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Equinox Stew and Thai Curried Eggplant


Equinox Stew, Challah, Summercrisp Salad


  • Heat the stew to a simmer. Stir and simmer 1-2 minutes. Check that the salt is to your liking, and serve.

  • Warm the bread and serve with soft butter and a little salt (or honey).

  • Dress the salad.


Thai Curried Eggplant, Brown Rice w. Green Onions, Stir fried Bok Choi


  • Heat the curry gently on the stovetop ( or microwave ). Stir it gently - the eggplant is delicate.

  • Break the leaves (petioles actually) from the bok choi bu grasping their middle and pulling down. Wipe or rinse the base of the leaves as needed. Chop them crosswise into pieces about 1 1/2" wide. Make the green pieces larger than the white pieces because they are thinner...As you approach the heart of the choi, it can simply be cut in half lengthwise and used as it is.

  • Heat a little oil in a sauté pan. When hot add the choi. Stir and fry the pieces until bright and just wilted. Season with a little salt and serve aside the curry and rice.

  • Heat a little oil in a sauté pan. When hot, add the rice. Toss to dress the rice with the hot oil. Sprinkle with a little salt. Toss again and allow the rice to heat through. A lid can be useful. Serve hot and top with the curry.




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