|Celery Soup||Persian Okra Stew||Easy Greek Style Eggplant||Roasted Honeynut Squash||Swiss Chard and Beet Frittata|
|2 cups||2 cups|
|1 medium||1 large||1/2|
|1/2 stick||1 to 2 Tbsp|
stew beef or lamb
|2 cloves||6 cloves||2 cloves|
|1 1/2 oz|
|1 to 2 cups|
|1 to 2|
white cheddar cheese
Combine 1 bunch of chopped celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1/2 stick unsalted butter in a medium saucepan over medium heat; season with salt.
Cook, stirring, until onion is tender, 8–10 minutes.
Add 3 cups chicken broth, and 2 cups water; simmer until potatoes are tender, 8–10 minutes. Purée in a blender. Soup can be strained or left chunky. Stir in 1/4-1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
Persian Okra Stew
In a 5-quart pot with a lid, heat the oil on high; add the 1 lb of stew beef or stew lamb and cook until browned on all sides, about 5 minutes.
Add 1 large onion chopped and 2 cloves of garlic minced and sauté another 5 minutes, stirring no occasionally.
Add 2 cup diced tomato, 1 cup water, 1 1/2 oz tomato paste, 1 bay leaf, 1 tsp turmeric, salt, black pepper, 1/4 tsp cinnamon, and 2 cups of beef broth.
Cover the pot, bring it up to a boil, and then turn it down to a simmer. Let it cook until the meat is tender, about 45 minutes to 1 hour, stirring occasionally.
Add all the okra chopped and cook until tender, about 10 minutes.
Easy Greek Style Eggplant
Heat oven to 400 degrees F.
Place all the eggplant cubed in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add 1/2 a large onion chopped, 1small bell pepper chopped, and 1 small carrot chopped (about 1/4 cup). Cook for 2-3 minutes, stirring regularly, then add 6 cloves of garlic chopped, 2 bay leafs, 1 tsp paprika, 1 tsp ground coriander, 1 tsp dry oregano, ¾ tsp ground cinnamon, ½ tsp ground turmeric, ½ tsp black pepper, and a dash of salt. Cook another minute, stirring until fragrant.
Now add eggplant,1 1/2 cups chopped tomato, 1 to 2 cups chickpeas. 1 cup of water Stir to combine.
Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
When eggplant is ready, remove from oven and add a generous drizzle of olive oil, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Roasted Honeynut Squash
Cut honeynut squash in half. Scoop out seeds from cavity. Coat with a Tbsp butter and salt, and a small drizzle of honey, if desired. Roast at 400 to 450 for 25 to 35 minutes.
Swiss Chard and Beet Frittata
Preheat oven to 350F.
Rinse and lightly peel 1 bunch of beets, setting greens aside, and shred the beet roots. Roughly chop the swiss chard separate stems and leaves, finely chop 1-2 green onions, including greens, and mince 2 cloves of garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet heat 3 Tbsp for oil and sauté the beet roots, green onion, garlic, and swiss chard stems for 3-5 minutes, until tender. Add chard leaves and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean.