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Roasted Cherry Tomatoes

Recipe by Ina Garten

Her recipe is made with 4 pints and serves 8, so this version is only enough for 2.

1 Pint Cherry Tomatoes

Good Olive Oil

Kosher Salt

Freshly ground Black Pepper

5 fresh Basil leaves, chopped or julienned

Sea Salt

Preheat the oven to 400 F.  Toss the tomatoes lightly with olive oil on a sheet pan.  Spread them out into one layer and sprinkle generously with kosher salt and pepper.  Roast for 15 to 20 minutes, until the tomatoes are soft.  Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt.  Serve over the Spaghetti Squash.

Chicken -Not Picatta- With Zucchini

I didn’t have any capers, or chicken stock thawed or white wine so I did this and it was perfect with the Eggplant Parmesan!

1 Boneless, skinless Chicken Breast

Flour for dredging

2 TB Olive Oil

2 TB Butter

Salt & Pepper

Zucchini, as much as you want to cook, thinly sliced, maybe quartered if the Zuke is large

4 cloves Garlic, minced

Basil and Parsley, finely chopped

Zest and Juice from 1 Lemon

More butter if you want to make a little lemon sauce, about another 2 TB, cut into little chunks

Thinly slice chicken breast.  Heat Olive Oil and butter in a heavy skillet.  Dredge the chicken in flour, salt and pepper.  Add to the pan once the oil/butter mixture is hot but not browning.  Cook until golden then flip and cook the other side.  Remove from the pan and put on a serving dish.  Throw in the minced garlic, give it a quick whirl around the pan, then add the zucchini.  Cook until the zucchini is done to your liking.  Put the zucchini onto of the chicken, trying to keep the oil in the pan.  Set the heat to medium, and add the lemon juice and zest to the pan, then add to the butter.  Whisk while it is melting, then pour over chicken and zucchini.  Top with basil and parsley and serve.

Eggplant Parm

Farmhouse Recipe

Thursday night I had a serious craving for Eggplant Parmesan and Chicken Picatta, so I closed my computer, poured myself a glass of wine and got into the Zen of dinner.  It was soooooo good I made it again Friday night, have been enjoying the leftovers and honestly I could easily make it again and keep going.  I don’t normally like leftovers, or eating the same thing twice in a week, but this harkened back to my childhood and old style Italian restaurants when the sauce tasted like someone actually cooked it and it didn’t come out of can.  I honestly can’t imagine how an eggplant hater wouldn’t enjoy this dish, so if you are an eggplant hater maybe you might consider giving it a try.  Of course the real secret here is making your own sauce from the tomatoes in the share, but hopefully most of you are already doing that.  If you aren’t try Marcella Hazan’s recipe, it is THE BEST fresh sauce ever.  I am including a version from Food52 so you have it.

2 lb Tomatoes

5 TB Butter

1 medium Onion, peeled and cut in half not chopped or diced

Salt to taste **For my Eggplant Parm I used Eatwell Rosemary Salt

First wash your tomatoes, cut the stem end off and quickly blanch in boiling water.  Allow to cool.  When you can handle them remove the skin.  You can coarsely chop or cut in half.  Put the tomatoes into a heavy bottom sauce pan, add the butter, onion and salt and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.  Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.  Taste and correct for salt.  This can cook on the stove while you are prepping the eggplant.

For the Eggplant:

1 Eggplant, sliced to about 1 1/2” thickness

Flour for dredging

2 Eggs, well beaten

About 2 cups Breadcrumbs

Salt and Pepper

Grated Parmesan

Grated Mozzarella

Basil and Parsely, finely chopped

Oil for frying

Preheat oven to 375 F. Heat a large heavy skillet with a good amount of oil, at least 1/2” deep, to medium high.  Coat both sides of the eggplant in the flour, then dip into the egg.  I added about 3 TB of Parmesan to the breadcrumbs, along with some salt and pepper, and mixed it well.  After the egg dip, coat the eggplant with the breadcrumbs.  Carefully put the eggplant in the hot oil.  I use tongs and try not to splatter and burn myself too many times. Fill your pan, but don’t over crowd, you want working room.  Once golden brown, gently turn over and cook the other side.  You don’t want it to brown too quickly because the eggplant needs time to cook through, so if you find your eggplant is browning really fast lower your temp a bit.  I used a smaller baking dish which is a little deeper, it is about a 9 X 11.  I spooned in enough sauce to cover the bottom, then sprinkled on a little bit of our Rosemary Salt (I hadn’t salted my sauce).  Then I put down one layer of fried eggplant, sprinkled over Paremesan and Mozzarella.  Repeat it all with a seance layer of everything, with a final light topping of sauce. Pop it into the oven and bake until bubbling, about 30 minutes.  If you want you can add another layer of Mozzarella and Parmesan, turn the oven off and let it sit in there until the cheese melts.  When serving sprinkle on a little chopped Basil and Parsley.

