No exact amounts of anything!

Some delicious ideas from this month's cooking experiments, but no exact recipes.

1. Eggplant and potato stew with lemon basil

• one small Italian-style eggplant
• new red potatoes from Henry's Farm CSA box -- the potatoes are pink inside!
• chicken broth powder and water
• one sprig's worth of leaves from Henry's Farm lemon basil
• cook together over low-ish heat on camp stove for a very lemony-tasting stew that is almost too sophisticated for camping

2. "I don't feel like turning on the oven when it's 90-plus degrees outside" zucchini casserole

•  one pound of ground turkey
•  a whole bunch of zucchini, thinly sliced
• my favorite seasonings that go well with turkey: Penzey's Spices Mural of Flavor mix, sage, Lawry's seasoned salt, pepper
• one can condensed cream of mushroom soup
• the rest of the box of potatoes from Henry's Farm plus some more that were in the cupboard
• brown the turkey in a bit of oil, add spices, add potatoes, soup, zucchini and a splash of water and simmer covered until the zucchini and potatoes are fully cooked. Could all be covered and baked instead on a cooler day.

3.  Sausage and kale pasta

• heat salted water for a pound of pasta
• when water is just about ready to add pasta, put first ingredients into pan for sauce, then cook pasta while waiting for sausage to brown
• sauce: olive oil with 3 cloves smashed garlic and about one pound Italian sausage (I would have used local turkey sausage, but I only could find local pork sausage -- Twin Oak Meats sausage is very lean) is all cooked together until sausage is mildly browned. A few ladlefuls of pasta water and a couple handfuls of kale are added at the same time. Cook covered until saucy but no longer watery, then mix together with drained pasta.

4. Tourteletes
A modern-equipment take on tiny medieval fig pies. The original recipe in Forme of Cury calls for deep-frying the pies, but I decided to bake them instead.

• 1 part butter cut together with 2 parts flour, a sprinkling of water to bind into rollable crust
• filling: chopped dried mission figs, ground cloves, ground nutmeg, ground pepper, all moistened with a) water with saffron moistened and crushed in it and b) honey
• roll out crust thinly, cut into circles with large cookie cutter, place filling into circles and fold over to make little half-moon-shaped pies, seal pies and bake at 350 degrees until starting to turn golden-brown