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EGGPLANT AND POTATO CURRY

INGREDIENTS

• 1 medium eggplant, cubed
• 1 cup new potatoes, diced
• 1 bulb onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

DIRECTIONS

1. In a large pot or skillet, heat the vegetable oil over medium heat.
2. Add the chopped bulb onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent.
3. Stir in the curry powder and cook for another minute.
4. Add the cubed eggplant and diced new potatoes to the pot, and sauté for a few minutes until they start to soften.
5. Pour in the coconut milk, and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
6. Let the curry simmer for about 15-20 minutes, or until the vegetables are tender and cooked through.
7. Serve the curry over cooked rice and garnish with fresh cilantro.

ROASTED VEGGIE QUINOA BOWL

INGREDIENTS

• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 cup carrots, sliced
• 1 cup yellow squash, diced
• 1 cup new potatoes, quartered
• 1 green bell pepper, chopped
• 1 bulb onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

DIRECTIONS

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the carrots, yellow squash, new potatoes, green bell pepper, and bulb onion with olive oil, minced garlic, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender and lightly browned.
4. In a serving bowl, layer the cooked quinoa and roasted vegetables.
5. Garnish with fresh parsley and serve hot.

RATATOUILLE WITH HEIRLOOM TOMATOES

INGREDIENTS

• 2 medium heirloom tomatoes, thinly sliced
• 1 cup eggplant, diced
• 1 cup yellow squash, sliced
• 1 cup green bell pepper, chopped
• 1 bulb onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

DIRECTIONS

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, arrange the thinly sliced heirloom tomatoes at the bottom.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped bulb onion, minced garlic, and diced eggplant. Sauté until the eggplant softens.
4. Stir in the sliced yellow squash, chopped green bell pepper, and fresh thyme leaves. Cook for a few more minutes until the vegetables are tender.
5. Season the mixture with salt and pepper to taste.
6. Transfer the sautéed vegetables over the sliced heirloom tomatoes in the baking dish.
7. Cover the dish with foil and bake in the preheated oven for about 20-25 minutes or until all the vegetables are fully cooked and flavors meld together.

CORN AND TOMATO SALAD

INGREDIENTS

• 2 cups sweet corn kernels (fresh or frozen, thawed)
• 1 cup heirloom tomatoes, diced
• 1/2 cup bulb onions, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

DIRECTIONS

1. In a large mixing bowl, combine the sweet corn, diced tomatoes, chopped bulb onions, and fresh basil leaves.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the corn and tomato mixture, and toss gently to coat.
4. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.