American · Stovetop
Creamy mashed potatoes
Soft potatoes, warm milk and butter are all you need for a dependable side. A hand masher keeps the texture fluffy without turning it gluey.
Mediterranean-inspired · FROM THE FDR RECIPES KITCHEN
Microwave summer vegetable stew
Eggplant, zucchini, peppers and tomatoes soften into a juicy vegetable side. A wide covered dish and a few thorough stirs help the vegetables cook evenly.
Make it at home.
Ingredients
Step by step
Step 1
Put the onions, peppers and oil in a large microwave-safe casserole with room to stir. Cover with a vented lid. Microwave on high at 900–1,000 W for 5 minutes.
Step 2
Add the eggplant, zucchini and tomatoes. Stir well, re-cover and cook for 8 minutes.
Step 3
Stir from the edges into the center. Continue cooking in 3-minute intervals until the eggplant is completely tender; allow roughly 15–22 minutes for this stage in total.
Step 4
Rest covered for 2 minutes. Carefully lift the lid away from your face, then stir in lemon juice, parsley and seasoning.
Kitchen guide: Better microwave cooking: power, portions and pauses
About this recipe
Adapted from archive recipe 689. Vegetables are cut evenly and timing is given as a power-dependent range rather than a universal 10-minute promise.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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