For the love of Produce...
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just_Tomek wrote: »@purplefizzy
Gather:
2lbs of eggplant and cut in half. Place cut side up into an oven at 425F for 30min (until charred and soft)
Half an onion + 100g mushrooms + garlic + outer leafs and ribs of a cauliflower head + half a tomato + couple hairloom carrots.
200g shrimp + yogurt + tandoori seasoning and mix all this together set aside.
Salt + pepper + curry powder (1tbsp).
Next.
As the eggplant is roasting saute all the veggies and towards the end stir in the curry powder. Season to your liking.
When the eggplant is done, remove it from the oven and allow to cool a bit. Scoop all the pulp form one half and add to your veggies, mix it all up. Take that mix and place into the eggplant skin. It will be a quite a big pile.
Skewer the shrimp and place into the oven along with the eggplant until the shrimp are cooked, 10 minutes or so.
Drizzle with tahini and done.
Hope this helps? Simple but soooooooooooooo damn good.
Thank you!!!!
Especially love that it uses the cauliflower parts so brilliantly. I’ve discovered that my produce scraps make terrible veg stock (wrong combo of things) but I’m getting better at turning green stuff and stems into chimichurri type slurries.
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I experimented with okra last night (along with a bunch of other veg). I don't think I'd had it outside of gumbo before, and I was reminded of why it works in gumbo, as well as why many don't care for it -- nice flavor, but slimy in a way that could add to the texture of a thick soup, but not quite right for what I did with it.
I didn't mind it, but I recall a recommendation for roasting it and eliminating the sliminess -- @just_Tomek, was that your recommendation/instructions?0 -
just_Tomek wrote: »Wasn't sure if post this here or volume thread. Here cause it's all vegg and some shrimp, there cause it's a lot of food for few calories. Curried veggies stuffed eggplant and grilled tandoori shrimp drizzled with tahini sauce.
What ya talking about?!? WOW! The answer is YES and thanks for posting!0 -
Roasted Okra (425, oiled sheet pan, TJs everyday seasoning- thanks, Tom!) with salad (fennel, pear, spinach, pinenuts), with chickpea faux hummus dip (chickpeas, lemon, pine nuts, spices.)2 -
just_Tomek wrote: »purplefizzy wrote: »
Roasted Okra (425, oiled sheet pan, TJs everyday seasoning- thanks, Tom!) with salad (fennel, pear, spinach, pinenuts), with chickpea faux hummus dip (chickpeas, lemon, pine nuts, spices.)
Ohhhh wow.... we really do eat very very similar things and similar way.
Why you think I stalk you?
I haven’t had okra since I was 5, in gumbo in the bayou. Gotta admit I was skeptical in theory, but you’ve never steered me wrong. This was no exception. Okra is now on the list of foods I find acceptable to keep in freezer
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Farmers market score.3 -
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The veggie recipes sound amazing. I am always looking for new recipes. And a lot of this stuff I have never heard of. Can't wait to try!
This is one of our families favorite recipes. https://www.prouditaliancook.com/2012/01/winter-vegetable-torte.html
As the vegetables start to grow in the garden I like to make recipes like this: https://www.reneeskitchenadventures.com/2015/07/summer-vegetable-saute.html (though I use fresh tomatoes out of our garden)
New for me is radishes. I really never cooked with them before but I decided to try them in a few recipes.
I was surprised how easily the kids took to eating more vegetables when I started adding them to the meal plan.
Thank for the share,
Lisa3 -
Spaghetti squash with green curry cream sauce, roasted kabocha, salmon, herbs, avocado
Curry sauce is sautéed leek and onion, some puréed cauli-coconut-cashew cream sauce base (leftover, also has white miso, nooch), added more coconut milk, some fish sauce, green curry paste.
Stirred in fresh shelled green peas, chopped snap peas, bell pepper.2 -
purplefizzy wrote: »
Spaghetti squash with green curry cream sauce, roasted kabocha, salmon, herbs, avocado
Curry sauce is sautéed leek and onion, some puréed cauli-coconut-cashew cream sauce base (leftover, also has white miso, nooch), added more coconut milk, some fish sauce, green curry paste.
Stirred in fresh shelled green peas, chopped snap peas, bell pepper.
I
LOVE seeing/reading what/how you eat--you're (and your dishes are) fabulous, period. 1 -
just_Tomek wrote: »@rvfamilyfour did you try roasting radishes yet? If not, do so. They change in both texture and the taste. Very different from raw.
I second this! Roasting radishes is awesome. I like to roast them, grill them, or pan cook them. They are awesome sliced thin and topped with a bunch of spices , then baked in the oven until crisp. One of my favorite salad/stir fry toppers.2 -
Noreenmarie1234 wrote: »just_Tomek wrote: »@rvfamilyfour did you try roasting radishes yet? If not, do so. They change in both texture and the taste. Very different from raw.
I second this! Roasting radishes is awesome. I like to roast them, grill them, or pan cook them. They are awesome sliced thin and topped with a bunch of spices , then baked in the oven until crisp. One of my favorite salad/stir fry toppers.
Third-sies.
This winter was my first experience with roasted radish. So in love. I like them in garlic/lemon/OO/S/P.
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NewLIFEstyle4ME wrote: »purplefizzy wrote: »
Spaghetti squash with green curry cream sauce, roasted kabocha, salmon, herbs, avocado
Curry sauce is sautéed leek and onion, some puréed cauli-coconut-cashew cream sauce base (leftover, also has white miso, nooch), added more coconut milk, some fish sauce, green curry paste.
Stirred in fresh shelled green peas, chopped snap peas, bell pepper.
I LOVE seeing/reading what/how you eat--you're (and your dishes are) fabulous, period.
Thank you!! I find kitchen time (and foraging in the world for ingredients) really therapeutic.0 -
I am a big fan of meals based on dips for raw veg, Photos of Isaan nam prik ong, thai lon, and Piedmonte bagna cauda, grande alioli not pictured.
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purplefizzy wrote: »NewLIFEstyle4ME wrote: »purplefizzy wrote: »
Spaghetti squash with green curry cream sauce, roasted kabocha, salmon, herbs, avocado
Curry sauce is sautéed leek and onion, some puréed cauli-coconut-cashew cream sauce base (leftover, also has white miso, nooch), added more coconut milk, some fish sauce, green curry paste.
Stirred in fresh shelled green peas, chopped snap peas, bell pepper.
I LOVE seeing/reading what/how you eat--you're (and your dishes are) fabulous, period.
Thank you!! I find kitchen time (and foraging in the world for ingredients) really therapeutic.
How truly wonderful and wise--YAY YOU!1 -
Easy 10+ per day here. Love me some produce!6 -
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purplefizzy wrote: »
Thank you!! I find kitchen time (and foraging in the world for ingredients) really therapeutic.
I am trying to get back into that mindset. I used to love to cook, try new things, and make these awesome meals. It was therapeutic and relaxing to me. Now though... I dread it. Once I start, I love it again, but just doing it has been so hard (thanks depression and anxiety!).3 -
Easy 10+ per day here. Love me some produce!
Yesssssss!! Jealous of your beautiful eggplant. I’m still trying to find ones that don’t suck so I can do Tom’s curried shrimp stuffed eggplant. They have been weird and leathery at my markets lately.
And Brussels on a tree!! Produce meets decor!!
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