Yellow Curry with Summer Vegetables

Last week I was really craving a healthy dinner, and was wandering through a local store called “locavore” here in Bend, that features local farm fresh produce and locally sourced ingredients.  There was a homemade yellow curry powder that smelled fresh and fragrant, and that was all the inspiration I needed to pull this together.  One could easily add tofu, chicken, or shrimp for additional protein – I grilled a chicken breast that was lightly seasoned and served on the side.  I may be crazy but the act of prepping vegetables after a day of work is so therapeutic for me.  I really enjoy that space where I am focused on that task and not letting any distraction enter my space.  No TVs allowed in my kitchen! Music though …. I hope you take the time to play with vegetable combinations – I based mine on what was available in the farmers market, and I hope you do the same!

Ingredients

• 2 summer squash, washed and cut into rounds
• 1/2 orange pepper, diced
• Good sized handful green beans, washed, trimmed, and cut into 1 inch pieces
• 3 scallions, chopped
• 1 tablespoon fresh grated ginger
• ~ 2 tablespoons good fresh yellow curry powder
• 1 can coconut milk
• Olive oil
• Salt to taste
• Jasmine or Basmati rice

Preparation

• Heat olive oil in large saucepan on medium high heat
• Add peppers, scallions, squash, and beans
• Lightly salt
• Reduce heat to medium
• Cook until squash and beans begin to lightly brown
• Add curry powder + ginger, toast briefly
• Add coconut milk, reduce heat to low
• Simmer until thickens, adjust seasoning to taste

Serve over rice

I originally wanted to do this with Japanese eggplant and squash, but the store was out.  Would be a good one also.  Some people prefer to add broth to this, I prefer the thicker sauce from the coconut milk by itself.  Thai Basil, Cashews, Sweet Potato, lots of variations on this theme and all delicious.

Best – Chef

Will’s Mushroom and Pancetta Stuffed Mushrooms

Also included below: Field Greens with Blanched Haricots Verts, Radish, Goat Cheese Crostini and Honey-Balsamic Reduction

I went to a fun little gathering last night, and took on making some quick appetizers and a salad.  We also had mashed potatoes and a lovely brisket that the host had smoked all day, so it seemed good to focus on vegetables.  The stuffed mushroom dish is an original I put together after reading a few different recipes and was really a big hit.  The salad was excellent also, I really enjoyed the crunch and snap of the radish and green beans juxtaposed against the sharp goat cheese, the bitter greens, and the sweet balsamic glaze.  Both are keepers for sure.

Will’s Mushroom and Pancetta Stuffed Mushrooms:

Equipment:

 

• Large Baking sheet
• Mixing bowl
• Paring knife
• Chopping board and Chefs knife
• Sautee Pan

 

Ingredients:

• 1 box reduced fat cream cheese, at room temperature
• ½ sweet red pepper, diced
• 1/8-pound pancetta, minced
• Fresh Chives, about 4 chopped fine
• Fresh Thyme, about 2 tablespoons, chopped fine
• Garlic powder, ½ – 1 tsp
• Very Finely Chopped onion, 2 tablespoons
• 2 tablespoons parsley, chopped
• Fresh ground black pepper
• Fresh grated Romano or parmesan cheese, about ¼ cup
• 8 large mutton mushrooms, stems removed and chopped fine
• 3 tablespoons melted butter

Instruction:

• Preheat oven to 375 on bake
• Put cream cheese, spices, and ½ the Romano in a bowl with half of the thyme
• Clean mushrooms and remove stems
• Brush mushrooms with butter and place on baking sheet
• Sautee pancetta, mushrooms, and vegetables in leftover butter until they begin to brown, add herbs
• Mix sautéed vegetable mixture with cheese mixture
• Stuff mushrooms with cheese mixture. Any leftover stuffing can be served as a cheese dip – people love to sample this with crackers and veggies
• Top with remaining Romano, then bake for about 20 min. Let cool and serve.  They will disappear quickly.

It is easy to stuff these in advance then cook off and serve if you are hosting.  You can leave out the pancetta if you are a vegetarian, and it is still really good.

Mixed Greens with Blanched Haricots Verts, Radish, and Goat Cheese Crostini, Balsamic Honey Glaze

All the prep can be done in advance, so that all you need to do is compose the salad on individual salad plates with the crostini and then drizzle with the balsamic glaze

Ingredients:

• Organic Salad Greens – I like 50% spring mix 50% spinach for this one
• Radishes – about ½ bunch, washed and sliced thin
• Haricots Verts i.e. French Green Beans, washed, blanched for 5 min, then shocked in ice water to stop cooking
• Balsamic Honey Glaze – reduce about ¼ cup balsamic vinegar and 1-2 tablespoons raw honey until thick and syrupy, put aside
• Goat Cheese
• French Bread Rounds or baguette sliced into rounds

Instruction:

• Toast baguette slices until just brown on a baking sheet
• Top with goat cheese, put back into oven on Broil for 4 min
• Compose Salads: Put greens on a plate, add radishes, green beans, and 2 crostini. Drizzle with the glaze.