Garden Fresh Eggplant Parmesan – An Update

August 17, 2012 By Sarah Leave a Comment

I posted a similar version of this Eggplant Parmesan recipe last year, but I wanted to update it a bit and make it a little healthier. Yes, I still saute´ my eggplant, but they’re not deep-fried anymore. When you’re using fresh, beautiful veggies like the ones we’ve been getting from our CSA, it’s easy to make a healthy and delicious meal.

Print
Garden Fresh Eggplant Parmesan Serves 4-6

Yield: Serves 4-6

Ingredients

  • To cook the eggplant:
  • 2 large eggplants, cut lengthwise and then thinly sliced
  • 4 tbsp flour
  • 2 eggs + 1 tbs milk, mixed and seasoned with pepper
  • 3/4 cup Panko bread crumbs
  • 2 tsp Italian seasoning
  • 2 tbsp chopped fresh basil
  • salt & pepper to taste
  • For the pasta:
  • 12-16 oz dry pasta
  • 1 cup fresh parmesan cheese
  • 1 pint cherry tomatoes
  • salt & pepper to tate

Instructions

  1. Take out 3 bowls, and create a breading assembly line. The first should be flour, the second should be the eggs, and the third should be the Panko mixed with Italian seasoning, salt, and pepper.
  2. Dip the eggplant in the flour, then the eggs, then coat completely with the bread crumb mixture.
  3. In a large saute pan, pour in enough about 2 tbsp olive oil
  4. Heat the oil on MEDIUM heat.
  5. Toss the coated eggplant into the saute pan and saute for about 4 minutes on each side, until brown and crispy. Set on a towel on a plate.
  6. Cook the pasta according to package directions. Set aside 1/2 cup of cooking water to help thicken the sauce.
  7. Drain pasta (minus the 1/2 cup cooking water).
  8. Add 3/4 cup cheese to the pasta and mix until mostly melted
  9. Add the cherry tomatoes. The hot pasta will slightly cook them until tender and sweet.
  10. Add salt and pepper to taste.
  11. Put Everything Together:
  12. Spoon the pasta into a large serving bowl
  13. Add the fried eggplant and mix together gently
  14. Top with 1/4 cup grated parmesan and chopped basil

Pin It
This post may contain affiliate links, which help support this site.

Heirloom Tomato Salad with Lime Cilantro Vinaigrette

August 13, 2012 By Sarah 4 Comments
I’m always looking for ways to use up my CSA produce; it seems like as the season goes on, we get sick of the usual things and I’m forced to come up with new ways to cook the profligation of zucchini, cucumbers, tomatoes, that we have this time of year.
What I love about this recipe is that it takes about 5 minutes to make, and looks (and tastes!) like something you’d get at a fine dining restaurant.
This easy Tomato salad is completely seasonal — we got all of the ingredients (minus the pantry staples) in our CSA basket last week. And it’s delicious!
Print
Easy Weeknight Tomato Salad with Homemade Vinaigrette

Ingredients

  • For the Salad:
  • 2-3 Large Fresh Heirloom Tomatoes, Diced into bite-size squares
  • 1 medium onion
  • 1 bunch cilantro, finely chopped

  • For the Vinaigrette:
  • 1/4 cup lime juice
  • 2 tablespoons white vinegar
  • 1/2 bunch cilantro, chopped finely
  • 1 tablespoon Blackstrap Molasses
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 3/4 cup light olive oil

Instructions

  1. Combine the tomato, onion, and 1 bunch cilantro, set aside.
  2. Wisk together the vinagirette ingredients; Chill.
  3. Dress salad with the vinaigrette, add some chopped cilantro to garnish.
Pin It
This post may contain affiliate links, which help support this site.

What’s in Your Basket? CSA Week #6 — Beet Greens!

July 17, 2012 By Sarah Leave a Comment

We are getting more and more in our CSA basket as we get further into the growing season. From left to right: cucumber, zucchini, broccolo, beets, pattypan squash, green onions garlic, purslane, salad greens, napa cabbage.

We just had Mu-Shu beef wraps with the Napa cabbage last night. It was delicious.

