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Caponata Siciliana di Melanzane alla Giudia

By Jan Buhrman

I gathered with my dear friend Joan Nathan this week. We are each cooking a recipe from her new book, King Solomon’s Table.  I just love her caponata. It is a bit different than mine in that it has carrots and celery in it. I recently adapted my recipe to hers. So here I...

Haricot Verts with Eggplant Croutons

By Jan Buhrman

2# haricot verts with stems removed 2 cups (or more depending on your pot or skillet) High heat organic oil (like sunflower oil), for frying, 1 eggplant, peeled and diced into 1/2-inch cubes, salt and pepper Vinaigrette: 1/4 cup red wine vinegar 2 tablespoons minced garlic 1 tablespoon Dijon mustard 3/4 cup olive oil...

Roasted and Sautéed Vegetables

By Jan Buhrman

Use whatever vegetables you find to be the freshest!   Here we used our very favorite Honeynut Squash, Sautéed Summer Squash and Eggplant. Honeynut Squash: Cut in half and scoop out the seeds and roast in 350 oven flesh side down, for 35 minute or until soft. For the summer squash, sprinkle with salt...

Lamb, Eggplant and Spinach Curry

By Jan Buhrman

Adapted from “From Curries to Kebabs”, by Madhur Jaffrey All spice blends are available through Kitchen Porch!  More eggplant can be added to this dish which will stretch out the quantity and eliminate the need for adding water towards end of cooking.   This recipe yields a mild-medium spicy Indian dish.  For a spicier version,...

Teenage Eggplant Dinner

By Jan Buhrman

My son and his girlfriend came into the house last night just as I was putting out a beautiful dinner of sweet potatoes, greens, asparagus and scallops.  They turned down an offer to join us for dinner. “What’s wrong with my dinner?  Why can’t you join us???” was my complaint and whining expression of...

Tomato & Eggplant Tart

By Jan Buhrman

3 large eggs one 3 1/2-ounce log soft mild goat cheese such as Montrachet 1 cup milk 3/4 teaspoon salt 4 Tablespoons caramelized onions 1 tablespoon finely chopped fresh tarragon leaves or marjoram 1 eggplant sliced lengthwise* 1 large yellow heirloom tomato* one large red tomato* 6 basil leaves chopped 1 cup olive oil...

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