Tuesday, September 18, 2018

RECIPE: Cauliflower rice

1 bag cauliflower rice
1/2 large onion or 1 smaller onion, chopped
1 inch chunk of fresh ginger - diced
2 teaspoons coconut aminos
kosher salt

Heat up enough oil to thinly coat bottom of large saute pan.  Once the oil is warm, add the onion and ginger and some kosher salt.  Let saute for 2-3 minutes and then add the cauliflower rice. Stir and add a bit more kosher salt (not a ton).  Then add coconut aminos, stir, and cover with lid to let the rice steam up a bit and soften. This should take about 10 or so minutes.

RECIPE: Red Curry Chicken and Eggplant


1 heaping meat silverware tablespoon red chili paste
approx 2 teaspoons curry powder
1 pack boneless, skinless chicken breast - cut into bite size pieces
1/2 large onion or 1 small onion - chopped
5 garlic cloves - minced
approx 1 inch chunk of fresh ginger- peeled and diced
1 can lite coconut milk
1 eggplant, cut into bite size pieces
juice of 1/2 lime
2 tablespoons fish sauce + 1 teaspoon fish sauce
handful of greens of your choice (optional) (I used 1 bunch arugula)

Preheat oven to 400.  Put eggplant pieces on a sprayed baking sheet and cook for about 20 minutes.

While the eggplant is cooking, heat only enough olive oil to thinly coat bottom of saute pan.  Once the oil is warm, add onions and ginger. Cook together, stirring occasionally. In about 5 minutes, add the garlic.  Stir a bit and let cook for another 1 minute. Add chunks of chicken and let sit for 1 minute. Add curry powder and stir to cover curry powder.  Chicken should be dusted with the curry powder (so use more if you need). Add curry paste and stir to make sure it is evenly distributed. Wait another minute to 90 seconds, then add 3/4 can coconut milk.

Add the eggplant.  Stir, and let simmer for a bit so the sauce thickens.  After 6 or so minutes, add the fish sauce and the lime juice.  Let simmer a bit more. If using, add the greens and remaining coconut milk to wilt (if not using greens, only use coconut milk if you want a thinner sauce).  Add about a teaspoon more fish sauce.

Serve over cauliflower rice with a lime wedge.

Thursday, September 13, 2018

RECIPE: The Best Roasted Garlic Cauliflower

Roasted garlic cauliflower is the best roasted cauliflower recipe ever! Super easy with 5 minute prep. You'll love this simple, improved method for how to roast cauliflower in the oven.

4 servings

- 1 medium head cauliflower
- 1/4 cup light olive oil or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4 cloves garlic minced

  1. Preheat the oven to 400 degrees F (232 degrees C). Grease a very good non-stick baking sheet, or line with foil and then grease.
  2. Slice the cauliflower into 1/2 in (1.25 cm) thick slices, then cut those into smaller florets - see post above for how to do that.
  3. In a large bowl, toss the cauliflower with oil, sea salt, black pepper, and minced garlic.
  4. Arrange the cauliflower in a single layer on the baking sheet.
  5. Bake for about 15-20 minutes until golden on the bottom. Flip and bake for 5-10 more minutes until golden on the bottom again.

Monday, September 10, 2018

RECIPE: Tomato-Lemon Tart

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

·       1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
·       All-purpose flour (for dusting)
·       1 garlic clove, finely grated
·       2 tablespoons olive oil, divided, plus more for serving
·       1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
·       1 cup torn basil leaves
·       1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels
·       Kosher salt, freshly ground pepper
·       Crème fraîche (for serving)

·       Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
·       Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
·       Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
·       Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.

