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Courtesy of Delilah’s Farm INGREDIENTS 4 oz. penne pasta, cooked to package directions 2 tablespoons olive oil 1/4 cup diced onion 1/4 cup diced carrot 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper Pinch of red pepper flakes (optional) 1 cup oyster mushrooms 1 cup eggplant, in 1- to 3/4-inch dice 1/4 cup [...]
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Adapted from Bon Appetit magazine, courtesy of Capay Valley Farm Shop INGREDIENTS 1/4 cup peanut oil 1/2 pound Japanese Eggplant (about 3 small eggplants), unpeeled, cut into 3″ long, 1/2″ wide strips 1/2 pound green beans or Romano beans trimmed 4 teaspoons minced garlic 2 teaspoons minced, peeled, fresh ginger 2 teaspoons yellow miso (fermented soybean [...]
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Adapted from food.com INGREDIENTS Dressing: 3/4 tablespoons red wine vinegar 3/4 tablespoons balsamic vinegar 3/4 tablespoons olive oil 1/4 teaspoon dried oregano 1/4 teaspoon fresh ground black pepper 1/8 teaspoon salt 1 garlic clove, minced Salad: Olive oil 1 cup baby leeks, cut into 1/4 inch rounds 1 eggplant, cut into 1/2 inch rounds 4-5 [...]
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Adapted from tasteofhome.com INGREDIENTS 1 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon white pepper 4 slices eggplant (1 inch thick) 1/2 teaspoon white vinegar 4 eggs 2 English muffins, split and toasted 4 ounces smoked salmon fillet, flaked 1/4 cup sour cream HOLLANDAISE SAUCE: 3 egg yolks 1/4 cup water 2 tablespoons lemon juice [...]
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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 eggplant Mozzarella cheese Tomato sauce, 1 small can (optional: fresh basil) PREPARATION Slice the eggplant (peeled) into 1” rounds. Place as many as you can in one layer in the bottom of an oiled casserole dish. Cover with a layer of sliced mozzarella cheese and basil. Repeat layer until all [...]
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By FarmShares member Lisa Lawrence, courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 cup or less olive oil 2 large onions, sliced 2 large cloves of garlic, minced or mashed 1 medium eggplant, cut into 1/2 inch cubes 2-6 zucchini 2 bell peppers, seeded and chunked (optional) Salt to taste 2 stems basil leaves, chopped 1/2 [...]
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Adapted from foodnetwork.com INGREDIENTS 1 large eggplant (about 1 pound) 1 clove garlic, minced 1/4 teaspoon salt 1/4 cup finely chopped fresh flat-leaf parsley (or 2 tablespoons dry) 2 tablespoons tahini (can use sesame oil as substitution) 2 tablespoons lemon juice PREPARATION Prick eggplant with a fork and place on a cookie sheet lined with [...]
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Adapted from food.com INGREDIENTS Sauce: 2/3 cup broth (vegetable or chicken), heated 3 tablespoons rice wine vinegar 3 tablespoons reduced-sodium soy sauce 1 tablespoon brown sugar 2 tablespoons sesame oil 3 garlic cloves, peeled and minced 1 large onion, diced 1 (16 oz) package extra firm tofu, cubed 1 head broccoli, base removed, peeled and [...]
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Recipe courtesy of Delilah’s Farm Report INGREDIENTS 2 cups eggplant cut into 2-inch pieces. Do not peel. 1 poblano pepper, cut into 2-inch pieces 6 cloves of garlic, peeled but left whole 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon tomato paste 1/4 cup chopped basil 1/2 teaspoon red pepper flakes [...]
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Adapted from Gourmet Ingredients 1 cup halved cherry tomatoes, seeded 1 teaspoon balsamic vinegar 1 large or 2–3 smaller eggplants, peeled and cut into 1/4-inch cubes 2 garlic cloves 2 tablespoons olive oil 1 tablespoon red wine 2–3 slices crusty Italian bread Salt and pepper to taste Parmesan or goat cheese (optional) Preparation Heat a [...]
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