(2023) Okra and Tomato Stir-Fry

What to do with that bag of okra? This week I’m making Okra and Tomato Stir Fry, recipe below, from the new cookbook out by Natalie Keng. Love the homemade soy-ginger sauce recipe that’s a part of that. I still have little tomatoes from last week, but if I didn’t, I’d just chop up one of this week’s slicers.

From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.

(2023) Stuffed Butternut Squash

those tiny butternuts are perfect for stuffing for individual servings. I was amazed to see that among the dozens of butternut squash recipes we’ve posted over the years, there wasn’t one for a stuffed squash. (did I miss one?) So here’s a simple I found on Taste and Tell, makes a stuffed butternut squash that’s a lot like a stuffed baked potato, always a hit in this household. Apparently they adapted it from a Rachel Ray recipe.

(2023) Mapo Eggplant

See the recipe below from Hetty Lui McKinnon. Have you seen her new book, “Tenderheart”? It is HUGE, with almost 200 recipes in chapter after chapter of ideas for the vegetables we get every week. So here are two recipes from the book – the gnocchi and tomatoes AND her vegan mapo tofu with eggplant. I literally keep the book at my desk and just leaf through it when I am looking for inspiration.

(2023) Crispy Gnocchi With Tomato and Red Onion

And I’m not above using grocery store gnocchi for a quick dinner. See the recipe below from Hetty Lui McKinnon. Have you seen her new book, “Tenderheart”? It is HUGE, with almost 200 recipes in chapter after chapter of ideas for the vegetables we get every week. So here are two recipes from the book – the gnocchi and tomatoes AND her vegan mapo tofu with eggplant. I literally keep the book at my desk and just leaf through it when I am looking for inspiration.

Her note about this recipe: “Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don’t break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don’t let it sit too long, as the gnocchi will turn mushy.)”

(2023) Crispy Potato, Egg & Cheese Taco

With potatoes arriving for so many weeks (I promise, I am not complaining!) I thought I’d do something different with this week’s and make the Crispy Potato, Egg and Cheese Taco (recipe below) from Ali Stafford of Alexandracooks.com and her book “I Dream of Dinner.” I have some “artisan” tortillas in the refrigerator and this is a great way to use them up – perfect for breakfast, lunch or dinner.

Her note about the recipe: “You only need 1/2 cup of grated potato, so if you are shopping, look for small potatoes. Even a 3-oz potato will give you more potato than you need for this recipe. The key to success here is to not use more than 1/4 cup of lightly packed grated potato per taco — it will be tempting to use more. Try to refrain.”

(2023) Eggplant and Bean Chili

I have been craving eggplant and peppers so was delighted to see both in today’s box, although only one pepper. But for the eggplants … eggplant and bean chili (see recipe below), eggplant dal with your favorite lentils (your own recipe), eggplant with garlic and scallions (just sauteed eggplant flavored with chili and green onions)? Those are a few ideas from the New York Times food e-newsletter last Sunday devoted to ideas for eggplant.

(2023) Watermelon Chaat

And that watermelon? Since I haven’t cut into last week’s, this one will be cut up and frozen for slushies like the one we have the recipe for here. I hear I’m not the only person doing that. Last week’s melon is being cut up tonight and will also go to tomorrow’s dinner party, as Watermelon Chaat. Recipe (from my standby The New York Times) below.

(2023) Fresh Corn Polenta

My other two ears of corn will be used for the Corn Polenta recipe below. A fresh version of a comfort food favorite from my childhood – creamed corn.

(2023) Victory Sandwich Bar’s Watermelon Salad  

So, so happy to see more melons this week. Cantaloupe and watermelon for us, alongside a spaghetti squash, red potatoes, slicer tomatoes and Kirby cucumbers.

I’ve got the perfect salad for two of those items. A watermelon and cucumber salad. Salads combining those two are not new, but I’ve never seen a recipe with a dressing like the one at Victory Sandwich Bar. AJC will be publishing this recipe Sunday and it will be online August 16, but down below is a sneak preview. So delicious! Substitute, or add, cantaloupe to the salad.