Shaved Zucchini Salad with Parmesan & Pine Nuts

Shaved Zucchini Salad with Parmesan & Pine Nuts

Recipe by Ian Knauer Bon Appetit August 2010 About 6 Servings

Zucchini or Cucumber?  No matter which one you have, you can make a very simple, light salad with either.  Here is a recipe that uses the zuke, but you could use the cuke just as well!

1/3 cup Extra Virgin Olive Oil

2 TB fresh Lemon Juice

1 tsp coarse Salt

1/2 tsp freshly ground Black Pepper

1/4 tsp dried crushed Red Pepper

2 lb medium Zucchini, trimmed

1/2 cup coarsely chopped fresh Basil

1/4 cup Pine Nuts, toasted

Small wedge of Parmesan cheese

Whisk oil, lemon juice, 1 tsp coarse salt, 1/2 tsp black pepper, and crushed red pepper in small bowl to blend.  Set dressing aside.  Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16” thick).  Place ribbon in a large bowl.  Add basil and nuts, then dressing; toss to coat.  Season to taste with salt and pepper.  Using vegetable peeler, shave strips from Parmesan wedge over salad.


Chickpea, Eggplant, and Tomato Tarts

Chickpea, Eggplant, and Tomato Tarts

Recipe from Gourmet November 2005 Serves 4 as a main or 8 to 10 as a side

This looks like a nice meatless meal option, the eggplant and chickpeas make it a more substantial dish.

1 lb Eggplant

1 3/4 tsp Salt

1/2 cup Extra-Virgin Olive Oil

1 medium Onion, halved lengthwise, then cut crosswise into 1/2” thick slices

1 Bay Leaf

3 Garlic cloves, minced

1 lb Stewed Tomatoes, drained, reserving juice and coarsely chop

1/2 tsp Paprika

1/8 tsp ground Cumin

1 15 oz can of Chickpeas, rinsed and drained

1 1/2 tsp Black Pepper

1/4 cup coarsely chopped fresh Parsley

6 Phyllo sheets 

Peel eggplant and cut into 1/2” cubes.  Top with 1 tsp salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water. **I no longer sweat my eggplant with salt, I find with ours it is fresh and I don’t find it makes enough of a difference to make it worthwhile.  Heat 2 TB oil in a 12” heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes.  Add 1 TB oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes.  Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes.  Add reserved tomato juice, chickpeas. 1/2 tsp pepper, and remaining 3/4 tsp salt and simmer, stirring occasionally, until filling is thickened and most of the liquid is evaporated, a bout 5 minutes.  Remove from heat and stir in parsley, then discard bay leaf.  To make the tarts, put oven rack in middle position and preheat oven to 425 F.  Line a large baking sheet with foil.  Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel.  Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of the remaining oil and top with 2 more sheets, brushing each with oil.  Sprinkle with 1/2 tsp pepper, then cut stack in half crosswise with a sharp knife.  Spoon 1 cup filling into center of each half.  Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula.  Make 2 more tarts in same manner, arranging about 1/2” apart on baking sheet.  Bake, rotating baking sheet 180 degrees after 10minutes, until edges of tarts are golden, 15 to 20 minutes total.  Serve immediately.  Notes” Filling, without parsley can be made 1 dat ahead, chilled and covered.  Stir in parsley before using.  Tarts can be baked 6 hours ahead and kept, uncovered, at room temp.

Roasted Tomato Salsa

Recipe from Kevin Is Cooking

2 lb Romas

2 Jalapeno Peppers - I used our Serranos, but used only 1 and took the veins and seeds out

1 large Onion

8 cloves Garlic - I used about 1/2 that much

1 Chipotle Pepper in Adobo Sauce - I made several batches and added more so it probably worked out to 1 1/2 Chipotle peppers

1 Lime

1 tsp Salt

Slice tomatoes and peppers lengthwise.  Remove skin from onion, halve and slice into 1/2” pieces.  Place tomatoes, jalapeños skin side up on a baking sheet with onion and garlic.  Place baking tray under broil and cook for 6-8 minutes until charred.  Remove from oven and allow to cool slightly.  Ina blender or food process, blend with chipotle pepper until smooth.  Season with lime juice and salt to taste.  Chill cover until read to serve.

