delish.com/cooking/recipe-ideas/recipes/a55377/perfect-baked-sweet-potato-recipe/

Roasted Squash with Brown Butter and Hazelnut Gremolata

Ingredients:

• 1 medium-size winter squash (butternut, delicata, acorn, or kabocha would all be great—I prefer the last 3 because you don’t have to peel them!)
• olive oil
• salt
• 4 tablespoons unsalted butter

FOR THE GREMOLATA:

• 2 cloves garlic
• 1 small bunch parsley, chopped (about ½ cup)
• ¼ teaspoon chili flakes
• ¼ cup toasted hazelnuts
• zest of 1 small lemon

Instructions:

1. Preheat the oven to 400°F.
2. Cut the squash in half and remove the seeds and pulp. Slice them into nice even half-moons/wedges and spread evenly on a parchment-lined baking sheet. Toss generously with olive oil and salt. Roast in the oven for about 30 to 40 minutes depending on the size of the squash pieces. (Be sure to rotate the pan halfway through the cook time for even browning.)
3. While the squash roasts, prepare the gremolata. Start by mincing the garlic, then add the parsley, chopping it right in with the garlic. Add the toasted hazelnuts and roughly chop. Add a pinch of salt, the chili flakes, and the lemon zest and give it another rough chop to combine.
4. Cook the butter in a small saucepan over low heat until just browned but not burned.
5. Transfer the squash to a serving dish, pour over the brown butter, and top it with the gremolata.

https://goop.com/recipes/roasted-squash-with-brown-butter-hazelnut-gremolata/

Shawarma Spiced Beets with Garlicky Labneh

Ingredients:

• ½ tsp. coriander seeds
• ½ tsp. cumin seeds
• ½ tsp. fennel seeds
• ¼ tsp. cayenne pepper
• ¼ tsp. ground cinnamon
• Kosher salt, freshly ground pepper
• 3 lb. golden beets, scrubbed, tops trimmed, bulbs halved and sliced lengthwise ½" thick
• 2 medium fennel bulbs, fronds reserved, bulbs halved and sliced ½" thick
• ½ cup plus 2 Tbsp. extra-virgin olive oil
• 1 head of garlic, halved crosswise
• 1 lemon plus 2 Tbsp. fresh lemon juice
• 2 shallots, peeled, thinly sliced
• 1 Tbsp. honey
• 1 tsp. crushed red pepper flakes
• 1 cup labneh or whole-milk Greek yogurt
• 1 cup mint leaves
• 1 cup parsley leaves with tender stems
•  

Instructions:

1. Preheat oven to 400° Lightly crush coriander, cumin, and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl. Add cayenne, cinnamon, and a 4-finger pinch of salt; season with black pepper.
2. Toss beets, fennel, and ½ cup oil in a large bowl. Add spice mixture and garlic and toss again to combine. Divide beet mixture between 2 rimmed baking sheets. Roast, tossing occasionally, until beets are tender and golden brown around the edges, about 30 minutes.
3. Meanwhile, using a vegetable peeler, remove lemon peel in wide strips, avoiding the pith. Thinly slice peel and transfer to a small bowl. Trim both ends of lemon so you can set it upright. Using a sharp knife, cut away lemon rind, exposing flesh. Cut lemon crosswise into ½" rounds; remove seeds. Finely chop lemon flesh and add to bowl with lemon peel. Add shallots, honey, red pepper flakes, 2 Tbsp. lemon juice, and a 4-finger pinch of salt. Stir in 2 Tbsp. oil; season with black pepper. Let dressing sit until ready to use.
4. Pop out garlic cloves into a medium bowl. Add labneh, season with salt and black pepper, and stir to combine.
5. Spread garlicky labneh onto 2 platters. Arrange roasted beets and fennel over, then spoon dressing over. Chop about ½ cup fennel fronds. Scatter fronds, mint, and parsley over vegetables. Serve warm or at room temperature.

