Vietnamese Grilled Eggplant Skewers

I often use a grill basket for grilling veggies in chunks, but sometimes I use skewers to mix it up. It also saves me a bit of room on the grill. Eggplant worked well here, but you could use whatever vegetables you like. If you use bamboo skewers, be sure to soak them well ahead of time; I use these bendy stainless steel ones that hook together in a loop.

Nuoc Cham:
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Skewers:
2 medium Asian eggplants (the long skinny ones), in rounds or cubes (peeled or not as desired)
1 Tbsp canola oil
1 Tbsp rice vinegar
Salt
1/2 cup chopped herbs: Cilantro, Thai basil, mint, or a combination

Make the Nuoc Cham first so it has time for the flavors to blend while you prepare the skewers.

Toss the eggplant chunks with the canola oil and rice vinegar. Sprinkle liberally with salt and toss. They will soak up the marinade quickly. Thread them onto skewers.

Grill the eggplant over medium-high heat for about four minutes per side, turning the skewers once.

Serve the eggplant hot, topping with nuoc cham and sprinkling generously with the herbs.

Serves 2-4.

Summer Vegetable Fried Rice with Egg

Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.

Canola oil
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving

Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.

Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.

Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.

Serves about 6.

Coconut-Ginger Braised Chicken with Peppers and Carrots

I made this Thai-themed dish inspired by the last of the Thai basil (you can substitute cilantro, which is more plentiful this time of year) in the garden plus the colorful peppers and carrots that are coming in abundantly right now. You can use bone-in chicken parts if you like - no need to stick to thighs - but they will need to braise longer to be fully cooked. Serve this over rice.

Canola oil
2 medium shallots, finely chopped
3 Tbsp minced or grated ginger
1 1/2 - 2 lbs boneless chicken thighs
1 14-oz can coconut milk (lite is fine)
2 large sweet peppers, sliced the long way
2-3 large carrots, sliced into rounds or matchsticks
1 tsp lime juice, or to taste
Salt to taste
1/4 cup chopped Thai basil or cilantro

Heat a little canola oil in a large skillet or braising pan.  Add the shallots and ginger and saute over medium high heat for about 1 minute, then add the chicken. Brown quickly, turning over once, then add the coconut milk. Reduce heat and simmer, covered, until the chicken is cooked through.

Once the chicken is cooked through, add the vegetables and continue to simmer for a few minutes until they are tender but not too soft. Add lime juice and salt and stir to combine well. Taste and adjust seasonings if needed.  Stir in the Thai basil or cilantro and remove from heat.

Serve hot over rice.

Serves 4-6.

Vietnamese Vermicelli Bowls with Shiitakes and Bacon

Back in our California days, my husband and I ate a lot of Vietnamese food, especially these wonderful cool vermicelli bowls in hot weather.  If you get the noodles, veggies, and sauce right, you can put pretty much anything on top.  Here I've used flavorful shiitake mushrooms and bacon because I had them on hand, but you could just as soon use grilled chicken or steak (some nice marinated flank steak would be excellent), leftover roast pork, marinated tofu grilled or broiled...etc.

If you like, you can double or triple the Nuoc Cham recipe - it keeps well in the fridge for weeks at a time.

Nuoc Cham
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Make the Nuoc Cham first (unless you have some from a previous batch in the fridge already) so the flavors can meld while you prepare the bowls.  Combine all ingredients in a small bowl or jar and let sit.


Vermicelli Bowls
2 Tbsp sesame oil
1/2 lb shiitake mushrooms, stemmed and sliced
1/2 lb bacon, chopped
2 Tbsp soy sauce
1/2 lb Asian rice vermicelli
1 large cucumber, shredded
A few carrots, shredded
2-3 cups shredded lettuce
1-2 cups chopped fresh mint, cilantro, and/or Thai basil

Start by preparing the shiitake-bacon topping. Heat the olive oil in a wok or large skillet.  Add the mushrooms and saute for 3-5 minutes, until mostly tender.  Add the bacon and stir-fry until cooked but not crispy.  Add the soy sauce and cook for another minute or so.  Pour off excess bacon fat (or remove with a baster) and set aside.

Cook the noodles in a large pot of salted boiling water for about 6 minutes, until al dente.  Drain and rinse under cold water until cool.

To assemble the bowls, place a generous quantity of noodles in the bottom of each bowl. Top with tidy mounds off cucumber, carrot, lettuce, and herbs, then add a spoonful of the shiitake-bacon mixture.  Top with Nuoc Cham at the table.

Serves about 4.