Chicken, Eggplant, Onion and Cherry Tomato Skewers with Chimichurri Sauce

This past weekend I had the honor of cooking a buffet meal for the birthday party for Paolo,  one of our CSA members.  He and his wife Louise, and their two daughters Francesca and Julianna are our Albany hosts.  It was such a treat to work on putting together this menu, which of course highlighted so much growing on the farm at the moment.  It was a simple spread which allowed the vegetables to take center stage and shine.  The evening  reaffirmed my belief that food from stores just never tastes this good.  Sure it might often look better, but the flavor is seldom equal.  And once again I was reminded that simple food, made with fresh and flavorful ingredients, doesn’t need much fussing.  For this meal I made Chimichurri Sauce and a Roasted Tomato Salsa, such great ways to take advantage of box ingredients (the recipes are below). 

 The spread!  Featuring our summer box contents

The spread!  Featuring our summer box contents

Chicken, Eggplant, Onion and Cherry Tomato Skewers

Recipe from the Farmhouse Kitchen

One of the two meat dishes I made were these skewers marinated in the Chimichurri Sauce.    The nice thing with kabobs/skewers is you can really reduce the amount of meat because visually you are not grabbing a slice or hunk of meat.  It is also a fun way to eat that kids tend to enjoy.  If you don’t have a grill, you can bake these in a hot oven at 450 for about 10 minutes, then turn and bake another 10 to 15.  It requires less time if the chicken pieces are smaller.   If you are doing this in the oven take advantage of having the heated and roast some potatoes to go with it!  Or you could cube up some potato and add them to to the skewers.

1 lb of Chicken meat, I used a combo of thigh and breast meat, cut into small chunks

Cherry Tomatoes

Eggplant, cubed about 1” 

1 Onion, cut quartered then cut into 2-3” chunks

Cut chicken and marinate in enough Chimichurri sauce to coat well (recipe to follow).  Let marinate over night or at least for several hours.  If using wooden skewers, soak in water for at least 30 minutes.  To assemble the skewers I first put on one chunk of eggplant and slide it all the way down leaving a good 2” of space for grabbing room.  Then I put on a hunk of chicken, followed by some onion pieces, followed by more chicken, followed by Cherry Tomato, then a bit more chicken and topped with eggplant.  I used the eggplant to cap top and bottom of the skewers.  I packed the chicken on pretty tight, I would recommend not doing that, as I found it was hard to determine if the meat was cooked well through.  Next time I will give the meat just a little bit more space.

Chimichurri Sauce

I read a lot of Chimichurri recipes and kind of put my own version together taking a little from all of them.

1/2 cup Parsley, finely chopped OR if you have a food processor, just rough chop

1/2 cup Cilantro, same as with the Parsley

1 tsp dried Oregano

2 TB Basil, rough chopped

3 cloves Garlic

2 Green Onions, chopped

1/2 Serrano Pepper, seeds and veins removed

2 TB fresh Lemon Juice

1/2 cup Olive Oil

Salt and Pepper, to taste

Put all of the ingredients into a food processor if you have one, and pulse until finely chopped.  This definitely tastes better after sitting in the fridge for a day.



Salmon Provencal with Potatoes and Cherry Tomatoes

Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook by Kate McMillan

With this recipe I would take advantage of what we have in season and products the farm has to offer, by switching the tarragon to basil (yes I realize that is a very different flavor, but it is what we have) and I would replace the salt  and fresh Rosemary with Eatwell Rosemary Salt.  

1 cup Cherry Tomatoes

2 TB plus 2 tsp Olive Oil

Salt and Freshly ground Pepper

4 center cut Wild Salmon fillets, about 6 oz each

2 TB chopped fresh Rosemary

2 Tb chopped fresh Tarragon

1 lb Potatoes

1 TB Parsley

1 TB fresh Lemon Juice

Preheat an oven to 450 F.  Line a baking sheet with parchment paper.  In a small bowl, toss together the cherry tomatoes and 1 tsp of the olive oil and season with salt and pepper.  Brush the salmon with 1 tsp of the olive oil and season with the rosemary, tarragon, salt and pepper.  Set aside.  Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well.  Pieces should be about the same size.  In a bowl, toss together the potatoes and the 2 Tb olive oil. Place the potatoes, cut side down, on the prepared baking sheet and season with salt and pepper.  Roast for 8 minutes, then stir the potatoes.  Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst and the salmon is opaque throughout, 8 to 10 minutes longer.  Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon.  Serve immediately

Stewed Eggplant and Lunchbox Peppers

We had some visitors enjoying the Nest this weekend.  Dinner Saturday night was roasted chicken, rice cooked with our chicken stock and stewed eggplant and peppers.  It was such a simple way to cook eggplant and really delicious.


