3 Asian Eggplants (the long, skinny kind) ¼ cup canola or other frying oil 3 large cloves of garlic, chopped fine   Two to five Thai chilies, cut in fairly large pieces 2 Tbsp  ...

This week I’m not going to talk about the weather. Well, let’s just say I feel jerked around.  The good news is that after last week’s heat wave and storms, we had a massive bursting forth  ...

1 lb eggplant, cut into ½-inch slices 4-5 cloves garlic 1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek) 1 Tbsp light soy sauce or tamari 2 Tbsp dark soy sauce 2 ...

This recipe has been a favorite of ours for years, adapted from Jack Bishop's The Complete Italian Vegetarian Cookbook. For the Basil-Garlic Crust 1/3 cup fresh basil leaves 1 medium garlic cl ...

1 pound zucchini or other summer squash vegetable oil to come ½ inch up the side of a skillet 1 pound fusilli (or any short, stubby pasta) 3 Tbsp butter 3 Tbsp olive oil 1 tsp flour, dissolved ...

1 lb eggplant, cut into ½-inch slices 4-5 cloves garlic 1-2 medium sized fresh red or green chilies (or sweet bell pepper for the meek) 1 Tbsp light soy sauce or tamari 2 Tbsp dark soy sauce 2 ...

This works well with chopped tomatoes or cherry tomatoes! 3-6 ears sweet corn 1 pint cherry tomatoes, sliced in half few sprigs basil cider or red wine vinegar extra virgin olive oil salt & pepp ...

1 cup water 3 Tbsp. red wine vinegar ½ lb. stale bread, cut into 1-inch cubes 1/3 cup extra virgin olive oil 2 cups tomatoes, chopped (beefsteak) or halved (cherry) 1 cup celery, thinly sliced  ...