Melanzano, Kiwi Berries?!, Asian Slaw, Street Tacos...

Kiwi Berries
Actinidia arguta, the Hardy Kiwi, is a perennial vine native to Japan, Korea, Northern China and the Russian Far East.  It produces a small kiwifruit without the hair-like fiber on the outside.  Kiwi berries are about the size of  a grape, and are rich in Vitamin C, naturally low in fat, cholesterol and sodium.  Also high in fiber, and a great source of potassium, vitamin E and magnesium.  In the States they're grown in Oregon, Washington, Pennsylvania, Maryland and New Jersey.

You can occasionally find kiwi berries in mega-mart produce departments, but they're more likely to be found in Farmer's Markets and specialty fruit & vegetable sellers.  Our Co-op had some, and I just had to try them for you Loyal Readers.  

They're great!  Much like a  grape, you pop them in your mouth and eat skin, tiny seeds and all.  Very tasty in a mild-mannered way -- like their larger, hairier kin.  

Timballo di Melanzano
This is the dish I made for Sally as her special Homecoming dinner>

A Timbale is a "drum shaped" edible container for more edible goodies.  It's a concept, not a recipe.
The edible container or crust can be rice (Sartu di riso), bread (like an enclosed quiche) or pasta.   The Timballo di Melanzano has the "crust made from thin grilled slices of eggplant (melanzano):  

A Timbale is at least 3" deep and 9" in diameter, and can be as much as 18" deep (using a stock pot as a baking 'dish' for the pasta liner and its filling).   The fillings can be as mild or wild as you want:  fish, fowl, beef, pork, vegetables, pasta of various shapes and sizes, cheeses, meatballs of various kinds and sizes, etc. This filling has rotini pasta, a putanesca type sauce and lots of veggies -- whole mushrooms, green beans, cubes of carrot, peas, etc.

The filled, sealed Timbale is then baked to thicken the filling and crisp up the crust.  

When cooled it is un-molded, sliced and served.

Szechwan Slaw
Here's a Forks over Knivestm recipe that I've tweaked just a bit.  With the beans and rice this is a meal salad, not just a side dish!   Toss together the following:

3 cups shredded Cabbages (red, Napa, green etc) and Carrots in any combination Jicama and Daikon optional
3 cup thin sliced Red Bell Pepper
1 bunch Green Onions cut to lengths and quartered lengthwise
1-1/2 cup cooked Brown or Black Rice
1 can Beans (I used Cranberry Beans but any will do) drained and rinsed
1/2 cup uncooked Millet or Quinoa (for a bit of crunch)

Dressing
In a bowl whisk together and toss with the main ingredients above:

1/4 cup low sodium Soy Sauce
3 Tbsp White or Rice Wine Vinegar
2 Tbsp Nut Butter (peanut, almond, or what have you)
2 tsp fresh grated Ginger
Lime Wedges for top dressing

That's a seriously satisfying salad.

Street Tacos

I don't now about where you live, but here in Ft. Myers, in the Ethnic section of our Publix megamart, you can purchase Street Taco sized tortillas -- white corn or flour.  These are the roughly 4" diameter tortillas you get handmade in Mexico and real Mexican restaurants; rather than the larger tortillas found in Americanized Mexican restaurants.  The smaller ones are perfect for antohitos (appetizers) as well as general devouring.  I usually make a lunch from 3 smaller tortillas and simple fillings.  Here are three of my favorite street taco dishes:

Roasted Chicken Tacos
I buy one of those rotisserie chickens, disassemble the carcass, and shred the meat for a variety of purposes.  Here you see that chicken, a dusting of Sazon Tropical spice and a splash of Salsa Verde.

Skirt Steak Tacos
When I get a craving for beef, I often turn to this cut for tasty and relatively expensive steak.  In these tacos, the skirt steak isn't a main course, it's a flavor element.  I marinate the steak in Mojo sauce for anything from 2-8 hours before cooking it hot and fast.  If you cook skirt steak more than a bare sear, it can turn into a hockey puck.  Here the steak is paired with diced red bell pepper, onion and a pinch of sharp cheddar.

Shrimp Tostadas
Here the tacos are spritzed with a tiny bit of EVOO and then dry-fried on a griddle until almost crisp.  The shrimp are topped with a bit of  Frank's Red Hottm Sweet Chili Sauce which I also put on omelets.