INGREDIENTS
1 head lettuce (Bibb, Boston, and butter are great choices)
1 lb lean ground beef
1/2 cup brown sugar (or less to decrease sweetness)
1/4 cup soy sauce or tamari
1 tbsp sesame oil; divided in half
3 cloves garlic; minced/grated
1/4 tsp . ground ginger
1/8 tsp . red pepper flakes (optional and to taste)
1 bunch green onions; divided between white and green parts
3 tbsp rice wine vinegar
Sesame seeds for garnish (optional)

INSTRUCTIONS
Whisk in a bowl the brown sugar, soy sauce/tamari, 1/2 tbsp sesame oil, garlic, ginger, rice wine vinegar, and red pepper flakes until blended; set aside.
In a wok or large skillet, brown the ground beef in 1/2 tbsp sesame oil.
Add the white part of the green onions to the beef and continue cooking until the beef is done.
Drain any rendered fat.
Pour the sauce over the meat and allow it to reduce down; about 3-5 minutes.
Serve in lettuce leaves or over rice.
Sprinkle remaining green onions over each portion and garnish with sesame seeds if using.

https://thecompletesavorist.com/korean-beef-lettuce-wraps

Peel the outer layer off, whip up in blender with olive oil, lemon juice, salt, pepper, and mustard.

From Erin

https://tasty.co/compilation/5-amazing-zucchini-carb-swaps

Ingredients

• 2 cups fresh or frozen blueberries
• 3 eggs
• 1/2 cup granulated sugar
• 1 tbsp melted butter, cooled
• 1/2 cup all-purpose flour
• 1/8 tsp salt
• 1 cup milk
• 1 tsp icing sugar
• 1 cup whipped cream
  Instructions
  1) Grease bottom and side of 9-inch quiche dish, deep pie plate, or cake pan. Spread blueberries in dish. Set aside.
  2) Combine eggs, sugar, and butter in medium bowl; whisk until blended. Add flour and salt; whisk until blended and smooth. Batter will be thin. Pour batter over blueberries.
  3) Bake in preheated 375F oven until set and golden brown, about 35 minutes.
  4) Remove from oven and let cool for 20 minutes. Sprinkle with icing sugar. Cut into wedges. Serve with a dollop of whipped cream.

https://sites.google.com/site/elainemccardel/caponata

Ingredients
2 pounds of eggplant, cubed (about 3 medium eggplant)
2 tablespoons kosher or sea salt
1/4 cup plus 2 tablespoons extra virgin olive oil
1 large onion, chopped
1-1/2 cups crushed San Marzano tomatoes (I use Cento Passata)
1/2 cup green Italian olives (I use Cento nocellara olives), sliced *
1/2 cup chopped celery
3 tablespoons capers packed in salt, rinsed
1/4 cup red wine vinegar (or to taste)
2 tablespoons sugar (or to taste)
freshly ground black pepper
chopped fresh basil
2 hard boiled eggs, quartered for garnish

Directions
Place the cubed eggplant in a colander and toss well with the salt. Let the eggplant sit for about an hour. Do not rinse the eggplant. Preheat the oven to 400 degrees F.
Place the eggplant on a rimmed baking sheet (I line mine with foil for easy cleanup). Toss with 2 tablespoons of the olive oil and roast for 25 minutes.
Meanwhile, in a large fry pan, saute the chopped onions in 1/4 cup of olive oil, gently, for about 5 minutes. Add the crushed tomatoes and simmer for about 5 minutes. Add the olives, celery, capers, vinegar and sugar and gently simmer for about 15 minutes. Add the roasted eggplant and stir until blended. Add pepper to taste.
To serve, add chopped fresh basil and serve with hard boiled eggs and some crusty bread. Or use as a side dish for fish or chicken. You can serve this hot or at room temperature. It lasts several days in the fridge.

• to slice whole olives, remove the pit by smashing the olive
  with the flat part of a knife. The pit will then be easy to remove and
  you can slice the olives.

