Sexy Spinach Skillet

spinach-130x90

What you Need :


  • 2 tbs butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6-8 mushrooms, halved
  • 2 tomatoes, diced
  • 1 tsp ground paprika
  • ¼ tsp cumin
  • Handful spinach
  • 50g feta
  • 4 eggs
  • Olive oil
  • Sea salt and cracked pepper
  • 2 red potatoes (diced and par-boiled)
  • Fresh coriander, parsley or basil

How to Make It :

Preheat oven to 200C. Melt butter in ovenproof frying pan, sauté onion, potatoes and garlic until fragrant. Add mushrooms and stir for 2 minutes to coat mushrooms. Add tomatoes paprika and cumin, cook for a few minutes until thickens. Add spinach and stir until just wilted, take off heat. Make wells in mixture and crack egg into each well. Season with salt and pepper and scatter feta over the top. Bake in preheated oven for 12-15 minutes until egg whites are cooked. Drizzle with olive oil and garnish with lashings of your favourite herbs. Serve with crusty bread

 

Recipe adapted from Cake Crumbs and Beach Sand

See yummy photo here

Eggplant Arugula Salad

Eggplant

What you Need :


  • 2 medium eggplant, cut into 1” slices (skin on or peeled)
  • olive oil
  • salt and pepper
  • 1 tablespoon honey
  • Juice from 2 lemons
  • ¼ cup olive oil
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 3 cups fresh arugula
  • ½ cup feta cheese
  • 1-2 tablespoons fresh mint, finely chopped

How to Make It :

Brush eggplant slices with olive oil and season with salt and pepper. Cook on a hot grill for 2 – 3 minutes until golden and grill-marked. Turn slices over and grill second side until golden, grill marked and fork-tender. Remove from grill and cool. Cut into 1” cubes. To make vinaigrette: In a small bowl, whisk honey and lemon juice. Slowly whisk in olive oil. Season with salt and pepper. In a large bowl, mix grilled eggplant, tomatoes, arugula and cheese. Stir in vinaigrette. Garnish with finely chopped mint. Serve immediately. Eggplant salad — Add cubes of grilled eggplant to halved cherry tomatoes, crumbled feta cheese and fresh arugula. Dress with a simple vinaigrette. Season with salt and pepper. Garnish with finely chopped, fresh mint.

Recipe courtesy of Melissa Peterson

Fresh Fig and Tomato Salad

figs

What you Need :


  • 4 ripe tomatoes, cored and cut into ½ inch wedges or 2 cups cherry tomatoes, halved
  • 4 large, ripe figs, stems removed, cut into quarters
  • 4-8 fresh basil leaves, chopped
  • ½ red onion, thinly sliced
  • salt and  pepper
  • 3 tablespoons olive oil
  • 1-2 tablespoons red wine vinegar 

How to Make It :

  1. Combine the tomatoes, figs, basil and onion in a serving bowl.
  2. Drizzle the salad with the olive oil and splash the vinegar over the top.
  3. Season with salt and pepper. Gently toss the ingredients together and serve immediately.

Recipe adapted from Melissa Peterson

Simple Squash & Veggie Salad

summersquash_1

What you Need :


  • 2 japanese-style eggplant, peeled and cut into 1” slices
  • 2 summer squash, cut into 1” slices
  • 3 pimento, stemmed, seeded and cut into 1” pieces
  • 1 onion, cut into thick slices
  • 1 cup small shiitake mushrooms, stemmed
  • 2 cups cherry tomatoes, halved
  • 8-10 leaves fresh basil, cut into thin ribbons
  • 5-6 slices of crusty bread
  • olive oil
  • salt and pepper
  • ½ cup of your favorite oil and vinegar dressing

How to Make It :

Toss eggplant in a few tablespoons of olive oil, season with salt and pepper. Place in a single layer on a parchment-lined baking sheet. Repeat with squash, pimento, onion and shiitake. Keep all vegetables separate. They cook at different rates. Broil vegetables until they are just tender, 5-10 minutes. Set aside to cool. Brush bread slices on both sides with olive oil and place on a parchment-lined baking sheet. Broil until golden. Flip bread and brown the other side. Set aside to cool. Cut into 1” cubes. In a large bowl, combine vegetables and bread. Add cherry tomatoes and basil. Stir in dressing. Serve immediately. Options: toasted pecans, fresh cheese and additional fresh herbs all taste great on this lettuce-less salad.

Recipe courtesy of Melissa Peterson

Tomato Pimento Relish

DSC_2890

What you Need :


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 pimentos, seeded and diced
  • 2-3 large tomatoes, diced
  • 1 jalapeno, seeded and minced
  • ½ cup rice wine vinegar
  • ½ cup honey
  • ¼ cup dried cranberries (optional)
  • Salt and pepper, to taste

How to Make It :

In a large saucepan, heat olive oil over medium-high heat. Sauté onion and pimento, stirring frequently, until soft. Add garlic and cook for 1 minute. Stir in tomato, jalapeno, vinegar, sugar, honey and dried cranberries. Bring to a boil, reduce heat and simmer until mixture is thick, stirring frequently, 20-30 minutes. Be careful to not burn. Remove from heat and cool slightly. Taste. Season with salt and pepper. Serve as a relish on sandwiches or with grilled meats. Store up to 2 weeks in refrigerator.

