4.10.14 ~ Curried Lentils with Sweet Potatoes and Swiss Chard

Curried Lentils with Sweet Potatoes and Swiss Chard
melissa clark, the new york times

A little bit of DIY for tonight. Reheat and just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.



2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.


1. In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

4.3.14 ~ Carrot Soup with Cilantro and Chile

1.13.14 Easy Dinner - Pasta & Salad

Pasta:
BowTie Noodles
Chard, Tomatoes & Onion sautéed.
Oregano, Rosemary, Garlic & Infused Garlic.

Salad:
Spinach
Beets
Peppers
Goat Cheese

12.10.13 ~ Chermoula Eggplant with Bulgur and Yogurt

More from Jerusalem.

Chermoula Eggplant with Bulgur and Yogurt
Sami Tamimi and Yotam Ottolenghi

Eggplant + Bulgur + Yogurt (and maybe a little more olive oil and cilantro). Serve warm or room temp.
Backup noodles for kidlets.



“Jerusalem”
Chermoula Eggplant With Bulgur and Yogurt

Chermoula is a mixture of spices used in North African cooking, often to season fish. Here it’s rubbed over eggplant, which is then roasted and topped with a Middle Eastern salad of bulgur wheat and herbs, something like tabbouleh. “It’s a hybrid that could only happen in Jerusalem,” said Yotam Ottolenghi, an author of the new “Jerusalem” cookbook.
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili flakes
1 teaspoon sweet paprika
2 tablespoons finely chopped preserved lemon peel (available in stores)
2/3 cup olive oil, plus extra to finish
2 medium eggplants
1 cup fine bulgur
2/3 cup boiling water
1/3 cup golden raisins
3 1/2 tablespoons warm water
1/3 ounce (2 teaspoons) cilantro, chopped, plus extra to finish
1/3 ounce (2 teaspoons) mint, chopped
1/3 cup pitted green olives, halved
1/3 cup sliced almonds, toasted
3 green onions, chopped
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup Greek yogurt
Salt
1. Preheat oven to 400 degrees.
2. To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.
3. Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
4. Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
5. Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
6. Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.
Yield: 4 servings

12.5.13 ~ Back to the Blog

Here's trying again to post recipes for description and posterity. Tonight's dinner needs a little explanation, so here goes.

This meal is courtesy of  Yotam Ottolenghi and Sami Tamimi as my hold number for their cookbook, Jerusalem, recently came up and I want to make the most of my 3 weeks. So here comes either a tasty dinner or a Mediterranean mishap. Recipes reprised courtesy of the internet.

Barley risotto with marinated feta -- books says "everybody loves this, especially the children." Wouldn't that be lovely!

Baby spinach salad with dates and almonds -- dressing is under the spinach. Add pita chips/almonds and toss it all up.

Butternut squash and tahini spread -- full disclosure, we made this for Thanksgiving. Since it's basically hummus all ingredients should be equally delicious a week later...but if not, feel free to skip (it's the lucky strike extra)






Barley Risotto with Marinated Feta
Jerusalem by Yotam Ottolenghi & Sami Tamimi
(Serves 4)
1 cup / 200 g pearl barley 2 Tbsp / 30 g unsalted butter 6 Tbsp / 90 ml olive oil (separated) 2 small celery stalks, cut into 1/4-inch / 0.5 cm dice 2 small shallots, cut into 1/4-inch / 0.5 cm dice 4 cloves garlic, minced 4 thyme sprigs 1/2 tsp smoked paprika 1 bay leaf 4 strips lemon peel 1/4 tsp chile flakes one (14 oz / 400 g) can chopped tomatoes scant 3 cups / 700 ml vegetable stock 1 1/4 cups / 300 ml passata*** (sieved crushed tomatoes) 1 Tbsp caraway seeds 10 1/2 oz / 300 g feta cheese broken into roughly 3/4-inch / 2 cm pieces 1 Tbsp fresh oregano leaves salt and black pepper to taste
Rinse the pearl barley well under cold water and leave to drain.
Melt the butter and 2 tablespoons of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes until soft. Add the barley, thyme, paprika, bay leaf, lemon peel, chile flakes, tomatoes, stock, passata, and salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons /60 ml olive oil and gently mix to combine.
Once the risotto is ready, check the seasoning and then divide it among four shallow bowls. Top each with the marinated feta, including the oil, and a sprinkling of oregano leaves.  

