Sesame Chard Slaw
Serves 8
-3 T. cider vinegar
-2 T. vegetable oil
-1 T. honey
-2 t. sesame seeds
-2 t. toasted sesame oil
-2 t. soy sauce
-1/2 t. garlic powder
-12 oz. Swiss chard, trimmed and chopped
-1 c. chopped red cabbage
-1 yellow sweet pepper, chopped
Dressing
In a large bowl, whisk together vinegar, vegetable oil, honey, sesame seeds, sesame oil, soy sauce and garlic powder.
Slaw
Add chard stems and leaves, red cabbage, and peppers to the bowl. Toss to coat.
Cover and chill 4 to 24 hours. Enjoy!
Ratatouille
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Onion
-Garlic
-Bell pepper
-Summer squash
-Eggplant
-Tomatoes
-Herbs
-Salt & pepper
-White wine (optional)
-Other spices (optional)
The key to this ratatouille is to saute each of the diced vegetables (bell pepper, summer squash, eggplant) separately in a fair amount of good olive oil. I used about 1/3 cup of extra virgin olive oil total. It is best to dice the vegetables of consistent size so they cook consistently and integrate when they are combined at the end. The amount of each vegetable is flexible but I tried to keep the ratios similar so that one vegetable didn’t dominate. I also like to season each vegetable with salt and pepper during cooking and then taste for final seasoning at the end. You can customize with other spices to suit your taste and pantry; I used a little Aleppo pepper but a hint of sumac, smoked paprika or red pepper flakes could be nice.
In a saute pan or Dutch oven with good surface area, saute diced onion in olive oil on medium heat until onions are soft and golden. Add a little finely minced garlic and saute until fragrant. Remove onion-garlic mixture from pan. Add more olive oil and saute diced bell pepper until soft. Remove bell pepper from pan. Add more olive oil and repeat this process with the summer squash and eggplant, sauteing each separately until tender but still holding their shape. If any vegetable looks dry during sauteing, then lightly moisten and deglaze pan with white wine, water or vegetable stock.
Once all vegetables have been sauteed, combine them in pan or Dutch oven and add diced tomatoes. Simmer for 5-10 min. until the stew comes together but the vegetables retain their integrity. Stir in minced herbs of choice (I used basil, parsley and a little oregano). The thyme in this week’s box would be great too. Taste and adjust for seasoning with salt, pepper and olive oil.… Read the rest