Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots| Celeriac | Chard | Chinese Broccoli | Cilatnro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Herbs | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Onions | Parsley | Parsnips | Peppers (Bell) | Potatoes | Pumpkins | Radishes | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini | Storage Tips (downloadable .doc)
Char-Baked Tomato, Zucchini and Eggplant
1/3 cup extra-virgin olive oil
1 onion, peeled and sliced
5 small tomatoes, thinly sliced
Coarse salt and freshly ground black pepper
1 small eggplant, about 6 inches long, thinly sliced crosswise
2 zucchini, about 5 inches long, thinly sliced lengthwise – or use your patty pans.
2 garlic cloves, thinly sliced
1/2 teaspoon fresh thyme leaves
Preheat the oven to 400 degrees Fahrenheit.
Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.)
Bake uncovered for 1-1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.
Eggplant, La Tavernetta Style
2 pounds eggplant of any variety
½ cup extra virgin olive oil
Salt and freshly ground black pepper
3 cloves garlic, slivered
12 good cherry tomatoes, halved, or a couple plum or medium-size regular tomates, cored and chopped
1 cup roughly chopped basil leaves.
1. Cut eggplant into pieces about an inch or two long and no more than a half-inch wide; each piece should have a bit of skin and a bit of flesh. (If eggplant are small, cut them first in long strips, then cut them crosswise. If large, you may end up discarding or reserving the fleshy, seedy center.)
2. Put 1/3 cup oil in a skillet over medium heat; a minute later add eggplant. Cook, stirring occasionally, and seasoning with salt and pepper until very soft, about 20 minutes.
3. Meanwhile, put remaining oil in a small saucepan over medium-low heat. Add garlic and cook until it colors slightly. Add tomatoes and about 2/3 of the basil, raise heat to medium, and cook, stirring occasionally, until mixture is saucy, about 15 minutes. Season with salt and pepper.
4. When both sauce and eggplant are done, combine them. Serve hot, warm or at room temperature, or over pasta, garnished with remaining basil.
2-4 servings.
Eggplant Pizza
My mom made us this pizza for lunch. If you’re not an eggplant lover, this might do it. Makes 1 pizza
1 Boboli pizza crust
Basil pesto (approximately 3⁄4 cup)
1 medium onion
3-4 roma tomatoes
1 medium eggplant
olives (optional)
4 oz. Feta Cheese
1⁄2 cup Mozzarella cheese
Carmelize onions. Saute eggplant in olive oil until tender (approximately 8-10 minutes). Spread pesto on the Boboli crust. Add eggplant and onions, spread evenly over pesto. Add tomatoes and olives if desired. Sprinkle with Feta and Mozzarella cheese (or other cheeses). Bake at 450 degrees for 8-10 minutes
Oven-Baked Ratatouille
10 cloves garlic
1 teaspoon fresh thyme, rosemary, or savory leaves
2 large onions, thinly sliced
Salt & freshly ground black pepper to taste
2 large eggplant, sliced 1⁄2 inch thick
2 tablespoons minced fresh parsley, basil, or chervil leaves for garnish
4 red or yellow bell peppers, stemmed,seeded and sliced in 3-4 pieces each
1⁄2 cup extra-virgin olive oil
1. Preheat the oven to 350
2. Peel and cut each garlic clove in half.
3. In a casserole, make a layer of onion, follwed by one of the eggplant, peppers, tomatoes, herbs, salt, pepper, and garlic cloves. Repeat. Drizzle the ratatouille with the olive oil and place in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender. Garnish and serve, hot or at room temperature.
Ratatouille
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions:
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
3 tomatoes, halved
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 T vegetable oil
1 T chopped fresh thyme
4 cups chicken broth
1 cup heavy cream (I used 1/2 and 1/2)
3 1/2 oz. crumbled goat cheese
salt and pepper to taste
1. Preheat oven to 400. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
2. Roast in preheated oven until very tender and brown in spots, 45 minutes.
3. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
4. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper.
Ladle into bowls and sprinkle with goat cheese.
Roasted Vegetable Salad
This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.
Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.
Please email us your favorite recipes and we’ll pass them along. Thanks.
