Here's a few recipes that might help if you have some veggies lingering in your fridge from previous shares.
EGGPLANT ANTIPASTO, from Cooking with Herbs & Spices, by Craig Claiborne
Deborah Starobin-Armstrong prepared this for us a few years ago. I can't remember if I've posted it already, but if I have, it's worth repeating.
Yield: about one quart
- 3 cups peeled and cubed eggplant
- 1/3 cup chopped green peppers
- 1 medium onion, coarsely chopped
- 3/4 cup sliced fresh mushrooms
- 2 cloves garlic, crushed
- 1/3 cup olive oil
- 1/2 cup stuffed green olives
- 1 cup tomato paste
- 1/4 cup water
- 2 tablespoons wine vinegar
- 1.5 teaspoons sugar
- 1 teaspoon oregano
- 1/8 teaspoon ground black pepper
Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet. Cover and cook gently ten minutes, stirring occasionally.
Add the remaining ingredients and mix well. Simmer, covered, until the eggplant is tender, about 30 minutes.
Put in a dish, cover and chill in the fridge overnight to blend the flavors. Serve on lettuce leaves.
FRIED GREEN TOMATOES
Kay Marlin sent us her version, below, to add to Gail's earlier suggestions for green tomatoes.
This is how I did my last batch of fried green tomatoes.
For the breadcrumbs: use good Italian bread, or a stale baguette that hasn't gone hard as a rock. Crumble the bread (I use a little food processor). Add a bit of salt, crumbled dry oregano and thyme, black pepper, parmesan cheese, and garlic (if you want it).
Heat a pan with non-stick spray and lots of good olive oil. Slice the tomatoes about a quarter of an inch thick, maybe a little bit more but not too thick.
To really make the bread crumbs stick, you can dip each slice first in a beaten egg. Coat each slice well, both sides, with the bread crumb mixture, and add just enough slices to fill the bottom of the pan, don't overlap them. Keep the heat high and add oil as needed. The slices will stick, there's no way that my cooking ever turns out the way it does on TV cooking shows. But I just scrape up those overcooked crumbs and eat 'em.
I don't know how long to fry each side, I do it by looks, but I think if you turn the slice and it hasn't gotten browned and a bit crunchy, then you let the second side stay longer.
Some people would tell you to put the slices on a paper towel before serving, I say eat the oil, it's delicious. But you want something to soak it up, serve your tomatoes with a nice rice on the side, or a piece of chicken if you eat meat.
RED BEAN, POTATO & ARUGULA SOUP
serves 4, yield 7 cups
from Moosewood Restaurant Simple Suppers
Thanks to Carole Grunberg for passing this recipe to us and including her suggestions in parentheses.
- 2 c. chopped onions
- 2 garlic cloves (i use 4)
- 2 T olive oil
- 3 c. diced potatoes
- 2 sprigs fresh rosemary
- 3 c. veggie broth
- 1 t. salt
- 1 14 oz can red beans (i use liquid in soup, too)
- 1/2 c. white wine (or 2 T lemon juice) - the wine makes this better!
- 4 c. chopped arugula
- 1/4 c. chopped fresh basil
- grated parmiggiano or pecorino to top
In large pot (cast iron works fine), saute onions + garlic in oil for 4 min over med-low heat. Add potatoes, rosemary, broth, salt. Cover & bring to boil. When it boils, add beans & wine, reduce heat, cover & simmer about 10 min or until potatoes are tender. As potatoes cook, rinse, drain, chop arugula. When potatoes are tender, add basil, salt & pepper to taste, remove rosemary sprig (ok if some leaves remain in soup). Put handful of arugula in bottom of soup bowl, ladel soup over & top with grated cheese. invite your friends over!