Eggplant and Summer Squash Curry

Normally we like a cold dinner if it's hot outside, but a spicy dish can be equally as great on a warm day. While I love both Thai and Indian curries, I didn't feel like a heavier Thai-inspired curry with coconut milk and went for a more Indian-inspired dish with fresh vegetables, tomatoes, and lots of spice. Plus, it was a great way to use up some of the early summer produce I picked up - an eggplant and some beautiful little summer squash that are starting to come into season. This dish was equally delicious reheated for lunch the next day.

Eggplant and Summer Squash Curry
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

2 T. ghee (clarified butter) or extra virgin olive oil
1 medium eggplant, cut into 3/4'' pieces
3 small summer squash, diced
8 oz. firm tofu, cut into 1/2'' pieces
1 onion, diced
1'' fresh ginger, peeled and grated
6 cloves garlic, minced
1 t. ground cumin
1 T. ground coriander
1/2 t. turmeric
1/2 t. cayenne
1/2 t. crushed red pepper
1 1/2 t. kosher salt
1 15 oz. can diced tomatoes
1 c. water
Fresh cilantro
1 c. brown jasmine or basmati rice

Boil 2 c. water in a small stockpot, add the rice, and simmer for about 40 minutes or until the water is absorbed.

Meanwhile, heat the ghee or olive oil in a large skillet or stockpot over medium heat. Add the onion and cook, stirring occasionally, for about 10 minutes, until softened and starting to brown. Add the ginger, garlic, and cumin and cook for 2 minutes. Add the coriander, cayenne, salt, and turmeric, and cook an additional 30 seconds. Add the eggplant and summer squash and stir to coat well with the spices. Add the tofu, crushed red pepper flakes, and diced tomatoes (including their juices) and 1 c. water. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the eggplant and squash are tender. Serve over the rice and garnish with a generous amount of chopped cilantro. Season to taste with more salt if necessary.

Fresh and Quick Mexican Bowl

As I've been adjusting to my new job, I've found that I generally have less time to throw dinner together than I used to, so you'll start to see more recipes from me that can be prepared in 30 minutes or less. This particular recipe is one that I've been making for a while and never disappoints. It's best heading into summer when you can get fresh corn, but frozen would also work too in a pinch. A tip about removing kernels from the cob - use a serrated knife and do it in a bowl - makes it much easier.

This dish is fresh, light, and highlights some of the early summer produce - corn, summer squash, and avocados. The best part is that it comes together in about 15 minutes. Seriously!

Fresh and Quick Mexican Bowl
Serves 2

Active Time: 10 minutes
Total Time: 15 minutes

Extra virgin olive oil
2 ears corn, husked and kernels removed
2 small zucchini or summer squash, diced
1 bunch green onions, green and white parts, thinly sliced
1 t. ancho chili powder
1/2 t. smoked (not sweet) paprika
1/2 t. kosher salt
1 15-oz can black beans, drained and rinsed
1/2 avocado, thinly sliced
Salsa of your choice
Queso fresco cheese

Heat 1 T. olive oil in a large skillet over medium-high heat. Add the corn, zucchini, green onions, ancho chili powder, smoked paprika, and salt and saute for 5 minutes. Separate into two deep bowls and top with the black beans, salsa, avocado, and queso fresco.

Oatmeal Ranger Bars

I love oatmeal. I have it nearly every morning with milk, cinnamon, maple syrup, and either chia or flax seeds. I've made many oatmeal cookies in my day, but wanted to experiment with a cookie bar that could serve equally well as a dessert (I first made these for a dinner party and served them with vanilla bean ice cream), a mid-afternoon snack, or something to keep you going on a hike. Instead of your typical oatmeal-raisin variety, I wanted to incorporate some of my favorite flavors - chocolate, coconut, and nuts - to create something reminiscent of a "ranger" bar - basically a cookie or bar that contains a lot of good stuff!

These were so good that our guests asked for my recipe and are making them for their own dinner party, so I figured I had to share this creation with others. They don't require a mixer and they also freeze very well - pop them in the freezer after you've cooked and cut them apart and they can either be reheated for a quick fix in the microwave (about 30 seconds) or thawed on the counter.

Oatmeal Ranger Bars
Active Time: 10 minutes
Total Time: 35 minutes

2 sticks butter, melted

3/4 c. packed brown sugar

1/2 c. honey

2 eggs

1/4 c. lowfat milk

1 t. vanilla

1 t. baking soda

1 t. kosher salt

1 t. cinnamon

1/4 t. nutmeg

2 c. whole wheat pastry flour (or 1 c. regular whole wheat flour and 1 c. unbleached all-purpose flour)

3 c. old fashioned (not quick) oats

1/2 c. unsweetened shredded coconut

1 c. semi-sweet chocolate chips

1/2 c. walnuts, cut into small pieces

Preheat the oven to 350 degrees Fahrenheit. Butter a 13x9x2 baking pan and line with parchment paper (the butter helps the parchment stick to the pan). 

In a large bowl, whisk together the melted butter, brown sugar, and honey. Whisk in the eggs, milk, vanilla, and whisk together. Then whisk in the salt, baking soda, cinnamon, and nutmeg.

Stir in the flour and oats with a wooden spoon, then add the chocolate chips, coconut, and walnuts. Spread the mixture evenly in the pan and bake for about 25 minutes, or until golden brown on the edges. Let cool in the pan, then lift out using the parchment paper and cut into bars.