EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS

Posted on by October 13, 2017

2 large red bell peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper. Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side. Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

(from Bon Appétit, September 1997)

COUSCOUS WITH TOMATO EGGPLANT SAUCE

Posted on by October 13, 2017

1 medium onion, chopped
1 tsp. olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 c. chopped fresh tomatoes
salt and black pepper to taste
1/4 tsp. paprika
1/4 tsp. dry basil, rosemary, & oregano
1/4 c. minced fresh parsley
1 c. water
1 lb. couscous

Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous. Serves 6.

(from Farm-Fresh Recipes, by Janet Majure)

BAKED EGGPLANT SERVED WITH GARLIC CAPER SAUCE

Posted on by October 13, 2017

4 large eggplant for the sauce
4 cloves of garlic pureed
juice of 1/2 lemon
pinch of salt
1 tablespoon of anchovy paste
1 tablespoon of chopped capers
2 tablespoons of chopped parsley
4 tablespoons of olive oil

Poke the eggplant with a fork and bake, as you would a potato in the oven at 400F/200C for 45-60 minutes until browned and a bit shriveled. While the eggplant cooks, prepare the sauce. Puree the garlic cloves in the lemon juice and salt. In a small bowl, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsley. Serves 8 as an appetizer.

Edamame and Asparagus Couscous

Posted on by October 13, 2017

1 cup couscous
1 Tbs. olive oil
2 medium shallots, peeled and thinly sliced
1 small onion, chopped
6 asparagus spears, cut into 1-1/2 inch pieces
2 Tbs. Balsamic vinegar
1-1/2 tsp. tamari or soy sauce
1 c. shelled edamame (soy beans)

Cook couscous according to package directions. Meanwhile, in medium saucepan, heat oil over medium heat. Add shallots and onion and cook, stirring often, until softened, 3-4 min. Add asparagus and cook, stirring often, until just tender, 2-3 min. Stir in vinegar, tamari and edamame. Season with salt and freshly ground pepper to taste. Reduce heat and cover. Fluff couscous with fork and transfer to shallow serving bowl. Add asparagus mixture and toss to mix. Serve hot.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

HARICOT VERT, EDAMAME, AND PURPLE-POTATO SALAD

Posted on by October 13, 2017

1 lb frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod, shelled
3 lb small boiling potatoes (preferably purple or red fingerling)
3 lb haricots verts (thin French green beans) or thin regular green beans
1/4 cup minced shallot
1/4 cup chopped fresh mint
1/4 to 1/3 cup extra-virgin olive oil

Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.

(from Gourmet, May 2000)

ASPARAGUS, SHELLING BEAN, AND ARUGULA SALAD WITH SHAVED PECORINO

Posted on by October 13, 2017

1/2 lb. medium asparagus, trimmed
2 cups shelled fresh shelling beans (2 1/2 lb. in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb. arugula, coarse stems discarded
1 (1/2-lb.) piece Pecorino Romano or Parmigiano-Reggiano cheese
2 teaspoons balsamic vinegar

Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it’s not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

(from Gourmet, March 2003)

EDAMAME

Posted on by October 13, 2017

1 pound green soybeans in their pods
2 Tbs. sea salt

Pluck the pods off the stems and rinse them well. Bring 2 quarts water to a boil; add the salt and beans in their pods. Boil for 3 minutes, then drain. Wick up extra moisture with a towel, then pile the pods into a bowl and sprinkle with more salt. Chill if the day is a hot one or serve warm. Be sure to put out a big bowl for the pods.

(from Local Flavors, by Deborah Madison)

YOGURT SAUCE WITH CAYENNE AND DILL

Posted on by October 13, 2017

1 c. yogurt
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika

Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.

(from Vegetarian Cooking for Everyone, by Deborah Madison)

DILL PICKLES

Posted on by October 13, 2017

30 cucumbers
1/2 c. course salt
2 quarts water
2 Tbs. vinegar
4 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs dill

Use even-sized cucumbers and be sure they are firm. Wash and dry them. Arrange the cucumbers in a crock or jar. Bring the salt and water to a boil. Cool, and then add the vinegar, garlic, bay leaves, mustard seed, and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers–if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.

(from Mother Earth’s hassle-free Vegetable Cookbook, by Joel Rapp)

CHINESE CUCUMBER SALAD

Posted on by October 13, 2017

3 c. thinly sliced cucumbers, peeled
1/2 tsp. salt
1/4 tsp. sugar
2 tsp. white wine vinegar
cherry tomatoes

Dressing:
1/2 tsp. grated fresh ginger
1 tsp. soy sauce
1/4 tsp. sugar
1 Tbs. white wine vinegar
2 Tbs. vegetable oil
1 Tbs. chopped chives
1 Tbs. chopped red bell pepper
1/8 tsp. red chile pepper flakes
salt & pepper to taste

Put cucumbers in a bowl with salt, sugar, and vinegar. Toss and let stand 30 minutes. Drain, chill 30 minutes, and drain again. Combine dressing ingredients. Toss with drained cucumbers. Season with salt and pepper. Serve surrounded with cherry tomatoes.

(from Recipes from a Kitchen Garden)