Veggies and Salads

 Ingredients:

• 1.5 lb eggplant, cut into cubes
• salt
• Extra virgin olive oil
• 1 large onion, chopped
• 1 green bell pepper, diced
• 1 carrot, chopped
• 4 large garlic cloves, minced
• 2 dry bay leaves
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dry oregano
• 3/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp black pepper
• 1 28-oz can chopped tomato
• 2 15-oz cans chickpeas

Preparation:

1. You can peel the eggplant if you prefer, it is not necessary
2. Cube the eggplant, place in a colander, sprinkle liberally with salt. Place colander over bowl or sink to drain. Let eggplant sweat 20 minutes to remove bitterness. 
3. Rinse eggplant and let dry or pat dry.
4. In a large skillet over medium high heat, heat 4 tbsp olive oil, add chopped onions, carrots and green peppers. Stir for 3-4 minutes until onion is translucent. Add garlic and spices. Cook for 2 minutes.
5. Crockpot : Add to crockpot, then and add tomatoes and chickpeas. Cook on low for 4 hours. Or Oven: Add tomatoes and chickpeas to skillet then pour into a large casserole dish (9 x 12) and place in a 400 F oven to bake for 45 minutes. Check half way through to see if you need to add liquid. 
6. Serve with tzatziki and fresh parsley or mint sprinkled over the top. 

I'll let you decide if this counts as vegetable, but the flavor is savory with just enough sweet from the potatoes. 

Ingredients:

• 2 cups cooked, mashed sweet potato (with as few lumps as possible; from about 3 sweet potatoes)
• 3 eggs, separated
• 4 tablespoons butter, plus additional for the baking dish
• 4 tablespoons flour
• 1 cup whole milk
• 1/4 tsp cream of tartar
• 1/4 tsp nutmeg
• Salt and freshly ground white or black pepper to taste

Preparation:

1. Preheat the oven to 350 degrees. Generously butter a soufflé dish or casserole. Have ready a large baking pan at least 2 ½ inches deep in which to place the soufflé dish or casserole. 
2. In a saucepan over low heat, melt the butter. Whisking or stirring with a fork constantly, slowly sprinkle the flour over the butter and then season with salt and pepper to taste.  Cook, stirring constantly, until blended and bubbly, about 2-3 minutes. 
3. Remove the pan from the heat. Stirring constantly, slowly add the milk in a steady stream and stir until completely incorporated. Return the pan to medium heat and cook, stirring constantly, until it barely comes to a boil. Add the nutmeg and stir to combine. Remove from the heat; set aside to cool. 
4. Meanwhile, in a large bowl using an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Set aside. 
5. In a small bowl, using an electric mixer and clean beaters, beat the egg yolks until very thick. Add some of the milk mixture to the yolks and stir to combine. Add the yolk mixture to the milk mixture in the pan and beat just until combined. Add the sweet potatoes and mix until combined. 
6. Using a rubber spatula, gently fold about one quarter of the egg whites into the batter to lighten it. Gradually and gently fold the remaining egg whites into the batter just until incorporated and no streaks remain. Scrape the batter into the prepared dish. Place the dish in the larger baking pan, place both on the oven rack and place hot water in larger pan to reach a depth of 2 inches.
7. Bake the soufflé for 50-60 minutes, until puffed and golden.
8. Serve immediately. 

 This recipe can be adapted to any corn you have on hand- fresh, frozen or canned!

Ingredients:

1 small pkg frozen corn  OR 1 can of corn, drained OR kernels from 4 ears of fresh corn, blanched 

½ small onion, chopped

½ bell pepper, chopped

1 stalk of celery, chopped

1 clove of garlic, chopped

1 Tbls Olive oil 

1 Tbls Taco Seasoning

2 Tbls Tequila (or water) 

Salt and Pepper to taste

Optional: 2 chopped green onions 

Directions:

1. Saute onion, pepper, celery and garlic in the olive oil on medium heat until the onion is soft.
2. Add corn, tequila (or water), and taco seasoning. Reduce heat to low. Cook 7 minutes, stirring often, until corn is done. If the mix gets too dry add additional liquid 1 Tbls at a time. 
3. Top with green onion. 
4. Serve immediately. 

Sorrel is a leafy green that grows well in the garden and survives winter well. It is often used in stews and soups in winter and in salads in spring and summer. It has a lemony flavor. 

Ingredients

Sorrel- Enough to fill a salad bowl

1/4 cup Blue cheese crumbles 

1/4 cup candied walnuts

1 Granny Smith apple, peeled , cored and chopped into 1/2 in pieces

Balsamic Dressing

3/4 cup olive oil

1/4 cup basalmic vinegar

1/2 tsp salt and pepper

1/2 tsp fresh oregano finely chopped

1. Wash sorrel leaves and remove the wide stems, pat dry and cool in refrigerator about 30 minutes.
2. Whisk dressing ingredients together until an emulsion forms.  Use with salad as desired.