2 teaspoons olive oil
1 bell pepper (any color), cut into four 1/2-inch-thick rings
4 large eggs
Coarse salt and ground pepper
2 teaspoons grated Parmesan
In a large or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and serve!
This recipe couldn’t be easier or more delicious. I also threw in a handful of padróns and you could add jalapeños for more spice.
1 pound fresh sausage links (I used the Jalapeño Cheddar from Mayor Meats!)
1 pound sweet or mild peppers (seeded and sliced into 2-inch strips if large)
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 onions, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper
Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.
Tasty, flaky little hand pies. The dough is easily made in your food processor!! Although it has a lot of steps, these are pretty easy to make if you have the time!
FOR THE DOUGH:
2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough
1 teaspoon kosher salt
1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes
1/2 cup/120 milliliters ice water, plus more as needed
Egg wash (1 large egg mixed with 1 tablespoon water)
FOR THE EGGPLANT-TOMATO FILLING:
1 medium eggplant (about 1 pound/455 grams)
2 tablespoons olive oil
1 small onion, diced (about 1/2 cup/115 grams)
Kosher salt and ground black pepper
1/2 cup/115 grams strained diced tomatoes (from a can)
1/4 cup/25 grams grated Parmesan, plus more for topping
1 large egg, beaten
2 teaspoons all-purpose flour
If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside.
Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper.
If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour.
If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour.
Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about ⅛-inch thick or slightly thinner. Using a 3 ½-inch/9-centimeter circle cutter, cut as many circles as you can from the dough.
Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.
Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown.
FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour
1/2 cup fine cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurt
FOR THE RATATOUILLE
1 large eggplant 1 1/2 pounds cut into 1-inch chunks
3 small zucchini 3/4 pound, cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil
For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.
A great way to use up any leftover cukes!
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 stem 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.
Meanwhile, 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.
You can make this on repeat all summer! No tomato paste required.
1 tablespoon extra virgin olive oil
2 to 3 garlic cloves, minced or thinly sliced (to taste)
3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you don’t
1/8 teaspoon sugar
2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves
1 tablespoon slivered fresh basil
Freshly ground pepper
In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with ½ teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn’t scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.
If anchovies aren’t your thing, just omit them.
1 small shallot or sweet onion, finely diced
2 garlic cloves, grated
Salt and pepper
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 anchovy fillets, finely chopped
2 tablespoons roughly chopped black niçoise or oil-cured olives, plus whole olives for garnish
6 small red tomatoes
12 cherry tomatoes in assorted colors
1 tablespoon small capers, rinsed
12 basil leaves
Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
Top each tomato slice with a sprinkle of capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.
Juliets are perfect for this recipe, since they are so meaty. Feel free to add in more spices, like curry, some cumin, or smoked paprika to add more flavor. This recipe will make about one cup of ketchup.
1 quart ripe grape tomatoes, cut in half
1 cup red wine vinegar
1/3 cup dark brown sugar
2 teaspoons salt
1 teaspoons black pepper
1/2 teaspoon Worcestershire sauce
In a wide skillet, simmer tomatoes, vinegar, sugar, salt and pepper until a thick jamlike mixture forms and liquid evaporates, 20 to 25 minutes. Purée until smooth. Strain through a fine-mesh sieve. (For a perfectly smooth texture, strain twice.) Stir in Worcestershire. Chill before serving.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.