Thai Corn Chowder

Sometimes I have to try a recipe just to satisfy my own curiosity. This one I have been playing with in my mind since last summer and finally got around to just making it. Fortunately, the result was good enough to share. As I've commented here before, I love corn chowder and make it often through the summer and fall, but I just can't resist different variations.

1-2 Tbsp canola oil
2 shallots, minced
1 1/2 lbs potatoes, cubed
Chicken/veggie stock and/or water
1/4 - 1/2 tsp fish sauce (optional)
3 cups roasted corn (grilled corn would also work well)
1 14-oz can coconut milk (lite is fine)
Salt and pepper to taste
1/4 - 1/2 cup chopped Thai basil
1-2 tsp lime juice

Heat the canola oil in a soup pot. Add the shallots and saute for about 2 minutes. Add the potatoes, then enough stock and/or water to cover. Bring to a boil, then simmer until the potatoes are tender.

When the potatoes are tender, add the fish sauce (if using), corn, and coconut milk. Add additional water if needed. Stir well, and heat through, then add salt and pepper to taste. Just before serving, add the Thai basil and lime juice.

Serves 4-6.

Thai Cucumber Salad

So the cucumbers have starting coming in - with a vengeance. And when you've just picked half a dozen (or more!) at once, there's nothing like cucumber salad to use them up. There are many possible variations and flavor profiles - this is just one. (Feel free to add tomatoes if desired.)

4 cups diced cucumbers (peeled if desired)
1/4 cup finely chopped red onion (or other sweet onion)
1/4 cup finely chopped Thai basil
1 Tbsp sesame oil
1 Tbsp rice vinegar
Salt to taste
Sesame seeds (optional)

Toss all ingredients except sesame seeds in a bowl until thoroughly coated. Refrigerate if not serving right away. Sprinkle lightly with sesame seeds (if using) before serving.

Serves about 4.

Variations: substitute mint or cilantro for some or all of the Thai basil.

Cold Sesame Noodles with Garden Vegetables

You can serve these noodles warm or room temperature, but they are really great served cold on a hot night. At this time of year, I like to make them with snap peas and shredded carrots, but you can use other vegetables if you like. Later in the summer, sweet red peppers are delicious here.

1 lb linguine or other pasta
1 Tbsp canola oil
2 cloves garlic, chopped
2 Tbsp minced ginger root
1/2 cup tahini
1/4 cup sesame oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2-3 tsp chili paste or sriracha sauce (or to taste)
1-2 Tbsp honey or brown sugar
1 pint snap peas, stemmed
1-2 cups shredded carrots
Chopped fresh mint, cilantro, and/or Thai basil for topping (optional)

Cook the noodles in a large pot of salted boiling water. When done, drain and rinse with cold water until thoroughly cooled. Toss with canola oil and refrigerate until the sauce is ready.

Combine the garlic, ginger, tahini, sesame oil, soy sauce, rice vinegar, chili paste or sriracha, and honey or sugar in the blender. Blend until smooth, adding water 1-2 Tbsp at a time until it reaches the desired consistency (it should be creamy and pourable but not runny).

Toss the pasta with the sauce, adding the snap peas and carrots until everything is coated. Cover and refrigerate until ready to serve. (If you make these more than a few hours in advance, the sauce may thicken more than desired; in this case, drizzle the noodles with a small amount of water and toss until the sauce regains a good consistency.)

Serve cold, topped with chopped herbs if desired.

Serves about 6.

Variations: Add chopped scallions; add or substitute diced cucumber or halved cherry tomatoes.

Thai Curry with Beef, Peppers, and Green Beans

As the days get cooler, it starts become possible to imagine simmering something on the stove for an hour. September is our window to do this with summer veggies. Serve this dish over rice or, if you like, add beef stock to turn it into a stew.

2 lbs stew beef, trimmed into bite-sized cubes
2 Tbsp grated ginger root
1-2 Tbsp red curry paste
2 14-oz cans coconut milk (light is fine)
2 medium onions, sliced lengthwise
2 red bell peppers, chopped
1 lb green beans, in 1- to 2-inch lengths
1 cup Thai basil leaves (optional but good)
Salt to taste

Brown the beef in a Dutch oven or other large heavy pot. Add the ginger and curry paste, then the coconut milk. Simmer over low heat for an hour or so, until the meat is tender.

Add the onions, peppers, and green beans to the pot, turn the heat to medium, and cook until tender, 5-10 minutes. Add the basil leaves and cook just until wilted. Add salt to taste and remove from heat.

Serve over rice.

Serves about 6.

