Summer bounty
Last week we benefited from a vacationing friend's farm share (thank you Lin family for sharing!) I've seriously debated signing us up for a CSA each summer but we're not salad people and the sheer volume of greens frightens me. I just can't get on the kale bandwagon and don't get me started of my fear of beets, collard greens, etc. I've definitely begun to expand my vegetable-eating horizons this year but we can only push so far so fast.
One week with a farm share challenged me - not sure I'm ready for a whole summer of it. It came mid-week with unknown veggies which is a little out of synch with my meal planning habit of Saturday planning and shopping, Sunday prepping. We rolled with it though (thank goodness for summer vacation and endless time home!) and have had some yummy veggie-inspired meals thanks to the Lin family.
Thankfully, we already eat the vast majority of what was offered this week. The blackberries were picked and consumed almost immediately. P. housed that pint of blackberries within the first 5 minutes he was in the house. The rest of our loot included zucchini, summer squash, peppers, tomatoes, onions, garlic, cabbage, potatoes and kale (yes, the dreaded kale.) With all of this yumminess, we made potato, onion and pepper hash for brunch on Sunday, turkey chili, bruschetta, and today I experimented with an eggplant and tomato stack that was delicious!
Recipe for eggplant tomato stackers:
Ingredients:
2 eggplants
1 cup whole wheat bread crumbs (seasoned)
salt and pepper to taste
1/4 cup grated parmesan cheese
1 whole egg
1/4 cup liquid egg whites (or one egg white)
tomato, sliced
fresh basil
olive oil
fresh mozzarella, sliced (OPTIONAL)
Directions:
1. Preheat oven to 400 degrees and lightly spray 2 cooking sheets with olive oil spray.
2. Slice eggplant into 1/2 in thick slices (I also peeled strips off but that was more aesthetic.) Place eggplant on paper towels and lightly salt on both sides. Let rest to release liquids for about 10 minutes. Pat off excess moisture.
3. Prepare batter. Mix egg and egg white in small bowl. Mix bread crumbs, salt, pepper and cheese in another small bowl.
4. Dip eggplant slices in egg mixture and then in bread crumbs. Cover and place on greased cookie sheet.
5. Bake for 10 minutes at 400 degrees. Flip over slices and cook for another 10 minutes.
6. Assemble stacks: eggplant, tomato slice (lightly salted, peppered, with a drizzle of olive oil), basil, slice of mozzarella (optional), eggplant. I opted not to use mozzarella and instead added another tomato slice for depth and it was delicious!
One week with a farm share challenged me - not sure I'm ready for a whole summer of it. It came mid-week with unknown veggies which is a little out of synch with my meal planning habit of Saturday planning and shopping, Sunday prepping. We rolled with it though (thank goodness for summer vacation and endless time home!) and have had some yummy veggie-inspired meals thanks to the Lin family.
Thankfully, we already eat the vast majority of what was offered this week. The blackberries were picked and consumed almost immediately. P. housed that pint of blackberries within the first 5 minutes he was in the house. The rest of our loot included zucchini, summer squash, peppers, tomatoes, onions, garlic, cabbage, potatoes and kale (yes, the dreaded kale.) With all of this yumminess, we made potato, onion and pepper hash for brunch on Sunday, turkey chili, bruschetta, and today I experimented with an eggplant and tomato stack that was delicious!
Recipe for eggplant tomato stackers:
Ingredients:
2 eggplants
1 cup whole wheat bread crumbs (seasoned)
salt and pepper to taste
1/4 cup grated parmesan cheese
1 whole egg1/4 cup liquid egg whites (or one egg white)
tomato, sliced
fresh basil
olive oil
fresh mozzarella, sliced (OPTIONAL)
Directions:
1. Preheat oven to 400 degrees and lightly spray 2 cooking sheets with olive oil spray.2. Slice eggplant into 1/2 in thick slices (I also peeled strips off but that was more aesthetic.) Place eggplant on paper towels and lightly salt on both sides. Let rest to release liquids for about 10 minutes. Pat off excess moisture.
3. Prepare batter. Mix egg and egg white in small bowl. Mix bread crumbs, salt, pepper and cheese in another small bowl.
4. Dip eggplant slices in egg mixture and then in bread crumbs. Cover and place on greased cookie sheet.
6. Assemble stacks: eggplant, tomato slice (lightly salted, peppered, with a drizzle of olive oil), basil, slice of mozzarella (optional), eggplant. I opted not to use mozzarella and instead added another tomato slice for depth and it was delicious!
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