An amazing dip or quick pasta sauce. Smear onto pizzas or eat with a spoon!!
1 1/2 pounds eggplant (1 large), cut into 1” cubes
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 tablespoons coarsely chopped Kalamata olives
2 tablespoons plus a pinch of sugar
3 tablespoons red wine vinegar
freshly ground pepper to taste
Preheat oven to 400. Cube the eggplant, toss with olive oil, and roast until golden, about 15 minutes. Remove from oven and let cool slightly.
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
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.
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
1 pound okra (trimmed into 1 1/2-inch pieces lengthwise)
1 tbsp vegetable oil (divided)
1 tsp cumin seeds
1 medium onion (finely diced)
2 medium tomatoes (finely diced)
2 cloves garlic (minced)
1/2 inch ginger (minced or julienned)
1 green chili pepper (like jalapeno or serrano, minced, optional)
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste)
Juice of one lemon
1/2 tsp garam masala
Salt to taste
2 tbsp cilantro (finely minced, for garnish)
• Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside.
• Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes.
• Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce.
• Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top.
• Sprinkle on the cilantro and serve hot.
Serve with a side of salsa!!
3 medium bell peppers, thinly sliced (preferably at least one red and one yellow)
1 medium yellow onion, sliced
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt, plus more as needed
1 tablespoon chopped fresh sage
4 thyme sprigs
2 (14- to 16-ounce) cans black beans, drained
1 cup canned diced tomatoes with their liquid
1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
2 large garlic cloves, finely grated or minced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
8 (6-inch) corn tortillas
Sliced avocado, for serving
Crumbled queso fresco or grated white Cheddar, for serving (optional)
Chopped cilantro leaves, for serving
Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, ¼ cup oil, ½ teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
On a separate rimmed sheet pan, toss together beans, tomatoes, ¼ cup oil, chipotle chile and sauce, garlic, oregano, ½ teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it’s O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 ½ teaspoons salt, and remaining ¼ teaspoon cumin. Cut naked lime into wedges.
To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.
6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper
1 tablespoon canola or vegetable oil
1 tablespoon extra virgin olive oil
1 large onion, cut in half lengthwise and then sliced across the grain
2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
3 to 4 garlic cloves, thinly sliced
1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
1 28-ounce can chopped tomatoes with juice, pulsed in a food processor
Pinch of sugar
inse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.
1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
1 tablespoon cumin seeds
1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
1 teaspoon ground turmeric
2 teaspoons coarse kosher or sea salt
1 teaspoon cayenne (ground red pepper)
1 medium-size tomato, cored and cut into 1-inch cubes
2 tablespoons finely chopped fresh cilantro leaves and tender stems
Drain the potatoes and pat them dry.
Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.
1 large yellow onion, chopped
3 small sweet pepper diced
3 carrot, chopped
6 large garlic cloves, minced
1 tsp smoked paprika
1 tsp coriander
1 tsp marjoram
1 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
2 small eggplants cubed
2 small squash (zucchini or yellow) cubed
2 bay leaves
1 mixed tomato qt or 3-4 large tomatoes chopped
In a casserole pot (or just a regular large pot) over medium heat, place enough oil to just coat the bottom. Add the onion, sweet pepper, carrot, and garlic. Let cook until fragrant. Stir in salt to taste plus the herbs and spices. Add/subtract/substitute herbs and spices to taste or for what you have on hand (ie: sweet paprika instead of smoked, or oregano instead of marjoram). Add the eggplant, squash, tomatoes, and bay leaves. Stir and bring to a bubbly almost boil. Reduce heat to low and let simmer until eggplant and squash are nice and soft. Keep an eye on it while simmering, stir occasionally and add a little liquid if it starts to get too dry (water, chicken broth, veg broth, wine, water+boullian, all good liquid options).
If desired, top with a mint and cucumber tzatziki-esk sauce (peeled/seeded/chopped cucumber, mint, plain yogurt, salt, pepper). Serve with buttered crusty toast, would be great with Sub Rosa toast or toasted pita. Could be made with any type of bean or served over rice instead of toast for a GF option.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.