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