First, let’s start with the frozen puff pastry. You’re going to find it in the freezer aisle of your supermarket, by the frozen pizzas. They’ll usually come in a pack of two or four and TBH, this tart is as good leftover as it is hot, so make more than one! Oh, and it needs to thaw overnight in the fridge. This part is non-negotiable—if you try to work with it while it's frozen, it'll crack, and if you try to thaw it quickly it'll get weird and gummy.
Moving on. You’re preheating your oven to 375°F degrees and rolling your puff pastry onto parchment paper. IMPORTANT: wax paper and parchment paper aren’t the same thing, and you don’t want your oven to become a big old smoke box. Make yourself a drink, take a big sip, and then prick the rolled out dough with a fork a few times in the center of the dough, which will allow steam to escape and help the thing keep its shape. Combine a clove of grated garlic and a tablespoon of olive oil in a little bowl, and brush this garlicky oil onto the PP. (PP stands for puff pastry, obvs.) If you don’t have a pastry brush, neither do I. Use your fingers! It’s fun, promise.
Then, you’re going to slice half of a lemon thinly and scatter those slices—rind and all, but without the seeds!—all over your PP. Use as much as you’d like, though I prefer it a little light on the lemon and heavy on the tomatoes. toss some torn basil onto your tart. Then you’re going to cut up your tomatoes into rounds and layer that onto your puff pastry. A little overlap is good! This is a tomato tart in case you forgot. You’re going to sprinkle with a generous amount of salt, pepper and oil and throw that bad boy into the oven. It’ll probably take about 35 minutes, but just watch for browning on the edges and bottom of the pastry!  grab some creme fraiche or ricotta on the way over to dollop on top.

Wednesday, September 5, 2018

RECIPE: Hummus Collard Wraps

Easy and healthy hummus collard wraps with crunchy carrots, cucumbers, cabbage and roasted asparagus.

2 collard leaves
1/2 cup hummus
10 asparagus spears, roasted or raw
1/2 cup cucumber, peeled and sliced into short thin strips
1-2 carrots, peeled and sliced into short thin strips
1/2 cup zucchini, sliced into short thin strips
1/2 cup radish, sliced into short thin strips
1/2 cup red cabbage, sliced thin
1/2 avocado
micro greens, sprouts or baby greens

Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

Tuesday, September 4, 2018


Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. This satisfying soup is ready in just 15 minutes.
·       2 tsp. olive oil
·       1 small onion, finely chopped
·       6 shiitake mushrooms, stemmed and sliced
·       7 cups vegetable broth
·       5 cups chopped escarole
·       1 9-oz. pkg. mushroom tortellini or tortelloni, cooked (I substitute a lb. of tofu that I press for 20 minutes)
·       grated Parmesan cheese (optional)

1.    In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.
2.    Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.

RECIPE: Sauteed Escarole with Garlic and Cannellini Beans

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained
In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

Friday, August 31, 2018

RECIPE: Stovetop chicken with lemon, escarole, and white beans

2 ½ lbs bone in chicken pieces (whatever parts you want)
1 lemon, thinly sliced
¼ to ½ an onion, in bite size pieces
1 15-oz can white beans (cannellini)
1 brunch escarole
Olive oil
Salt and pepper

Toss lemon slices and onion with salt and pepper and set aside.

Pat the chicken pieces dry with a paper towel and season with salt and pepper. Heat a few tablespoons oil in a large, heavy skillet over medium heat, and add chicken, skin side down.  Press the chicken down to the heat to get browning and crispy skin! Cook for 5-8 minutes, until golden brown, then flip, and cook for another 9 or so minutes on the other side until the chicken is fully cooked. (Internal temperature should be 165 degrees.)

Take the chicken out of the skillet and put on a plate.  Add your lemon and onion to the skillet and let it cook 4 or so minutes, until both the onion and lemon have caramelized a bit.  Add the beans and all of their juices to the skillet, season with salt and pepper, and start adding the escarole (a bit at a time) to wilt it.

Once the escarole is wilted, add the chicken back to the skillet for a minute or two until flavors are melded and it’s all warm.

Eat and enjoy!

Tip- you can leave the chicken out and just make this a side dish (or vegetarian dish).

Wednesday, August 15, 2018

RECIPE: Easy Quick Pickling those left-over veggies

1 cup vinegar (white wine, rice, red wine)
1 cup water
2 Tablespoons sugar
2 teaspoons kosher salt
1 lb vegetables - cucumbers, radishes, cauliflower, carrots, green/purple peppers, garlic, and anything else that sounds delicious to you!

