It should come as no surprise that I love food of all kinds, but I particularly love curries. I love the way the simple act of combining 7 or 8 spices into an exotic mixture carries the aroma of far away places to my kitchen. Since I can’t travel to India right now, I’ll settle […]
Eggplants, squashes, tomatoes, oh my! Oui, we’re making ratatouille! This week’s video is a dandy–trés bien!
Mixed hot peppers, cherry tomatoes, cilantro? I think a salsa will appear from this week’s share. Or maybe some jalapeno poppers? Hmmm, so many decisions. And eggplant! I will be making eggplant in garlic sauce with this eggplant. The apples will probably get turned into applesauce. I just picked some apples from a neighbor’s tree last weekend and made little hand pies and fruit leather with them. So good!
What a beautiful, colorful share this week! Enjoy, everyone!
I think this box says it all: Yes, cherries are a sweet addition to our share this week.
But lookie at what else came in our share today: eggplant, beets, and chard. I have the most awesome red velvet cupcake recipe that uses beets instead of an entire bottle of red food coloring. For non-beet lovers, this recipe is right up your alley because you can’t really tell there are beets in there! They are a cult favorite. Trust me.
As for eggplant, I have used this amazing, yet simple, recipe for eggplant parmesan. The best part? There is no breading and frying of the eggplant. “What?!” you might ask. Just trust me on this. It’s delicious. Last summer I made this and served it over linguine. Super. Yum. How else might you use the eggplant? In the mood for Chinese? I made eggplant in garlic sauce last summer. It’s one of my favorite dishes now.
Enjoy this week’s share and if you have any unique recipe ideas, let us know!