RECIPE for PICKLED BEET SALAD with FRESH BLUEBERRIES & MINT

Hands-on time: 5 minutes
Time to table: 5 minutes
Makes about 2 cups
JUST THREE INGREDIENTS
Pickled Beets (a small batch Refrigerator Pickled Beets or a jar of pickled beets)
Blueberries
Fresh mint, cut in ribbons
Drain the beets. If needed, cut into bite-size pieces. Just before serving, toss with blueberries and mint. Enjoy!
ALANNA’s TIPS & KITCHEN NOTES
For a party for 35 with lots (lots …) of other food choices, I made the “large batch” of Refrigerator Pickled Beets and added two or three cups of blueberries. Just the right amount!
Want to carry this salad to a party? I’d drain the beets, dump the blueberries on top (but not combine) and carry the mint separately. Then at the party, stir the three together.
(from http://kitchen-parade-veggieventure.blogspot.ca/2015/07/pickled-beet-salad-with-blueberries-mint.html)

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4
VEGETABLES
1 English cucumber, quartered lengthwise then cut in half-inch chunks
1 green onion, chopped
1 avocado, cubed
DRESSING
2 tablespoons 0% Greek yogurt
2 tablespoons mayonnaise
1 tablespoon buttermilk to thin the dressing, optional
Zest & juice of a lemon or lime
Sriracha or another hot sauce to taste
Pepper & salt to taste
PLAYING AROUND (match one:one in volume)
Wet & Crisp Additions – jicama, bell pepper, radish, corn kernels
Wet & Soft Additions – hard-cooked egg, mango, feta, roasted pepper
Hot Sauce Substitutes – soy sauce, hoisin sauce
Prep the vegetables, then mix the dressing, then combine. That’s it! Serve immediately. Best right away, doesn’t really keep.
ALANNA’s TIPS & KITCHEN NOTES
An English cucumber works best here, those are the long thin ones you find in the grocery stores year-round. The skins are thinner, the seeds are fewer if any. Once the garden begins to spit out summer cucumbers in a couple of months, I’ll give a garden cucumber a try, “striping” the skins to remove some of the toughness and scraping out the burp-y center seeds.
If you toss the vegetables in the dressing, any extra color is from, say red bell pepper or radish or mango, are washed out. And besides, there’s something quite elegant about a simple green ‘n’ white salad.
I usually leave the lemon/lime juice out of the dressing and instead use it to briefly toss with the avocado chunks: it doesn’t prevent browning but does mean you’ve got maybe an hour before the color change starts.

(from http://kitchen-parade-veggieventure.blogspot.ca/2015/04/smitten-kitchens-avocado-cucumber-salad.html)

(http://kitchen-parade-veggieventure.blogspot.ca/2015/05/afghan-eggplant-tomato-casserole.html)

Hands-on time: 50 minutes
Time to table: 90 minutes
Serves 6

YOGURT-MINT SAUCE
1 large clove garlic
1/4 teaspoon table salt
1/2 cup (120g) 0% Greek yogurt (oh I love Fage yogurt!)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoons fresh mint (don’t skip this!)

EGGPLANT
1 1-pound globe eggplant
Salt & pepper

SMOKY TOMATO SAUCE
1/2 tablespoon olive oil
2 large cloves minced garlic
2 tablespoons smoked paprika
2 teaspoons curry
1 teaspoon turmeric
1 15-ounce can tomatoes, run through mini food processor
3 tablespoons tomato paste
1-1/2 cups vegetable broth
Salt, to taste

ASSEMBLY
Smoky Tomato Sauce
Broiled Eggplant Slices
2 large tomatoes, sliced about 1/3-inch thick
1/2 cup chopped fresh cilantro
Additional cilantro, for garnish
Yogurt-Mint Sauce, for top

YOGURT-MINT SAUCE A few hours or even 24 hours ahead of time, make the Yogurt-Mint Sauce. In a mini food processor, chop the garlic and the salt until fine. (You’ll need another couple of garlic cloves for the tomato sauce, I always do all three cloves at once.) Add the remaining ingredients and pulse a few times until the mint is in tiny bits. Transfer to a ziplock bag and refrigerate until ready to use. Makes 1/2 cup.