Trim and chop vegetables and pack in mason jar in preparation for pickling.

Heat all ingredients except the vegetables in a small pot over low-medium heat.  Stir and cook until sugar and salt dissolve.  Immediately pour over vegetables.  Let it cool and then cover and put in fridge for 1 day before eating.  Veggies will be best between 1 to 4 weeks.

Photo credit to Sam Mah

RECIPE: Carrot Top Soup

INGREDIENTS - 6 small to medium carrots with tops and roots - 2 tablespoons butter - 3 tablespoons white rice - 2 large leeks, white parts only - 2 thyme or lemon thyme sprigs - 2 tablespoons chopped dill, parsley, or celery leaves - salt and freshly ground pepper - 6 cups vegetable stock, chicken stock, or water
PREPARATION Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Tuesday, August 14, 2018

RECIPE: Easy Summer Salad with Tomatoes, Corn, Mint

Combine 1 big heirloom tomato sliced, raw corn sliced from the cob, crumbled Feta cheese, diced Mint, sprinkled with an aromatic nutty olive oil.  So delicious and so simple!

RECIPE: Dolmades with Swiss Chard

A tip on Swiss Chard from one of our members...

I used the chard instead of grape leaves to make fabulous Dolmades.  First, blanch them, then cut out the center rib. Cut the bigger leaves in half, then filled with the meat mixture.

I substituted ground turkey for lamb.  Also, I added finely chopped parsley and mint, minced shallot, crushed garlic, wheat bran, uncooked rice, salt and pepper.  Layered into pot, filled with chicken stock and simmered for about 30 mins.  Delish!!

RECIPE: Garlicky Burst Tomato Sauce

1 pint cherry tomatoes
5 garlic cloves
3-4 tablespoons olive oil
¼ teaspoon kosher salt (plus more to taste)
Dash of crushed red pepper

Heat a large sauce pan over medium heat.  Once the pan is hot, add the olive oil. Once the olive oil is shimmering, add the garlic, salt, and crushed red pepper.  Your kitchen should start to smell like garlic! Be careful though and watch the garlic, as you don’t want it to burn. Once the garlic is fragrant (about 30 seconds to a minute), add the tomatoes to the pan, stirring occasionally until they soften and burst.

To serve:

With pasta: cook pasta 2-3 minutes shy of the directions on the package and add drained (but not rinsed) pasta to the warm sauce, along with ½ cup to 1 cup reserved pasta water and ¼ cup to ½ cup grated pecorino Romano cheese.  Stir and allow the sauce to emulsify and the pasta to finish cooking in the sauce.

With chicken: season chicken liberally with salt and pepper and brown chicken in a separate pan, about 5 minutes each side.  Add to the pan with the sauce and let finish cooking in the sauce.

With salmon: season salmon with olive oil, salt, and pepper, and cook in a 250 degree oven for 20 minutes.  Top cooked salmon with sauce before serving.

RECIPE: Mediterranean Stuffed Eggplant

3 medium sized eggplants
6 tablespoons olive oil
4 teaspoons kosher salt
Black pepper
2 onions, diced
1 teaspoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon sweet paprika
1 lb ground meat (I used lamb, but you can also use turkey or beef here)
¼ cup pinenuts or diced almonds (I used a combo)
3 teaspoons tomato paste
2 tablespoons chopped fresh parsley
Juice from 1 lemon
⅔ cup water

Preheat oven to 425 degrees Cut eggplants in half lengthwise and score each half (the flesh).  Place eggplants in a baking dish and using 4 tablespoons olive oil, 2 teaspoons of kosher salt, and liberal black pepper, season the flesh of the eggplant halves.  Cook in the oven for 25 minutes.

While your eggplant is cooking, heat remaining 2 tablespoons olive oil in a sauce pan.  Once warm, add the onions and half of the cumin, cinnamon, and paprika. Cook until onions are translucent (about 6 minutes). Add meat, nuts, 2 teaspoons tomato paste, parsley, 1 teaspoon kosher salt, and black pepper.  Cook until meat is cooked through (about another 5-6 minutes).