1 Eggplant, top removed and cubed into about 1 1/2” cubes

1 to 2 Onions, diced (if it is a really big onion use one)

2 cloves Garlic, minced

3 TB + Olive Oil for frying

Lunchbox Peppers, washed and tops removed, cut in half or quarters depending on how big they are

2 tsp Eatwell Rosemary Salt

Pepper, to taste

1/3 cup Water


In a large skillet, preferably one with a lid, heat about 1 TB of oil over medium high heat.  Add the onions and saute until they begin to soften up a bit. Put in 2 TB more oil then add the eggplant and garlic.  Turn the heat up high, and cook about 3 minutes stirring constantly.  Bring the temp back to medium and add the peppers.  Stir well, making sure the eggplant and peppers don’t stick.  Add the water, turn on low, cover and cook at least 10 minutes or until peppers are tender.


Fresh Tomato and Parsley Spaghetti

Recipe from Food & Wine by Scott Hocker

This makes a very light and refreshing type of spaghetti. Perfect for the San Marzanos and Parsley!


1 lb Spaghetti


1/4 cup plus 1 TB Extra Virgin Olive Oil

3/4 pig San Marzano Tomatoes, coarsely chopped

1/4 cup coarsely chopped Parsley


Cook spaghetti according to package instructions in a pot of well-salted boiling water.  Meanwhile, to a large bowl, add the olive oil, tomatoes and 1/2 tsp salt.  Let sit until the spaghetti is done cooking.  Add the drained spaghetti to the bowl along with the parsley and mix well.

Parsley & Barley Salad

From Jerusalem by Yotam Ottolenghi

1/4 cup Pearl Barley - you can substitute farro, spelt or wheat berries

5 oz Feta Cheese

5 1/2 TB Olive Oil

1 tsp Za’atar

1/2 tsp Coriander Seeds, lightly toasted and crushed

1/4 tsp ground Cumin

3 oz Parsley, leaves and stems

4 green Onions, finely chopped

2 cloves Garlic, crushed

1/3 cup Cashew Nuts, lightly toasted and coarsely crushed

1 Green Pepper, seeded and cut into 3/8” dice - we used Lunchbox Pepper

1/2 tsp ground Allspice

2 TB freshly squeezed Lemon Juice

Salt and freshly ground Black Pepper


Place barley in a small saucepan, cover with plenty of water and boil for 30 to 35 minutes, until tender but with a bite. Pour into a fine sieve, shake to remove all the water, and transfer to a large bowl. Break the feta into rough pieces, about 3/4” in size, and mix in a small bowl with 1 1/2 TB of the olive oil, the za’atar, the coriander seeds, and the cumin.  Gently mix together and leave to marinate while you prepare the rest of the salad. Chop the parsley finely and place in a bowl with the green onions, garlic, cashew nuts, pepper, allspice, lemon juice, the remaining olive oil, and the cooked barley. Mix together well and season to taste.  Top with marinated feta. 