EGGPLANT Place a rack right below the broiler and set the oven to broil. Cut the eggplant into rounds about 1/3-inch thick. Arrange the slices on a baking sheet, sprinkle generously with salt and pepper. Broil for 3 or 4 minutes on one side, then flip and broil for another 3 or 4 minutes on the other side – the eggplant should be light brown on both sides. Let cool.

SMOKY TOMATO SAUCE In a large, shallow skillet, heat the olive oil until shimmery, add the garlic and let cook until golden. Add the spices and let cook for one minute until aromatic. Stir in the tomatoes and tomato paste and let cook for two to three minutes, it should be quite bubbly. Add the vegetable broth and bring back to a boil. Reduce the heat and let the sauce simmer happily away until it reduces by about a quarter. Taste and adjust the salt.

ASSEMBLY & BAKING Set oven to 375F/190C. In a large, deep oven-safe dish layer the ingredients in this order:

1/3 Smoky Tomato Sauce
1/2 Broiled Eggplant Slices
1/2 Tomato Slices
1/4 cup fresh cilantro
Repeat the first four layers
Finish with 1/3 Smoky Tomato Sauce

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake uncovered for 5 minutes.

Sprinkle the dish with cilantro, then “snip” the corner of the ziplock bag holding the Yogurt Mint Sauce and drizzle over top. Serve hot or slightly warm, either one.

Reheats beautifully.

ALANNA’s TIPS & KITCHEN NOTES

 YOGURT SAUCE Okay so it’s “best” to make the yogurt sauce ahead of time because the flavors really meld beautifully. But if you don’t? Don’t sweat it, really. This stuff is g-o-o-d after even the time it takes to make the rest of the eggplant. You might consider making extra, it’s excellent with smoked salmon, as a spread with sandwiches, even a vegetable dip.

 EGGPLANT So I tried the eggplant three ways. (1) Not broiling at all, not recommended. (2) Brushing with oil on both sides, then broiling, good (and I did like the crispy exterior texture of the eggplant) but the extra calories just aren’t necessary. (3) Broiling the eggplant with just salt and pepper, that where I settled quite happily.

 Do pay attention to the thickness of the eggplant slices. Too thin, they kind of melt into nothing. Too thick, they don’t cook.

 TOMATO SAUCE Do let the garlic turn golden before adding the spices, then let the spices really warm in the oil and garlic.

 Why add the stock (that is, more liquid) and then cook the sauce down? Couldn’t you skip the extra liquid and just be done with it? Well, no, actually. The tomatoes really need to cook. Adding extra liquid gives them time to simmer away, soaking up the garlic and spices, even while the liquid evaporates.

 BAKING DISH I actually use the same baking dish for making this to serve six and when doubling it to serve twelve. For six, I collect the layers in the center; for twelve, I fill the dish right to the edges. You really don’t want to overlap the eggplant or tomatoes, at least not too much.

 VEGAN DONE REAL To adapt this to a vegan dish, I’d substitute a cashew cream for the yogurt. After that, it’d be the same, sweet!

 MAKE-AHEAD TIPS This is a great make-ahead dish! Two ways to do this. (1) Assemble the dish and refrigerate until an hour or so before baking. Bring it out and let warm to room temperature on the counter. Bake for 45 – 60 minutes, then carry on as directed. (2) Bake the dish right away, you can even drizzle on the Yogurt-Mint Sauce, it’ll hold up and won’t “melt” into the tomatoes and eggplant. Let it rest at room temperature for up to a couple of hours, then re-warm at 200F/100C for about half an hour.

Ingredients
Bunch fresh cilantro/ coriander
¼ cup fresh lemon juice
¼ cup water
¼ cup grated coconut
2 tablespoons chopped fresh root ginger
1 teaspoon barely malt or raw honey
I teaspoon sea salt
Method
Blend fresh cilantro/ coriander, lemon juice and water until cilantro is chopped. Add remaining ingredients and blend to a paste consistency. Store in refrigerator for one week. For silkier texture use only the leaves and tops of stalks.
Thanks to Ailís Walker for this recipe.