__________________________________________________

Baby Spinach Salad with Dates and Almonds

1 tablespoon wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise
Salt
2 tablespoons unsalted butter (30 grams)
2 tablespoons olive oil, divided
2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces
1/2 cup whole unsalted almonds (75 grams), coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
5 to 6 ounces baby spinach leaves (150 grams)
2 tablespoons freshly squeezed lemon juice

Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
 

Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
 

When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

 

4 to 6 servings 

 

____________________________________________________________________

Butternut squash and tahini spread

1 very large butternut squash, peeled and cut into chunks (net weight 970g)
3 tbsp olive oil
1 tsp ground cinnamon
½ tsp salt
70g tahini paste
120g Greek yoghurt
2 small garlic cloves, peeled and crushed
1 tsp mixed black and white sesame seeds (or just white, if you don't have black)
1½ tsp date syrup
2 tbsp chopped coriander

Heat the oven to 180C/350F/gas mark 4. Spread the squash out on a medium-sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well, cover the tray tightly with tinfoil and roast for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the cooled squash to the bowl of a food processor, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste – you don't want it too smooth (you can also do this by hand using a fork or masher).

To serve, spread the butternut in a wavy pattern over a flat plate and sprinkle with sesame seeds, a drizzle of syrup and finish with chopped coriander.

10.07.13 Supper Enchiladas, Fajita Veggies & Spanish Rice

Supper Enchiladas
Made these once before and we liked them here!

Fajita Veggies
These got a little burned... well, not all of them, but some of them. And there are fresh veggies in case the kiddos are more inclined to eat them fresh.

Spanish Rice
This is a bit of a disappointment. Doesn't taste as good as it could, but with additional cheese and maybe some cumin and cayenne, it'll be decent. It'd be good inside a burrito for leftovers! Maybe with a few of those burnt veggies :)

9.30.13 Baked pasta with broccoli rabe and chicken of the woods

That's right.  Chicken of the woods.  If you don't know what it is (we didn't) google it.  Bake the goodness at 350 for approx 30 minutes.  Also - make your own bruschetta.
Am feeling like this will be the week, Thomas'.  Cant wait to meet this new baby!

http://smittenkitchen.com/blog/2013/09/baked-pasta-with-broccoli-rabe-and-sausage/#more-10779

09.29.13 Mac 'n' Cheese & Steamed Broccoli

This week's dinner - Jessica Seinfeld's macaroni & cheese. It's got hidden butternut squash inside. Tasty, tasty. But, you might want to add a little cayenne, or salt, or some kind of zip.

Also, steamed broccoli, because Q has recently decided he likes it.

9.24.13 - Miso Sesame Winter Squash

Miso Sesame Winter Squash 
heidi swanson/101cookbooks

Heat. Garnish with arugula/basil mix and squeezes of lemon. Enjoy.

As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though. Bryant uses 2 1/2 lbs. peeled sweet potatoes / no tofu.

2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges

Preheat the oven to 425F / 220C, with a rack in the middle.
In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
When the squash is deeply golden on both sides, remove from the oven.
Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
Serves 4-6.
Adapted from the Molasses, Miso, and Maple Candied Sweet Potatoe recipe in Bryant Terry's The Inspired Vegan.

Prep time: 10 min - Cook time: 70 min

9.19.13 ~ Late Summer Veggies

Squash, Tomatoes and Corn with Jack Cheese
gourmet cookbook (yellow), p.593
Version of a New Mexican dish called calabcitas con queso, a thick, juicy concoction of veggies with melty cheese.

