themalaysiancuisine.com

a 3 1/2-oz can (about 1 cup) sweetened flaked coconut

1 cup boiling water

1/4 teaspoon grated lime zest

4 cups julienne strips of cantaloupe, chilled

In a blender purée the coconut with the water and the zest at high speed for 1 min, let the mixture stand for 10 min, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve.

From Gourmet, June 1993.

hotandhealthymom.com

1 bunch spinach, tough stems removed

1/2 cup thinly sliced red onion

1/3 cup sherry vinegar, or red-wine vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons sliced almonds

1/4 teaspoon smoked or hot paprika

1/3 cup chicken or vegetable broth

1/4 cup chopped black olives, such as Kalamata

Place spinach in a large bowl. Place onion, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.

Adapted from EatingWell, Sept/Oct 2008.

practicallyedible.com

Flame Grapes: Store grapes in a plastic bag in the refrigerator for up to 1 week. Wash before use.

agricultureguide.org

Eggplants are very perishable and care should be taken in their storage and handling. Place unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed. Wash before use. Eggplant can be enjoyed peeled or with the skin still intact.

catesworldkitchen.com

2 small eggplants, (about 1 pound total)

3/4 teaspoon salt, divided

Olive oil cooking spray

1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar

1 small plum tomato, diced

1 small clove garlic, chopped

1 1/2 teaspoons smoked paprika

3 cups mixed baby salad greens

2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

Preheat grill to medium. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at 1-in. intervals. Slice eggplants into rounds 1/2 in. thick. Lay them on a baking sheet and sprinkle lightly with 1/2 tsp salt. Let stand for about 5 min. Blot eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill eggplant, flipping halfway through, until soft and browned on both sides, 9-11 min total. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 tsp salt in blender. Toss greens with half the vinaigrette in a bowl. Arrange eggplant slices on salad plates. Drizzle with the remaining vinaigrette. Place salad greens over and between eggplant slices, then scatter the cheese curls on top of each salad.

From EatingWell, July/Aug. 2007.

avirtuouswoman.org

1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
1 cup tomatoes, chopped
2 Tb fresh parsley, chopped

In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 Tb olive oil; set aside.  In the same pot, heat the remaining oil over medium-high heat. Sauté eggplant for 10-12 min, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 min more. Add tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.

From aubergines.org.

Image by gourmetalltheway.blogspot.com

1/2—1 pounds wax (yellow) or green beans, trimmed

1/2 tablespoon mild honey

1/2 teaspoon finely grated fresh lemon zest

1/8 teaspoon salt

Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

From Gourmet, April 2002.

½ cup honey

½ cup fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon grated orange peel

1 teaspoon grated lemon peel

1 tablespoon fresh rosemary, finely chopped

1 ½ teaspoon cornstarch

1 tablespoon butter

For Fritters:

2 large eggs

2 cups fresh whole-kernel corn, cut from cob and separated into kernels

½ cup red bell pepper, finely diced

2 tablespoons flour

1 tablespoon butter, melted

1 teaspoon sugar

¼ teaspoon salt

About ¼ cup vegetable oil, for frying fritters

In small saucepan, whisk together honey, orange juice, lemon juice, orange peel, lemon peel, rosemary, and cornstarch until well blended and cornstarch is dissolved. Bring mixture to a boil over med-high heat, whisking occasionally; cook until mixture thickens. Remove from heat. Whisk in butter or margarine. Cool to room temperature. In medium-sized bowl, beat eggs with a fork, just to mix them. Add the corn, peppers, flour, butter, sugar, and salt. Beat until well blended with a wooden spoon. In large skillet, heat the oil over med-high heat. When oil is hot, drop the batter by tablespoons into skillet. Do not overcrowd the fritters and adjust heat so that fritters cook evenly and not too quickly! Cook 3-4 minutes on each side, turning with slotted spoon, until fritters are light golden brown. Remove fritters from skillet with slotted spoon and drain on stack of paper towels. Serve fritters warm, with sauce drizzled over the tops…any remaining sauce can be offered on the side.

From www.inmamaskitchen.com.

Image by livehealthyloraincounty.com

1/2 lb mixed sweet peppers

4 turkey sausage patties or links

4 garlic cloves

1/2 lb spaghetti

1/2 medium onion

Fresh basil (can use dried)

3 tablespoons olive oil

butter or margarine

garlic salt

Julienne the peppers and dice the onion and garlic.  Boil water and cook the pasta according to the directions. In a frying pan, on medium high, heat approximately 3 teaspoons of oil or enough to lightly coat the pan. Add the garlic and onions, stirring often so they do not burn, and cook for about 2 minutes or until translucent. Add the sausage to the pan, breaking it up once its in there into more bite size pieces. Add the peppers and basil and continue to stir occasionally. If needed use a white wine or chicken broth to keep liquid in the frying pan to prevent anything from sticking and to help the peppers tenderize. Once the meat is cooked and the peppers are to your desired tenderness remove from heat. Drain your pasta and return to the pan. Add enough butter or margarine to coat the pasta well, and then add garlic salt until desired taste. Then add the peppers and sausage to your pasta and serve. Adapted from www.food.com.