African Curry

Materials:

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5-oz) can whole peeled tomatoes, drained
• 2 tsp. curry powder
• 1/8 tsp. salt
• 2 lbs. chicken breast, cut into small pieces (can replace with 1 lb. shrimp or crab)
• 1 (14-oz) can unsweetened coconut milk
• 1 lemon, juiced

Methods:

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf and saute until onion in lightly browned. 
2. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. 
3. Mix in the chicken, and cook 15-20 minutes, until no longer pink and juices run clear.
4. Reduce skillet heat to low. Stirring constantly, gradually blending in the coconut milk over a period of about 10 minutes. 
5. Mix in lemon juice right before serving.

Smoked Salmon Quiche (Likely the most expensive quiche I've made, and worth every penny)

Materials:

• 1-1/2 Tbsp. butter
• 2 Tbsp. shallots, chopped
• 1 leek, cut into 1/2" slices
• 6-8 oz. lox, cut into small pieces
• 8 oz. emmenthaler or swiss cheese
• 1 c. whipping cream
• 4 eggs, beaten
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. chopped dill
• chives, to taste
• paprika
• frozen deep dish pie crust

Methods:

1. Preheat oven to 375F.
2. Saute shallots and leek in butter until they begin to soften.
3. Layer half of cheese on bottom of pie dish.
4. Layer lox and leek mixture.
5. Top with remaining cheese.
6. Mix together eggs, whipping cream, salt, pepper, dill and chives.
7. Pour egg mixture into the pie crust.
8. Sprinkle paprika on top.
9. Bake 40min or until center is no longer liquid. 

Chickpea and Eggplant Stew (A hearty, tasty stew great for chilly nights)

Materials:

• 1 Tbsp. olive oil
• 1-1/2 c. salami, cubed
• 1 medium onion
• 1 medium green bell pepper, diced
• 6 cloves garlic, crushed
• 1 large eggplant, peeled, seeded and cubed
• 1 Tbsp. tomato paste
• 1 bunch cilantro, chopped
• salt and pepper, to taste
• dried oregano, to taste
• 1 (15-oz) can garbanzo beans (chickpeas)
• 1 (14.5-oz) can diced tomatoes
• 2 bay leaves
• 4 green onions, chopped
• 6 cups water
• 1 Tbsp. distilled white vinegar
• hot sauce (optional)

Methods:

1. Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until even browned.
2. Mix in onion, bell pepper and garlic. Cook until tender.
3. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
4. Stir the garbanzo beans, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. 
5. Reduce heat to low, cover, and simmer for 15 minutes. 
6. Stir in vinegar and hot sauce before serving over white steamed rice.

Spicy Oatmeal Raisin Cookies

Materials:

• 1/2 c. butter, softened
• 1/2 c. butter flavored shortening (can use all butter, but this makes the cookies softer)
• 1 c. light brown sugar, packed
• 1/2 c. white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/2 tsp. salt
• 3 c. rolled oats
• 1 c. raisins

Methods:

1. Preheat oven to 350F.
2. In a large bowl, cream butter, shortening, brown sugar, white sugar, eggs, vanilla until smooth.
3. In a separate bowl, combine flour, soda, cinnamon, cloves, nutmeg, ginger, salt.
4. Stir in flour mix to the sugar mixture.
5. Stir in oats and raisins.
6. Bake 10-12 minutes until light and golden. Do not overbake. 
7. Let cool 2 minutes before removing from cookie sheet to cool completely.

Edamame Dip (Inspired by Greg)

Materials:

• 1 lb. of fresh or frozen shelled edamame (~ 3 cups)
  
• 2-1/2 tsp. salt
  
• 1 Tbsp. chopped garlic
  
• 5 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lime juice
• 1 tsp. sugar
• 1/2 tsp. black pepper
• 1/2 c. cilantro, chopped

• Chips, bread or crudites to dip

Methods:

1. Cook edamame in 1-1/2 quarts boiling water with 1-1/2 tsp. salt in heavy saucepan for 3 minutes. Reserve 3/4 cups cooking liquid and drain edamame in colander. Rinse edamame under cold water until cool.
2. Dry saucepan and add garlic and 3 Tbsp oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
3. Puree (in blender or food processor) 2 cups edamame with garlic-oil mixture. Blend in 1/2 cup reserved edamame cooking liquid.
4. Add in remaining cup edamame, lime, sugar, pepper, remaining 2 Tbsp oil, and remaining teaspoon salt and pulse slightly until slightly lumpy.
5. Add remaining 1/4 cup cooking liquid to thin if desired, then mix in cilantro.
6. Transfer dip to serving dish to serve! Great as a veggie dip. 
7. Note: can make the dip minus cilantro a day ahead if chilled. Bring to room temperature and stir in cilantro before serving.

Source: epicurious.com

Quick Turkey a la King (the absolute best dish for using up Thanksgiving leftover turkey)

Materials:

• 2 Tbsp. butter
• 1 small onion
• 1/2 c. chopped red or green pepper
• 1 Tbsp. flour
• 1 c. milk
• 1 (10 oz) can of condensed cream of mushroom soup (the garlic version is great)
• 2-3 c. cooked chicken or turkey
• Salt and pepper, to taste  

• Texas Toast (or Noodles or Rice)

Methods:

1. Saute green/red pepper and onion in butter until tender.
2. Dust flour overtop, then slowly stir in milk. 
3. Add cream of mushroom soup.
4. Heat slowly, stirring constantly.
5. Add the remaining ingredients. Cook 10min longer.
6. Serve overtop of buttered toast.

Yield: ~5 servings

PS - I *might* have crossed the border several times smuggling frozen turkey in order to make this dish. I always hope I don't run into any search dogs - they'd think it was quite the find!

Kohlrabi Ham Bake (Yet another farm share find)

Materials:

• 3 Tbsp. butter
• 4 kohlrabi, peeled and diced (can also use mandolin)
• 8 oz. thick ham, diced (if mandolin kohlrabi, use thinner ham)
• 2 Tbsp. fresh chopped Parsley
• 3 egg yolks
• 1 cup light cream
• 2 Tbsp all-purpose flour
• Pinch mace or nutmeg
• Salt and Freshly ground pepper, to taste

Methods:

1. Preheat oven to 350F. 
2. In a large skillet, melt butter on medium heat. 
3. Add diced kohlrabi and cook for 8-10 min.
4. Beat the egg yolk, and whisk in the cream, flour, nutmeg/mace, salt and pepper until well combined.
5. Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish.
6. Layer on the diced ham and parsley.
7. Top with the remaining kohlrabi.
8. Pour the sauce ingredients over the kohlrabi and ham.
9. Bake for 30-35 min or until lightly browned on top.