Monthly Archives

August 2017

  • Eggplant Parmesan

    Eggplant Parmesan
    Serves 8

    1 large eggplant, sliced
    2 eggs
    1/4 cup milk
    1 cup flour
    1 cup bread crumbs
    1 Tbsp. Italian seasoning
    1/2 cup grated Parmesan cheese […]

  • Bacon, Onion & Brie Tart

    Bacon, Onion & Brie Tart
    Serves 8

    1/2 onion, diced
    2 cloves garlic, minced
    1/2 lb. bacon, chopped
    1 cup brie, outer rind removed, diced
    1 recipe pate brisee
    Custard Filling:
    2 eggs
    3/4 cup heavy cream
    1/2 tsp. salt
    1/4 tsp. white pepper
    Pinch of nutmeg

    Beat eggs thoroughly; add in the cream, nutmeg, salt and pepper. Blend well.

    Cook bacon in a large saute […]

  • Ribollita Soup

    Did you miss out on the third CSA cooking class of the 2017 summer season? Well, if you did, you’re still in luck because here are the recipes from last week’s class. Enjoy!

    Ribollita Soup
    Serves 8-10

    2 Tbsp. extra virgin olive oil
    1 small onion, minced
    2 cloves garlic, minced
    1 zucchini, rinsed and cut into 1/4 inch dice
    1 yellow […]

  • Gratin of Cherry Tomatoes with Ricotta & Basil Topping

    And one more tomato recipe Debbi Snook from the PD sent me; she says it’s her favorite tomato recipe, and I understand why.

    Gratin of Cherry Tomatoes with Ricotta & Basil Topping
    Serves 8

    3 Tbsps. olive oil
    2 pounds cherry or grape tomatoes (preferably a mixture of red and yellow)
    1/4 cup fine dried bread crumbs
    1 clove garlic, minced
    1/2 […]

  • Tomato Pie

    Here is another seasonal favorite, and a great way to use up some of those tomatoes.

    Tomato Pie
    One pie crust – I cheat and use the Pillsbury crust in the red box you can find in the dairy case.
    6 tomatoes
    5 cloves of garlic, sliced
    6 fresh basil leaves, large, whole
    3/4 cup mayo
    1/2 cup grated parmesan cheese
    1/4 tsp. […]

  • Nanny’s Stuffed Cabbage

    Every year at about this time I make a big pot of my grandmother’s stuffed cabbage. It doesn’t matter if it’s 90 degrees outside. I dedicate a couple of hours in the hot kitchen to whip up what could be my favorite meal of all time, the essential dish for any family reunion or even […]

  • Eggplant Caponata Sandwiches

    Makes 5 cups of caponata, enough for about 10 sandwiches

    1/3 cup olive oil
    1 medium eggplant, peeled and cut into small cubes, about 4 cups total
    1/2 sweet pepper, diced
    1 small onion, diced
    4 oz. Baby Bella organic mushrooms, chopped
    3 cloves garlic, minced
    1/2 cup kalamata olives, pitted and sliced
    1 6-oz. can organic tomato paste
    3 Tbsps. red wine vinegar
    1 […]

  • Easy French Ratatouille

    Makes 8 to 10 servings

    2 large eggplants
    2 yellow onions
    3 bell peppers
    6 to 8 zucchini
    4 tomatoes
    1 1/2 to 2 Tbps. olive oil
    3 to 4 cloves garlic
    1 bay leaf
    3 to 4 sprigs thyme
    1/4 cup loosely packed basil, sliced into ribbons
    Extra basil for garnishing
    Salt and pepper

    Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer […]

  • Herbed Sweet Corn & Tomato Salad

    Serves 6

    6 ears sweet corn
    4 tomatoes, as ripe as possible
    1/4 cup fresh mint leaves
    1/4 cup fresh mixed herbs – like Italian parsley, basil, rosemary, sage
    1 Tbsp. olive oil
    Salt and black pepper, to taste
    3 oz. feta cheese, crumbled

    Put about an inch of water in a large pot. Add the corn and steam over medium-high heat for […]

  • Grilled Peaches & Mixed Berry Sauce

    Serves 8

    4 free-stone peaches, cut in half, pit removed
    1/4 cup brown sugar
    1/2 tsp. cinnamon
    1 tsp. ground ginger
    4 Tbsps. melted butter

    Place peach halves in a large bowl and toss with remaining ingredients. Marinate for 30 minutes. Grill them over medium heat until browned.

    Mixed Berry Sauce

    1/4 cup honey
    1/4 cup water
    2 cups fresh berries, whatever is […]