from ASimplePalate.com Ingredients EGGPLANT 2 large eggplants1/2 cup all-purpose flour (see notes)3 eggs1/4 cup olive oil (for fried eggplant method) HOMEMADE BREADCRUMBS 6 bread slices (about 1 1/2 cups – see notes)1/2 cup parmesan cheese shredded2 teaspoons Italian herb blend1 teaspoon garlic powder1/2 teaspoon (each) salt & black pepper TOPPINGS 1 1/2 cups marinara1 lb mozzarella cheese1/3 cup parmesan cheese shredded1-2 Tablespoons fresh basil chopped1 teaspoon fresh oregano chopped Instructions Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.Sweat eggplant: arrange slices on … Continue reading Eggplant Parmesan
Greek Stewed Zucchini
From Asparagus to Zucchini, 3rd ed. 1 lb. Zucchini, sliced into 1” thick rounds 1 c. tomato sauce 1 tsp. Chopped fresh oregano 2 diced plum tomatoes 3 TB feta cheese salt and pepper Directions: 1. Simmer zucchini in tomato sauce along with oregano and diced tomatoes until softened, about 8 minutes. 2. Sprinkle with … Continue reading Greek Stewed Zucchini
Herb Roasted New Potatoes
From Simply In Season 1 large shallot or bunch scallions 1 large clove garlic or half garlic scape, minced 1 bay leaf, crumbled 1 TB fresh thyme, chopped 1 TB fresh sage, chopped 1 TB fresh oregano, chopped ¾ tsp. Salt ½ tsp pepper 1. Blend together in a food processor or blender ½ c. … Continue reading Herb Roasted New Potatoes
Grilled Marinated Eggplant
From CSA member Julie Ahern Ingredients: 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons drained capers 1 medium garlic clove, peeled and sliced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup extra virgin olive oil Freshly ground black pepper 1 medium eggplant or several small (about a pound), … Continue reading Grilled Marinated Eggplant
Balsamic Roasted Tomato Sauce
from Relishmag.com Ingredients: 2 ½ lb. ripe tomatoes, cored ¾ c. olive oil ¼ c. balsamic vinegar ½ c. shallots or sweet onion, diced 6 large garlic cloves, sliced ¼ c. chopped fresh oregano 1 ½ c. chopped fresh basil salt and pepper to taste Directions 1. Preheat oven to 400. 2. Combine all ingredients … Continue reading Balsamic Roasted Tomato Sauce
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Roasted Parsnips
Source Simply Organic, by Jesse Ziff Cool 1 lb. parsnips, peeled and cut into 3” sticks 2 medium leeks, cleaned and sliced into ½” rounds 2 TB olive oil 2 garlic cloves, minced 1 tsp fresh chopped oregano ¼ tsp salt ¼ tsp black pepper Preheat oven to 375°. Put the parsnips and leeks into … Continue reading Roasted Parsnips
Fox & Fawn Farm 