4ouncesthickly sliced baconcut into bite size pieces
1small onionvery finely chopped
Freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
In a large skillet, add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
Photo and recipe from: https://www.foodandwine.com/recipes/warm-yellow-wax-beans-in-bacon-vinaigrette
Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
Combine soy sauce, sugar and the remaining 1 teaspoon cornstarch in a small bowl, mix well.
Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
Add 1 tablespoon oil to a nonstick skillet and heat over medium high heat until warm. Spread eggplant across the bottom of the skillet without overlapping. Grill the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
Add the remaining 1/2 teaspoon oil and the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Turn to medium heat. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Turn to lowest heat and taste a piece of eggplant (be careful, it’s very hot). To adjust seasoning, turn to medium heat again, sprinkle eggplant with a pinch of salt and mix well (if you will serve this dish as a side, it should be salty enough. But for serving over steamed rice, add about 1/4 teaspoon salt).
Recipe and photo from: https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce?utm_content=bufferdb4db&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer
For the dressing: Add all ingredients into a small bowl and whisk until combined.
For the salad: Remove the leaves from the stems of the kale. Rinse kale well under cold water and dry in a salad spinner or with two towels. Roughly chop the kale leaves into bite sized pieces and place into a large bowl.
Dice the avocado and add to the kale. Top with chopped almonds and parmesan and toss in the dressing until well coated.
Kale holds up well when pre-dressed, so leftovers in the fridge won't get soggy, they'll taste even better!
Photo and recipe from: http://www.tomatoboots.co/honey-mustard-kale-salad/
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.
Photo and recipe from: https://www.thekitchn.com/recipe-tangy-cucumber-salad-243623?utm_source=pinterest&utm_medium=social&utm_campaign=managed&crlt.pid=camp.pcMQu3IyJkY1