Grilled Eggplant Steaks with Collard Greens and Hummus

I made some changes to this recipe from Rachel Ray based on what came in the CSA.  It turned out great!

(Next to the eggplant steak is a grilled and roasted pepper from last week stuffed with couscous, the extra collard greens mix, and mozzarella cheese.)

Recipe:

• 1 eggplant, sliced into 1-inch thick “steaks”
• 4 TBSP hummus
• 1 bunch collard greens
• 1/2 onion
• 3 cloves garlic
• Olive oil
• Bread crumbs

Add salt to eggplant steaks and let sit for 5-10 minutes.  Heat olive oil in a skillet and add garlic and onion and saute until fragrant.  Add collard greens and saute until wilted.

In a separate skillet, heat olive oil and grill eggplants, 3-5 minutes each side or until soft.  This can also be done on a grill.   Turn oven on at 400F.

After the eggplants are grilled, place on a baking dish and top with collard green mixture, 1 TBSP of hummus each, and bread crumbs.  Bake in oven for 5-10 minutes, or until bread crumbs are browned.

Week 9

This week we have eggplants, spicy peppers, collard greens, tomatoes, onion, and a spaghetti squash.  I have never cooked a spaghetti squash before!

Panko-Fried Green Tomatoes

These were so delicious!

We got 4 tomatoes (3 really green, 1 not quite red yet) from the CSA this week.  The last time Dan and I had fried green tomatoes was at Kaya, and I remember loving them.  They’re super easy to make, and I probably could have baked them to make them healthier, but they were perfect as they were.

Panko-Fried Green Tomatoes

• Green tomatoes (I had 4)
• Panko bread crumbs
• 3 eggs
• Flour
• Vegetable oil

Slice tomatoes about 1/4 inch thick.  Sprinkle with salt and let sit for about 15 minutes to take out the moisture.  While tomatoes are sitting, heat vegetable oil in skillet.  Prep separate bowls of panko crumbs, flour, and 3 eggs, beaten.

Dip slices in flour, then egg, then bread crumbs.  Try to coat as much of the tomato as possible.  Carefully drop slices into oil and cook for 3-5 minutes on each side.

Drain on paper towels, let cool, and enjoy! These would taste great with some spicy sauce but I was impatient and ate them right away.

 

 

 

 

Week 8

Green tomatoes!

They look delicious.  We also got more beets, string beans, and lettuce, as well as some potatoes and green peppers.

Week 7

Week 7 brings us cauliflower, summer squash, candy onion, cucumbers, jalapeno peppers, string beans, and more lettuce.

I forgot to take pictures of the recipes this week but I made roasted cauliflower, which was delicious with the lemon, boiled string beans, and grilled squash and onions and jalapenos.    We ate the lettuce with chopped cucumber and some fake chicken.  I’ll be back with more pictures and recipes next week!

Oven Roasted Beets with Sauteed Beet Greens

My first time cooking beets (and beet greens)!

I peeled the beets, chopped them into bite sized pieces, added some olive oil and salt and pepper, and roasted them for about 25 minutes at 450.  When they came out, I added some fresh lemon juice.

Yes, some of the beets were white.  I don’t know why, but they still tasted great.

For the beet greens, I sauteed them in olive oil with yellow onion and garlic and salt and pepper.  They wilted up just like spinach!

Kale and Summer Squash Frittata

This one didn’t turn out as pretty as the last one.

Basically, I used too much of everything, except eggs.  I had tons of patty pan squash:

And tons of kale:

And only 5 eggs.  I ended up cooking the squash and kale separately with onion and garlic, salt and pepper, then adding the eggs with a bit of feta on top.  The result was a vegetable pie with some egg.  It also took a really long time to cook.  Not my best dish, but it still tasted pretty good.

Panko Crusted Banana Peppers

Yum.

Probably the easiest thing to make.  I cut the peppers into strips, took the seeds out, coated them in egg and panko and fried them in some vegetable oil.

Served with a side of ranch dressing!

Week 6

Week 6 brings us green kale, red leaf lettuce, patty pan squash, beets, banana peppers, cucumber, basil and cauliflower.

We got significantly more than what was pictured on the website! That’s exciting.  We are also traveling to  LI this weekend so we’ll be bringing most of the produce there to share with the parents.  I think I’ll do a kale and summer squash frittata, since we enjoyed the collard green frittata so much.  I don’t know if the banana peppers are too spicy for me, but I’m going to try frying them as an appetizer.

Dill Pickles

I made pickles!

When I was out in the field a few weeks ago I saw these amazing pickling cucumbers.

I had no clue what to do with them but I love pickles and had to figure something out.  I googled a few recipes and found a super easy way to make them.

Dill pickles:

• Pickles
• Salt
• Spring Water
• White vinegar
• Garlic
• Dill

Slice pickles however you want.  I sliced them into spears.  Mince garlic (I used 4 cloves per 3 pickles) and add to mason jar with dill (about 3 sprigs per 3 pickles).  Add pickles to jar, fill to top with spring water, and mix in 1 TBSP salt per 3 pickles and 1TBSP white vinegar per 2-3 pickles.  Tighten jar, shake well, and store for 24 hours.

After 24 hours, shake jar, turn upside down and store for another 24 hours.  After 24 hours, store pickles in refrigerator and enjoy!

These pickles are crunchy and salty and delicious.