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From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
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Here’s a new way to use some of the cabbage we’ve been getting. It’s a bit of work, but well worth it, courtesy of allrecipes.com. (more…)
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4 (more…)
Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey. Found on epicurious.com, this recipe serves 8 as a side dish.
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An easy pickling recipe, not for die-hard canners, but more for the “refrigerator” kind of pickling. It takes a few minutes to make and you can relish eating them in about 3 days. (more…)
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. This eggplant salad recipe comes from Melissa Clark of the New York Times. It is fairly simple, tastes delicious, and impresses guests. Yields about 1½ cups. (more…)
This southern Italian dish works great as a side dish or vegetarian main entrée. You can double or half the recipe if we receive more or less broccoli in any given week. Recipe adapted from Joy of Cooking.
Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this easy and delicious recipe from seriouseats.com requires very few other ingredients, allowing the turnip flavor to shine through. Because the cooking process is divided into two steps (blanching and sautéing), the turnip bulbs come out beautifully browned, while the greens stay plump and tender. Serves 4 as a side dish. (more…)
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish. Enjoy!
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This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week. (more…)