Summer Stir-Fry with Peppers and Green Beans

It was a little bit of a thrill to make this dish, full of garden veggies but without a tomato or zucchini in sight! I made this with chicken, but it would work with whatever protein you like - beef, pork, tofu, tempeh, etc. Serve this over rice.

1 lb protein of your choice
Canola oil
6 cloves garlic, minced
1 Tbsp minced ginger root
2 medium sweet onions, sliced lengthwise
1 lb green beans, cut into 1-2-inch lengths
2 red bell peppers, chopped
1-2 jalapeno or other hot peppers, seeded and minced (optional)
1/4 cup soy sauce, or to taste
1 Tbsp corn starch (optional; for thickening)
6-10 scallions, chopped
1/2-1 cup Thai basil leaves

Cook your protein in a wok or large skillet, then remove from heat and set aside.

Heat a bit of canola oil in the pan, then add the garlic, ginger, and onion and stir-fry over medium-high heat for 1-2 minutes. Add the beans, peppers, and hot pepper (if using) and stir-fry for 3-5 minutes or until the vegetables are just tender.

Stir the corn starch into the soy sauce, then add the soy sauce, scallions, and Thai basil to the pan and cook for another 1-2 minutes. Remove from heat. Serve over rice.

Serves 4-6.

Stir-Fried Snap Peas with Beef and Red Peppers

Sugar snap peas are excellent straight out of the garden or in a salad, but they are also great in cooked dishes. Just be sure to cook them very lightly, so that they retain a little crispness. Here I combined them with red bell peppers, mainly because I am still using up the ones in my freezer - but it is a felicitous combination in both flavor and appearance. Thai basil I grow in my garden. If you don't find it locally, you can substitute Italian basil (not quite as good, but workable) or for a different flavor, cilantro. Serve this over rice.

1 Tbsp canola oil
1/2 lb steak, cubed or thinly sliced
2 Tbsp minced ginger root
3/4 cup finely chopped garlic scapes
1-2 hot peppers, minced (optional)
1-2 red bell peppers, chopped
3/4 lb sugar snap peas, stemmed and stringed
3 Tbsp soy sauce
1 Tbsp cornstarch + 2 Tbsp water, combined in a paste
1 1/2 cups Thai basil leaves

Heat the oil in a wok or large skillet. Add the beef and cook over high heat until done, a few minutes. Remove to a plate or bowl.

Return the pan to the stove and add the ginger and scapes. Saute for a minute or two, then add the hot peppers and bell peppers. Saute for 2-3 minutes, until just tender. Add the snap peas and soy sauce and saute very briefly, then stir in the cornstarch mixture and Thai basil. Cook just until the basil starts to wilt, then remove from heat.

Serve over rice.

Serves about four.

Tomato Soup with Mint, Scallions, and Coconut

I am finally making a dent on the tomato situation in the freezer, and I picked up scallions and mint at the farmers market today (where I noticed several vendors had herbs - just the cold-hardier ones, but still: mint, oregano, tarragon, sage, etc.) This soup has a Southeast Asian flair.

If you use frozen tomatoes, you can thaw them first in the microwave. Or, if you plan ahead, get them out in the morning and let them thaw on the counter.

Canola oil
2 Tbsp minced ginger root
2-3 cups sliced scallions (white + green parts, kept separate)
8 cups tomatoes and their liquid (canned or frozen is fine)
Salt to taste
3/4 cup chopped fresh mint, loosely packed
1-2 Tbsp lime juice
1 cup coconut milk
A few drops of Thai fish sauce (optional)

Heat the canola oil in a soup pot, then add the ginger and the white parts of the scallions. Saute over medium-high heat for about 2 minutes, then add the tomatoes and their liquid along with some salt. Bring to a boil, then simmer for 10-15 minutes.

Puree the soup, either with an immersion blender or in batches in a blender or food processor. If you want a super-silky texture, put it through a food mill or push it through a fine sieve (I didn't bother; a more rustic texture is fine with me). Add the mint, the green parts of the scallions, lime juice, the coconut milk, and fish sauce (if using). Simmer for 5 minutes or so. Serve hot.

Serves 4-6.

Variations: Substitute cilantro or Thai basil for some or all of the mint.

Vietnamese Noodles with Chicken, Red Pepper, and Peach

One of the things I miss about living in California is the ready access to Vietnamese food, especially vermicelli bowls on hot nights. This is one attempt at an approximation, using in-season local produce. It wasn't perfect, but it was quite good. And it made a fine use for the first red bell pepper from our garden! The sauce is a variation on nuoc cham, so if you have some of that in the fridge already, you can just add some more water and sugar.

