Vegetable korma with creamy coconut, cashew and yogurt sauce is a warming, stick-to-your-ribs Indian stew – comfort food at its finest For gardeners, it’s an excellent showcase for the homegrown harvest including eggplant, beans, carrots, potatoes and tomatoes. Serve over basmati rice and if you like, scoop it up with naan.
Cucamelon refrigerator pickles are easy to make and can be used like any other pickle: in a relish tray, in salads, on sandwiches, etc. This vegetarian recipe requires 2 weeks curing time in the fridge and yields 4 pints of pickles (approx. sixteen 4 oz servings).
Salsa verde is a flavorful green sauce made with fresh tomatillos; it is a popular condiment in Mexican cuisine. My recipe for Salsa Verde with Avocado results in a mild sauce (I’m a spicy food wuss), but you can adjust the heat as you see fit. We use salsa verde on just about everything; I’m fond of adding it to grilled tofu.
I grow A LOT of eggplant (which I usually call aubergine just because I like saying it), and I’m always experimenting with new ways to serve it. I was inspired to make this Roasted Eggplant Dip with Yogurt, Walnuts and Mint after tasting something similar at a Persian dinner back in the 90s; this is my personal recipe developed through trial and error over the years.
This Roasted Cauliflower Soup begins with florets that are in the oven for 40 minutes, giving them an intensified flavor and a tasty caramelized coating. This is a vegetarian recipe, and can be made dairy-free by simply omitting the milk.