Ingredients

• 2 tbsp. butter
• 1 med onion
• 2 zucchini
• 2 yellow squash
• 1 small can of lima beans
• 1 small can of corn kernels
• 1 small can mild green chile

Preparation

Melt butter and cook zucchini, squash, and onion until softened. Add limas, corn, and green chile and cook until heated. Serve.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2/3 cup pine nuts (3 1/2 oz)
• 1 large onion, finely chopped (1 1/2 cups)
• 1 cup coarse bulgur (5 1/2 oz)
• 1 3/4 cups water
• 1/2 cup dried apricots (preferably California; 3 oz), finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 oz feta, coarsely crumbled (3/4 cup)
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.

[CP: Note that while this calls itself a dressing, it is also a great bulgur side dish.]

Gourmet, November 2005

Ingredients

• 1 lb. black-eyed peas, picked over
• 2 tbsp. rendered bacon fat
• 1 small onion, peeled

Preparation

In a bowl combine black-eyed peas with water to cover and let stand overnight.

Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.

Gourmet, February 1995

Ingredients

• One recipe black-eyed peas, or 3 16-ounce cans, rinsed and drained
• 1/2 small green bell pepper, minced (about 1/2 cup)
• 1/2 small red bell pepper, minced (about 1/2 cup)
• 4 scallions including green parts, sliced thin
• 1/2 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1 garlic clove, minced
• 1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)

Preparation

In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.

Serve black-eyed peas chilled or at room temperature.

Gourmet, February 1995

Ingredients

• 1/4 cup (2 fl. oz) olive oil
• 4 cups (8 oz) mushrooms, wiped clean and quartered
• 6 cloves garlic, minced
• 3 tablespoons dry sherry
• 2 tablespoons lemon juice
• 1/2 teaspoon dried red chile, seeded and crumbled
• 1/4 teaspoon Spanish paprika
• Salt and pepper, to taste
• 2 tablespoons chopped parsley

Preparation

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.

Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.

Cook for about 5 minutes or until the garlic and mushrooms have softened.

Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

Spain-Recipes.com

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup coarsely chopped onion
• 2 teaspoons ground turmeric
• 1 pound tomatillos, husked, washed, quartered
• 3/4 pound okra, sliced 1/2-inch thick
• 2 large plum tomatoes, chopped
• 1 jalapeno, seeded, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Preparation

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.

Judy Hevrdejs, Tribune Newspapers

Ingredients

• 3 small (4 to 6 ounces each) Italian eggplants
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon sweet or hot paprika
• 1/2 teaspoon hot red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Preparation

Preheat the grill to high.

Cut the eggplants in half lengthwise; do not trim off the stem ends. (If using larger eggplants, cut crosswise into 1/2-inch-thick slices and grill 3 to 5 minutes per side.) Mix the garlic and oil in a small bowl. Brush the mixture over the cut sides of the eggplants. Combine the herbs and spices in a small bowl and set aside.

When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Lightly brush the skin sides of the eggplant with the oil mixture. Turn the eggplants with tongs and brush the tops with the remaining oil. Sprinkle with the dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, until the flesh is soft, 6 to 8 minutes more. Serve immediately. Serves 6.

“The Barbecue! Bible” by Steven Raichlen

Ingredients

• 4 cloves garlic
• 2 sprigs rosemary, leaves removed and chopped
• 1/2 of a red onion, coarsely chopped
• 1/2 cup coarsely chopped smoked ham
• 1/4 teaspoon red-pepper flakes, optional
• 2 cans (15 ounces each) cannellini or navy beans, rinsed and drained
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil

Preparation

Place garlic, rosemary, onion, ham and red-pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed to a spreadable consistency, about 1 minute. Adjust seasoning.

Note: Serve with thick chips or as a spread on slices of toasted baguette.

Makes 1 1/2 cups.

Chicago Tribune

Ingredients

• 6 tablespoons soy sauce
• 1/4 cup plus 2 teaspoons minced peeled fresh ginger
• 1/4 cup rice vinegar
• 3 tablespoons honey
• 1/2 pound lean ground beef
• 1 cup chopped broccoli florets
• 3/4 cup chopped onion
• 1 large egg
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 12-ounce package wonton wrappers
• 2 tablespoons oriental sesame oil

Preparation

Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.

Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.

Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

Bon Appetit, March 1999

Cook needed amount of rice (white or brown) for the folks you are feeding. Cool. Toss with sour cream or yogurt to coat (you don’t want it to be gummy or soupy) and a healthy quantity of chopped cilantro. Put in a well-greased casserole and top with grated parmesan. Cover with foil and bake 20-30 minutes. Remove foil and cook until golden on top.