Caramelized Onions, Roasted Eggplant, and Tomato Penne Pasta

Prep Time: 15 mins

Cook Time: 40 mins

Total Time

55 mins

The sweetness of the onions, combined with oven roasted eggplant, and tangy homemade tomato sauce makes for the ultimate comfort Italian dish!

Servings: 6 servings

Author: Anjali Lalani

Ingredients

• 6 cups diced eggplant , ~ 1 large Italian, or Black Beauty Eggplant

• 1.5 large white onion , peeled, halved, and thinly sliced

• 1 lb. penne pasta , for gluten-free, use brown rice pasta

• splash of cooking wine

• olive oil

• salt

• freshly ground black pepper

• vegan Parmesan cheese , optional (I use Follow Your Heart brand)

For Sauce:

• 8 cloves garlic , minced

• 28 oz. can diced tomatoes (or fresh tomatoes chopped!)

• 1/2 cup basil , chopped + some for garnish

• crushed red pepper

• olive oil

• freshly ground black pepper

• salt

• sugar , a little if needed

Instructions

To Prepare the Roasted Eggplant:

1. Preheat oven to 400 degrees.

2. Toss the diced eggplant with some olive oil (enough to coat the eggplant).

3. Line a baking sheet with parchment paper and place the eggplant in a single layer on the parchment paper. Bake for about 25 minutes until cooked and fully roasted (slightly browned, but not burned).

To Make the Caramelized Onions:

1. Heat 2-3 tbsp olive oil on a non-stick large pan on low-medium heat. Add the thinly sliced white onions and an pinch of salt, and saute until they become completely translucent, slightly brown, and just caramelized (~25 minutes). Be sure to mix frequently. If you find that the onions start sticking to the bottom of the pan or start to burn, feel free to add a little more olive oil.

2. Once the onions are caramelized, de-glaze the pan by adding a slash of cooking wine to the pan.

To Make the Sauce:

1. Heat 3 tbsp of oil in a medium sized pot on medium heat.

2. Add 8 cloves minced garlic and some dried red crushed peppers (more or less to taste depending on spice preference). Fry for ~30 sec. until fragrant. Be careful not to burn them.

3. Add the can of diced tomatoes. Once the sauce is simmering, reduce the heat to low-medium and simmer uncovered for about 15-20 minutes or until the sauce thickens and reduces to about 2 cups.

4. Add the chopped basil. Season to taste with salt, pepper, and white sugar (if needed). Cook for another 5 minutes. Turn off the heat and set aside (note: if you are almost done with the recipe, feel free to keep heating the sauce at lowest setting possible to keep the sauce hot until the pasta is ready).

To Assemble the Pasta:

1. Set a large pot of water to boil. Add a generous pinch of salt and a drizzle of olive oil. Once the water is boiling, add the penne pasta and cook al dente.

2. Add the roasted eggplant to the de-glazed pan with caramelized onions.

3. Add the hot tomato sauce and cooked penne pasta. Toss everything to combine.

4. Season with salt and pepper to taste. Garnish with some freshly chopped basil.

5. Top with some fresh Parmesan cheese (omit for vegan option), and serve hot!

Thai Basil Lemon-Limeade

Basil Lemon-Limeade
-recipe created by our amazing and talented friend, Neil!

4 lemons and 4 limes, zested and juiced

2/2 cup to 1 cup granulated sugar (depends on the level of preferred sweetness)

1-2 cups of thai basil-leaves and flowers (you can add some Italian basil if you don't have enough thai basil!)

water, as needed

Mix thai basil leaves and zest from both lemons and limes with sugar.

Macerate mixture with base of a wooden spoon

Add the juice of the lemons and limes, along with enough water to fill a 2 liter container.

(stir to ensure that sugar dissolves)

Let sit for at least two hours at room temperature, and then strain.
Serve with ice.

This went well as just a soft drink, but it'd be a great mixer for either vodka or gin.

Eggplant + Cucumber Crunch Salad with Lemon-Tahini Dressing

Eggplant + Cucumber Crunch Salad with Lemon-Tahini Dressing

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

This Recipe has been adapted  from an amazing CSA Farm in Orgeon  (Tumbleweed Farm) and their farm food blog Dishing Up the Dirt
Check out the link above for an amazing resource for CSA cooking! It's the best! 
 

