I must do better at the beginning of the month... I've made 3 of my recipes, but who knows about the others??When I made the caponata, I adjusted amounts based on the size of my eggplant. Again, I roasted the eggplant (maybe a bit too much - I forgot about it while roasting tomatoes), but that worked out fine - I didn't want my dish to be too oily. And finally, I made it up north and didn't have the raisins until I came back to the valley, so I just added them (well a medley of dried fruit that was mainly golden raisins) and let them sit, with out heating up the mixture again. I've never had this before, but it was delicious, so I don't think it mattered.The ketchup is two steps, but both are pretty hands off. So easy enough if you're up to other things around the house when it's either roasting or simmering. I don't think I've ever made ketchup before either!!
Candy, thank you very much for our very first Peas and Cukes comment!!!I have made the Tahini-dressed Salad and the Caramelized Carrots as well as the Asian-Inspired Coleslaw before. The Slaw as well as the Carrots are easy as can be and have become part of our regular Asian salad and oven-roasted-vegetables routine - just make sure to get an organic lemon, lots of fresh Italian parsley and some very young garlic. The Tahini-Dressed Salad is a wonderful way to use those late summer veggies - but you have to like tahini as the dressing has a rather destinctive tahini taste. A great salad to serve to guests or share with family and friends.The Ketchup is our project for next week - we got some nice glass bottles and things - and the Caponata with grilled chicken is so delicious - I am a tad proud that I have managed to make our kids eat and enjoy eggplant.Have not tackled the other August recipes yet - but there is still lots of time...it is only the 8th of August today...
In regard to the Asian-inspired coleslaw, it should be able to be made a couple of hours ahead, yes? Adding the cilantro and splash of lime juice just before serving..Thanks~
Cathleen, if that is a question, and I suppose it is, than the answer is "yes" - but I would not let it "sit" too long, a few hours max. Hope that helps!
As I was preparing this recipe, I realized (duh!) I could have it all prepped and just add the dressing twenty minutes before serving as suggested. :) Thanks for everything you do, Andrea! Much appreciated.
Yes, it is a question, and thank you for answering it so quickly, Andrea! It helps indeed!
Cathleen, you are quite welcome! Glad that I could be of assistance, let me know if there is anything else I can be of help with. Hope you are enjoying late summer and the bounty of veg that it offers...