Chunky Zucchini & Tomato Salad

Recipe from Jerusalem by Yotam Ottolenghi

2 lb Zucchini

1 3/4 lbs Tomatoes

3 TB Olive Oil, plus extra to finish

2 1/3 cups Greek Yogurt

2 cloves Garlic, crushed 

2 Red Chiles, seeded and chopped 

Grated Zest of 1 Lemon, and 2 TB Juice

1 TB Date Syrup, plus extra to finish

2 cups Walnuts, coarsely chopped

2 TB chopped Mint

2/3 oz Parsley, chopped

Salt and freshly ground Black Pepper


Preheat the oven to 425.  Place abridged griddle pan over high heat.  Trim the zucchini and cut them in half lengthwise.  Halve the tomatoes as well.  Brush the zucchini and tomatoes with olive oil on the cut side and season with salt and pepper.  By now the griddle pan should be piping hot. Start with the zucchini.  Place a few of them on the pan, cut side down and cook for 5 minute; the zucchini should be nicely charred on one side.   Remove the zucchini and repeat the same process with the tomatoes.  Place the vegetables in a roasting pan and put in the oven for about 20 minutes, until the zucchini are very tender.  Remove the pan from the oven and allow the vegetable to cool down slightly.  Chop them coarsely and leave to drain in a colander for 15 minutes.  Whisk together the yogurt, garlic, chile, lemon zest and juice and molasses in a large mixing bowl.  Add the chopped vegetables, walnuts, mint and most of the parsley and stir well.  Season with 3/4 tsp salt and some pepper.  Transfer the salad to large, shallow serving plate and spread it out.  Garnish with the remaining parsley.  Finally, drizzle over some date syrup and olive oil. We made a few alterations because of ingredients we didn’t have on hand: we skipped the red chilis but I think if you have some it would be a great addition, we didn’t have date syrup, and we forgot to run outside to grab the mint, it still tasted great!

Easy Bay Ganoush

Recipe from The Mediterranean Dish

1 Eggplant, cut in half

Olive Oil

1 Tb plain Yogurt

1 q1/2 TB Tahini

1 clove Garlic

1 TB Lime of Lemon Juice, more if you like

Salt and Pepper

1/2 tsp to 1 tspCayenne Pepper

1/2 tsp Sumac, more for garnish

Toasted Pine Nuts for garnish

Parsley leaves for garnish


Preheat oven to 425 F.  Cut a few slits in the skin of the eggplant.  Sprinkle the flesh with salt and let it sit for a few minutes to sweat out it’s bitterness, then dab dry.  Place the eggplant halves, flesh side down, on a lightly oiled baking sheet (I skip the oil and use parchment paper), drizzle with olive oil.  Bake for 30 to 40 minutes or until the eggplant fully softens.  Remove and allow to cool. Once cooled, scoop out the flesh and transfer to a food processor, discard the skins.   Add the lime/lemon, garlic, tahini and spices.  Run the food processor unitlyou achieve a nice creamy puree.  Taste and adjust spices to your liking.  (We didn’t use the processor, we mushed it all with a wooden spoon, less clean up, but we did mince the garlic first.) Transfer to a small bowl.  Just before serving, top with a sprinkle of sumac, olive oil, toasted one nuts and parsley leaves.  

Zucchini Sliced Bread

This is not the sweet Zucchini Bread we enjoy with a cuppa, but rather a regular yeasted bread that has zucchini in it.  One of our members sent me this recipe.  Thanks Louise for sharing!  I am including her notes:

I use a bread machine to make sandwich bread. Beth Hensperger's Bread Machine Cookbook has a great recipe for a zucchini bread. It's NOT a sweet bread, but instead is a yeast bread that incorporates zucchini for extra flavor. Essentially the zucchini substitutes for some of the liquid since it is mostly water. The cookbook says this makes great grilled cheese sandwiches. Here are the ingredients for 2 lb loaf; use the basic cycle on the machine with a medium crust. 

When I make this I weigh the zucchini, as it varies in volume when you shred it.  For lemon zest, I usually use zest from Eatwell citrus that I zested and froze during the winter.  If you want 100% WW, you can sub white whole wheat flour for the bread flour; increase the liquid to 10 - 11 oz and it may not rise quite as much.  Recipe calls for fat free milk, but whole milk also works.


1 cup milk

1 1/2 cups shredded zucchini (6 ounces) 

3 Tbs olive oil

2  2/3 cups bread flour

1 1/3 cups WW flour

2 Tbs dark brown sugar 

grated zest of 1 lemon  

1 Tbs + 1 tsp gluten

2 tsp salt

2 1/4 tsp SAF yeast or 2 3/4 tsp bread machine yeast

Make according to bread machine instructions.