Combine remaining cumin, cinnamon, and paprika with water, lemon juice, 1 teaspoon tomato paste, 1 teaspoon kosher salt, and black pepper.

Fill bottom of baking dish with the liquid.  Top eggplant halves with meat. Cover tightly with foil and cook for an hour at 375 degrees, spooning some of the sauce onto the meat once or twice during the hour.

TIPS: Swiss Chard

Raw or cooked, this green can add load of flavor and nutrition to many meals!

Prepare it
The leaves and the stalks should be cooked separately. Wash, then cut off the stalks from the leaves and leave whole or chop, as required. On some older leaves you may need to cut the ribs out of the leaves, too. Store it In a perforated bag in the fridge for up to four days. Use it Use anywhere you would use spinach or other wilting vegetables. Easy recipes to add it to include sautéed dishes, stews, and stir frys. Add to pasta dishes at the last five minutes of cooking or over polenta after sauntering swiss chard with some mushrooms, garlic and olive oil. Swiss Chard with Lemon 1-2 tbsp olive oil Swiss Chard 1-2 cloves garlic, finely chopped ½ lemon Parmesan to serve
Heat olive oil over medium heat. While oil is heating chop the garlic and then chop the Chard into 2-3 inch pieces.

Add garlic to the skillet and cook until soft (1-3 minutes). Add Chard and 1-2 tablespoons of water. Cook until wilted. Stir in Lemon Juice and season with pepper. Add parmesan to serve.

Wednesday, August 1, 2018

RECIPE: Blueberry-Red Currant Oatmeal Muffins

Have you ever had red currants? They’re tiny jewel-like berries, tart with a hint of sweetness. They’re used throughout Europe for jams and jellies, but they also pair fantastically with blueberries in baked goods, like these muffins.

1/2 cup rolled oats
1/2 cup orange juice (other juices would probably work fine as well)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup melted butter or vegetable oil
1 egg, beaten
1 1/2 cup berries or diced fruit in whatever combination you like, fresh preferred, but frozen works too
Optional cinnamon-sugar topping:
2 teaspoons white sugar
1/4 teaspoon ground cinnamon
Optional almond streusel topping:
1/4 cup all-purpose flour
1/4 cup almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
Large pinches each of cinnamon and nutmeg
1. Preheat your oven to 375. Lightly grease a 12-muffin tin (I love the silicone ones, since they cool quickly and make it easy to pop the muffins out), or line with cupcake liners.
2. In a small bowl, combine oats and orange juice, and let soak. In a different bowl, mix the flour, sugar, baking powder, salt, and baking soda. Then incorporate the oil and egg, then the oat-juice mixture. Fold in the fruit last.
3. Spoon the batter into the prepared tin, and top muffins with cinnamon-sugar or mixed streusel ingredients, if desired. Bake 18-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.

RECIPE: Easiest Roasted Vegetables

Preheat oven to 350.  Cut vegetables into your desired size and coat in oil, salt and pepper.  Spread on a cookie sheet and bake, checking after 20 minutes, stir if necessary, and cook for 20-30 minutes more.

RECIPE: Butter Fried Corn

What to do with only two ears of corn?  Fry it as a delicious side dish!

Cut corn kernels off of ears.  Heat a pan on medium high heat and add plenty of butter.  After the butter bubbles in the pan, add the corn kernels.  Brown them, add salt and pepper, and try not to eat them all before dinner!

RECIPE: Easy Vegetable Soup

This soup is perfect when you have veggies in your fridge but CSA pickup day is tomorrow!  Throw it all in a pot and make a delicious and nutritious soup.

