Member Recipes

This week I am happy to share some  recipes sent in from a few members. If you have a recipe you'd like to share you can add it in the comments below or e-mail me.
Enjoy!


Roasted Eggplant Salad with Asian Ginger Sauce
 from  CSA members Susan Dempsey


Serves 2 ardent eggplant lovers or 4 regular people

1 large eggplant (about 1-/2 pounds), sliced into wedges
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/3 cup peanut oil
2 scallions, white and green parts, thinly sliced
2 teaspoons grated gingerroot
1 garlic clove, minced
1 teaspoon Asian (toasted) sesame oil
Few drops rice wine vinegar or white wine vinegar, to taste
Few drops chile oil, optional
1/2 cup halved cherry tomatoes
Basil leaves or cilantro leaves, to taste

Pre-heat oven to 400°F. In a large bowl, toss eggplant wedges with olive oil and salt to coat. Spread eggplant out on a baking sheet and roast, stirring once, until tender, about 25 to 30 minutes.

Meanwhile, in a small bowl, whisk together the peanut oil, scallions, grated ginger, minced garlic, sesame oil, vinegar, and chile oil if using.

Toss the roasted eggplant and cherry tomatoes with the peanut oil dressing. Finish with torn basil leaves or cilantro leaves.


Giambotta

CSA member Samantha Butts writes....    I wanted to share a recipe for an Italian vegetable stew that my great-grandmother and grandmother used to make.  We sort of forgot about it until my aunt found this in a magazine (Woman's Day 8/12).  It incorporates SO many of the vegetables we pick up every week so it is perfect to share with the CSA members.  We made it this past weekend and the entire family ate it up!  My 5 year old calls it Jam Butt and says he "loves this stuff"!  I hope everyone enjoys it as much as we did.  


4 Tbsp olive oil
2 large onions, roughly chopped
4 oz pepperoni, cut into 1/4 inch pieces
4 cloves garlic, roughly chopped
3 large carrots, cut into 2 in. pieces
1/2 medium head cabbage, cut into 1 in. wedges, then halved crosswise
kosher salt and pepper
1 1/2 lb tomatoes, roughly chopped
2 medium zucchini, cut into 1 in. pieces
1/2 lb green beans, trimmed
3 medium red potatoes

Heat 1Tbsp oil in a large heavy pot over medium heat. Add the onions, pepperoni and garlic and cook, stirring occasionally until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.

Add the remaining oil to the pot and heat over medium-low heat. Add carrots, cabbage and season with salt and pepper. Top with tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.

Meanwhile, place the potatoes in a medium pot, add enough water to cover and bring to a boil. Simmer until tender. Drain and when cool enough to handle, cut into 1 1/2 in. pieces.

Fold the potatoes into the stew and cook until heated through. Drizzle with additional olive oil and serve with crusty bread.



Chilled Zucchini Soup with Purslane
 from CSA member Maria Weingarten 

Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden.

. 2 tablespoons extra-virgin olive oil, plus more for drizzling
. 1 small onion, thinly sliced
. 2 garlic cloves, thinly sliced
. 1 teaspoon thyme leaves
. 1 bay leaf
. 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
. Kosher salt
. 3 cups water
. 2 tablespoons finely shredded basil
. 2 cups ice
. Freshly ground pepper
. 2 cups purslane or baby arugula (or spinach)

1. In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.

2. Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.

3. Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.
Make Ahead The zucchini soup can be refrigerated for up to 1 day.

SUGGESTED PAIRING
The Grüner Veltliner grape produces crisp white wines that often have a distinctive green note, making them good partners for vegetable dishes—and ideal with this velvety zucchini soup.