Sweet Potato Curry
Makes 7 servings
2 1/2 cups sweet potato (diced, about 1 medium)
2 1/2 cups eggplant (diced, about 1 small)
2 cups yellow squash or zucchini (diced, about 1 medium)
- 2 cups green beans (chopped, 1-inch long)
- 2 cups broccoli florets (chopped)
- 1 Tbsp. coconut oil
- 2 large garlic cloves (minced)
- 29 oz. diced tomatoes (fresh or canned)
- 27 oz. full fat coconut milk
- 2 Tbsp. soy sauce
- 1 Tbsp. ginger (freshly grated)
- 1 tsp. red pepper flakes (optional)
- 1 cup water (optional)
- fresh herbs (for serving, optional)
Prep all vegetables, cutting into bite-sized pieces. Set aside.
Add coconut oil, garlic and sweet potatoes to pot. Cook until sweet potatoes have started to brown.
Pour in tomatoes and coconut milk and stir to combine.
Add the remaining veggies, soy sauce, ginger and pepper flakes. Cover and allow mixture to boil for 5 minutes.
Simmer for another 25-35 minutes, until the potatoes are tender. If the mixture is too thick, stir some water.
Garnish with fresh herbs and eat with rice/quinoa if desired.
Recipe from Yummly
Meatballs & Gravy
Makes 2 servings
1 lb. ground beef
5 oz. ricotta cheese
2 Tbsp. garlic powder
cherry tomatoes (14 oz. can or fresh)
7 cloves garlic
1 bunch kale (stems included)
1/4 cup grated Parmesan cheese
2 dried chilies (added to the kale, optional)
1 anchovy (minced, added to the kale, optional)
Place a large pan over med-high heat. Coat the bottom of the pan with olive oil. In a large bowl, add ground beef, ricotta cheese, salt, pepper, and garlic powder. Mix with your hands to combine. Form into balls, about ping-pong sized, add them to your pan, and allow them to brown.
Peel 3 garlic cloves and add into the pan, no need to chop it up. Flip meatballs. Next, add the tomatoes to the pan and let the meatballs cook in the tomatoes, making the gravy.
Use your knife to shave down kale, including stems. In a separate large pan over med-high heat, drizzle olive oil and add the stems.
Next, toss the remaining garlic cloves into your mortar and pestle (paper too), bust them up, and add them to the kale. If you’re adding chilies or anchovy, add them to the kale as well. Add the remaining kale leaves with some water to help steam the veg and break it down faster. Season with salt. Cover with a lid and let cook a few more minutes.
Check a meatball for doneness. Grab a plate! Heap a pile of kale in the center of your plate (avoid the garlic paper when plating). Top with meatballs and ladle with gravy. Grate some parm over the top and serve!
Recipe from Yummly
Garlic Fried Tomatoes
Makes 4 servings
4 to 6 large vine ripe tomatoes, about 2 ½ lb
¼ cup extra virgin olive oil
10 garlic cloves, finely chopped (not crushed)
2 to 3 fresh green or red chilies, finely chopped
½ teaspoon salt
Small bunch of fresh mint leaves, finely chopped, or 2 teaspoons dried mint
Using a sharp knife, slice each tomato horizontally in half (through the equator).
Arrange the tomato halves cut-side down in a frying pan large enough to fit the pieces snugly. Pour the olive oil over the tomatoes and set the pan over medium heat for about 5 minutes.
Flip the tomatoes over and scatter half the garlic and chilies on the tomatoes and the other half in the oil (in the pan). Sprinkle with the salt, cover the pan, reduce the heat, and cook until the tomatoes have started to soften but still retain their shape, about 15 minutes. Check on the tomatoes several times while cooking and, tilting the pan, spoon some of the oil mixture over the tomatoes, cover the pan and cook for another minute or two.
When almost done, sprinkle the mint over the tomatoes, cover the, and cook for another minute or two.
Remove from the heat and serve immediately with fresh bread to mop up the delicious juices.
Recipe from The Mediterranean Dish