Recipes

Sticky Five Spice Eggplant

Published at In Category eggplant, Recipes

I look to local chef Ilene Rouamvongsor for ideas for that Japanese eggplant. Ilene’s Sticky Five Spice Eggplant is easy and quick. She prepared it for a demo at the Decatur Farmers Market and maybe you can relate to the headnote from the market manager: “Eggplants, admittedly, can be hit or miss for me. It’s funny how you can dislike or love the same vegetable, depending on how it’s made! Maybe you feel the same way about eggplants or other vegetables? That’s why I encourage you to explore the many sides of something you may dislike forever – you never know until you try! Here is one of the easiest and most favorite ways to cook eggplants – sautéed garlicky Asian eggplants in a sticky 5-spice soy sauce. These eggplants were sitting in my fridge for a while, but if you cook it the day of or within a couple of days of buying, you’ll find that these eggplants’ purple color can remain vibrant when cooked in this recipe.” ~Conne

Miso-Butter Glazed Radishes with Noodles

Published at In Category Radishes, Recipes

Serve those radishes hot with Hetty Lui McKinnon’s recipe for Miso-Butter Glazed Radishes. Five ingredients plus salt and noodles. And it uses the greens as well as the radishes. It’s from her “To Vegetables, with Love” cookbook which is a constant reference in my kitchen. ~Conne

Giardiniera

Published at In Category cauliflower, Recipes

Makes about 6 pints. Giardiniera makes Italian sandwiches pop, if you’re not simply enjoying it straight from the jar. This recipe, from The Joy of Pickling by Linda Ziedrich calls for 2 ½ quarts of vegetables.

Daikon Pickled in Sweet Miso

Published at In Category Daikon Radishes, Recipes Tags: , , , ,

Makes about 1 pint. The Joy of Pickling by Linda Ziedrich includes detailed canning instructions and dozens of pickling recipes from around the world, such as these obsession-worthy daikon radishes pickled in sweet miso. She notes: The method using cheesecloth requires less miso and eliminates the traditional miso-zuke technique of submerging vegetables in a bowl of miso and rinsing before eating.

Ready-made Topping

Published at In Category jalapenos, Recipes Tags: ,

I sometimes forget how helpful it is to prep some of our vegetables into what I think of as “meal components.” So for this week’s bounty of jalapenos, I’m making what we call “fajita mix” although it’s good for adding to tacos and nachos and topping a bowl of chili (if we ever get any cool weather) and scrambled eggs and burritos … I could go on. ~Conne