• 1 cup quinoa

• 1 medium-sized eggplant, cut into 1/4 inch chunks

• 2 Tablespoons olive oil

• 1 pint cherry tomatoes, sliced in half

• 3 Tablespoons finely chopped onion

• 1 large cucumber, cut into 1/4 inch chunks

• 1 bunch of parsley, diced

• 2 cups cooked chickpeas-if canned rinsed and drained

• salt and pepper to taste

For the dressing

• 1/4 cup tahini

• 1/4 cup water

• 2 Tablespoons lemon juice

• 1 teaspoon lemon zest

• 2 teaspoons honey

• 1/2 teaspoon cayenne pepper

• salt and pepper to taste

Preparation

1. Prepare the quinoa by combining 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork.

2. Prepare the dressing by whisking all the ingredients together until smooth. Taste test and adjust seasonings if necessary.

3. Slice the eggplants into 1/4 inch chunks (no need to peel) and lightly salt them and set aside on a dish cloth.

4. Heat oil in a large skillet over medium-high heat. Add scallions and cook for about 3 minutes. Add the eggplant and chickpeas and continue to cook stirring often until eggplants begin to brown on all sides and chickpeas become lightly toasted. About 8 minutes. Remove from heat and set aside.

5. In a large bowl combine the cooked quinoa with cherry tomatoes, cucumber and eggplant/chickpea mixture. Stir in the parsley and toss until well combine.  Drizzle with dressing and season to taste with salt and pepper. Enjoy

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go

Roasted Eggplant with Tahini

Roasted Eggplant with Tahini

Easy to make, comforting and delicious, this roasted eggplant with tahini is perfect as an appetizer or part of a mezze.

Prep Time: 10 mins
Cook Time: 25 to 40 mins
Total time: 35 to 50  mins (depending on how big the eggplants are)
 

Course: Appetizer/Starter

Cuisine: Israeli

Keyword: eggplant recipe, roasted eggplant recipe, vegan

Servings: 2 people

Recipe from  Caroline's Cooking

Ingredients

• 1 large eggplant, or multiple small eggplants

• 2 tbsp olive oil

• 3 tbsp tahini

• 1 clove garlic

• 1 tbsp lemon juice

• 2 tbsp water approx

• 1 tbsp pine nuts

• 1/2 tsp date syrup or pomegranate molasses/honey

Instructions

• Preheat oven to 400F/200C.

• Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.

• Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 25 to 40 minutes to become soft and tender inside and just starting to brown on top (this depends on how large the eggplant are)

• While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency. 

• Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.

• When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.

Shishito Peppers -- the go-to method!

HOW TO COOK SHISHITO PEPPERS

INGREDIENTS

• Olive oil

• Shishito peppers, rinsed and patted very dry 

• Sea salt

• Lemon or lime wedges (optional)

DIRECTIONS

• 1. Heat a little olive oil in a wide sauté pan or skillet until it’s good and hot but not smoking.

• 2. Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. Don’t rush the process. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet.

• 3. When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.

• 4. Slide the peppers into a bowl and serve sizzling hot. Pick them up by the stem end and eat the whole thing—minus the stem!

Try some fun and funky variations . . .  Sesame oil instead of olive oil; add a little korean chile flake right before serving, or maybe even sprinkle with some fish sauce. The possibilities are nearly endless. 

Green Bean & Radicchio Salad

Green Bean & Radicchio Salad

Ingredients:

1 pound green beans, trimmed

• ½ head radicchio, sliced into strips

• Scant ¼ cup thinly sliced red onion

• Honey Mustard Dressing, for drizzling

• 2 ounces goat cheese

• 2 tablespoons chopped walnuts

• 2 tablespoons sliced almonds

• ¼ cup tarragon

• Flaky sea salt

Instructions

• Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on paper towels to dry.

• Transfer the beans to a bowl and toss with the radicchio, onion, and a few spoonfuls of the dressing.

• Arrange on a platter and top with small dollops of goat cheese, the walnuts, almonds, and tarragon. Drizzle with more dressing, season to taste with flaky salt, and serve.

Thai Basil Summer Squash

Recipe & Photo From www.noteatingoutinny.com
Follow the link for extra recipe details!

