While some parts of the nation have been enjoying warmer weather than usual during this time of year, the temperatures are gradually dropping. Mornings and evenings are getting chillier, indicating the arrival of Fall and the impending Winter. As the air becomes crisper and summer attire is stored away, there is a yearning for warmth and coziness. We reach for sweatpants and fuzzy socks, and in the kitchen, we prepare dishes that are equally comforting and nourishing.
The two recipes below will provide you with the sustenance you need. The first recipe makes use of the last of the eggplant, zucchini, tomatoes, and fresh herbs harvested from the backyard garden. The second recipe is the epitome of comfort food, featuring carrots, potatoes, zucchini, celery, and roasted chicken (if desired). Both dishes serve as a true reflection of the season, mirroring the array of colors seen across the transforming landscape. Embrace the warmth of Fall and try one (or both!) of these recipes this weekend.
Recipe 1: Garden Fresh Eggplant
Ingredients
6 Japanese eggplant (or 1 large), cubed
1 zucchini, cubed
3 cups cherry or plum tomatoes, chopped
3 cloves garlic
1-2 Tablespoons fresh herbs, such as oregano, basil, thyme
1 Tablespoon olive oil
Freshly ground salt and pepper, to taste
2 Tablespoons pine nuts, optional
Directions
Place the cubed eggplant and zucchini in a baking dish. Top with chopped tomatoes, garlic, and herbs. Drizzle with olive oil. Season with salt and pepper to your liking.
Bake in a 350-degree oven for 30 minutes, or until the tomatoes have cooked down and the vegetables are tender.
Sprinkle pine nuts over the vegetables and bake for an additional 5 minutes. Serve over rice.
TCM Tip of the Day:
The image below depicts the recipe with just eggplant, omitting the zucchini. Embrace change and practice adaptability. Making small adjustments, like modifying a recipe to suit your preferences and available ingredients, can lead to significant outcomes in the long run!
Recipe 2: Vegetable (and Chicken) Stew
If you’re in search of something heartier, perhaps a vegetable stew to ward off the autumn chill, look no further. Feel free to customize this recipe by adding any vegetables you have on hand. You can also substitute the chicken with a can of drained chickpeas or white beans (both beneficial to the Lung), or simply enjoy the vegetables on their own.
Ingredients
1 Tablespoon olive oil
1 Tablespoon butter
1 onion (white or yellow), thinly sliced
4-6 bone-in chicken thighs, optional
4-5 potatoes, peeled and roughly chopped
5 carrots, peeled and roughly chopped
1 zucchini, roughly chopped
6 stalks celery, roughly chopped
fresh herbs, such as basil, oregano, and parsley
salt and pepper, to taste
Directions
Heat a large skillet over medium heat. Add the olive oil and butter, stirring until melted. Then, add the onion and sauté for about 5 minutes, until translucent.
If using chicken, add the chicken skin side down and cook until the skin is brown and crispy, approximately 10 minutes. Flip the chicken over.
Incorporate the potatoes, carrots, zucchini, celery, and fresh herbs. Season with salt and pepper. Pour about 1/3 cup of water, cover the skillet, and let it cook for 45-60 minutes or until the vegetables are tender and the chicken is thoroughly cooked.
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