Ingredients:

Pie dough for one single-crust pie

3-4 tomatoes, sliced ¼” thick

1-2 leeks, diced

1 T. oil

1 t. diced garlic

½ t. sea salt 

2 t. fresh basil, minced

2-4 oz aged cheese, shredded (Gruyere or Parmesan)

Egg wash:

1 egg

1 T. water

Method:

Spread sliced tomatoes in a single layer on a baking sheet and dust with ½ teaspoon sea salt. Let stand 10 minutes.

While tomatoes are resting, heat oil in a saucepan over medium heat. Add diced leeks and sauté until translucent. Stir in garlic and cook for 1 additional minute. Remove from heat.

Roll out pie dough on a piece of parchment paper. Transfer paper to a baking sheet. Spread sauteed leeks in the center of the pie dough, allowing a roughly 1" margin along each edge. Top leeks with half the shredded cheese.

Layer sliced tomatoes and fresh basil atop cheese. Fold edges of dough over to create a crust, and to keep all components within the galette.

In a small cup, beat together egg and 1 T water. Brush mixture over folded crust.

Bake at 400°F. After 30 minutes in the oven, rotate to promote even baking and sprinkle with remaining shredded cheese. Bake for an additional 25-35 minutes (total baking time 55-65 minutes). Let cool briefly on baking sheet before slicing and serving.

Servings: 2

Recipe source: whiskaversebaking.com

Ingredients:

3 medium beets (about 1½ LB)

5 c. chicken broth

1 T. olive oil

3 T. unsalted butter, divided

1 medium leek, cleaned, halved and sliced

1½ c. arborio rice

½ c. dry white wine

4 oz. fresh goat cheese, crumbled

1 T. fresh chopped Italian parsley

Salt and freshly ground black pepper

Method:

Heat oven to 375°F and arrange a rack in the middle. Rinse and trim beets. Wrap individually in aluminum foil and place in oven. Roast until tender and easily pierced with a knife, about 60-90 minutes. Remove from the oven and let cool. (This can be done ahead.)

When beets are cool enough to handle, peel and dice into ½” pieces; set aside.

Bring broth to a low simmer on the stove top. In a heavy medium saucepan, heat olive oil and 2 tablespoons of butter over medium heat. Add leek with a dash of salt, stirring often, until soft and translucent, about 5-6 minutes. Add rice; stir to coat.

Add wine; cook, stirring often to coat rice, until almost completely absorbed, about 1-2 minutes. Add diced beets and stir until incorporated into the rice.

Add ½ c. simmering broth and stir until almost all is absorbed. Add remaining 3-4 cups broth, ½ c. at a time, stirring until liquid is absorbed before adding more, about 25-30 minutes total.

When rice is tender but still firm, turn off heat and immediately add 1 tablespoon butter, goat cheese, and parsley, stirring vigorously to combine well.

Taste for seasoning and add salt & pepper if needed. Serve immediately.

Servings: 4-6

Recipe adapted from: reganbaroni.com

Ingredients:

1 small to medium eggplant unpeeled

¼ c. neutral oil plus more for pan-frying the eggplant

1 t. cumin seeds

1 medium yellow onion, finely chopped

6-7 garlic cloves, crushed

1" piece ginger, peeled and crushed

2 medium tomatoes, (or 3 small) finely chopped

1 small green chili pepper such as Thai or Serrano, sliced

1 t. coriander powder

1 t. cumin powder

¼-½ t. red chili powder or to taste

½ t. turmeric powder

½ t. ground black pepper

2 t. kosher salt or 1½ t. sea salt

2 medium potatoes, peeled and cut into ¾"-1” cubes 

Garnish:

2 T. cilantro leaves, finely chopped

¼ t. garam masala or chaat masala (optional)

1 t. lemon juice

Method:

Slice eggplant into ¾" thick rounds. Dice rounds into 1" cubes.

Place a large, nonstick skillet over medium-high heat. Add oil to lightly coat the bottom of the skillet. Add eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside.

Heat ¼ c. oil in a heavy bottomed pan over medium-high heat. Add cumin seeds and allow them to sizzle for a few seconds. Add onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 T. water.

Once the water dries up, add garlic and ginger; sauté for another minute, until onions deepen in color. Add tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until tomatoes are soft and oil begins to separate from them (~4-5 minutes). If needed, add 2 T. of water to deglaze the pan and help tomatoes disintegrate into the masala.

Once the oil has separated from the curry base/masala, add potatoes. Sauté for another 2-3 minutes to soften. Add ½ cup water and stir to mix. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir in eggplant and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with ¼ cup of water. The eggplant should get mushy and the potato should be very tender.

If needed, raise heat and sauté for 2-3 minutes, until oil starts to separate again and most of the eggplant has disintegrated into the masala.

Adjust salt and seasoning if needed. Turn off heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

Servings: 4

Recipe adapted from: teaforturmeric.com

Ingredients:

1 eggplant

2 c. chopped kale,

2 cloves garlic, minced

¼ t. crushed red pepper flakes

2 c. whole wheat penne pasta

1 lemon, juiced

Feta cheese, crumbled, to taste

Olive oil, as needed

Kosher salt

Toasted pine nuts, for serving

Method:

Preheat oven to 400°F. Remove both ends of eggplant, cut in half lengthwise. Generously sprinkle with salt and let stand 20-30 minutes until it starts to sweat.

Meanwhile, boil a pot of salted water and cook pasta according to package directions. Drain pasta, reserving one cup of cooking liquid. Set aside.

Rinse eggplant and pat dry. Cut into cubes, place on a baking sheet and drizzle with olive oil. Place in oven for 20 minutes, until tender. Turn cubes midway through cooking time for even browning.

Meanwhile, heat a medium pan over medium heat with a small amount of olive oil. Add garlic and crushed red pepper; cook for a minute until fragrant.

Add kale one handful at a time, tossing to coat with oil. Add a splash of pasta water and cover with a lid. Cook 5 minutes, until kale is wilted but still bright green.

Combine kale, eggplant, and pasta in a large bowl. Toss and sprinkle with lemon juice, feta, and toasted pine nuts.

Servings: 2

Recipe adapted from: sidechef.com

Ingredients:

2 eggs

2 medium tomatoes, cut into small wedges

salt, black pepper

3 T. oil

⅛ t. sugar

¼ t. salt , or to taste

1 T. light soy sauce

1 scallion, sliced

Method:

Crack eggs into a small bowl and add a pinch of salt and pepper. Whisk until fine bubbles form and the mixture becomes lighter in color.

Heat oil in wok until hot, pour egg mixture into pan. As soon as it solidifies, turn off heat and break cooked egg into small pieces. Set egg aside.

Over medium-high heat, fry tomato wedges until juicy. Return egg pieces to pan, add salt, sugar, soy sauce, and scallion. Toss together until warmed through. Serve immediately.

Servings: 2

Recipe adapted from: chinasichuanfood.com

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