Thai Basil Summer Squash
(makes about 2 side dish servings)
4-6 small heirloom summer squashes, ends trimmed and cut to longish pieces no thinner than 1/2″
1/2 onion, thickly sliced
2 cloves garlic, minced
2-3 small Thai chilies, chopped
2 tablespoons vegetable or canola oil
salt and pepper to taste

for the sauce:
juice of 1 lime
1 tablespoon Thai fish sauce
1 teaspoon soy sauce
1 tablespoon sugar (preferably brown sugar)

12-15 fresh Thai basil leaves (or substitute Italian basil)

Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved. Heat a wide sautee pan with the oil over high, and add the garlic and chilies. Once fragrant and the oil is very hot, add the squash and onions along with pinches of salt and pepper. Spread them around so that most of the squash pieces have direct contact with the pan and don’t move for about ten seconds or so. Stir them around and repeat.

Once there are light golden-brown marks on some of the vegetables and the squash pieces are beginning to turn less opaque-white in flesh, add the sauce ingredients and stir immediately to combine. Taste for seasoning, adding salt or pepper as desired, and add the basil leaves. Remove from heat and turn onto a bowled serving dish. Serve immediately with rice (or as part of a multi-dish family meal).

Ginger Soy Hakurei Turnips with Turnip Greens

Ginger Soy Hakurei Turnips with Turnip Greens

Prep Time 10 mins        Cook Time 10 mins          Total Time 20 mins
Recipe adapted from www.nourishedsimply.com

Reduce food waste by eating the entire turnip plant.  Don't through away perfectly healthy and delicious greens.

Course: Side Dish

Servings: 2 or 3

Ingredients

• 1-2 teaspoons Olive Oil or coconut oil

• 1 clove garlic minced

• 1 teaspoon fresh ginger grated (also can us instead 1/4 teaspoon of ground ginger)

• 1 bunch Hakurei Turnips wash, and chopped into 1-inch pieces

• 1 Tablespoon soy sauce or tamari

Instructions

1. In a saute pan heat oil over medium heat.

2. Add in garlic and ginger, saute for 1-2 minutes.

3. Add turnips into saute pan, cook until slightly brown for about 3-4 minutes.

4. Add in greens and soy sauce cooking until greens begin to wilt 1-2 minutes.

5. Enjoy!

Curly Endive Salad with Bacon (or Mushrooms) & Poached Eggs

Curly Endive Salad with Bacon (or mushrooms) and Poached Eggs

Ingredients

A rather fancy salad for a special occasion— delicious. We recommend sourcing your bacon locally, or substituting with mushrooms.

• 4 cups 1/2-inch cubes good-quality white bread

• 6 tablespoons olive oil

• Salt

• Fresh-ground black pepper

• 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips

• 2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)

• 3 tablespoons plus 1 teaspoon red- or white-wine vinegar

• 4 eggs

• 1 clove garlic, minced

• 1/2 teaspoon dried thyme

How to Make It

Step 1    

Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.

Step 2    (Skip this step if opting for the vegetarian version! and instead, prepare as much avocado as you would like to eat with your salad)!

Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.

Step 3    

Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.

Step 4    

To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg

White Beans & Greens

Ingredients

• 2 cups dried cannellini beans

• 2 shallots, peeled and quartered

• 1 garlic bulb, top evenly sliced off

• 1 fennel bulb, chopped, stalks and fronds cut into large 4-inch pieces (the tops will be removed toward the end)

• 1 teaspoon sea salt, plus more to taste

• Freshly ground black pepper

• 1 (3-inch) piece kombu, rinsed, optional*

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 2 tablespoons fresh lemon juice, plus more to taste

• Red pepper flakes, optional

• 1 bunch Swiss chard, stems removed, leaves torn

• Crusty bread, for serving

• 2 tablespoons chopped fresh parsley

Instructions

• Place the beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.

• Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel bulb and stalks, salt, lots of freshly ground black pepper, and the kombu, if using. Continue simmering until tender, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans (older beans will take longer than fresher beans). I typically check them every 30 minutes. Add more water to the pot, as needed, as it starts to evaporate.

• When the beans are tender, remove the garlic, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot. Stir in the olive oil and lemon juice and season to taste. I like to add ½ to 1 teaspoon more salt, more pepper, and a pinch of red pepper flakes.

• Add the chard leaves and cook until the chard is just wilted. Season to taste and serve in bowls with drizzles of olive oil and crusty bread. Sprinkle with parsley.

Notes

*The kombu is optional, but it helps the beans become more digestible. Kombu can get bitter if boiled, so be sure to keep the beans cooking at a gentle simmer after you add it.