Cuisine Eric

This is a super delicious, and gorgeous vegetarian bowl with flavor bombs throughout! If you don't have the mole paste I concocted, just substitute a tablespoon of your favorite chili powder and it'll be great. 1 lb sweet potato 1 large onion, diced 3 celery heart stalks, diced 1 red Fresno pepper, sliced (or Jalapeño) 3 cloves garlic, minced 1 Tbsp fresh oregano, minced (or 1 rounded tsp dried Italian herbs) 1 ripe tomato, diced   2 cans black beans, undrained 2 Tbsp Mole paste 1 Tbsp soy sauce 1 cup white rice Garnishes (all are optional, others are possible): Pickled purple onions Lime wedges 2 green onions, sliced Fresh salsa (or pico de gallo) Palmful fresh cilantro leaves, chopped Small flour tortillas (or corn, to taste) Preheat oven to 425F. Peel and dice the sweet potato (1/2-inch) and place in a medium mixing bowl.  Add a dash of olive oil, salt and fresh ground pepper. Toss to mix well. Tip into a rimmed baking sheet and roast in oven for 8-12 minutes. Check potatoe

As the cooler seasons arrive, a hot creamy soup becomes so much more welcome.  The roasted red pepper adds a smokey dimension to the tomato base of this soup.  Wine adds a savory, sweet note and the Brandy and cream really make this a bisque. 1 red pepper 7 plum tomatoes 2 Tbsp butter plus 2 Tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced 1 tsp fresh thyme leaves, minced (or 1/4 dried leaves) 1/4 tsp crushed red pepper flakes, or to taste 2 Tbsp tomato paste 1 quart chicken (or vegetable) broth 1/2 cup dry white wine (optional) 1/4 cup brandy 1 cup heavy cream For garnish: fresh chive and parsley Bring a medium pot of water to a boil. As the water heats, roast the pepper whole over a gas stove burner.    I use large tongs and rotate the pepper very often, until it is nicely charred.   Don’t walk away from this puppy! Put well-charred pepper into a small paper bag (ideally) or a plastic bag, and close to steam a bit. Cut a cross into the skin of the base of the tomatoes.  W

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet.   Add the onion and sauté for about 5 minutes on

Get stuck into this hearty black bean and veggie soup, as the Brits would say. And this soup will really stick to your ribs, as us Yanks would say. This is a quick plant-forward prep right out of the pantry, fridge and freezer.  I always have corn and extra grains frozen away, and carrots and kale are a staple of my fridge. You can swap out the kale for any greens you have, or zucchini. And go for whatever canned bean you like and have. But don't forget the aminos or soy sauce, and a good dash of your favorite hot sauce to add rich body. 1 onion, diced 1 large carrot, peeled and diced 1/2 cup frozen (or fresh) corn kernels 2 tsp fresh thyme leaves 2 cloves garlic, minced 1 tsp fresh rosemary minced 1 Tbsp tomato paste 1 can petite diced tomatoes, undrained 1 can black beans, undrained 1 quart chicken (or veggie) broth, or water 2 Tbsp coconut Aminos (I used Trader Joe’s), or soy sauce 2 cups kale, chopped 1/2 tsp crushed red pepper flakes (or to taste) 1/4 cup cooked leftover quino

This is a fiery Puttanesca-style spaghetti sauce, mellowed down by cool, fresh diced tomatoes. The tomatoes play off and tone down the spicy sauce, whose edges are also rounded with freshly grated Gruyere (Swiss) cheese, and fresh basil chiffonade. Sauce: 2 Tbsp olive oil 2 Tbsp butter 3 cloves garlic 1 Tbsp fresh rosemary leaves, minced 1 Tbsp fresh thyme leaves, minced 2 Tbsp tomato paste 1/2 cup dry white wine 2 tsp anchovy paste 2 tsp harissa paste (I used Trade Joe’s) or to taste (or favorite hot sauce) 1 cup finely shredded Swiss cheese 8 oz spaghetti   1/4 cup sliced, pitted Calamata olives (optional) 1/3 cup fresh basil leaves, cut in chiffonade 1/2 cup finely shredded Gruyere or Swiss cheese 2 plum tomatoes, diced Bring a medium pot of well salted water to the boil for the pasta. Meanwhile, make the sauce.   Melt the butter in the oil in a small saucepan. Add the garlic, rosemary and thyme and cook 2-3 minutes over medium heat, stirring constantly.   Add the tomato paste and p