eggplant
tomato sauce of your choosing
mozzarella cheese, shredded
fresh basil, sliced
olive oil and salt
Peel and slice eggplants thinly long wise. Place on a baking rack over a baking sheet and brush with olive oil, sprinkle with salt. Bake 15-20 minutes @ 350, removing from oven halfway through to flip and oil/salt the other side. Remove from oven. Add a dab of sauce, a sprinkling of basil and cheese to each slice. Bake another few minutes until cheese is melty.
Eggplant — cubed and sprinkled with salt
Zucchini — cubed and sprinkled with salt
Sweet Peppers — sliced
Sweet Onions — sliced
Tomatoes, chopped
5-6 Cloves of garlic, diced
Basil, coarsely chopped
Olive Oil
Salt and Pepper
Rice or pasta
Parmesean cheese
Start by preparing the vegetables.
Heat 1T of olive oil in a stock pot. Cook garlic for 1-2 minutes. Add tomatoes and basil to the pot. Bring to a boil, reduce heat and simmer the tomatoes.
Meanwhile, heat 2T olive oil in a heavy skillet over medium heat. Add peppers and cook until just softened. Remove and set aside. If necessary, add more oil to the pan. Cook onions until just soft, set aside.
Increase heat to high. Add 2 T oil to the pan. Cook zucchini until browned on all sides. Remove and set aside. Add another 2 T oil to the pan and cook eggplant until browned on all sides. Remove and set aside.
Add all the cooked vegetables to the simmering tomatoes. Simmer until the dish is desired consistency. Up to one hour. Add salt and pepper to taste. Serve over rice or pasta with plenty of grated parmesan cheese.
From Asparagus to Zucchini by the Madison Area Community Supported Agriculture Coalition
2 red or colored sweet peppers
1 med. Onion, finely diced
3 T chopped fresh herb- basil, dill, thyme...
Juice of 2 small lemons
8-9 cups vegetable or chicken stock
3 T olive oil
About 2 cups Arborio rice
1cup dry white wine
Heat oven to broiling temp. Place peppers on baking sheet. Broil close to heating element- turn peppers to char evenly. Remove from oven- put in paper bag and lose. Let peppers stand while you chop onions, herbs and juice lemons. Remove from bag, and peel skin, remove seeds and and stem. Don’t rinse them (it weakens flavor), cut in small strips.
Heat stock in saucepan over low-medium heat. Heat oil in large saucepan over medium heat. Add onions and cook until soft. Stir in rice. Add wine and stir until absorbed. Add 1 cup of stock; stir until absorbed. Repeat until rice is al dente and in a smooth sauce (15-25 minutes). Remove from heat- stir in lemon juice, herb, and red peppers.
Makes 6-8 servings.
(Eggplant cooked in the pickling style) From an Indian cooking class Pete's mom took in England.)
1/2 in. cube of fresh ginger
3 garlic cloves
1 oz. water
1 lb eggplant
1 1/2 T. oil
1/2 t. whole fennel seed
1/4 t. whole onion seed
1/2 lb tomatoes, chopped
1 T. ground coriander
1/8 t. turmeric
Chili powder to taste (or fresh, hot peppers)
1/2 t. salt
Oil for frying
Blend ginger, garlic and 1 oz. water together to form a smooth paste.
Cut eggplant into long, thick slices. Deep fry the eggplant in hot oil until just browned. Remove to drain.
Put 1 ! T. oil in heavy skillet over medium heat. Once hot, add fennel seed and onion seed and cook for just a few seconds. Add tomatoes, ginger/garlic mixture, coriander, turmeric, chili powder or hot peppers, and salt. Stir and cook until the mixture thickens to a paste.
Add cooked eggplant slices and stir gently. Cook over low heat, stirring very gently, until eggplant is cooked. Remove from pan to serve, leaving as much oil behind as possible.
Serve with roast lamb, or over leaves of lettuce as an appetizer. Great cold with meat or as a snack on chapati.
Spinach (or other greens)
Tomatoes
Grain of some sort
Onion
Peppers
Hot peppers (if you like)
Whatever else you want to add....
CHEESE.
Cook your grain of choice. Saute onions, peppers, tomatoes and any other veggies you are adding.
Prepare a pile of spinach (or other greens) on your plate. Add sauteed vegetables. Then add cheese of your choosing— we’re really into feta, but really anything will do.
Optional: prepare a simple dressing to go on top. Or just enjoy with salt and pepper and other fresh herbs- thyme, oregano, sage... it’s so versatile and delicious!