I’m not sure why this is called Caviar but it’s tasty and I’m sharing the recipe with you.
I found it written on a card in my little recipe box so I have no idea who the credit goes to, but I tweaked it a little anyway so here it is:
1-2 Eggplant (1 lb)
1/8 Cup Olive Oil
1/2 Cup diced bell pepper
1/2 Cup diced celery
3 Cloves minced garlic
2-3 tomatoes, peeled and chopped
1/2 Cup Ripe Pitted Olives – Halved
3 TBS Wine Vinegar OR Lemon Juice OR Wine
1 TBS fresh chopped Oregano
1 TBS fresh chopped Basil
Salt and pepper to taste
Fresh chopped parsley for garnish
Place un-peeled whole eggplant in preheated 350 degree oven and back for 30-45 minutes until soft.
When cool, slice in half and remove seeds. Chop eggplant and set aside.
Heat oil in skillet and add garlic, peppers, and celery. Cook 4-5 minutes.
Stir in eggplant and other remaining ingredients.
Simmer uncovered about 20-30 minutes, stirring occasionaly.
Remove from heat.
Serve chilled with crackers, crustini, pita, crudites, toast, etc…
I bet this would even be yummy in a sandwich or on a burger.
I Love compotes. They are so versatile and can be eaten with both sweet and savoury foods from ice cream to parfaits, pound cakes, biscuits, veggie burgers, tofu, “cheeses” etc…
Rhubarb is in season at the moment so that’s what we’re using and it gives that perfect tart little kick to keep the compote from being too sweet, and the colour is brilliant.
8-18 small-medium stalks of rhubarb, washed, ends trimmed, and cut 3/4-inch pieces (about 2 1/2-3 cups)
1/2 cup sugar
1 piece (1/2-1 inch) fresh peeled ginger, finely grated or 1 teaspoon ginger juice
Place rhubarb and sugar in a large saucepan (off heat); stir and let stand until rhubarb releases some liquid, about 8-10 minutes.
Place on heat and allow rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until most of the rhubarb has broken down, at least 5 minutes. Remove from heat.
Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released. Stir ginger juice into rhubarb mixture.
Let sauce cool completely before serving.
Garlic Scapes. I’ve never cooked with these little guys before but in the last couple of weeks I have become completely enamoured with them. I’ve been sautéing them in a bit of olive oil and in including them any dish I can justify putting them in but last night I made them the star of the dish and they were delicious!
8-10 Garlic Scapes – Chopped roughly
1/2 cup Pine Nuts, Walnuts, *cashews and/or Pistachios – Depending on the flavour you enjoy most.
1/2 cup olive oil
Juice of 1/2 a lemon
Salt to taste – Don’t be shy with the salt!
Freshly Ground pepper
Combine all ingredients together in a food processor or blender until smooth and creamy. Add more olive oil to thin out as needed.
*Cashews tend to blend smoother and add a “cheesy” flavour to the sauce.
I’m not going to give you measurements for the salad, because it’s up to you to put as much of what you like in whatever quantities you choose.
Grapefruit – thin wedges or slices
Orange – thin wedges or slices
Red Onion – thinly sliced
Tomato – cut in medium-thick wedges
Toss it all together in a big bowl
For the dressing I am going to give you approximate measurements only because it depends on which ingredients you use, the brand and, again, what your personal preference is.
Creamy Salad Dressing:
2 TBSP Tofu Mayo or Soy-Free Vegan Mayonaise
2-3 TBSP Olive Oil
1 tsp Apple Cider Vinegar
1/2 tsp Mustard
2 tsp Tahini
1 tsp Worcestershire Sauce
2 tsp Bragg Liquid Soy
1 tsp Nutritional Yeast Flakes (an excellent source of vitamin B12!)
Juice of half a lemon
Salt & Pepper to taste
Throw into your blender, food processor, nutribullet or whatever you blending you device you own and give it a quick wiz until thoroughly blended – Or whisk together thoroughly in a bowl.
I have been getting Rhubarb in my weekly farm baskets the last couple of weeks and I’m thinking that, as delicious as it is, that maybe making and eating, a giant batch of Strawberry Rhubarb Crumble every single Tuesday night, is a little extreme.
So I looked up some other recipes and tried them out, and I am going to share them with you, because I love you just that much!
Rhubarb Ice Tea
First up, with this ridiculously easy to make, and oh so tasty Rhubarb Ice Tea, that I found on Martha Stewart’s web site.
8 stalks rhubarb, cut into 3-inch lengths
8 cups water
1/3 cup sugar, or to taste
Fresh mint sprigs, for garnish
In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.
See original recipe on Martha’s site HERE