Marinated Roasted Peppers
Recipe from Words to Eat Serves anywhere from 2 to 20, depending on how many you make and how you use them. Ingredients: Bell peppers-red, yellow, orange, green 1 clove garlic, slivered Olive oil Vinegar of your choice (such as red wine or balsamic) Fresh herb of your choice(basil, thyme, oregano, and parsley all work well) Salt & freshly ground pepper Preparation: 1. Turn on the broiler. 2. Line a jelly roll pan (or rimmed cookie sheet) with aluminum foil. Cut peppers in half and remove core, seeds, and membrane. Place peppers cut side down on the prepared pan and place as close to...
Read MoreEggplant with Buttermilk Sauce
From "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi Ingredients: 2 large and long eggplants 1/3 cup olive oil 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish (if you can’t find lemon thyme, use regular thyme) Sea salt and black pepper 1 pomegranate 1 tsp za’atar (a Middle Eastern spice blend) Sauce Ingredients: 9 tbsp buttermilk 1/2 cup Greek yogurt 1.5 tbsp olive oil, plus a drizzle to finish 1 small garlic clove, crushed pinch of salt Directions: Preheat the oven to 200 degrees. Cut the eggplants in half lengthways, cutting...
Read MoreRoast Eggplant and Tomato Soup
Adapted by Farmer Dave’s from The Healthy Home Economist Makes about 2 quarts of soup Ingredients: 1-2 large or 3-4 medium sized organic eggplants or about 10 small Indian eggplants 2 cups tomato puree (buy in glass jars) or fresh tomatoes, pureed 1 large onion (white or spanish) 1-2 tablespoons butter, ghee, or olive oil for sauteeing 1 quart homemade chicken stock or store-bought chicken or vegetable broth 4 organic garlic cloves 1/2 tsp dried thyme 1/2 cup additive free parmesan cheese (Italian brands seem to be best) Cultured cream or creme fraiche Sea...
Read MoreQuinoa and Squash Gratin
Recipe by Martha Rose Schulman from NYTimes.com Ingredients: 1 tablespoon olive oil 1 medium onion, chopped Salt to taste 2 to 3 garlic cloves (to taste), minced 1 1/2 pounds summer squash, diced 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary Freshly ground pepper to taste 3 large eggs 1 cup cooked quinoa 1/2 cup grated Gruyère cheese (2 ounces) Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of...
Read MoreNatural-Fermented Kohlrabi and Beet Pickles
This brine would work for any number of vegetables. Adapted from A Platter of Figs by David Tanis For the brine: 2 garlic cloves, sliced 1 sprig thyme 1/2 teaspoon dried Greek or regular oregano 1 bay leaf 2 teaspoons coriander seeds 2 teaspoons turmeric (omit if using beets) 1 teaspoon fennel seeds 1/2 teaspoon red pepper flakes 2 tablespoons salt 2 cups water 1/2 cup cider vinegar 1 tablespoon olive oil 1 pound peeled root vegetables such as kohlrabi, beets, turnip, cut into matchsticks or small wedges Combine the brine ingredients in a bowl and stir to dissolve. Pack the vegetables into a...
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