With five pounds of eggplant in this week's share, many of us will no doubt be looking for new ways to use it. Do you have a favorite eggplant recipe? Post a comment or email them to me, and we'll feature them on a round-up here on the blog.
Now on to your zucchini ideas!
(Photo via TheBittenWord.com)
Coarsely shred 2 medium zucchini and 2 medium carrots (unpeeled). Melt 1 T vegetable margarine in large non-stick skillet. Saute 2 sliced garlic cloves in pan 1 minute. Add veggies, plus a little chopped fresh basil and thyme. Saute uncovered 5 min until liquid from zuchini gone. Salt and pepper if you like. Add 1 or 2 T grated Parm cheese when serving.
I picked up an eight-ball zucchini last Saturday as well as a patty-pan squash and I stuffed them with a mix of quinoa, corn from a local farmer's market and then garlic, green bell pepper, cherry tomatoes, garlic, onion, and some eggplant (all from the farm share). 1. Cut off the tops of the squash, scoop out the insides and diced them up with the rest of the veggies. 2. Steam the squash in a large pot for about 8minutes or until they are slightly tender. 3. Sauté the diced up veggies with a little olive oil, salt and pepper. Stir in the quinoa (pre-cooked). 4. Stuff the squash, sprinkle a little grated cheese on top (if you wish) and place the lids on last. 5. Place them in the preheated oven (350) and bake for about 20-25minutes. Delicious!
I like to make zucchini and yellow squash the way my great aunt Florene, a very southern cook, did. Cut up an onion, chop up your squash, and cook them until tender in a little water. Add butter (Imperial margarine if you're Aunt Florene), S&P, mash with a potato masher. (She drained the water off hers, but I just use a little then cook it down to retain the vitamins.) Add a little cream or milk and cook down a bit more. Consider a pinch of sugar or honey if you like. I've made it various ways--with a little tahini, or sometimes soymilk, etc.
Crunchy parmesan zucchini sticks! cut up "fry" size zucchini, dip in egg, then into a mixture of bread crumbs (i used panko), cornmeal, and parmesan cheese. spread on a baking sheet and pop them in the oven for about 25 minutes at 425. we had them with a dipping sauce made from our tomatoes and basil. looking forward to making them again this week :)