- At least one onion, chopped (more are better)
- All your other CSA veggies chopped into bite-size pieces, including summer/winter squash, carrots, hearty greens, kohlrabi, cauliflower, celery, …

In a large pot, heat 4T olive oil on medium-high heat.  Add chopped onions (and carrots and celery, if using) and some salt and allow them to cook till light brown.  Add other vegetables that you think taste better browned, like squash, kohlrabi, cauliflower, and allow them to brown in the pot.  After they are brown, add at least 8 cups water, or more if the pot and amount of veggies will accommodate it. Add the rest of the veggies (like the hearty greens: kale, collard greens, etc).  Bring to boil and reduce to simmer. Cook for 30-60 minutes depending on size of veggies. Veggies will be tender when soup is done. Add salt and pepper to taste.

Monday, July 30, 2018

RECIPE: Pickled Chard Stems

Chard stems (leaves removed)
½ cup water
1 cup vinegar (any kind will do, I like a combo of white wine and apple cider)
3 tablespoons salt
2 tablespoons sugar
2 smashed garlic cloves
1-3 teaspoons seasoning of your choice (what flavor do you want? Red pepper flakes create a spicier pickle, rosemary, thyme, and caraway seeds, mustard seeds are also good here, but you can be as creative as you want!)

Blanch the chard stems in a pot of boiling water for about 1 minutes.  Drain the stems and place them in ice water to stop them from cooking any more!

Add all ingredients to a small pan and bring to a boil (you want the sugar to dissolve!).

Pack the chard stems tightly in a jar, Tupperware, or whatever container you have that has a tightly fitting lid.  Let your liquid cool for about a minute and then pour over the packed stems. Let the stems brine for a few hours in the fridge before eating.  They will keep for a week or two!

Wednesday, July 25, 2018

RECIPE: Kohlrabi Slaw


  • - Apple, cut into matchsticks
    - Olive oil
    - Fresh lemon juice
    - Salt and pepper

Wednesday, July 18, 2018

TIPS: Sage

Note from Megan: I have been using http://www.preservingyourharvest.com for years to save specific food that I can only get rarely.  Here's what they say (in my own words) about preserving sage.

How to air-dry sage:

Poke a few holes in a paper bag.   Place the sage into the bag so the stems are sticking out of the opening.  Close the opening and the stems together with a rubber band and hang stems-side up anywhere in your house.

How to oven-dry sage:

Put oven on lowest temperature.  Place washed and dried sage leaves on a baking sheet and place in oven for 2-4 hours, or until they crumble in your hands.  Store in an airtight container after they are completely cool.

How to freeze sage:

Chop up cleaned and dried leaves as small as you can.  Put 1 teaspoon into each icecube section of your icecube tray.  Top off with a little water and freeze.  Use in sauces or allow to melt and use only the leaves later.

Other tips:  Always use sage cooked, and add to the end of the cooking process. If roasting a chicken, add sage and lemon inside the cavity.  Sautee or steam carrots, then add a little butter and sage and cook until golden.

RECIPE: Delicious Weeknight Brown Butter Sage Pasta

- Add 1 cup of Parmesan cheese at the end of cooking
- 1 chopped onion and/or 3-4 smashed/chopped cloves of garlic can be cooked with the butter in the first step

- One bunch sage - 20-30 leaves, washed and stemmed
- 4 Tablespoons butter
- 1 pound pasta

Cook pasta according to package directions BUT: drain the pasta 2 minutes before it’s done and reserve one cup of cooking water before draining.

Meanwhile, in a large saucepan on medium-high heat, melt the butter.  (If adding onion and garlic, do so now and cook them down before adding the sage.)

When the butter is done frothing, add the sage and cook until butter is light brown and the sage is wilted.  Add the cooked pasta and 3/4 of the reserved pasta water. Cook for a few minutes until the pasta is done. (Add Parmesan cheese now, if using.)  Add the rest of the water if necessary.

Season with salt and pepper and eat while hot.

RECIPE: Stuffed Collards

Note: We made this recipe -recently and it was delicious - we used turkey sausage. You could easily use a non-meat filling with the rice as well. They are like stuffed peppers but the collard greens stay beautifully and they are easy to work with once blanched. The only problem is that the recipe takes an hour to cook - which can be painful during this summer heat when people in NYC try not to turn on their ovens (as least that is what happens in our house. We made enough to put some in the freezer as well. 

