1 pound boneless skinless chicken breasts
1/4 cup extra virgin olive oil
4 cloves garlic, minced or grated
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon cayenne
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
zest and juice of 1 lemon
kosher salt and pepper
2 red bell peppers, sliced
1 zucchini or yellow summer squash, chopped
1 cup cherry tomatoes
3/4 cup white wine, Such as Pinot Grigio or Sauvignon Blanc
1. Toss the chicken with 2 tablespoons olive oil, garlic, paprika, onion powder, cayenne, parsley, basil, lemon juice, and lemon zest. Season generously with salt and pepper.
2. Add the remaining 2 tablespoons olive oil and chicken to the pan and sear on both sides until golden, about 5 minutes per side. Add the peppers and zucchini and cook another 5 minutes. Next add the tomatoes, shake the pan and cook for 1 minute. Reduce the heat to medium low and pour in the wine. Simmer the chicken for 10-15 minutes until cooked through. 4. Serve the chicken topped with feta. Drizzle any remaining pan sauce overtop, and top with basil. EAT!
1 large eggplant or several small eggplant
1 plum tomato or handful of small tomatoes, diced
1 1/2 teaspoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving
Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes. If you don’t have a grill handy, roasting the eggplant at 400 for about 20 minutes should do the trick!
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
You will need-
As many tomatoes as you want
A large pot
Blender or stick blender
Fine Sieve (or a strainer with smallish holes)
Quarter Tomatoes and bring to a boil in large pot. (no need to core, just quarter and throw em in.)
Turn down to a simmer and let reduce. Less simmering for a thin sauce, and longer for a thicker sauce.
Once tomatoes have reached desired consistency, blend them up. Either in batches in a blender or right in the pot with a stick blender.
Place a sieve over a large bowl and ladle sauce into it. Stirring the sauce with the ladle to help it through the strainer. This removes the skin and seeds.
Pour strained sauce into freezer bags and store in freezer. Tip: let the sauce cool in the fridge overnight before putting in bags.
*This recipe is for a strictly tomato sauce, which can be used in any recipe at a later date. Use this same method and add onion, garlic, basil, squash and eggplant to the pot with the tomatoes, for a ready to go pasta sauce thats full of summer veg.
2 long Japanese eggplants (about 1 1/2 pounds)
2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (more to taste)
2 teaspoons dark sesame oil
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons minced scallions or chives
Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about ¼ inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
Mean while, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into ¼-inch thick slices.
Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.
1 large eggplant sliced into 1/4-inch-thick rounds
3/4 teaspoon kosher salt, more to taste
Black pepper to taste
About 3/4 cup extra virgin olive oil, more for drizzling
5 garlic cloves
4 cups cherry tomatoes, halved
4 sprigs oregano
3 sprigs basil, plus 5 large leaves
5 tablespoons finely grated Parmesan
1/4 cup panko bread crumbs
1/3 cup ricotta
2 ounces fresh mozzarella
Place the eggplant slices in a colander over a bowl. Season with ½ teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about ½ cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.