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

• 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

• 1/4 c. maple syrup
• 1/4 c. brown sugar
• 1/4 c. canola oil
• 1/2 c. peanut butter
• 1 tsp. vanilla extract
• a pinch salt
• 1 c. all-purpose flour

Preparation

Mix together maple syrup, brown sugar, canola oil, peanut butter and vanilla extract. Then add the cup of flour and the salt and mix to combine.

Form teaspoon-sized balls with your hands and press down with a fork. Bake for 15-20 minutes at 350.

To make these chocolate peanut butter cookies, change the flour for 2/3 c. flour and 1/3 c. cocoa powder.

Makes 2-3 dozen.

VegWeb.com

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

• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 2 cups finely chopped fennel, fronds chopped and reserved
• 1/4 teaspoon ground cumin
• 1 teaspoon yellow mustard seeds
• Salt and freshly ground black pepper
• 3 cups corn kernels (from about 6 ears)

Preparation

1. Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes. Add the corn and sauté until tender, about 4 minutes more. Add 1 1/4 cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.

2. Transfer 1 1/2 cups of the corn mixture and liquid to a blender and purée. Strain the pure,é pressing the solids; discard the solids. Pour the corn purée back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds and serve with the gently smoked salmon.

New York Times Magazine

Ingredients

• 2 oranges, chopped
• 1 small jicama
• 1/4 c. bitter orange juice
• 2 tsp. good chile powder (pref. New Mexico)
• 2 tbsp. cilantro

Preparation

Chop all ingredients but the cilantro and mix. Let stand for an hour, then add cilantro just before serving.

Ingredients

• 1 15-ounce can garbanzo beans (chickpeas), drained
• 3 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, peeled
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric, divided
• 1 teaspoon smoked paprika, divided
• 2 cups water
• 1 cup quinoa (about 6 ounces), rinsed well, drained
• 1 teaspoon coarse kosher salt
• 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
• 1 1/2 teaspoons ground cumin
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh Italian parsley

Preparation

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Bon Appetit, August 2008

Cut the big stem(s) off the brocolli, but leave a couple of inches of stem.

Then cut the brocolli into thin spears, about three or four inches long and 1/2 inch wide.

Place in a single layer on a baking sheet.

Sprinkle with salt, ginger root sliced into thin rounds (say 1/4 cup), and two large garlic cloves sliced in thin rounds. Drizzle generously with olive oil and soy sauce.

Cook the broccoli 20-30 minutes, or until tender.

Ingredients

• 1/4 cup dried porcini mushrooms, soaking in hot water
• 2 tablespoons olive oil
• 1 cup short-grain brown rice
• 1 onion, very finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 can (12 ounces) chopped tomatoes, with their liquid
• 8 ounces button mushrooms, sliced
• 1 can (15 ounces) cannellini beans, drained, rinsed
• 1/2 cup chopped fresh basil or parsley
• 1/2 cup grated Parmesan cheese, optional

Preparation

Heat oil in a stockpot over medium heat. Add rice; cook while stirring, until translucent, about 1 minute. Add onion, salt and pepper; continue to cook, stirring occasionally, until softened, about 1 minute. Add enough water to cover by 1/2 inch, about 3 1/2 cups. Heat to a boil; then simmer. Cook, stirring occasionally, 10 minutes.

Remove porcini from water, reserving liquid; coarsely chop. Pour liquid (without sediment) into rice. Stir in porcini, tomatoes and button mushrooms. Heat to a boil; then simmer. Cook, stirring occasionally, until tomatoes break down, about 30 minutes, adding water if needed.

When rice is tender, add beans. Cook, stirring occasionally, until mixture is no longer soupy but not yet dry, about 2 minutes. Add basil and cheese; serve.

Chicago Tribune

Ingredients

• 1 1/2 cup (12 oz.) chana dal, washed and drained
• 5 cups water
• 1 t. ground turmeric
• 1/2 t. ground cumin
• 1 t. ground coriander
• 1/2 t. cayenne pepper (optional)
• 3 T. butter or margarine
• 1 t. cumin seed
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 T. grated fresh ginger
• 1 t. garam masala
• 2 T. chopped fresh coriander leaves

Preparation

Put chana dal in a bowl. Add enough cold water to cover and soak overnight.

To cook, drain chana dal. Place chana dal, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.

In a large saucepan, melt butter over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.

Add chana dal and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes or until chana dal is tender but not mushy.

Add garam masala and mix well.

Place chana dal in a serving dish and sprinkle with chopped coriander leaves.