Check out this week’s bounty from the farm. Amazing! We’re taking recipe ideas…please share yours in the comments. More photos after the jump.
Freakgirl is a freelance writer/instructional designer/editor who's always looking for gigs. When she's not slaving over online training or writing articles that explain how stuff works, she's baking cupcakes — or wishing for kittens — or uncorking a bottle of red.
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Tomatoes, cucumbers, herbs, onions? Gazpacho! Can’t find my favorite recipe at the moment, but I know it uses spicy V8, which seems to be the key.
My favorite summer dish is a sautée of tomatoes, peppers, eggplant, onions, garlic and fresh herbs. Depending on what else you add and how you spice it, it can be kind of like a French ratatouille, a Moroccan tagine, or an Italian caponata. We usually go for more of a Moroccan flavor and add cinnamon, mint, and chickpeas, and serve it over couscous. Yummy!
Yummmm, guys! Both great ideas.
Last week I made an excellent quiche with HeartSmart Bisquick, zucchini, leeks, eggplants, tomato, eggs and parm cheese. It was AWESOME.
I’m thinking of making an eggplant parm this weekend — I’ve never tried that before.
And there’s also the fried okra, heh. And maybe a nice roasted tomatillo salsa, perhaps?
Eggplant parma is one of the easiest dishes and so yummy and gooey (if you put in a lot of cheese). Martha Stewart has a few easy recipes. Those cubanelle peppers are awesome when you char them on the BBQ, let them steam in a bag or covered dish, peel off their skins and then let them marinate in oil, garlic, salt and parsley. I make that every time we BBQ at home. So good.
The recipe. I made it last weekend with a blender– got a nice chunky texture by blending the vegetables, each with a bit of the V8. I think it could stand to have some more jalapenos (or retain some of the seeds), or some tabasco, and more salt that what’s called for.
Thank you!!!
A really easy and nummy-de recipe for eggplant (and other veggies) is toss slices of eggplant in a bowl with some Italian dressing (I use Newman’s.) Lay them on a baking tray lined with foil and broil each side until they show signs of browning in spots. They are so tender and tasty!
Layer them on a plate with other broiled or grilled veggies—we had this the other night with broiled Halumi (Greek grilling cheese) which we also tossed and broiled and it was unreal! Leftover make for really tasty sandwiches!
Pickle the okra (recipe on Cooking Light website) and see how tipsy people have to be during the cocktail hour to dive in.
Sandra, cubanelle peppers are the best! I like them mixed with a banana pepper to add some heat. I don’t usually add parsley, though. If I add an herb, I chiffonade a couple of basil leaves.
I just cooked chard for the first time. I swear there was chard in this pan when I started cooking. Where did it go?
Ooh, are those the tomatillos way over on the left? I’ve never tried them before. Tell me if you like!
Maggie, Jay has an awesome recipe for tomatillos to make a salsa, which we use as a condiment when he makes his pulled-pork tacos. I’ll have him send it to you – so good.
Maggie, when Randy makes enchiladas, he roasts the tomatillos to make a salsa verde and they are the best, Jerry, THE BEST.
I should have told you chard is like spinach. Throw in a ton and then eat a tablespoon. Heh.
Sandra, next time we visit, I’ll be expecting pulled-pork tacos, thx.
Deal.
YUM. You’re like a food stylist!
Have you ever made calabacitas? It’s basically diced up yellow squash and zucchini, sauteed with onions. Add a can of corn (drained) and a can of green chiles, and then sprinkle cheese all over it. Mmmm!
Oooh, sounds good. I make sauteed squash, zucchini and onions all the time, but I’ve never added the corn and chiles!