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Besides using escarole in soups, this is one of my favorite recipes for this veggie. We included it a few years ago in one of our CSA newsletters and it got good reviews so whether you are a new, or even a more “seasoned” member, give it a try. I hope you will like it, too. The recipe serves about 6 as a side but you can also serve with pasta as a main dish.
This recipe from Gourmet Magazine (via epicurious.com) is a great way to put your summer CSA shares to use. You can even use stock or bullion to kick up the taste. Serves 6-8.
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings.
If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything”
Simple and spicy. The fresher the ingredients, the better the salsa!
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011).
Here’s another yummy recipe from the “Simply Organic” cookbook.
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).
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.
Sometimes you want a tomato and balsamic vinegar salad, and sometimes you want a mojito. Don’t compromise! With this recipe from starchefs.com, you can have your salad and drink it too.