Baingan Bharta is a dish that involves grilled and mashed eggplant with yummy spices. You can choose the spice level that works for you by varying the amount of hot peppers used, and whether or not you choose to include the seeds. If you’re short on time, grill the eggplant ahead of time and store it in the fridge until you’re ready to cook up the rest of the dish. If you’re lucky enough to have leftovers, I found this dish is even more delicious the next day. Thanks to NYT Cooking for this adaptation, who adapted it from chef Julie Sahni!
We don’t get too much cauliflower in the share and it’s season is short. Having tried cauliflower rice, mashed cauliflower and cauliflower pizza crust, this may be my favorite use for cauliflower to date. Food Network’s recipe is great as-is, but if cutting corners to save time is your thing, perhaps make this dish in 2 phases as suggested in this post.
Looking for a use for those Pork Kebabs? Look no further! This adaptation is from a recipe by Barry over at Rock Recipes, and it is absolutely delicious! It’ll go great with just about any veggie side you serve it with. Take Barry’s suggestion and make the sauce first so you’ll be ready to go once the pork is cooked. Enjoy!
This recipe from Southern Living provides a tasty and unique use for apples and sweet potatoes. There are several liberties that can be taken with the ingredients (I used half of the called for refrigerated pie crust, none of the orange juice and much less of the sugar, for example). A dollop of freshly whipped cream really brings this one home!