July 3^rd 2011By joyofkosher

perfect light entree.

July 4^th 2011By joyofkosher

January 3^rd 2012By Hadassah Sabo Milner

June 29^th 2011By Eating Well

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this deluxe Indian-spiced curry.

September 20^th 2010By buba

Delicious curry recipe using leftover odds and ends, including any vegetables you want.

March 7^th 2011By Eating Well

Roasted with honey, mustard, and curry for an intense burst of flavor, turkey cutlets potatoes and leeks make a terrific main course.

November 30^th 2011By Chef David Kolotkin

August 2^nd 2011By Chef Laura Frankel

I use Japanese eggplant for a lot of my eggplant dishes. The intense color, slim profile and intense smoky flavor make it an excellent choice when looking for big flavor.

March 7^th 2011By Eating Well

Scrumptious and nutritious, this veggie Indian rice dish will knock your socks off.