Green Beans With Fresh Cranberries
1/2 lb. green beans, trimmed and cut on the diagonal
Smidge of oil
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
Sea salt and freshly ground black pepper, to taste
• Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes. • Drain the beans in a colander and hold under cold running water to stop the cooking process.
Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the oil, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well. • Cook until heated through.
Braised Rainbow Chard
2 Tbsp. extra-virgin olive oil
1 small red onion, thinly sliced
1 lb. rainbow chard, cut into ribbons
1/4 cup vegetable stock
2 Tbsp. dried currants or raisins
Salt and black pepper, to taste
Balsamic vinegar for garnish
In a large skillet, heat the olive oil over medium-high heat.
Sauté the onion for 3 minutes, until soft.
Add the chard and stir to combine. Pour in the vegetable stock and cover. Cook for 5 minutes, or until the chard wilts.
Add the currants or raisins. Season with the salt and pepper and serve with the balsamic vinegar.
Amazing Pickled Eggplant:
2 cups water
1 1/4 cups white wine vinegar, divided
1/2 cup freshly chopped parsley
1/3 cup freshly chopped rosemary
1/4 cup freshly chopped thyme
1/4 cup garlic, thinly sliced
1 t. crushed red pepper flakes
1 cup olive oil
Begin by cutting the eggplants into 1/4-inch thick slices and cut each slice into 1/4-inch thick strips. Place the eggplant strips in a colander and sprinkle with coarse salt. Place a plate on top of the eggplant, place the colander in the sink, place a few heavy cans on top of the plate, and leave the eggplant to drain for 1 hour. Using your hands, squeeze the eggplant to remove as much of the bitter juices as possible. In a large pot, combine the eggplant, water, and 1 cup vinegar, and bring to a boil. As soon as it boils, remove from heat, set aside, and allow the eggplant to cool in the liquid. Using your hands, squeeze the eggplant to remove as much of the cooking liquid as possible. Transfer the eggplant to a bowl. Add the herbs, garlic, and pepper flakes, and toss gently. Add the remaining vinegar and olive oil, and toss gently to combine.
Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for 15 minutes. Using tongs, remove the jars and lids from the water and place on a dry surface. Evenly divide the eggplant mixture among the four jars. Pour extra olive oil on top to ensure that they are thoroughly immersed. Wipe clean the rims of the jars and seal with their lids. Label and date the jars. Place the jars in the refrigerator and allow to marinate for several weeks before using. Store in the refrigerator and add additional olive oil to the jar after each use as needed.
1 Quart soy milk
6 oz. silken style tofu, extra firm
6 T. maple syrup
1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice
2 t. vanilla
1 1/2 t. cinnamon
1/2 t. cardamom
1/4 t. nutmeg
1/4 t. ground cloves
In a blender, combine all ingredients and blend until smooth. Chill before serving.