Japanese Eggplant Sticks with Spicy Garlic Sauce

Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Ingredients
Servings: people
Units:
Instructions
  1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
  2. Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
  3. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
  4. Combine aromatics with eggplant and stir-fry for one minute.
  5. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
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Thai Spaghetti Squash Noodles

Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350F.
  3. On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
  4. Remove the squash from the oven and set aside to cool for 20 minutes.
  5. Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
  6. Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
  7. Continue scraping the flesh, until only the skin remains, which you can compost.
  8. Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
  9. Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
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Sweet Potatoes in Banana Leaves with Dried Figs & Cashews

Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
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Rating: 2.67
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A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Sweet Potatoes in Banana Leaves with Dried Figs & Cashews
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Rating: 2.67
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A special occasion dish from James Beard award-winning chef, Robert Del Grande of RDG & Bar Annie, Houston
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
90 minutes
Ingredients
Ingredients
Garnishes
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F. Roast the sweet potatoes until fully cooked & very soft – approximately 45 minutes or longer depending on the size. Cool to room temperature.
  3. In a small mixing bowl, combine the sliced dried figs, vinegar, salt & pepper, and minced ginger. Lightly toss. Allow the figs to marinate for approximately 10 to 15 minutes.
  4. In a skillet over set on medium high, heat the banana leave pieces just until they become flexible.
  5. Lay the banana leaves on a work surface.
  6. Slice the sweet potatoes in half lengthwise. (If using smaller sweet potatoes, split the sweet potatoes open & press lightly to flatten.) Place a piece of sweet potato on each banana leaf.
  7. Distribute the fig mixture over the sweet potatoes.
  8. Distribute the cashews over the sweet potatoes.
  9. Place a piece of butter on top of each sweet potato. Fold up the banana leaf to enclose the sweet potato. Tie with a piece of string to secure.
  10. Place the sweet potato packages in a broad skillet in a single layer. Add just enough water to cover the bottom of the skillet – approximately 1/8 inch deep.
  11. Cover the skillet with a lid or with aluminum foil. Heat the skillet to gently steam the sweet potato packages – approximately 15 to 20 minutes.
  12. Remove the packages from the skillet. Cut the string and unfold on dinner plates keeping the sweet potato and any juices in the center of the banana leaf.
  13. Sprinkle the minced Serrano chile (optional) and the crème fraiche & crumbled cheese over the sweet potato. Garnish with a wedge of fresh lime.
Recipe Notes

Substitutions: dried corn husks soaked in water until flexible or parchment paper.

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Cauliflower and Chickpea Flatbread

Cauliflower and Chickpea Flatbread
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Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Cauliflower and Chickpea Flatbread
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Votes: 1
Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
For the Flatbread
For the Toppings
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 500°F.
The Vegetables
  1. Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
  2. Peel the ginger and finely dice.
  3. Thinly slice the onion and break the cauliflower into small pieces.
  4. Heat a sauté pan with the oil on medium high heat.
  5. Add the ginger, onions, salt and pepper and cook until the onions are soft.
  6. Add the tomatoes, chickpeas, and cauliflower.
  7. Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
The Flatbread
  1. Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
  2. Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
  3. Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
  4. Pour the cauliflower mixture on top of the cheese and spread evenly.
  5. Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
  6. Top the pizza with fresh cilantro and parsley leaves.
  7. Cut into 8 pieces and serve hot or at room temperature. Enjoy!
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