Recipes

Sicilian Stuffed Eggplant

Published at In Category Cabbage, Cucumbers, eggplant, Recipes, Tomatoes

From Colu Henry, adapted from a recipe by Jo Piazza. This recipe works with Asian eggplants, too, but I find that a stuffed eggplant (and I love a stuffing with raisins) is less off-putting for those around the table who think “I don’t like eggplant.” There’s all that delicious stuffing and before they know it, they’ve enjoyed eggplant. ~Conne

Fresh Corn Cookies

Published at In Category corn, Recipes

From Susan Spungen of Susanality on Substack.

She bakes the cookies right after she makes the dough, which ensures a thin cookie. The dough is soft though, and a little tricky to handle, so she drop the scoops or spoonsful of dough directly into a bowl of sugar and jostle it around to coat; this makes it easier to handle. If you want to make the dough ahead and chill it, that’s fine, too. Form balls of dough while the dough is cold, and let them warm up a bit before baking. They won’t be quite as thin, but still perfectly delicious.

Puttanesca Chickpea-Tomato Salad

Published at In Category Recipes, Tomatoes

From The New York Times

Notes from NYT: This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up.

Baked Spaghetti Squash with Garlicky Chickpeas

Published at In Category Recipes, Spaghetti Squash

Adapted from “Skinny Taste’s One and Done Cookbook”. Tip: Cut the squash crosswise as opposed to lengthwise. Cutting crosswise is not only easier but also (counterintuitively) produces longer, more spaghetti-like strands. Interesting, right? See the newly added video for cutting guidance. If you have a microwave: Use it to soften the flesh of the spaghetti squash, thereby making it easier to cut into. One minute on high should do it, but continue to cook at 1 minute intervals if skin is still too hard after the first pass.