from Mastering the Art of French Cooking by Julia Child 1 pound eggplant 1 pound zucchini 1 teaspoon salt 4 tablespoons olive oil 1/2 pound (about 1 1/2 cups) thinly sliced yellow onions 2 (about 1 cup) sliced green bell … Continue reading
Things you might want to consider making with those end-of-the-summer crops: Peach Butter from Smitten Kitchen Zucchini and Dill Soup by Alaina Sullivan for MarkBittman.com Chicken with Stewed Peppers, Sausage, and Chard from With Fork and Knife Baba Ghanouj from Cheap, … Continue reading
This comes by way of Mark Bittman’s blog. Fish Steamed over Summer Vegetables by Mark Bittman Makes: 4 servings Time: 30 to 40 minutes Versatile and foolproof, this recipe provides both fish and side dish in one preparation (it’s a … Continue reading
A recipe from core group member Tamar: Caponata is one of my favorite dishes of all time, but there are lots of regional variations out there (a great one is served as an appetizer at Amorina). I’ve tried many different … Continue reading
A great way to make eggplant so that it doesn’t end up mushy and weird. This recipe is vegan friendly; just leave out the butter at the end. Moroccan Eggplant with Couscous, from “The Produce Bible” by Leanne Kitchen 1 … Continue reading
This is a great way to use eggplant. As Kris says in the original post, this recipe really does get better after some time in the fridge. Simply Recipes / Field of Greens Baba Ghanouj (with changes) From Cheap Healthy … Continue reading