Ingredients

• 1/2 bunch cilantro with tender stems
• 2-inch piece fresh ginger, peeled
• 1/2 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1 medium garlic clove
• 1 1/2 cups neutral vegetable oil

Instructions

1. Combine the cilantro, ginger, lime juice, orange juice, and garlic in a blender and process until fully combined. With the motor running, drizzle in the oil and process until thickened and emulsified. Store in an airtight container in the refrigerator for up to 1 week.

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, finely chopped
• 6 cloves garlic, smashed
• 2 pinches red pepper flakes
• ½ tsp. ground turmeric
• ½ tsp. garam masala (can be found at Whole Foods Market)
• 1 cup lentils
• 4 cups vegetable broth
• 2 sweet potatoes, peeled and cut into 2 in. cubes
• 4 cups chopped fresh spinach, Malabar spinach, or sweet potato greens
• Salt to taste

Instructions

1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

Ingredients

• 1 Tbsp. butter
• 1/3 cup dry breadcrumbs
• 1 tsp. fresh basil (about 8 leaves)
• ½ tsp. fresh rosemary (about ½ sprig)
• 1 ½ cups milk
• 1 lb. boneless chicken breast
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 Tbsp. cornstarch
• 1 tsp. lemon zest
• ½ tsp. salt
• 2 Tbsp. fresh lemon juice

Instructions

1. Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minutes. In a shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 Tbsp. of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven.
2. Bake for about 12-15 minutes or until chicken is starting to brown. Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.
3. http://www.food.com/recipe/baked-chicken-with-lemon-and-herbs-164646

Ingredients

• 2-3 Tbsp. Vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, smashed
• Freshly ground black pepper
• 1 Tbsp. curry powder
• 2 hot red chilies, chopped (remove seeds for a milder dish, leave seeds for more heat)
• 1 pimento pepper or red bell pepper, or 2-3 sweet peppers chopped
• 1 lb. bag okra- see preparation below
• ¼ tsp. salt

Instructions

1. Add oil to pan and put on medium-high heat. Add onion and garlic. Turn to low and let simmer for 3-4 minutes to release flavors. Add pepper and curry powder and let simmer for 2-3 minutes. Add chilies and pimento pepper. Do not add salt or cover with a lid. Add okra and stir fry on medium-high heat for about 5 minutes oruntil cooked. Add salt and let cook for 2 more minutes until edges are toasted.
2. To prepare the okra: wash when whole and pat dry. Cut into pieces on a baking tray lined with a towel. Let okra dry for a few hours inside or outside in the sun to dry out the slime.
3. www.caribbeanpot.com

Ingredients

• Wet ingredients for batter:
• 2 eggs
• ½ cup milk
• ½ tsp. onion powder
• Salt and Pepper
• ½ tsp. garlic powder
• Dry ingredients for batter:
• ½ cup flour
• ½ cup yellow corn meal
• 1 tsp. parsley
• ½ tsp. red pepper
• ½ tsp. garlic
• ½ tsp. onion powder
• Salt and pepper

Instructions

1. Cut squash into slices. Mix wet ingredients in a bowl. Mix dry ingredients in a plastic bag. Put the squash slicesin the bowl to coat in the batter, toss the squash slices into the bag of dry ingredients to coat. Put enoughvegetable into a fry in pan to just cover the squash slices and fry until golden brown.
2. http://themarketladyblog.com/2011/10/12/patty-pan-squash-recipe-video/

Ingredients

• 6 garlic cloves, peeled
• 1 tsp. coarse salt
• 2 tsp. sweet paprika
• 1 ½ tsp. cumin seeds
• 1 tsp. cracked black pepper
• ½ tsp. ground ginger
• ½ tsp. allspice
• 1 Tbsp. extra virgin olive oil
• 1 ½ lbs. sweet potatoes, peeled and cubed (3/4 CSA bag)
• 2 cups vegetable broth or 2 cups water
• 1 (16 ounce) can plum tomatoes, undrained, chopped (you can purchase stewed tomatoes in glass bottles at Whole Foods Market (WFM))
• 1 (16 ounce) can chickpeas, rinsed and drained (you can purchase frozen chickpeas at WFM)
• 1 lb okra, rinsed and chopped
• 1 cup couscous

