August 27th, 2015
Patty Pan Squash
Herb Garden Marmalade
Black Cherry and Sungold Tomatoes
Hello CSA Friends~~
The bounty of the farm makes for some exciting menu planning! Eggplant is always fun and soooo delicious grilled! This salad is hearty enough as a vegetarian main course--add some crusty bread and you’re set. Maybe you’ll want to spread the bread with some roasted tiny tomatoes...See the recipe for some tasty ideas for the tomato harvest.
Grilled Eggplant Salad with Olives and Feta
Grill sliced eggplant, indoors or out, and toss an amazing summer salad
1 large eggplant, about 1 pound, sliced into 1/4-inch rounds
olive oil, plus more for dressing
coarse salt and pepper
1/2 cup crumbled feta cheese
handful of pitted Kalamata olives, cut in half
2 tablespoons chopped fresh basil
1/2 cup thinly sliced green onions
zest and juice of 1 lemon
fresh salad greens
Heat a broiler or grill (you can use a grill pan, working in batches) to medium/medium-high.
Brush the eggplant rounds with olive oil and sprinkle with salt and pepper. Broil or grill on each side until seared and soft in the center, about 5 minutes.
In a bowl, toss the eggplant with the feta, olives, and basil. Drizzle with some olive oil and add the green onion along with the lemon zest and juice. Season with salt and pepper and serve over a bed of greens, adding additional olive oil and lemon juice as needed.
Cut assorted tiny tomatoes in half, through the stem end, and place cut-side-down in a glass baking dish.
Drizzle with olive oil and ‘dot’ with thin slices of fresh garlic.
Season well with coarse salt and pepper.
Roast at 350 for about 40 minutes, until tomatoes collapse and are fragrant and gently bubbling.
Remove from oven and let cool.
Smear the tomatoes on good bread
OR spoon the cooled tomatoes and some of their liquid over salad greens (fresh spinach pairs well) and toss, seasoning with salt and pepper to taste. Add a drizzle of good vinegar and a sprinkle of toasted nuts.
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