“Curry Stew” can be made to fit your tastes by adding or removing vegetables to give it the flavor you want. This recipe will complement just about any veggie! Curry Stew By Bob Cat Ingredients: Potatoes Olive Oil Garlic, minced Ginger, minced Onions, diced Tomatoes, diced Carrots, sliced Peppers, diced Cabbage, shredded Kale, torn into small chunks Jalapeños, diced Curry Powder Cumin Turmeric Herbs of Choice Salt and Pepper to taste Instructions: Boil Potatoes in a large pot until fork tender. Drain and cut up into large cubes. Heat Olive Oil in stock pot. Sauté Garlic and Onions until translucent. Add Ginger, Tomatoes, Carrots, Peppers, Cabbage, Kale, Jalapeños, and Potatoes. Season with Curry Powder, Cumin, Turmeric, Herbs, Salt and Pepper. Bring to a boil, then reduce heat to simmer. Cook until vegetables are tender. *Image courtesy of: https://eatingrules.com/curried-vegetable-stew/.
These spring rolls just taste like summer. They’re cool, light, and crisp. I usually make the peanut sauce first, using a food processor, and the base of this sauce can double as a great salad dressing! Unfortunately, this is a perfect example of how I’m not much of a recipe follower. Use the suggested ingredients below in whatever quantities appeal to your taste buds. Let your stomach be your guide. Fresh Spring Rolls with Peanut Sauce By Bob Cat Ingredients: For the Sauce – Garlic Ginger Olive Oil Sesame Oil Herbs (Use whatever is available – Cilantro, Basil, Parsley, Thyme, Sage, Dill, Oregano, etc.) Apple Cider Vinegar Soy Sauce or Tamari Hot Sauce (I prefer Sriracha.) Lime Juice (Optional.) Spices (Salt, Pepper, Garlic Powder, Chili Powder and/or Cayenne, etc.)* 1-3 tbsp. Peanut Butter (Use to taste, depending on how peanut-buttery you like things.) Water (I usually add a splash to make it go further, but it depends on what kind of consistency you like.) *If you stop right here, this makes a really awesome salad dressing. For the Rolls- Veggies of choice, chopped finely (Whatever you have will do – Cabbage, Kale, Chard, Lettuce, Spinach, Onions, Peppers, Cucumbers, Tomatoes, Radishes, Carrots, Beets, Turnips, Scallions, Avocados, etc.) Rice Noodles/Bean Threads, cooked (Optional.) Rice Wrappers, softened in a pan with a little hot water (You can find these at most grocery stores or health food stores in the Asian section.) Instructions: Lay Rice Wrapper flat. Load up with Veggies and drizzle with sauce. To create roll, bring bottom triangle of Wrapper up and lay on top of Veggies. Wrapper should stick to Veggies. Then, fold the two sides in, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. *Image Courtesy of: http://blog.eatnuts.com/recipes/appetizers/item/thai-spring-rolls-with-almond-dipping-sauce.
These wraps are quick and easy, for those days when you don’t feel like cooking (or eating a salad) but still want a good meal. Just a few simple steps. Ready in minutes! Hummus & Veggie Wraps By Bob Cat Ingredients: Wraps (I prefer pitas without the pockets – more like a flat bread – but tortilla wraps work, as well.) Hummus (Homemade, if you have time.) Any Veggies available (Greens, Tomatoes, Cucumbers, Onions, Peppers, Radishes, Carrots, Beets, Turnips – basically, everything in your CSA box, right now.) Cheese of choice (I prefer Goat Cheese or Feta.) Olives, Avocados, or Jalapeños (Optional.) Dressing (I recommend Annie’s Goddess or Ginger Sesame.) Instructions: Lay Wrap flat. Slather on Hummus. Layer Veggies. Layer or crumble Cheese. Drizzle Dressing. Roll and enjoy! Image Courtesy of: http://www.vegkitchen.com/recipes/hummus-and-veggie-lavash-wraps/.
Here’s a favorite from Chef DeAnna Germano, of Chef4Rent, that went out in our June newsletter. A refreshing mix of crisp, cold veggies in a tangy yogurt-based dip is just the ticket on a hot summer day. For a twist, if you can’t get your hands on some of the ingredients listed, try substituting other favorite vegetables from your seasonal produce list (turnips, cucumbers, other types of squash, etc.). Fresh Veggie Spring Rolls with Garlic Scape Dip By DeAnna Germano, Chef4RentMakes 4 servings. For the Rolls – 8 soy wrappers (Can be found at Wegmans.) 8 Lettuce Leaves 6 Cheriette or French Breakfast Radishes, thinly sliced (Pick your favorite kind!) 2 Carrots, sliced into thin matchsticks 1/2 Kohlrabi bulb, sliced into thin matchsticks 1 Yellow Squash, sliced into thin matchsticks For the Dip – 7 roasted Garlic Scapes 2 fresh Scallions 1 cup Plain Greek Yogurt 1-3 tsp. Sambal, depending on heat preference (Sambal is a spicy, chili-based sauce that can be purchased in the Asian section of many grocery stores and at Asian markets.) 1 tsp. Salt 1 tsp. Pepper Instructions: For the Rolls – Clean and cut all veggies into thin matchsticks, approximately 1″ long and 1/4″ thick. Lay out one Soy Wrapper on counter top, in diamond shape. Wet edges of wrapper. Lay veggies in center of wrapper with Lettuce Leaf. To create roll, bring bottom triangle of wrapper up and lay on top of veggies. Wrapper should stick to veggies. Then, fold the two sides in, wetting a bit more if necessary, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. Cut in half and serve with Garlic Scape dip. For the Dip – Turn oven to 425º. Roast Garlic Scapes for 10 minutes, or until browned. Puree all ingredients together to create dip.