Black Beans with Garlic, Cumin and Cilantro (on the side for some)
gourmet today (green), p. 281

¡Buen provecho! 

9.13.13 ~ Hot Enough to be Cool

On very hot days in New York (think yesterday hot but with 80% humidity) my Grandma Virginia would always tell us that tennis players in France would drink hot tea between sets, and that made them feel cooler, refreshed, ready to compete. Maybe tonight's soup will do the same. Or perhaps you will serve it cold. Or maybe my Grandma meant London not France. Either way, enjoy. 


CARROT SOUP WITH TAHINI AND CRISPED CHICKPEAS
smitten kitchen



Serves 4, generously or 6, petitely

Soup
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth

Crisped chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped

• Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
• Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
• Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
• Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
• Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.
• Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. Forget January, you’d eat this anytime. Right?

9.5.13 ~ Back to School Black Bean Burgers

Veggie Burgers -- reheat, top with cheese, tomato, condiments of your choosing and enjoy. Winston thought the kids would like the little cibatta buns (this is what happens when you give your 4 year old his "very own shopping list" at Trader Joe's).

Peach & Sweet Potato Salad -- mix and dress

8.27.13 ~ Midnight Run

Thanks for putting up with the 9:30pm delivery...my over-scheduled tomorrow thanks you. In your bag (or now refrigerator) is a cornucopia of items to be mixed, match, piled up or (hopefully) just eaten and enjoyed.

Roasted Eggplant with Tomatoes and Mint / smitten kitchen
Quinoa -- to go between salad and eggplant "bread", instead of the tomato topping, as a substrate with butter or cheese if you wish.
Hummus with Pine Nuts, Parsley and Cumin / gourmet
Pita bread 



Roasted Eggplant with Ricotta and Mint
This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.

Feta is a great alternative to ricotta salata. If you’re put off by the sharpness of fresh onion, pour the red wine vinegar over it in a dish, and let it sit for 10 minutes, tossing it from time to time, before adding it to the salad. No need to add additional vinegar if you do. If you don’t like capers, you can substitute green or black olives. If you don’t care for mint, you can substitute flat-leaf parsley. If you don’t care for eggplant, well, thank you for reading along anyway! Ahem, or brush pitas or flatbreads with olive oil, grill them and dollop this salad/salsa on top.

Makes about 4 appetizer/salad portions, assuming people will eat two rounds each.
1 to 2 tablespoons plus 4 teaspoons olive oil
1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices
2 ounces (1/2 cup) chopped or crumbled ricotta salata
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tablespoons minced fresh mint leaves
2 teaspoon red wine vinegar
Freshly ground black pepper.

Preheat oven to 425 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.

[Alternatively, on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.]

Meanwhile, mix your ricotta, capers, onion, tomatoes, mint, vinegar and remaining 4 teaspoons olive oil in a small bowl. Taste for seasoning; ricotta salata tends to be quite salty so I don’t find that this dish needs more than a pinch of salt, if that. Add more vinegar, if desired. Add freshly ground black pepper, to taste.
When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately [or not].

8.27.13 Indian food redux

Well folks.  Turns out I forgot I was having my wisdom teeth extracted yesterday.  For the best really since I only had 2.5 days to panic.  Luckily all went just fine so far life doesn't seem a whole lot different.  The Valias's came to the rescue and whipped up some yummy goodness for you. 
- Home made Rotli (Indian flat breads)
- Lentil soup
- Green bean curry

Now, Wrays don't be dismayed re: your lack of lentil soup.  I was just at then end of your street when Isa decided it was time to kick the bag off the end of the stroller.  All went crashing down and your jar of lentil soup is no more.  In replacement, you get Pav Bhaji - a beloved Indian street food.  It's a tangy curry of potatoes, tomatos, and onions which you eat with toasted bread.  Cut the included dinner rolls in half, generously apply butter and toast on a skillet....