1 1/2 cups shredded carrot
1 red bell pepper, diced
1 peach or nectarine, pitted and diced (a little underripe is okay)
1-1 1/2 cups chopped fresh Thai basil, mint, cilantro, or combination
1/2 tsp lime juice
Salt to taste
1/2 lb rice vermicelli, cooked and cooled according to package directions
4 cups cooked shredded chicken (warm or room temperature)
1/4 cup chopped peanuts, lightly toasted

Sauce
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
1/4 cup sugar
1/4 cup rice vinegar
1/2 cup water
1/4 tsp salt

Combine the carrot, pepper, peach or nectarine, herbs, lime juice, and salt in a bowl.

Place generous servings of vermicelli in a bowl for each person. Top with some of the veggie mixture, then the chicken.

At the table, top generously with the sauce and a spoonful of peanuts.

Serves about 4.

Lime-Basil Beef and Snow Peas

I think the peas are about the only thing in the garden that genuinely likes this cool, rainy weather. They have been producing bountifully, especially the snow peas. I combined them here with beef from Wheelview Farm, scapes and scallions from the farmers market, and Thai basil from the garden. Cilantro would work well, too. I used stew beef, sliced thinly, because it was what I had, but sirloin or flank steak would be better. Serve this over rice.

1 lb beef, in small chunks or slices (stew beef, sirloin, or flank steak)
3 Tbsp lime juice
3 Tbsp soy sauce
1-3 tsp Asian chili paste (to taste)
2 Tbsp grated ginger
Salt and pepper to taste
Canola oil
1-2 cups chopped scapes
3-4 scallions, in thin rounds (white and green parts)
1/2 lb snow peas
1 cup loosely packed chopped Thai basil

Combine the beef, lime juice, soy sauce, chili paste, ginger, and salt and pepper in a bowl and stir well. Let it sit for anywhere from a few minutes to an hour, stirring occasionally.

Heat about 1 Tbsp canola oil in a wok or very large skillet. Add the beef mixture and cook over high heat, stirring periodically, for 2-3 minutes or until done. Add the scapes, scallions, and snow peas and cook until just tender, about 1-2 minutes. Stir in the basil until it wilts, then remove from heat.

Serve over rice.

Serves about 4.

Asparagus Thai Curry

I made this with chicken, but you could just as easily use tofu. You can get Thai curry paste at just about any well-stocked supermarket. Thai Kitchen is a popular brand. Some brands are spicier than others, so add a little at a time and taste to see how you like it. I love Thai basil in curry, so I threw in a little that I had from thinnings for the garden. You could also use cilantro, or skip it altogether. Serve this over rice, preferably jasmine.

1 Tbsp canola oil
1 lb boneless skinless chicken breasts, cubed
2 medium onions, sliced lengthwise
2-3 tsp grated fresh ginger
3/4 lb asparagus, in 1-inch lengths
1 14-ounce can light coconut milk
2-3 tsp Thai red curry paste (or more to taste)
1 tsp salt, plus more to taste
2-3 Tbsp chopped fresh Thai basil or cilantro (optional)

Heat the canola oil in a large skillet or wok. Add the chicken and stir-fry until about half cooked. Add the onion, ginger, and asparagus, and stir-fry until almost tender. Add the coconut milk, curry paste, and salt. Make sure the curry paste is well dissolved (if it is particularly thick, you could mix it with a little of the coconut milk in a small glass before adding to the pan). Simmer for a few minutes, then stir in the Thai basil or cilantro, if using. Taste and adjust salt if needed.

Serves about 4.

Thai Pesto

The basil season is very nearly over--time to harvest what you've got or stock up at the farmer's market and make pesto before it's gone. Danny Botkin from Laughing Dog Farm had a big basket of it at the market on Saturday, but the frost could come any time...

Until yesterday, I had a couple of enormous Thai basil plants in the garden. Next year I need to remember that Thai basil grows much bigger than Italian basil and I use less of it... So I decided to experiment with a pesto with Southeast Asian flavors. The result was pretty tasty. You could use it on pasta, or on rice noodles, over grilled or broiled meat or tofu, or probably even in a stir fry. The basil flavor is milder than traditional pesto, but pleasing just the same. I put a couple batches of this in the freezer.

4 cups loosely packed Thai basil leaves
1-2 cloves garlic
1/3 cup cashews, lightly toasted
1/2 - 3/4 tsp salt
2 tsp lime juice
1 hot pepper, seeded (or more to taste)
1/4 cup canola oil, plus more if desired

Combine all ingredients in a food processor and blend until relatively smooth. Taste and adjust seasonings if desired. For a more liquid pesto, add additional oil.