Adapted from Ellie Krieger
Apple Cinnamon Baked Oatmeal
Recipes
Crispy Tofu and Zucchini Stir-Fry
From the Washington Post. Their note: “Doubanjiang, such as the Juan Cheng brand, can also be labeled as broad bean chili sauce or fermented chili bean paste.”
Braised Bok Choy with Lemon and Dill
From America’s Test Kitchen
Coconut Saag
From Priya Krishna
Eggplant Caponata
From A Couple of Cooks
Red Lentil & Sweet Potato Dahl
This fast & easy dahl recipe makes perfect use of a sweet potato. The recipe is from Kalee Tilli at Table Root Farm, a small farmstead in Canton. This is one of the featured recipes from Kalee’s low-glycemic cooking class.
You can add any vegetables you have on hand, such as sauteed chopped cabbage.
Pumpkin Raisin Muffins
I recently discovered this next recipe, a variant of the pumpkin bread, in the Green Market Baking Book by local author Laura Martin. Sure, it calls for pumpkin, and a can of pumpkin at that. Butternut squash substitutes nicely. To make your squash puree: Roast halved and de-seeded squash halves in a 350 F oven for 45-60 minutes. Scoop out cooked flesh once cooled.
I make this recipe in loaf pans instead of muffins. We gobble it up. Want to make a gluten-free version? Check out the Note below.
Butternut Squash and Swiss Chard Stew
From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
Mahi Rice Bowl with Sesame Okra and Peach Pepper Slaw
If you happen to have one of the last of this summer’s peaches around, you might want to make this mahi rice bowl with okra and peaches – a recipe from The Peach Truck out of Nashville. Use that yellow finger pepper (or what is that variety?) in the box and if there are no jalapenos in your vegetable drawer, perhaps drop in a few crushed red pepper flakes. The recipe would work with any firm fleshed white fish. I wouldn’t use salmon, but you do you.
Gambas al Ajillo (Spanish-Style Garlic Shrimp)
From seriouseats.com
The salt in the marinade helps keep the shrimp juicy and the baking soda helps the flesh turn a little crunchy.