(www.doctorblossom.com)

Makes 1 cup
1 tsp cumin seeds
3 tbsp sesame seeds
1/4 cup freshly grated coconut, or 1/4 chopped almonds (I use unsweetened, dried, grated coconut)
1 cup trimmed, fresh coriander, slightly packed
1-2 hot green chilies, seeded
1/2-inch piece of peeled fresh ginger root, chopped
2 tbsp water
1/4 cup sour cream or yogurt (optional)
1 tablespoon raw sugar or coconut sugar
1 teaspoon salt

1. Combine the cumin seeds, sesame seeds and coconut or nuts in a heavy frying pan and place over low heat. Dry-roast, stirring frequently, until the coconut or nuts darken a few shades.
2. Combine the coconut mixture and the remaining ingredients in a food processor or blender and process until smooth (the texture should resemble runny applesauce; you may need more water to reach this consistency).
   Transfer to a bowl and serve, or cover well and keep refrigerated for up to 2 days.
   (From The Best of Lord Krishna’s Cuisine: Favourite Recipes from The Art of Indian Vegetarian Cooking by Yamuna Devi)
   Thanks to Benjamin and Andrea Lee

1/2 cup pine nuts (I use roasted sunflower seeds)
8 cloves garlic
4 cups basil leaves, packed
1 cup olive oil
1 cup grated parmesan cheese
salt to taste
Place all ingredients, except olive oil, in a food processor. Chop. With the appliance running, stream in the
olive oil until a smooth paste forms. Use immediately or refrigerate up to 3 days. In the recipe, it suggests
you don’t add garlic or cheese if you plan to freeze it. But I do and it seems ok

Cucumber peeled, cut in half lengthwise , seeded then cut in half vertically to make 4 big ‘boats’.

In each boat, place basil, a spreading of quark cheese ( you could also use dried yogurt- yogurt that has had the water taken out either through a cheesecloth or with paper towels, or maybe ricotta?) then top with olives, and a drizzle of olive oil. I buy Turkish olives from superstore in a sealed pkg , rinse them and store in oil, it’s cheap and they keep forever.

Anyway, it turned out to be delicious and fast.

Thanks to Liz Craig

1 1/2 Tbsps oil
1 yellow onion, chopped
4 cloves garlic, smashed
1tsp black pepper, ground
1tsp cardamom, ground
1tsp, coriander, ground
1tsp cumin, seeds
2 beefsteak tomatoes, diced
5 cups stock (chicken or veggie)
4 small limes squeezed
one small zucchini, sliced, then quartered
5 Tsps smooth peanut butter
one handful cilantro, torn

Method

• Warm oil and sauté onions over a medium heat until soft
• Add garlic and sauté for 2 mins
• Add spices and sauté for 1 min
• Add tomatoes and simmer 5 mins (until lightly softened)
• Add stock and lime juice and warm through
• stir in peanut butter one teaspoon at a time (so it doesn’t just clump)
• Remove from heat and stir in zucchini
• Serve with a generous amount of cilantro sprinkled on top.
  Thanks to former farmer and former customer Rowena Power for this recipe!

This (almost) one-pan dish is simple yet loaded with flavor. You’ll need a few fresh ingredients like the fennel and parsley, but you’ve likely got a handful—or more—of the ingredients in your pantry or refrigerator right now.
4 Tbs. extra-virgin olive oil
1-1/2 cups 1/2-inch diced fennel bulb (about 1 small or 1/2 large)
2 cloves garlic, minced
1/4 cup dry white wine
1 14-1/2-oz. can diced tomatoes, with their juices
Kosher salt and freshly ground black pepper
1/2 cup fresh breadcrumbs
3 Tbs. chopped fresh flat-leaf parsley
1/4 lb. feta, crumbled (about 3/4 to 1 cup)
1-1/4 to 1-1/2 lb. large shrimp, peeled and deveined