Instructions

1. Cook couscous according to package directions. Place garlic and salt into bowl of food processor and blend until garlic is finely chopped. Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
2. While processor is running, pour olive oil through cover opening until mixture forms paste. In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra.
3. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and simmer 10 minutes more or until vegetables are tender. Serve stew with couscous and hot pepper sauce.
4. http://www.food.com/recipe/spicy-african-chickpea-and-sweet-potato-stew-221822

Ingredients

• 1 pound dried red beans, sorted through for stones
• 2 tablespoons canola oil
• 3 tablespoons minced garlic
• 2 medium carrots, peeled, 1/2-inch dice
• 2 celery stalks, 1/2-inch dice
• 1 large sweet onion, 1/2-inch dice
• 1 medium red bell pepper, 1/2-inch dice
• Freshly ground black pepper
• 6 cups lightly packed torn kale leaves, ribs removed
• 2 canned chipotle chilies in adobo, minced
• 1 tablespoon adobo sauce (from canned chipotles)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper, or as needed
• 2 bay leaves
• Kosher salt
• Hot sauce, such as Tabasco
• 4 cups steamed long-grain white rice
• 1/4 cup sliced green onion, for garnish
• 1 lemon, cut into wedges

Instructions

1. Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
2. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and sauté the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce, Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary.
3. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
4. Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. Serve with rice and cornbread
5. http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html

Ingredients

• 1 lb bag sweet potatoes, cut into about 1 by 5-inch "fries"
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh basil leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 400 degrees F. Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
2. You can eyeball most of the ingredients in this recipe except the mayonnaise dip. It is important to get the correct amounts of mayo-lemon juice-garlic or it will not taste good.
3. http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-fries-with-basil-salt-and-garlic-mayonnaise-recipe.html

Ingredients

• 2 Tbsp. olive oil
• 1 medium white onion, chopped
• 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
• 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
• 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
• 1 1-inch piece of ginger, peeled and sliced
• 1 cup roselle leaves, chopped
• 2 cloves garlic, minced
• 1 14 oz. can light unsweetened coconut milk
• 1 tsp. curry powder
• ½ tsp. cumin seeds
• 2 big handfuls of Malabar spinach
• ½-1 lb. shrimp, cleaned and tails removed
• Juice of 1/2 a lime
• rice or noodles, cooked to package instructions
• ¼ cup chopped fresh Basil

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes.
2. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes.
3. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk.
4. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste.
5. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate.
6. Squeeze in ½ lime and add chopped basil. Serve hot.

Notes

Ingredients

• -Chef Dawn Burrell
• Chili Chutney
• 1 Tbsp. coriander, whole, crushed
• 1/4 tsp. salt
• 1/4 tsp. clove
• 1/2 tsp. cinnamon
• 1/2 cup water
• 5 each red jalepeños, small dice
• 3 each banana peppers, small dice
• 3 Tbsp. apple cider vinegar
• Okra
• 1 lb. okra, cut in half lengthwise
• 2 Tbsp. apple cider or white balsamic vinegar
• 4 Tbsp. olive oil
• 1 1/2 tsp. nutmeg or coriander, ground
• 1 tsp. ground ginger
• 1 cup chickpea flour
• Salt & pepper to taste

Instructions

1. Chutney- Toast coriander until fragrant. Add in the remaining dry ingredients. Toast for 30 seconds. Add water. Add all remaining ingredients and simmer until slightly thickened and chilies are tender….about 30 mins.
2. Okra- To prepare okra, marinade okra in vinegar for 10 mins. Heat sauté pan with olive oil. Combine all dry ingredients. Toss okra in chickpea flour coating evenly. Shake off access flour and sauté in heated oil until crispy. Drain. Top with chutney and additional salt and pepper if desired.