INGREDIENTS 2 Japanese eggplant (about 300g) 150g seitan (tempeh is also fine), thinly sliced into bite size pieces 1 1/2 tablespoon extra virgin olive oil 2 garlic cloves, minced 1/2 teaspoon ground black pepper 100g tomato, chopped 1 tablespoon rice vinegar 2 tablespoons soy sauce 1 tablespoon flat leaf parsley, finely chopped Drizzle of toasted […]
Ingredients 3 tablespoons harissa 3 tablespoons olive oil 2 tablespoons honey 1 teaspoon kosher salt 1/4 teaspoon crushed red pepper (optional) 1 (8-oz.) pkg. tempeh, cut into 1/2-inch pieces 1 pound Japanese eggplant, cut into 1 1/2-inch pieces 4 scallions, cut into 1-inch pieces 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon fresh lime juice […]
Ingredients Ingredient Checklist 2 cups water ⅔ cup farro 1 medium eggplant, cut into 1 inch cubes 1 red bell pepper, cut into 1-inch pieces 1 summer squash, cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 1 ½ cups cherry tomatoes 3 tablespoons extra-virgin olive oil ¾ teaspoon salt, divided ½ teaspoon ground […]
A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead. Ingredients Pepper sauce: 4 red bell peppers 1/2 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 […]
Hangar steak is a cut you need to use more. It is incredibly tender, with a fantastically rich, beefy flavor and open texture that takes well to seasonings. It might be a little tricky to find (we picked it up at our local Whole Foods), but it is worth seeking out for a special steak […]
Ingredients 2 medium zucchini 1 medium eggplant Kosher salt 16 ounces good-quality store-bought tomato-based pasta sauce, — or homemade (2 cups) 1 medium red onion — diced 1 red bell pepper — diced 16 ounces low-fat cottage cheese — do not use skim—I used 1% 2 large eggs 8 ounces part-skim shredded mozzarella cheese — or provolone […]
Since the idea is to use up leftover steak and all the little bits of weekend vegetables, don’t worry if amounts don’t match precisely. Ingredients 1 1/2 teaspoons extra-virgin olive oil 1 cup finely chopped red onion 1 1/2 cups grape tomatoes, chopped 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon sherry vinegar 4 […]
Eggplant is the real star here, with its meaty texture and savory notes that match those of the tuna. Soy sauce and sesame oil deepen the effect, and edamame offers delightful chew. You can also use regular globe eggplant instead of the Japanese variety; just peel and cut into cubes. Add a side of brown rice […]
Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with baked […]
A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead. Ingredients Pepper sauce: 4 red bell peppers 1/2 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 […]