Ingredients

• 1 tablespoon tomato paste
• 1 tablespoon white wine vinegar or apple cider vinegar
• 2 teaspoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground fenugreek
• 1 teaspoon sweet paprika
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup chopped dill
• 1 large eggplant, halved lengthwise and sliced about 1/3-inch thick
• 4 to 6 tablespoons extra virgin olive oil, to taste
• Salt
• 2 medium onions, sliced
• 4 Italian frying peppers or 2 green bell peppers, cut in 2-inch slices
• 4 large garlic cloves, minced
• 1 teaspoon coriander seeds, lightly crushed
• 2 medium zucchinis, sliced about 1/2-inch thick
• Black pepper
• 1 pound tomatoes, peeled and roughly chopped, or a 14-ounce can diced tomatoes, with juice
• 2 bay leaves
• Chopped fresh herbs, for serving
• Yogurt, for serving

OPTIONAL:

• 3 artichoke hearts, quartered
• 1/4 pound green beans, trimmed
• 1/4 pound small okra, ends trimmed

Preparation

1. Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.

2. Heat a large, heavy nonstick skillet over medium-high heat. Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side. Remove to a Dutch oven or earthenware casserole. Repeat with the remaining eggplant. (Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)

3. Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet. Stir often until they soften, about 5 minutes, and add the peppers. Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds. Stir until the garlic is fragrant, about 1 minute. Transfer to the casserole with the eggplant. Add another tablespoon of oil and the zucchinis to the skillet. Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes. Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.

4. Add the tomato paste mixture to the skillet and bring to a boil. Deglaze the pan, stirring and scraping with a wooden spoon. Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using. Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware). Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour. Stir in the remaining herbs and simmer for another 15 minutes. Taste and adjust seasonings. If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.

Yield: 6 servings.

New York Times

Ingredients

Makes: 6 servings

• 9 cups water
• 4 cloves garlic
• 1 teaspoon salt
• 1/2 white onion
• 2 1/4 pounds pumpkin or winter squash, peeled, seeded, cut in 1/2-inch cubes (about 4 cups)
• 1 tablespoon vegetable oil
• 1/2 pound tomatoes, finely chopped
• 2 sprigs epazote

Toppings: Crumbled queso fresco, chopped onion, chopped green chilies, lime quarters

Preparation

1. Combine water, 2 of the garlic cloves and salt in a stockpot. Cut one slice off the onion half; add to pot. Heat to a boil; cook 5 minutes. Meanwhile, chop remaining onion; reserve. Add pumpkin to the pot; lower heat to medium. Cook until tender, about 20 minutes. Discard onion slice and garlic.

2. Finely chop remaining 2 garlic cloves. Heat oil in a skillet over medium heat. Add chopped garlic and chopped onion; fry until translucent, 1 minute. Add tomatoes; fry until reduced, about 5 minutes.

3. Place about 1 cup cooked pumpkin in a blender with some broth; puree. Return to pot. Add tomato mixture to soup. Season with salt if necessary. Add epazote; simmer over low heat, about 10 minutes. Set aside to season, about 30 minutes. Heat through; serve with toppings as desired.

Diana Kennedy, Chicago Tribune

Ingredients

• 1 box okra
• 1 onion, sliced
• 1 lg. can tomatoes or 1-2 lg. fresh tomatoes
• dried basil or oregano (optional)

Preparation

Cut the stem tips off the okra (but don’t cut off the top of the pod)

Saute sliced onion in olive oil or butter until translucent.

Add chopped fresh or canned tomatoes.

Add okra, salt and pepper.

Add enough water to keep it from sticking.

Simmer until it looks like it’s supposed to. (Taste before done and if the tomatoes are too tart, add a pinch of sugar.)

If you want, you can and an herb of your choice. Oregano is good. Basil, too.

Ingredients

• 4 c cabbage
• 1 red onion
• 1 clove garlic, minced
• 1 1/2 c cream
• 1-2 tsp salt
• white pepper to taste
• 1-2 tsp sugar
• 1 Tbsp lemon juice

Preparation

Chop cabbage into rough dice. Shred onion.

In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil.

Reduce heat, allow to simmer until tender.

Correct seasoning with salt, pepper, sugar and lemon juice to taste.

Serve with Meatballs and a spoonful of lingonberry jam.

Gretchen’s Cookbook

Ingredients

• 3 large bunches Swiss Chard (about 2 1/4 pounds total)
• 5 tablespoons extra-virgin olive oil, divided
• 1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces)
• 2 garlic cloves, crushed
• 1 tablespoon fresh lemon juice

Preparation

Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium bowl. Cut leaves crosswise into 1 1/2-inch-wide strips.

Bring large pot of water to boil; salt generously. Add chard stems; cook until just tender, 3 to 4 minutes. Add chard leaves. Cook until just tender, stirring occasionally, about 2 minutes. Drain in large colander, pressing out any water. DO AHEAD: Can be made 2 hours ahead. Let stand in colander at room temperature.

Heat 4 tablespoons oil in heavy large skillet over medium heat. Add olives and garlic. Sauté until fragrant, about 2 minutes. Add chard and chard stems. Toss until heated through and any remaining water evaporates, about 4 minutes. Mix in lemon juice and remaining 1 tablespoon oil; season to taste with salt and pepper. Transfer to bowl and serve.

Bon Appetit, March 2010

Ingredients

• 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
• 4 cups (packed) baby spinach leaves
• 2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
• 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
• 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
• 1 cup (packed) fresh mint leaves
• 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
• 1/4 cup Sherry wine vinegar
• 2 1/2 teaspoons smoked paprika
• 1/2 cup olive oil

Preparation

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

Bon Appetit, July 2010

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