Position a rack in the center of the oven and heat the oven to 425°F. In a 12-inch ovenproof skillet, heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté, stirring occasionally until slightly softened and lightly browned, 7 to 8 minutes. Add the garlic and sauté until fragrant, 1 minute. Add the wine and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Using a wooden spoon or spatula, spread the tomato mixture into an even layer in the skillet.
In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbs. olive oil, and salt (about 1/2 tsp., depending on the saltiness of the feta) and pepper to taste. Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through and the cheese is melted, 12 to 15 minutes.
Thanks to Michele Merrick
http://www.finecooking.com/recipes/baked-shrimp-fennel-feta.aspx

Preheat oven to 450F (or BBQ)
Thin slices of the following veggies (slice thinly as fish cooks quickly):
Fennel, Carrot, Gai Lon, Green Onions
Fish cut in serving sizes. I used Cod, but would also work with Salmon and Halibut.
Fold large piece of parchment paper in half (foil if using BBQ). Open parchment like a book. Place vegs on bottom piece of parchment paper, sprinkle lightly with fennel seeds (crushed lightly), salt and pepper. Sprinkle vegs with olive oil, or butter or coconut oil. Place fish on top and season fish. Spritz fish lightly with lemon juice, or orange juice, or white wine, or Pernod, or sambuca. Place sprig of fennel fronds on top of fish.
Place top sheet of parchment over fish and pinch and crimp edges of parchment all around so that the package is sealed on all sides. Place pack on baking tray and bake for 10-12 minutes. Place pack directly on plate and serve.
Thanks to Betty Ann Pothier

INGREDIENTS
3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
1/2 cup packed fresh basil leaves
Flaky sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic glaze

INSTRUCTIONS
1. Place the tomatoes and mozzarella on a platter. Arrange tomatoes and mozzarella on a platter in an alternating pattern.
2. Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella.
3. Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste.
4. Drizzle with the olive oil and balsamic glaze. Drizzle the olive oil and balsamic glaze over the tomatoes, mozzarella, and basil. Serve immediately.

https://www.thekitchn.com/caprese-salad-260312

This red lentil hummus is tangy, creamy, and richly spiced. Enjoy it with veggies, naan bread, or pita chips, or even straight off a spoon!
Note: I prefer this to chickpea hummus, the red lentils break down more easily while cooking and lend themselves to a creamier hummus more easily. I usually add some chicken/beef/veggie broth or bouillon to the lentil cooking water but that’s optional. If you don’t have all the spices, just use what you have on hand

Ingredients
1 cup dried red lentils
¼ cup smooth tahini
3 tablespoons fresh lemon juice
2 tablespoons melted coconut oil
2 garlic cloves
½ teaspoon grated fresh ginger
½ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon cardamom
¼ teaspoon onion powder
¼ teaspoon cayenne
½ teaspoon sea salt
freshly ground black pepper
Water, if necessary, for consistency
Naan and/or cut vegetables, for serving

Instructions
Bring a medium pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes.
Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.
Serve with naan or cut vegetables, as desired.

https://www.loveandlemons.com/red-lentil-hummus/#wprm-recipe-container-45789

Ingredients
3 cups uncooked fusilli pasta
2 heaping cups halved cherry tomatoes
1 ½ cups cooked chickpeas, drained and rinsed
2 cups arugula
1 cup Persian cucumbers, sliced into thin half moons
1 cup crumbled feta cheese
1 cup basil leaves, torn
½ cup minced parsley
½ cup chopped mint
¼ cup toasted pine nuts
Dressing
¼ cup extra-virgin olive oil, more for drizzling
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon herbes de Provence, or dried Italian seasoning
¼ teaspoon red pepper flakes
¾ teaspoon sea salt

Directions
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.

https://www.loveandlemons.com/pasta-salad/#wprm-recipe-container-43201

Additional Notes

-don’t make it on a platter: make it in a bowl and stir it well
-make the dressing in the bowl that you’re going to serve it in
-add the cooked broccoli while still warm and mix it in the dressing (I think this makes a better salad, but have not tested it scientifically 8^D )
-add the other ingredients
-be generous with the garlic and lemon juice
-taste for saltiness and add more if needed
-good slightly warm, at room temperature or cold

Additional Notes

-scale up dressing ingredients as needed for increased salad ingredients
-use fresh herbs
-be generous with the garlic and lemon juice