https://www.bonappetit.com/recipe/shawarma-spiced-beets-with-garlicky-labneh

Stir Fried Napa Cabbage with Spicy Garlic Dressing

Ingredients:

• 4 cloves garlic—two chopped and two minced
• Kosher salt
• 4 scallions, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 tablespoon water
• 1 teaspoon coarse Korean hot red-pepper flakes
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil
• One 1 1/2-pound head Napa cabbage, thinly sliced
• 2 teaspoons toasted sesame seeds, toasted

Instructions:

1. Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
2. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

https://www.foodandwine.com/recipes/stir-fried-napa-cabbage-spicy-garlic-dressing

Roasted Red Pepper Tapenade

Ingredients:

• 3 garlic cloves, peeled
• 2 cups roasted sweet red peppers, drained
• 1/2 cup blanched almonds
• 1/3 cup tomato paste
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh basil
• Toasted French bread baguette slices or water crackers

Instructions:

1. In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
2. Sprinkle with basil. Serve with baguette slices.

https://www.tasteofhome.com/recipes/roasted-red-pepper-tapenade/

Garlic Parmesan Baked Eggplant

Ingredients:

• 1 large eggplant
• 6 tablespoons unsalted butter melted
• 1 cup breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Instructions:

1. Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
2. Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. 
3. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. 
4. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
5. Serve as side dish, appetizer or use in eggplant Parmesan.

https://www.crunchycreamysweet.com/baked-eggplant/

Sweet Potato Greens in Coconut Cream

Ingredients:

• 1 large bunch sweet potato greens
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
• 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
• 1 red thai chili, finely sliced
• 2-inch lemon grass stalk, trimmed and finely sliced
• 1 to 2 teaspoons soy sauce, or to taste
• 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
• 2 to 3 teaspoons raw or brown sugar, or to taste
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
2. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
3. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html

Portobello Mushroom Stirfry

Ingredients:

• MARINADE/SAUCE:
• 2 cloves garlic (minced // 2 cloves yield ~1 Tbsp)
• 2 tsp minced ginger
• 3-4 Tbsp maple syrup (or agave nectar or coconut sugar)
• 1/2 tsp red pepper flake (more or less to taste)
• 3-4 Tbsp tamari (or soy sauce if not gluten-free // more or less to taste)
• 1 Tbsp sesame oil (toasted or untoasted)
• 3 Tbsp lime juice
• 1 Tbsp water
• VEGETABLES:
• 2 portobello mushrooms (~20 g each)
• 1 medium red bell pepper (thinly sliced)
• 1 cup chopped broccolini
• 1 cup chopped green onion (optional)
• FOR SERVING optional:
• 4 cups cooked brown rice or cauliflower rice
• 1 tsp sesame seeds
• Fresh herbs to garnish

Instructions:

1. Cook rice (or cauliflower rice) if serving with stir-fry. I prefer this method from Saveur.
2. Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
3. Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
4. Add portobello mushrooms to a large shallow dish, such as a 9x13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
5. Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
6. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
7. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
8. Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.

https://minimalistbaker.com/30-minute-portobello-mushroom-stir-fry/

Bell Pepper Egg in a Hole

Ingredients:

• 2 teaspoons olive oil
• 1 bell pepper (any color), cut into four 1/2-inch-thick rings
• 4 large eggs
• Coarse salt and ground pepper
• 2 teaspoons grated Parmesan
• 4 slices multigrain bread, toasted
• 8 cups mixed salad greens

Instructions:

1. 1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

https://www.marthastewart.com/319104/bell-pepper-egg-in-a-hole

Okra with Chick Peas in Fresh Tomato Sauce

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium-size yellow onion, chopped (about 1 3/4 cups)
• 2 garlic cloves, very finely chopped
• 5 garden-ripe tomatoes, cored and chopped (about 4 cups)
• 1 tablespoon ground cumin
• 1 tablespoon harissa (or Sriracha chili sauce)
• 1 teaspoon lemon zest, plus 1 tablespoon fresh juice (from 1 lemon)
• 1 pound fresh okra, stems trimmed, cut into 1/2-inch-thick slices
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 1/4 cup chopped fresh flat-leaf parsley