 

Recipe courtesy of Melissa Peterson

Simple Moussaka

Moussaka

What you Need :


  • 2  medium eggplant, cut into 3/4-inch cubes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1/4 cup extra virgin olive oil
  • 1 pound potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, at room temperature
  • 1/4 teaspoon grated nutmeg
  • 1 pound ground lamb or beef
  • 1 large onion, finely chopped
  • 2 cinnamon sticks
  • 2 garlic cloves, pressed or finely chopped
  • 1/4 teaspoon ground cloves
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon pepper
  • 3 tablespoons bread crumbs

How to Make It :

  1.  Heat oven to 450 degrees
  2. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes. (This minimizes the bitterness of the eggplant).
  3. Toss the eggplant with the olive oil and spread on a baking sheet. Roast until tender, about 40 minutes. Remove from oven. Reduce oven temperature to 400 degrees.
  4. Bring 5 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the pot.
  5. In a small bowl, whisk together the milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup parmesan cheese, butter, 1/4 teaspoon salt and nutmeg. Adjust seasonings if needed.
  6. In a large skillet over medium-high heat, brown the lamb (or beef). Make sure to break it up as it cooks. Season with 1/4 teaspoon salt.

Summer Hoppin Lady Salad

scallions-130x90

What you Need :


  • 1 1/2 cups purple hull peas cooked and drained, chilled
  • 2 1/2 cups steamed rice, chilled
  • 1-2 green peppers, seeded and diced
  • 1 large tomato, diced
  • 2 ribs celery, diced
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves only
  • 3-4 tablespoons olive oil
  • Juice from 1 lemon
  • Salt and pepper
  • 4 slices bacon, cooked and crumbled

How to Make It :

  1.  In a large bowl combine peas, rice, pepper, tomato, celery and green onions. Stir to combine.
  2. In a small bowl, whisk together garlic, thyme, olive oil, and lemon juice. Stir oil mixture into pea mixture.
  3. Season to taste with salt and pepper.
  4. Add more lemon juice if a little more punch is needed. Garnish with crumbled bacon. Serve chilled

Recipe adapted from Melissa Peterson

 

 

 

Peach Salsa

IMG_4645

What you Need :


  • 2 teaspoons olive oil
  • 1 shallot (minced)
  • 2 ears corn (kernels cut from cob)
  • 1 pinch ancho chile powder
  • 2 teaspoons mezcal or tequila
  • 2 medium peaches
  • 2 teaspoons cane sugar
  • juice from one lime
  • 1 tomato (diced)
  • 1 avocado (diced)
  • 1/4 cup queso fresco (diced)
  • fresh cilantro (chopped; optional

How to Make It :

  1.  In a medium skillet over medium heat add the olive oil and shallot and cook until almost translucent. Add corn and stir; cook for 5 more minutes and stir occasionally. Add ancho chile powder, salt, and pepper to taste, and deglaze the pan with mezcal or tequila.
  2. Set aside. Combine peaches, sugar, and lime juice. Set aside.
  3. Add diced tomatoes, avocado, and queso fresco to a bowl along with fresh cilantro, if using. Combine it with peach mixture and corn mixture. Salt and pepper to taste and serve with chips.

Recipe reprinted with permission from The Chubby Vegetarian: http://chubbyvegetarian.blogspot.com/2013/07/peach-salsa.html

 

 

 

Stuffed Peppers

stuffed red bell peppers

What you Need :


  • 2 tablespoons olive oil
  • 3/4 cup onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup tomato, chopped
  • 2 cups fresh corn kernels
  • Salt to taste
  • 2 eggs
  • 3/4 cup cheddar cheese, grated
  • 1/3 cup milk
  • 3-4 green peppers
  • 1/4 cup tomato juice or water

How to Make It :

  1. Sauté onions, garlic, cumin, coriander, and cayenne in oil over medium-low heat. Make sure not to burn the spices or garlic. Mix in tomatoes, corn, and salt. Simmer until the corn is tender.
  2. In a separate, large bowl lightly beat eggs. Continue to beat in cheese and milk. Mix in sautéed vegetables.
  3. Cut peppers in half lengthwise and remove seeds. Leaving the stems on the peppers will help the peppers hold their shape during baking.
  4. Stuff the pepper halves and then place in a baking dish. Pour tomato juice or water onto the bottom of the dish.
  5. Tightly cover the top of the baking dish with aluminum foil and bake for 30 minutes.
  6. Uncover and bake 10 more minutes.

Best served over rice and topped with fresh cilantro, tomatoes, or more cheese.

Recipe adapted from World Peas Food Hub:

http://nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/mexican-corn-and-cheese-stuffed-peppers

 

Garlic Scape Pesto and Summer Squash Fettuccine

summersquash_1

What you Need :


  • 1 bunch garlic scapes (4-5 scapes), cut into 2” pieces, about one cup
  • juice from half a lemon
  • ½ teaspoon sea salt
  • ¾ cup olive oil
  • 4 summer squash and/or zucchini
  • 1  15oz can chickpeas, rinsed and drained
  • ½ pound cherry tomatoes, halved
  • basil leaves for garnish
  • Freshly ground black pepper and sea salt (optional)

How to Make It :

Pesto:

  1. Add the garlic scapes to a food processor and pulse a few times until scapes are roughly mixed. Add lemon juice, salt, and olive oil until it is well combined and smooth. You can also add toasted nuts, such as pine nuts or walnuts, as well as parmesean cheese. Any left over pesto can be frozen for use later.

Fettuccine:

  1. Use a vegetable peeler to cut long ribbons of summer squash, like fettucine. (Try not to use the the seeded inside because it won’t be firm enough to stay together once it’s cooked.)
  2. In a saucepan, over medium heat, heat 4 tablespoons of pesto (or to taste) and the squash ‘noodles.’ Add the chickpeas and saute for 1 – 2 minutes. Make sure all ingredients are evenly covered in pesto and the noodles are and not mushy. Remove from heat, mix in the tomatoes, garnish with basil, and serve. You can add freshly ground pepper and sea salt as desired.

Recipe adapted from: For the Love of Food Blog