1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
All-purpose flour (for dusting)
1 garlic clove, finely grated
2 tablespoons olive oil, divided, plus more for serving
1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
1 cup torn basil leaves
1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels
Kosher salt, freshly ground pepper
Crème fraîche (for serving)
Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.
1 head of celery, diced (if using store-bought, you may only need 4 stalks)
3-4 carrots, peeled and diced
1 onion, diced
3 cloves of garlic, minced
½ cup red wine
4 large tomatoes, diced
2 cups leftover shredded meat of choice
½ lb pasta (I love the wrinkly trumpets for holding the sauce)
Cook pasta according to the package and set aside. In a large pan, heat 4 TBSP olive oil over medium heat. Add celery, carrot, onion and cook until the onions start to look translucent, about ten minutes, then add garlic for another minute. Pour in red wine, and cook, stirring, until the wine has mostly absorbed into the veggies, and the smell of alcohol has disappeared. Add in chopped tomatoes, stir, and let simmer until most of the tomato water has evaporated and sauce has begun to thicken. Then add in your leftover meat (or meat substitute!) and cook until warmed through. At this point, add in your pasta, and toss with the sauce, until all the pasta is coated. Serve topped with parmesan cheese and fresh herbs!
A recipe shared by one of our CSA members. The spices can be adjusted and played with. The following recipe is for red tomatoes, but for yellow tomatoes, only add fresh grated ginger and turmeric, to keep the yellow color. Its great with soft, creamy cheeses, or used as a glaze on salmon or meatloaf!
2lbs tomatoes of your choice, roughly chopped in a food processor
1 ¼ cups sugar (either all white sugar or half white/half brown)
¼ cup fresh lemon juice
2 TBSP apple cider vinegar
1 ½ tsp sea salt
1 ½ tsp red pepper flakes
1 tsp grated fresh ginger
1 tsp chipotle chili powder
2 cinnamon sticks (or 1 tsp cinnamon powder)
Combine the all of the ingredients in a non-reactive pot, and bring to a boil, then lower to medium and simmer, stirring regularly, for 45 minutes-1 hour. When the jam is almost ready, it will be MUCH reduced, and coat the back of your stirring spoon without dripping off. If you choose to can, you can do so while the jam is still hot and can using your personal method. I just put into jars and keep in the fridge for up to 3 months. I have friends who savor theirs, and have kept up to a year without having any adverse effects.
Can be used for eggplant parmesan, or just as a tasty appetizer!
1 large egg
1 tsp salt
1/3 cup cornstarch
1 large eggplant, cut into ¼ inch slices
1 cup panko bread crumbs
High heat oil, such as canola or peanut
In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.
Heat 1/2 inch of a high heat oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375 degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. To keep warm while frying multiple batches, lay on a cookie sheet in a 200 F oven.
A Moroccan treat, these eggplants can be indulged in with a cup of strong tea, or as a cheese plate addition.
2 lbs miniature eggplants
4 cups sugar (or use 3 cups sugar, 1 cup honey)
1/2 cup lemon juice
2 sticks cinnamon
1 tsp clove buds
2 tsp cinnamon, ground
2tsp cloves, ground
2 tsp dried ginger root, ground
Wash eggplants and pierce with a fork. Once all are ready place in a pot of filtered water and cook until water boils. Reduce heat and simmer for five minutes. Allow the eggplants to cool before draining completely in a colander.
While the eggplants are cooling, squeeze enough lemons to make half a cup of lemon juice. Bring to a boil four cups of sugar together with the lemon juice, and add all the spices: cinnamon, cloves and ginger. Once the mixture comes to a boil and the sugar has completely melted - add the eggplants. Cook on low until the eggplants have absorbed about half of the syrup (takes between 1-2 hours).
If you are using the broiler method, you can add a few drops of liquid smoke to make up for the lack of smoky flavor from the grill.
2 pounds eggplant, larger ones are easier to handle, but small can be used as well
¼ cup freshly squeezed lemon juice (more to taste)
¼ cup sesame tahini, stirred if oil has separated out
1 to 2 tablespoons plain Greek yogurt
2 garlic cloves, cut in half
Salt to taste
Extra-virgin olive oil
Chopped flat-leaf parsley
Prepare a hot gas or charcoal grill. Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals. Grill, turning regularly, until soft and blackened all over. If you don’t have a grill but do have a gas stove, preheat the oven to 425 degrees. Cover the top of your stove under the burner grates with foil to facilitate cleaning. Turn on your oven fan (so the smoke alarm won’t go off), and roast the eggplants directly over the flame, turning often until charred and softened. Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven. Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened. You can also roast the eggplant under a broiler until charred and softened. The flavor of the baba ganoush will not be as smoky.
Place the grilled eggplant in a colander in the sink, and allow to cool and drain. Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
Puree the eggplant in a food processor fitted with the steel blade. Add the lemon juice, yogurt and tahini. In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt. Add to the food processor, and blend with the eggplant. Add salt to taste.
Mound the puree in a bowl or on a platter, and drizzle with olive oil. Sprinkle with parsley. Serve with pita bread.
1 pound of small, firm eggplants
1 TBSP soy sauce
1 TBSP rice vinegar
Juice of 1 lime
1 tsp kosher salt
1 tsp brown sugar
3 garlic cloves, minced
2 TBSP grated fresh ginger
1 ½ tsp toasted sesame oil
2 TBSP vegetable oil
2 TBSP chopped cilantro or basil
6 green onions, sliced diagonally
1 jalapeno, thinly sliced (optional!)
Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, and vegetable oil.
Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
Just before serving, stir in chopped cilantro or basil. Pile eggplants on a platter and sprinkle with scallions. Garnish with jalapeno, if using, and cilantro or basil sprigs.
Perfect for using up any slightly damaged tomatoes.
2 cups coarsely chopped tomatoes
1 cup minced scallions or white onion
1 clove garlic, minced
Juice of 1 lime
Salt and pepper to taste
1 stemmed and minced jalapeño, seeded for less heat
½ cup chopped cilantro, more to taste
After chopping the tomatoes, place in a colander over a bowl and sprinkle with salt. Let drain while chopping the rest of the ingredients. This helps your salsa not be super watery, and the remaining liquid is a great drink!
Combine all ingredients but cilantro, and taste. Add more salt, pepper or chilies if desired. Stir in half the cilantro, and set aside for 30 to 60 minutes. Adjust seasoning, garnish with remaining cilantro, and serve.
3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
½ small onion, minced
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced parsely
2 tablespoons white wine vinegar
Salt to taste
2 teaspoons Dijon mustard
1/2 cup mayonnaise
Freshly ground pepper
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
This pasta dish IS summer.
4 Tbsp. extra-virgin olive oil, divided
8 oz. Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes
6 oz. capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional) (click for recipe)
Heat 3 Tbsp. oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.