This simple veggie curry from Martha Stewart only requires 20 minutes prep time and is easy to double for leftovers for the week. The classic combo of okra and tomatoes gives it a great seasonal flavor. We’re going to try adding summer squash to make it even more hearty, and probably a veggie bouillon cube or 2 to enrich the flavor.
Mixed Vegetable Curry
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
- 2-inch piece fresh ginger, peeled and thinly sliced crosswise
- 5 garlic cloves, peeled
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon cumin seed
- 2 large tomatoes (1 1/2 pounds total), roughly chopped
- 2 medium russet potatoes, peeled and cut into 1/2-inch dice
- Coarse salt and ground pepper
- 1 head cauliflower, cut into florets
- 1/2 pound okra, stemmed and halved lengthwise
- 3 cups cooked white rice, for serving
- In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
- In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
- Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.
To build the curry’s flavor, start by cooking the spices in oil to release their aroma. Then add the ginger-garlic paste and cook until dry and thickened.
Fight the end-of-long weekend blues with a fun last meal- breakfast for dinner! These pancakes are a great way to use some of the beautiful summer squash we still have emerging from Texas fields, and are sure to be a crowd-pleaser too. Whole Foods suggests you top these with a maple syrup drizzle, warmed apple sauce or a bit of yogurt.
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
3/4 cup 1% lowfat milk or unsweetened non-dairy beverage
1/2 cup unsweetened applesauce
1/4 cup toasted wheat germ
3 tablespoons canola oil, divided
3/4 cup grated zucchini
1/4 cup chopped toasted walnuts
1 teaspoon freshly grated lemon zest
In a large bowl, whisk together pancake mix, milk, applesauce, wheat germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and walnuts until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. Cook until it begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 or 9 pancakes total.
Makes 4-6 servings
If you’re getting a Local Box this week, you’ve already got Sprouted Lentils coming your way! If not, you can add them to your basket individually too– they are nutrient packed and local from Groovy Greens in Blanco, TX.
Make the flavorful raw cilantro sauce while the lentils are cooking. Since it’s Hatch season, try throwing a Hatch Chile in place of the Anaheim for some extra heat.
Curried Sprouted Lentils with a Ginger and Garlic Cilantro Sauce
About 3 cups of sprouted lentils and 3 cups of sprouted wheat, or another 3 cups of sprouted lentils (this is measured loosely, i.e. I didn’t press the sprouts down at all)
2 tablespoons of coconut oil or olive oil
1 onion, chopped
3 garlic cloves
1 tablespoon curry powder
1/2 teaspoon ground cloves
2 cups of water
In a large saucepan with a lid, heat oil over medium high heat until hot, but not smoking. Add onions and cook while stirring for about 4 minutes, until the onion is starting to soften. Then add the garlic, curry powder and cloves and cook for about 30 seconds longer and add the water.
Then add the lentils (and optional wheat, if using). Bring to a simmer with the lid on, then lower heat. Steam for 15-20 minutes until soft. If just using lentils, you can steam for even a little less.
Meanwhile, make your cilantro sauce.
1 bunch of cilantro, stemmed and washed
Either half of a large Aneheim pepper or one small one, seeded and cut into chunks
A heaping teaspoon of grated fresh ginger
3 small garlic cloves, peeled and cut into small chunks
1 lemon juiced
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
Place all ingredients in food processor and pulse until everything is well combined and it’s at the consistency you want.
Serve the curried with lentils with a big spoonful of your cilantro sauce on top and enjoy.
Posted in 1. LOCAL BOX, 2. RECIPES, cooking from local box, main dishes
Tagged cilantro, curry, garlic, ginger, lentil sprouts, lentils, meatless monday, onion, sprouted wheat, Vegetarian
Butternut Squash & Sage Risotto
From BBC Good Food
Hard squash has started making an appearance in the Local Box lately- try this creamy, satisfying veggie recipe where butternut squash is the star.
2 lbs butternut squash , peeled and cut into bite-size chunks
3 tbsp olive oil
bunch sage , leaves picked, half roughly chopped, half left whole
6 1/2 cups vegetable stock
1/4 cup butter
1 onion , finely chopped
1.5 cups risotto rice (we used arborio)
1 small glass white wine
1/2 cup parmesan , finely grated
Before you make the risotto, heat oven to 400F. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
The first signs of fall are creeping in as Butternut Squash returns to the Local Box this week. It is the star of the show in this lasagna, and we promise no one will miss the meat in this hearty recipe. As written the recipe yields 2 lasagnas of 6 servings each, so feel free to halve it for your purposes – although the leftovers would make a great healthy lunch!
Another cool thing is that the recipe also includes instructions at the bottom for making the lasagna ahead and freezing it unbaked, so you have an easy, healthy meal ready to pop in the oven later in the week.
Butternut squash lasagna
- Cooking spray
- 3 cups chopped onion
- 10 cup fresh spinach
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 1 (15-ounce) carton part-skim ricotta cheese
- 1 (15-ounce) carton fat-free ricotta cheese
- 3 cups diced peeled butternut squash
- 6 cups Smoky Marinara (or other marinara of your choice)
- 12 oven-ready lasagna noodles (such as Barilla)
- 1 cup (4 ounces) grated fresh Parmesan cheese
- Preheat oven to 375°.
- Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
- Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
- Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
- Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
- Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
- Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
- To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
- To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.