Category Archives: Vegetables

Sheer Genius Organic Produce Boxes

Pacific Coast Harvest is a a local distributor of fresh organic produce, seasonal fruits & veggies. Thanks to LivingSocial, I snagged a box for a great price. Of course, the goodness lead to a few weeks of ordering post-deal. I’ve never seen fruit so colorful and fresh, and it’s delivered to your door in a crafty crate + for only $34/box, it’s a steal of a deal for organic produce delivery. I highly recommend – but only if you’re a voracious veggie-eater (organic produce unfortunately doesn’t last forever…).

Pacific Coast Harvest Box of Delight

Oh my beets! Potatoes, chard, parsley, oranges, watermelon, kiwi.

Curried Vegetable Soup

This soup is absolutely delicious! Think, tomato bisque soup with a twist. Healthy, hearty, and great leftovers.

Courtesy of thekitchn

Adjusted from thekitchn recipe:

You will need:

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, diced
1 tablespoon salt
1 tablespoon curry powder, plus 1 tsp
1 tablespoon brown sugar
1 tablespoon of dried ginger
3 garlic cloves, minced
1/8 teaspoon cayenne pepper
1 large box of vegetable broth (Swanson’s, for example)
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into small pieces
1 (28-ounce) can diced tomatoes with their juices plus 1 can of tomato paste
1/4 teaspoon black pepper
6-ounces baby spinach
1/2 cup coconut milk

Heat oil in a skillet over medium heat. Sauté the onion with a dash of salt until translucent, about 5 minutes. Add the potatoes and another dash of salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant (mix spices beforehand), about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final dash of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4+ hours on HIGH.

Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust as needed.


Eggplant Gratin

We went home for father’s day and (I) came back with good west-side groceries, including an eggplant that my mom had no idea what to do with. Bake it, I say! (courtesy of Ina, a very rich, delicious dish!)

(…yes, my gratin was baked in a pie dish)


  • Good olive oil, for frying
  • 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
  • 1/4 cup ricotta cheese
  • 1 extra-large egg
  • 1/4 cup half-and-half
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup good bottled marinara sauce


Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Kale chips

Moscow, ID has a great Farmer’s Market every Saturday morning in the summer; Pullman has one every Wednesday afternoon (though much smaller). After hearing about the health benefits of kale, we figured we’d give it a try. The seller suggested baking the leaves with olive oil and salt at 400F for 10 minutes. They were delicious! Kale tastes like broccoli when uncooked, but is extremely flavorful  when cooked. Yum.

A note for selecting good kale: try to avoid lots of stems/veins as they tend to be chewy when baked.