Category: e

  • Elk & Cranberry Stew

    Serves 6 Ingredients 2 tablespoons canola oil 2 cloves garlic, chopped fine 1 medium onion, chopped small ½ cup celery, chopped fine 2 pounds elk stew meat, chopped in 1 inch cubes 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 tablespoon fresh thyme, chopped 2 tablespoons fresh parsley, chopped 3 cups […]

  • Eggplant Dip

    Serves 6 Ingredients 1-2 globe eggplants (totalling 2 lbs), peeled and coarsely chopped 2 red onions, coarsely chopped 1 large red bell pepper, coarsely chopped 3 tablespoons extra virgin olive oil 1-2 garlic clobes, chopped 1 teaspoon fresh oregano Juice of one lemon – about 2½ tablespoons 2-3 tablespoons roasted tahini (sesame paste) ¼ cup […]

  • Poached Eggs and Orange Miso over Baby Bok Choy

    Serves 6-8 Ingredients 1/3 cup fresh orange juice 1 teaspoon orange zest 1 tablespoon rice wine vinegar (lime flavored) 1 tablespoon tamari 2 tablespoons miso 1 tablespoon coconut oil 2 cloves garlic, chopped fine 1 teaspoon fresh ginger, chopped fine 1 medium shallot, chopped 1 pound baby bok choy, ends sliced off, leaves loosened 2 […]

  • Earl Grey Tea Madeleines with Orange Chocolate Glaze

    Ingredients 5 tablespoons unsalted butter plus additional for molds, at room temperature 2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey) ¾ cup all purpose flour ½ teaspoon baking powder Pinch of salt 2 large eggs 1⁄3 cup sugar 2 tablespoons honey 2 teaspoons vanilla extract ½ teaspoon finely grated lemon […]

  • Eggplant Caviar with Mint Yogurt Sauce

    Serves 8 Ingredients 1 large eggplant 2 medium tomatoes, chopped medium 1 teaspoon cumin seeds 1 tablespoon fresh cilantro leaves 1 teaspoon salt 1 teaspoon lemon zest 2 cloves garlic, chopped fine ¼ cup extra-virgin olive oil 8 ounces Greek Yogurt ¼ cup fresh mint, chopped fine ¼ cup fresh lemon juice Directions Preheat oven […]

  • Sauteed Baby and Thai Eggplants with Basil and Peppers

    Serves 6 Ingredients Sesame oil Canola oil 1 red chili, deseeded and chopped fine 4 cloves garlic, chopped fine 2 teaspoon fresh ginger, grated 1 red pepper, cut into 2 inch thin strips 1 orange pepper, cut into thin strips 1 yellow pepper, cut into thin strips 8 eggplant (small baby and thai style) halved […]

  • Grilled Eggplant Rolls with Tomatoes and Zucchini Mint Salsa

    Serves 6-9 Ingredients 2 large globe eggplants, sliced thin, long ways Salt & pepper Olive oil 3 medium tomatoes, roasted and chopped small 3 cloves garlic, roasted and chopped small 1 medium yellow onion, roasted and chopped small 1 small zucchini, roasted and chopped small 2 teaspoons lemon zest 2 tablespoons lemon juice ¼ cup […]

  • Eggs in Herbal Purgatory

    Serves 6 This quick and easy dish has its origins in Naples and originated as a means to use up leftover sauce at breakfast time. The eggs are essentially cooked in the tomato sauce, hence the purgatory! Many cultures all over the world utilize this Italian idea, this recipe has more of the Middle Eastern […]

  • Eggs Sardou

    Serves 4-6 Ingredients 8 poached eggs 8 cooked or canned artichoke bottoms 1 tablespoon butter 1 tablespoon flour 1 cup milk 4 cups cleaned spinach leaves Salt, pepper and Tabasco sauce to taste ½ cup minced ham 1 tablespoon white vinegar 1 cup Hollandaise Sauce Directions Rinse artichoke bottoms and place in a saucepot. Cover […]

  • Santorini Roasted Eggplant

    Serves 6-8 Ingredients 3 cloves garlic, chopped fine 4 medium baby eggplants, cut in half 2 medium red onions, cut in half 3 medium tomatoes, cut in half 1 red pepper, cut into thick long strips ¼ cup fresh oregano, chopped ¼ cup fresh parsley, chopped ¼ cup fresh mint, chopped Olive oil Salt and […]