Monthly Archives: May 2013

Thai curry with chicken, pineapple and vegetables


This is an old favorite in our house.  It’s very adaptable to the vegetables you have on hand.  Red, orange or yellow bell peppers would be wonderful additions.

I’ve found that Thai curry paste can vary greatly in strength.  You can be conservative in the amount that you use until you gauge your particular brand.  Taste the blend after the liquids are added, and add more curry paste to taste (just make sure that you mix it well into the liquid if you are adding it later in the recipe).

I first made this when we were sharing a CSA-like box with friends.  Both families would end up with about 20-25 pounds of vegetables each, and it inspired many creative combinations of vegetables.

Thai curry with chicken, pineapple, and vegetables (serves 8 or more)

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Crockpot ratatouille and half a dozen ways to use it

This is one of our standbys, especially when vegetables are abundant in the summer months.  It freezes quite nicely as well. It’s infinitely adaptable.  Many summer vegetables could be used in it (or even left out according to preference)–it’s great for the bumper crops that seem to happen in CSA boxes and gardens.

Ratatouille, prep

Ratatouille, finished

Crockpot Ratatouille (makes between 5-6 quarts, enough for several meals)

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