from CSA member Linda Baudry Ingredients: 1 eggplant 1 red onion 1 sweet pepper salt and pepper to taste olive oil Directions: Preheat the oven to 400. Slice the eggplant and onion into slices about 1/4" wide. Slice the pepper into 1" pieces. Toss with olive oil and salt and pepper. Roast at 400 degrees … Continue reading Eggplant Extravaganza
Moroccan Couscous & Chickpea Salad
From USA Weekend, 19 Jun 2009 Ingredients 1 c. couscous ½ c. dried cherries 1 c. boiling water 5 TB olive oil 1 large bell pepper, cut into bite-sized sticks 1 large onion, diced 1 ½ tsp. ground cumin ½ tsp. ground ginger ¼ tsp. ground cinnamon salt and pepper to taste 16 oz. Can … Continue reading Moroccan Couscous & Chickpea Salad
Corn Salad
From the staff of Pioneer Ridge Middle School, Chaska MN 2 ears sweet corn, schucked 1 cup mayo 1/2 red pepper 1/2 green pepper 1/2 red onion 1/2 bag crushed chili cheese Fritos Directions 1. Finely chop all peppers and onions. 2. Mix all ingredients in a large bowl
Garden Gazpacho
From the Star Tribune, 22 July 2010 Ingredients 2 lb. tomatoes, washed, seeded 1 red bell pepper 1 green or yellow pepper 3 cucumbers, divided 1 large shallot, peeled 2 garlic cloves, peeled 2 TB olive oil 2 TB red wine vinegar or sherry vinegar 1 TB hot red pepper sauce 1 ¾ c. tomato … Continue reading Garden Gazpacho
Swiss Green Beans
Adapted from The Enchanted Broccoli Forest Ingredients 1 lb. fresh, whole beans, cleaned and destrung for the dressing: 3 TB fresh lemon juice 2 larges cloves garlic 1/3 c. olive oil 1 TB red wine vinegar ½ tsp. crushed tarragon ½ tsp dried dill weed ½ tsp. salt black pepper to taste 2 tsp dark … Continue reading Swiss Green Beans
Hearty Green Gumbo
Adapted from Vegetarian Recipes, Better Homes and Gardens 1 bunch kale or 10 oz spinach, chopped 1 head cabbage or 1 bunch watercress, chopped 1 bunch parsley, chopped ¼ c. water ½ c. all-purpose flour ½ c. cooking oil 2 large onions, chopped (or one of this week’s!) 1 medium green pepper, chopped 2 stalks … Continue reading Hearty Green Gumbo
Eggplant Burgers
Source: Simply in Season 2 TB oil 2 tsp wine vinegar or balsamic vinegar 1 tsp Dijon mustard ¼ tsp salt ¼ tsp pepper Whisk together in a small bowl. 1 Large or two small eggplant Cut crosswise into ¼” thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over … Continue reading Eggplant Burgers
Fox & Fawn Farm 