And don’t throw away those beet greens. Did you know that you can saute them with some olive oil, salt and pepper? They’re delicious — just like spinach.

 

This post may contain affiliate links, which help support this site.

CSA Recipe of the Week: Swiss Chard Greens & Beans

July 12, 2012 By Sarah Leave a Comment

We got the most beautiful Swiss Chard in our CSA basket from Maxwell Creek Farms last week. WE did eat some of it as a salad, but I also made up my version of greens and beans with it, and it was delicious.

I don’t feel “bad” sauteeing my greens with a healthy amount of olive oil, because a small amount of fat aids in the absorption of Vitamin K, which is a main component of dark green vegetables.

Print
Swiss Chard Greens & Beans

Ingredients

  • 2-3 Cups Raw Swiss Chard, trimmed and cleaned
  • 1 clove garlic ( I used finely chopped garlic scapes from our CSA basket)
  • 1 can Organic White beans (great northern or canellini beans)
  • 1 tbsp olive oil
  • salt & pepper to taste

Instructions

  1. Heat the oil in a large skillet on medium heat
  2. Add the garlic or garlic scapes and saute 1 minute
  3. Add the beans and saute 1 minute
  4. Add the greens and saute until slightly wilted, turning ocassionally
  5. Add salt and pepper to taste
  6. Serve with your choice of pasta

Pin It
This post may contain affiliate links, which help support this site.

CSA- Week 2 + What to do with Radishes!

June 21, 2012 By Sarah 1 Comment

Here’s week two’s CSA share. From left to right: Easter egg radishes, baby spinach, mixed greens, strawberries, snap peas, green onions, garlic scapes.

There are SO many radishes, so I wanted to come up with a recipe to use them. They are delicious plain — peppery and full of bite, but better to jazz them up a bit in the hopes that more family members would eat them.

Guess what — it worked! My son wouldn’t eat his spaghetti, but he ate a whole bowl full of this Radish Salad.

Print
CSA- Week 2 + What to do with Radishes!

Ingredients

  • 6-8 medium radishes, cleaned and sliced thinly
  • 2 tbsp good quality olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp parsley
  • salt & pepper to taste

Instructions

  1. Clean and slice the radishes and place them in a medium bowl.
  2. In a small bowl, combine the rest of the ingredients and wisk together.
  3. Add the dressing mixture to the radishes and stir.

What was in your CSA basket this week?

Pin It
This post may contain affiliate links, which help support this site.

Make It Yourself Monday: Rhubarb Ice Cream!

June 18, 2012 By Sarah 1 Comment

One of my absolute favorite parts about this time of year is the rhubarb! Besides getting a HUGE bunch of it in our CSA basket last week, I also snagged some from the “Extra” pile at my CSA pickup. Hard to believe that there are people that don’t love some rhubarb.

I was inspired to make some rhubarb ice cream! And let me tell you — it was SO good. Cool, refreshing, and not overly sweet. Delicious, and perfect for this time of year. Make it yourself, and then tell me what you think!

 

Print
Homemade Rhubarb Ice Cream

Ingredients

  • 1 cup chopped rhubarb
  • 1 cup milk (I used almond milk)
  • 1/2 cup + 3 tbsp white sugar
  • pinch salt
  • 2 cups heavy cream
  • 1/2 tsp pure vanilla extract

Instructions

  1. In a small saucepan, combine the chopped rhubarb, 3 tbsp sugar, and about 1/4=1/3 cup of water. Simmer on medium heat until the rhubarb is soft and you have a simple syrup.
  2. Using a hand mixer (or an immersion blender), beat the mixture together so syrup is mostly smooth. There can be some chunks, you just don't want them too big.
  3. Let cool completely.
  4. In a large mixing bowl, combine the 1/2 cup sugar, 1 cup milk, salt, and vanilla extract. Wisk until all the sugar is incorporated.
  5. Stir in the rhubarb syrup.
  6. Slowly stir in the heavy cream.
  7. Refrigerate this mixture 2 hours, then prepare it according to the directions on your machine.
  8. Don't have a machine? I recommend this Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker

 

Pin It
This post may contain affiliate links, which help support this site.
« Older Posts
Newer Posts »