Eggplant Curry

INGREDIENTS:

• 2 large eggplants (about 1 pound each), cut into 1-inch cubes (8 cups)

• ¼ teaspoon ground pepper

• 3 tablespoons olive oil, divided

• 1 ½ teaspoons kosher salt, divided

• 2 cups chopped white onion

• 1 tablespoon red curry paste

• 3 medium cloves garlic, grated

• 1 (1/2 inch) piece fresh ginger, peeled and grated

• 3 medium plum tomatoes, diced (about 2 cups)

• 1 (15 ounce) can no-salt-added chickpeas, rinsed

• 1 (15 ounce) can light coconut milk, well shaken

• 4 cups cooked brown rice

• Fresh cilantro and lime wedges for serving

PREPARATION:

1. Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.

2. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.

3. Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.

Cilantro Black Rice with Roasted Garlic Scapes & Asparagus

INGREDIENTS:

• 1 cup black rice, rinsed

• 1 bunch cilantro, minced (reserve the stems)

• 1 small bunch basil, minced

• 4-5 garlic scapes, sliced thin (about 1/8 inch)

• 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces

• juice + zest from 1/2 a lemon

• 2 tablespoons roasted + salted almonds

• 1/2 teaspoon mild paprika 

• extra virgin olive oil for roasting and topping off

• large grain sea salt + fresh ground pepper

PREPARATION:

1. In a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water.  Bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed.  Remove from heat and let it sit covered for 10 minutes.  When ready to serve, discard cilantro stems and fluff with a fork. 

2. While the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment.  In a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons).  Turn out onto prepared baking sheet and arrange the veggies in an even layer - roast for 12-15 minutes, until cooked through, but with some bite left.

3. In a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside.

4. In large serving bowl, combine the rice,  scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly.  garnish with remaining almonds and herbs.  serve and enjoy!

Miso-Harissa Delicata Squash and Brussels Sprouts Salad

INGREDIENTS:

• 1/2 pound Brussels sprouts, trimmed

• 1-pound delicata squash

• 1/4 cup extra-virgin olive oil

• 1/4 cup white miso

• 1 tablespoon harissa paste

• 2 teaspoons honey

• 3 tablespoons unseasoned rice vinegar

• 1/4 cup toasted almonds, roughly chopped

• Minced cilantro for serving

PREPARATION:

1. Preheat the oven to 400°F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.

2. In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly. Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.

3. While the veggies roast, heat a small dry skillet over medium-high. Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes. Pour them from the pan to a plate, and when they’re cool enough to handle, roughly chop them.

4. Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top. Serve with the remaining miso harissa sauce on the side.

TIP: Keep extra miso-harissa sauce in an airtight container in the fridge for up to 1 week.

Steak With Zucchini

INGREDIENTS:

• 6 teaspoons olive oil

• 1 1/2 pounds strip steak

• kosher salt and pepper

• 1 1/2 pounds small zucchini, halved lengthwise

• 1 teaspoon grated lemon zest

• 1 small clove garlic, finely chopped

• 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

• 2 tablespoons bread crumbs

PREPARATION:

1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

Radish, Goat Cheese, and Cilantro Salad

INGREDIENTS:

• 1 bunch radishes

• 2 tbsp. minced shallots

• 1 tsp. Kosher salt

• 1 tbsp. brown rice vinegar

• 1 tsp. soy sauce (tamari for gluten free)

• 3 tbsp. olive oil

• 2/3 cup loosely packed cilantro leaves

• 2 oz. fresh goat cheese, crumbled

PREPARATION:

1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.

2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.