Roasted Eggplant with Buttermilk Sauce Print Serves: 4 One of those dishes you make again and again. Great as a main dish or as a side. Adapted from Plenty: Vibrant Vegetable Recipes Ingredients
- ⅓ cup olive oil
- 1+ tablespoon lemon juice
- 2 teaspoons fresh thyme leaves, chopped, plus several whole sprigs to garnish
- sea salt and black pepper
- 1 pomegranate (you can substitute other fresh berries or fruit like red currants)
- 1 teaspoon za’atar (Middle Eastern spice blend available at many coops and markets)
- 1 cup buttermilk
- ½ cup plain yogurt (whole or Greek)
- tablespoon olive oil
- 1 garlic clove, crushed or pressed
- salt, to taste
Famers To You Ingredients:
Other Fresh and Pantry Ingredients:
- olive oil, lemon, salt and pepper, pomegranate (or other colorful and sweet/tart fruit or berry), za’atar, garlic
- Preheat oven to 400°F.
My dad used to refer to my high school and college years as my “salad days.” At the time, I didn’t have a clue what he was talking about, not realizing that the phrase came from Shakespeare’s play, Antony and Cleopatra. I thought my father was referring to my obsession with eating salad, a regular pattern that started in those years and continues to this day. So much for high school Brit Lit where I should have learned the reference to mean the inexperience and idealism that accompanies youth.
Fresh Homemade Raita Print Cool and refreshing, raita is wonderful as a side dish, a dipping sauce for bread and vegetables or a dressing. An excellent accompaniment to grilled meat. Ingredients Ingredients
- 1 cup whole organic yogurt
- ½ cup cucumber, grated
- 2 tablespoons cilantro, chopped (or mint)
- 1 tablespoon finely chopped onion
- ¼ tsp ground cumin
- salt and pepper, to taste
- 1 garlic clove, pressed (optional) -- see note below
- 1 tablespoon olive oil (optional) -- see note below
- 1 – 2 tablespoons lemon juice (optional) -- see note below
Farmers To You Ingredients
Other Fresh or Pantry Ingredients
- ground cumin, garlic, olive oil, lemon juice, salt and pepper to taste
- Grate cucumber.
I’ve got a few recipes to share for your long summer weekends, cooking outside with family and friends. This simple coleslaw is inspired by a recipe I found in the New York Times archives.
I like the tang of the yogurt and subtle bite of the ramps in this slaw. If you don’t do dairy or don’t care for creamy coleslaw you could easily dress this with a simple vinaigrette: 2 tablespoons rice vinegar, sherry vinegar or apple cider vinegar mixed with 2 tablespoons dijon mustard, one clove garlic pressed and whisk in 1/4 cup olive oil.
I took one bite and thought “I could eat this everyday.” It’s one of those recipes. One where you know you’ll be making it again and again.
As you can see I roasted my carrots longer than the recipe calls for, probably an extra 10 minutes. I like the roasty caramelized flavor but you could certainly go lighter. For the dukkah, an Egyptian spice mix with numerous variations, I used a coffee grinder that I use exclusively for grinding spices. (I doubt my husband would appreciate dukkah essence in his morning jo).