Makes: 16

16           collard leaves or halves, a little bigger than hand size
1 1/2 cups cooked white rice
1/2         pound ground pork
1/2         cup diced onion
1/2         cup diced celery
1/2         cup diced green bell pepper
2              teaspoons of your favorite creole seasoning
1              egg, lightly beaten
1/4         cup chicken broth

Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry. Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color. Add the onion, celery, bell pepper and creole seasoning to the pork and continue to saute until the vegetables soften a bit. Cool the mixture to room temperature. Once the mixture has cooled, stir in the cooked rice and beaten egg. Place about 2 (coffee) teaspoons of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way. Repeat for the remaining leaves and place in a shallow baking dish. If you have extra filling, just sprinkle it over the top of the rolls. Pour the quarter cup of broth over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.

Stuffed Collards

Tuesday, July 17, 2018

RECIPE: Eggplant Caponata

From https://www.bonappetit.com/recipe/caponata This is a delicious and complex dish, sure to impress! Ingredients 1-2 small eggplant, cut into 1-inch pieces\ 4 Tablespoons olive oil (2T / 2T, see below) 1 large onion, chopped 1 celery stalk, chopped ¼ cup chopped green olives 2 teaspoons capers 1 large tomato, chopped 2 tablespoons red wine vinegar ½ teaspoon sugar Recipe Preheat oven to 400.  Coat eggplant with 2T olive oil, salt and pepper, and spread evenly on a baking sheet.  Roast, stirring at least once to prevent burning, in oven until brown, up to 30 minutes. Meanwhile on the stovetop, heat a large pan over medium-high heat.  Add 2T olive oil, and when oil is hot, add the onions, celery, olives and capers, salt and pepper, and cook slowly for 15 minutes.  Add ½ cup water, the sugar, and the vinegar and bring to boil then reduce to simmer until half of the liquid is gone, about 5 minutes.   Add the eggplant to the onion mixture and stir well.

RECIPE: Pasta with eggplant, sundried tomato, and goat cheese

A fun summer pasta dish that comes together quickly for a weeknight dinner!

1 eggplant
1 jar sundried tomato packed in oil
Goat cheese
1 box pasta (rigatoni is my favorite shape here)

Preheat your oven to 350 degrees.

Cut eggplant into 1-inch thick rounds and sprinkle with salt.  Let sit for 15 or so minutes… after 15 minutes, the eggplants will have sweat out some liquid.  Dry the liquid off and cut the rounds into small cubes. Place the cubes on a baking sheet and give a little spray of olive oil (if you have Pam or an expeller) or drizzle of olive oil.  Bake until golden brown, or about 20-30 minutes.

While the eggplant is baking, put the jar of sundried tomatoes, including the oil, in the food processor and pulse into a paste, adding additional olive oil if needed (I don’t usually need to add too much).

Bring a pot of well-salted water to a boil and cook pasta until al dente (2-3 minutes less than the package calls for).  Reserve pasta water!

Heat up your sundried tomato paste in a skillet, and add pasta and about ¼ to ½ cup of pasta water (to start). The pasta will finish cooking in the sauce!

Add the eggplant to the pasta and the sauce.  Finish in the bowl with dollops of goat cheese (you can also mix this in for a creamier sauce).

Wednesday, July 11, 2018

RECIPE: Garlic Chives Scrambled Eggs

- After washing well, cut 1 bunch garlic chives into 1” lengths.
- 4 Eggs
- Either 1 teaspoon soy sauce, or salt and pepper to taste

Scramble the eggs in a bowl and add either the soy sauce or salt + pepper.

Heat a pan on high heat.  Add 1-2T oil to the pan, allow the oil to get hot and coat the entire bottom of the pan, and then add the chives.  Coat in the hot oil and quickly fry before adding the eggs and turning down the heat. Cook the eggs until they’re just the way you like them.  Eat while warm and enjoy!