INGREDIENTS: 1 small kabocha squash, cut into 1-inch pieces, leaving skin on 2 tablespoons maple sugar 2 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Additional salt, to taste after roasting, if desired METHOD: Preheat oven to 425°. Prepare baking pan — stack two baking pans together, one on top...Read More

This curry bisque featuring kabocha squash is the perfect fall soup that is delicious, creamy, and full of warm comforting flavors. INGREDIENTS: 2 kabocha squash 1 tablespoon olive oil Pinch salt 3 tablespoons olive oil 1 tablespoon fresh garlic, minced 2 tablespoons fresh ginger, minced 2 stalks lemongrass (no root or tops), chopped 1/2 sweet...Read More

Indulge in the flavors of Sicily with this exquisite Italian Eggplant Caponata. Caponata is a time-honored Italian dish consisting of cooked eggplant, onions, celery, tomatoes, and other vegetables and then infused with the briny essence of olives, capers, and richness of olive oil. There are numerous regional variations of caponata, with some including pine nuts,...Read More

This delicious vegan Lebanese spread can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, or as a filling in sandwiches or wraps. INGREDIENTS: 1 large eggplant (be sure it’s not overly mature, which can be bitter) 1/4 cup tahini 3-4 tablespoons fresh lemon juice 2 garlic cloves 1/4 teaspoon salt, and more...Read More

Eggplant, also known as aubergine, is a member of the nightshade family and shares its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit, often mischaracterized as a vegetable, boasts a storied history. In the 1600s, eggplants were intriguingly known as ‘mala insane‘ or ‘mad apples,’ suggesting that consuming them might lead to insanity....Read More

This one-pot ratatouille recipe is a classic late summer vegetable ragout popular in Provence, France. Tomato, eggplant, zucchini, and bell peppers are simmered with aromatics until softened and cooked until juices become jammy. Serve with a loaf of crusty bread and a hearty glass of red wine. INGREDIENTS: 1 small onion, diced 1 bell pepper,...Read More

This is an easy and quick Chinese eggplant dish with a garlic sauce that’s savory and tangy. For a vegetarian dish, simply leave out the pork. Serve with braised bok choy and your favorite cooked rice. INGREDIENTS: 1 large eggplant, thin-skinned variety 2 teaspoons salt 2 tablespoons vegetable oil 1/4 pound coarsely chopped boneless pork...Read More

Chef Hannah Cook demonstrated this delightful recipe at the Market to Table cooking event. Mushroom risotto is a creamy and flavorful Italian rice dish made with Arborio rice cooked in a savory chicken broth and white wine, and features sautéed mushrooms. Enriched with butter, Parmesan cheese, and aromatic herbs, this risotto makes a luscious, comforting,...Read More

Serve this crunchy okra as an appetizer or side dish. The Creole seasoning delivers a nice hit of spicy flavor. INGREDIENTS: 1 1/2 lbs. okra, washed and dried thoroughly, stems removed 5 cups canola oil, for frying 1 cup yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons Cajun seasoning 1/2 teaspoon black pepper 1/2 teaspoon...Read More

Okra, scientifically known as Abelmoschus esculentus, is a remarkable vegetable celebrated for its unique flavor, nutritional value, and culinary versatility. Commonly referred to as “lady’s finger” due to its elongated shape and tender texture, okra has been a staple in cuisines around the world for centuries. Okra plants are characterized by their vibrant green, ribbed...Read More