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Brinjals Recipe - Eggplant prepared Ceylon style (India/Pakistan)

Ingredients:1 clove of garlic, peeled 2 eggplants, peeled3/4 C bread crumbs3 T grated onion3 T chopped parsley1/8 tsp powdered ginger1/8 tsp. turmeric2 tsp salt1 tsp pepper1/4 C melted butterDirections:Rub a casserole dish with the garlic. Slice the eggplant, lengthwise in 1/2" slices and arrange several slices on the bottom. Combine in a bowl the bread crumbs, onion, parsley, ginger, turmeric, salt and pepper. Sprinkle some of the mixture over the eggplant slices.Arrange another layer of eggplant, sprinkle with the bread crumb mixture and continue until all the eggplant and bread crumb mixture are used up. Pour the melted butter over it and bake in a 350 oven for 45 minutes.-Dish from India and Pakistanhttp://recipes.epicurean.com/recipe/9382/brinjals-(eggplant-ceylon-style).html

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Cucumber Salsa Recipe with Locally Grown Ingredients

This fresh and crisp recipe for salsa combines sour cream, yogurt, and fresh herbs with chopped cucumbers. Serve it with grilled fish, or with taco chips for dipping.INGREDIENTS:1 cup sour cream1 cup plain low-fat yogurt1/4 cup chopped parsley1/4 cup chopped cilantro1 tsp. ground cumin1/2 tsp. salt3 cucumbers, peeled, seeded, and choppedPREPARATION:Combine all ingredients in medium bowl. Cover and chill 1-2 hours to blend flavors. Serve as a topping for grilled fish, or with taco chips as an appetizer.

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Beets and Caramelized Onions with Feta - A CSA-Inspired Recipe

Active time: 20 min Start to finish: 45 min2 tablespoons cider vinegar1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)1/4 teaspoon black pepper3/4 teaspoon salt5 tablespoons olive oil1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)3 oz crumbled feta (1/2 cup)1/4 cup pine nuts (1 oz), toasted and coarsely choppedWhisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add...

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Summer Garden Ratatouille -- A CSA-Inspired Recipe

2 onions (chopped)4 cloves garlic (minced)1 bay leafSaute in 3 TBSP olive oil about 5 minutes.1 medium eggplant (chopped)1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)1 TBSP fresh rosemary (chopped; or 1 tsp dried)1 1/2 tsp salt1 tsp fresh marjoram (chopped; or 1/2 tsp dried)Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.2 summer squash (chopped)2 green, orange, or red sweet peppers (cut in strips)2 cups tomatoes (chopped)Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.*Taken from Simply in Season.

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Roasted Eggplant Cilantro Dip Recipe -- Make it from your CSA share!

2 medium eggplants (peeled, cut into 1-inch cubes)Soak in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.2-3 cloves garlic (peeled)1 TBSP olive oilAdd to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.2-3 TBSP olive oilMix with eggplant and garlic in food processor (or with a fork) until smooth.1 cup fresh cilantro (chopped)juice of 2 lemonsAdd half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.*Taken from...

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