Instructions:

1. Heat oil in a large skillet over medium-low. Add yellow onion, and cook, stirring often, until soft and translucent, about 6 minutes. Add garlic and cook, stirring often, until fragrant, 45 to 60 seconds. Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.
2. Add okra, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.
3. Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.

https://www.southernliving.com/recipes/okra-and-chickpeas-fresh-tomato-sauce-recipe

Favorite French Onion Soup

Ingredients:

• 5 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 1 1/2 cups dry white wine
• 6 cups homemade beef broth or store-bought low-sodium beef broth
• 10 sprigs thyme
• 2 bay leaves
• 1 baguette
• 1 garlic clove, cut in half lengthwise
• 2 teaspoons sherry, preferably Fino or Manzanilla
• 4 ounces Gruyère cheese, grated (about 1 cup)

Instructions:

1. In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
2. Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
3. Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
4. Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
5. Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

https://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680

Grilled Cheese and Pepper Sandwiches

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 2 teaspoons chopped seeded jalapeno pepper
• 4 slices rye bread with caraway seeds
• 3/4 cup shredded Monterey Jack cheese
• 1 tablespoon butter, softened

Instructions:

1. In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between two bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter.
2. In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

https://www.tasteofhome.com/recipes/grilled-cheese-pepper-sandwiches/

Eggplant Dip with Yogurt

Ingredients:

• 2 eggplants, decently sized (just shy of a couple of pounds worth)
• 3 tablespoons olive oil
• 1 cup yogurt
• 1/2 lemon, juiced
• 1 clove of garlic, crushed (optional)
• 2 tablespoons fresh parsley, chopped (optional)
• 2 tablespoons fresh mint, chopped (optional)

Instructions:

1. Prick eggplants with a fork. In a very hot oven (450 degrees) or under a broiler, roast the eggplants for 30 to 45 minutes, or until their skins are blackened and their insides are extremely soft. Let cool, then scoop the flesh into a colander. Press gently so that the juices drain away.
2. Put the eggplant flesh in a bowl and mash with a fork or a potato masher. Add the olive oil and yogurt and continue mashing and blending. Add the lemon and garlic, if using, and salt to taste. Mix in the parsley or mint, if using. Taste again. Serve.

https://food52.com/recipes/18763-eggplant-dip-with-yogurt-borani-e-bademjan

Tomato Jam

Ingredients:

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Instructions:

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

https://cooking.nytimes.com/recipes/1017532-tomato-jam

Edamame Fried Rice

Ingredients:

• 1 cup uncooked short-grain brown rice
• 2 cups water
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 2 cups (8 ounces) shelled edamame
• 1 medium carrot, grated or diced
• 1 large egg, beaten
• 2 tablespoons fish sauce
• Fresh cracked black pepper, to taste

Instructions:

1. In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)
2. Heat a large skillet over medium heat. Add the oil, onions and garlic. Cook until soft, about 2 minutes.
3. Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.
4. Stir in the edamame and carrots. Cook for 2 minutes, or until heated through. Stir in the egg and fish sauce until well mixed. Cook for another 2 minutes, or until egg is fully cooked, stirring occasionally. Season with black pepper. Serve warm.

https://www.foodandwine.com/recipes/edamame-fried-brown-rice

Okra with Tomatoes

Ingredients:

• 4 Garlic Cloves
• 3 tablespoons Olive Oil
• 4 cups Okra
• 1 small Onion
• Salt and Pepper to taste
• 1 pint Cherry Tomatoes
• Cider Vinegar to taste

Instructions:

1. Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden.
2. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges)
3. Season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes.
4. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

https://www.foodnetwork.com/recipes/food-network-kitchen/okra-with-tomatoes-recipe-2103770