Happy Dinner :)

8.20.13 Dinner south of the border...

Inspired by recipes from Rick Bayless's Mexican Kitchen.  Happy to share recipes from the book if you wish.

- Spicy Passilla-mushroom Tacos.  Added meatless ground and tofu for protein.  Filling is quite saucy so feel free to thicken a bit with some grain or a bit of meat/tofu if you have laying around.  Dress with crumbled cheese and pickled onions.  It's a little spicy so you may want to cut with black beans for the kids.

- Rustic jicama salad with tangerine, chili and pickled cabbage.

Enjoy!

8.19.13 - Pineapple Fried Rice and Tofu Soup

Pineapple Fried Rice
Recipe:
http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm


Wish I'd had some more cashews...







Tofu Soup -  Recipe: http://thaifood.about.com/od/vegetarianthairecipes/r/veggilemongsoup.htm
Put rice noodles in bowl. Pour soup over. Add basil and chili peppers if you like (not sure what kind of peppers these are ... exercise caution). Recipe also suggest chili sauce, if you've got it and want some more kick!

8.15.13 ~ Mango & Mint Marinated Zucchini-Spaghetti

Assembly required, but no heat. Toss zucchini-spaghetti with dressing...work it in with your hands. Raw goodness (we hope). Top with pistachios, and if you have some greens or little sprouts that might be good too. Tofu is ready to go, but I suggest grilling again in a skillet or over flame if you have time so the marinate will caramelize up a bit. Much experimentation here. Enjoy.

MANGO & MINT MARINATED ZUCCHINI-SPAGHETTI and GRILLED TOFU
 green kitchen stories




Mint & Mango Marinated Zucchini Spaghetti
Serves 4 as a side dish, or 2 as a dinner

Raw Spaghetti
2 Zucchinis
Wash the zucchinis and slice them with whatever tool you have (read below).

Mint & Mango Sauce
1 mango medium size
4 tbsp olive oil (add more if you like)
15 leaves fresh mint
1 inch fresh red chili
2 inches fresh ginger
a pinch of salt & pepper
a handful of green pea sprouts and pistachio nuts, for garnish
Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
Pour the mango mint marinade over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.

When we were in Thailand we bought a julienne like slicer. They use it for green mango salad but it works just as perfect for slicing a zucchini. You can find similar slicers on Amazon or try julienne’s big brother, the vegetable spiral slicer.

8.8.13 - One Dish Wonder

VEGGIE + TOFU LASAGNA

Wednesday 9pm: as I type this Carter is finishing up lasagna for tomorrow's dinner. Yet another use for our rapidly growing zucchini plus eggplant, tofu and the usual good lasagna stuff. Coming to you as one big dish of wonderfulness. Add your own bread or diversions for vegetable-wary young'uns.

Mangia.

8.5.13

West African Sweet Potato Supper (aka Jamba-woo)
Quinoa (to go under the Woo)
Western Waldorf salad (good on yogurt)
Disappointment Brownies - purchased at Whole Foods - just not as yummy as the last time I bought frosted brownies from there 

7.25.13 ~ The start of Zucchini Season

Zucchini Tian with Curried Bread Crumbs
melissa clark, the new york times | watch melissa make it
   ~ serve warm or room temp, as you wish

Super Cheesey Quinoa + Lentils
fly-by-seat-of-pants

Zucchini Tian with Curried Bread Crumbs

• 1 tablespoon curry powder
• 7 1/2 tablespoons olive oil
• 1 1/4 cups whole-wheat or regular panko bread crumbs
• 2 teaspoons coarse kosher salt
• 1 large white onion, halved and thinly sliced
• 2 teaspoons finely chopped rosemary
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup dry white wine
• 2 garlic cloves, minced
• 1 teaspoon orange zest
• 1/2 teaspoon black pepper, more to taste
• 4 medium zucchini (about 1 1/2 pounds), thinly sliced (about 7 cups)

1. Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.

2. In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.

3. Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.

YIELD

6 to 8 servings