4.27 / 5 Stars | 16 Reviews
by Pam Garrison
“Four jalapeno peppers are diced and mixed into this very tomato salsa, so it ‘s quite nippy. And there ‘s a bit of garlic and cilantro to help it along as well. It ‘s finished with a splash of lime juice and chilled until ready to serve. Makes three cups.”
4.27 / 5 Stars | 16 Reviews
by Pam Garrison
“Four jalapeno peppers are diced and mixed into this very tomato salsa, so it ‘s quite nippy. And there ‘s a bit of garlic and cilantro to help it along as well. It ‘s finished with a splash of lime juice and chilled until ready to serve. Makes three cups.”
0 / 5 Stars | 0 Reviews
by S.B.
“Costeno amarillo chile peppers are toasted to bring out their full flavor, then blended with tomatillos and other ingredients to make a delicious topping for a variety of dishes.”
A fragrantly spiced soup with two of your Five-a-Day in one bowl, this makes a tasty lunch or family supper dish when served with the cheese and… by KarenBurnsBooth on Saturday, September 08, 2012
A delectable family pie with tender chicken, sausage and mushrooms with just a hint of sage. Serve this pie warm with seasonal vegetables and gravy,… by KarenBurnsBooth on Saturday, September 08, 2012
4.6 / 5 Stars | 31 Reviews
by DAVESARAH
“Place chicken and colorful veggies on skewers, grill, and enjoy! This is a quick way to enjoy a delicious barbequed meal.”
4.65 / 5 Stars | 9 Reviews
by SUBEAR
“The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.”
Okay, I know that despite everyone being back to school, people actually showing up to the office again, like, to work, again and Labor Day being but a blip in the rearview mirror that summer isn’t really over yet — it’s hot, the days are still relatively long and, no, I will not put my sandals away. But I can’t help it. As soon as the first day of September, one of my favorite months, arrives, my brain becomes fiercely rooted in all things fall. I grab cardigans on the way out the door. I crave soup. I walk right past the peaches at the market so I can get to the new apples instead. And I turn on the oven again to make deep, bubbly, and more filling meals.
I have mixed feelings about traditional baked pasta dishes. I mean, if you show up to my place with a foil casserole dish of your grandma’s baked ziti, I will probably leap in your arms with relief because I don’t, in fact, always feel like making dinner. We will devour it; everyone will go to bed happy and my son will probably wonder why his mama can’t just cook like that. But I would probably never mix a pound of cheese or tub of ricotta into a casserole dish — it’s all too much, too heavy. And so, when I spied a baked orzo dish, with eggplant and just a modicum of mozzarella from Yotam Ottolenghi (sadly, not from his new cookbook out next month, because I am totally out of order), I knew it was everything I’d ever hoped and dreamed for in baked pasta — balance (there’s are pillows of eggplant throughout), comfort (there are decadent cheese pulls stretching from every forkful, a delightful term I learned from this article) and ease (like the easiest macaroni-and-cheese I know how to make, you don’t even need to pre-boil the pasta).
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permalink to baked orzo with eggplant and mozzarella | 63 comments to date | see more: Eggplant, Pasta, Photo, Summer, Tomatoes, Vegetarian
4.23 / 5 Stars | 47 Reviews
by KANDI.M
“A few fresh vegetables mixed together make one tasty salsa!”
Eggplant has always been a rather challenging vegetable for me. Usually I get these big whoppers that stare at me for a week before I finally roast them and make baba ganoush. Eggplant isn’t like green beans or broccoli that you can just steam and top with butter. You really need to do something with it. Fortunately, Japanese eggplant is, in my opinion, a lot easier to work with than globe eggplant. These asian eggplants are long and narrow, are much more delicate on the inside and have more tender skin. They’re lovely. This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my friend Nancy Hachisu’s stunning new cookbook, Japanese Farm Food
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