I found this conversion from King Arthur:

Put the liquids in the recipe in the mixing bowl first. If you're using active dry yeast, add that next and let the mixture sit for 5 minutes to get the yeast to wake up. If you're using instant yeast, you can just put it in the bowl and keep going. Next, add eggs, sugar, and fat, if there are any in the recipe. Using the paddle attachment of the mixer, add half the flour called for in the recipe and the salt, as well as any other herbs or flavorings.  Mix on low speed until you have a thick batter.  Add the remaining flour called for in the recipe, 1/2 cup at a time.  Once the mixer begins to labor with the paddle, switch to the dough hook. Let the mixer run for at least 6 minutes at low to medium speed. The dough will begin to smooth out and get supple. It should be smooth, but not sticky.  Always keep 1/4 to 1/2 cup of the flour in a recipe back to see if you need it; if you touch the dough lightly after kneading and it still sticks to your finger, add some more of the flour and let it mix for another minute.  Any bread dough needs 45 minutes to 1 hour rise before being deflated and shaped. After mixing the dough, take it out of the mixing bowl, scrape out any crusty bits still clinging to it, spray the bowl with some pan spray or swipe it down with some soft butter, and put the dough back into it. Cover the top with some plastic wrap (and a dish towel if the kitchen's drafty), and go about your business for a while. Set a timer for 45 minutes to remind you to come back and visit the dough.  A recipe that makes a 1 1/2 pound loaf is large enough that it needs to be baked in a 9"x5" loaf pan. Preheat the oven to 350°F after the dough is deflated, shaped, and put in its pan. Let the unbaked loaf rise for 35 to 40 minutes, until it domes an inch above the rim of the pan. Place the bread in the oven and check it at 30 minutes. If you have an instant-read thermometer, the bread is done when it measures 190°F in the center. If the recipe has a lot of sugar in it, it may require tenting with foil for the last 10 minutes of baking to keep it from getting too brown. Remove the pan from the oven and place on a rack to cool for 5 minutes; after 5 minutes remove the loaf from the pan and return it to the rack to finish cooling completely before slicing.

Quick Stir-Fried Eggplant and Cabbage with Quinoa

Recipe From My Gourmet Connection by Lynne Webb


1 cup Quinoa

2 cups Chicken Stock

1 TB toasted Sesame Oil

3/4 to 1 lb Eggplant, cubed

Vegetable Oil

Salt and freshly ground Black Pepper

2 large Eggs, lightly beaten

1/2 medium Onion, chopped

2 cloves Garlic, chopped

2 tsp Sriracha

2 cups Savoy Cabbage, chopped

1/4 cup Soy Sauce

2 TB fresh Cilantro, chopped OR use Garlic Chives instead


Preheat oven to 425 F. Line a baking sheet with parchment. Place eggplant cubes in a bowl, drizzle a small amount of oil, season with salt and pepper and toss. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned. Remove from the oven and set aside. Thoroughly rinse the quinoa with cold water in a fine mesh strainer. Place the quinoa and broth in a saucepan and brig the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes. Drizzle with sesame oil, fluff with a fork and set aside. In a large skillet or wok heat 1 tsp of vegetable oil over medium-high heat. Add the eggs and scramble until cooked through. Stir into the cooked quinoa. Add another tablespoon of oil to the pan and increase the heat to high.  Add the onion and garlic and stir-fry for 1 minute. Quickly stir in the sriracha, then add the cabbage. Stir-fry until the cabbage is crisp-tender, another 2 minutes. Add a little more oil to the pan if needed, then add the quinoa-egg mixture. Continue to stir-fry for another minute.  Add the soy sauce, toss to combine, then add the eggplant and cilantro or garlic chives. Mix well, drizzle with a little additional sesame oil and serve.

Lunchbox Pepper Casserole

Recipe Farmhouse Kitchen

I made this dish for the Farm Academy’s visit last week.  Since we had poblanos in last week’s box that is what I used, but the Lunchbox Peppers would be sweeter and you don’t have to peel any skin off after roasting.  It was a great way to use many items for the box and it fed a lot of people.

2 TB Olive Oil

1 or 2 Onions, diced

1 or 2 cloves Garlic, minced

1 lb Potatoes, washed well, small diced, then boiled until tender 

2 Zucchini, diced

1 cup Water or Eatwell Chicken Stock

Lunchbox Peppers, roasted whole

Red Slicers, bottom cut off, halved and roasted

1 tsp Cumin

1 tsp Smoke Paprika

Salt and Pepper to taste

Cayenne or Chili Flakes to taste

8 Eggs, well beaten

1 1/2 cups Cream or Half & Half

8 oz grated Monterey Jack Cheese


Preheat oven to 425 F.  Wash peppers, dry and put on a baking sheet, then into preheated oven. Roast until blistering on the top side, flip over and roast until it begins to blister a bit. Set peppers aside and allow to cool. Roast tomatoes for at least 20 minutes until nice and soft. Meanwhile, heat oil in a large skillet. Sauté onions over medium heat until soft, but not browned. Add garlic and mix well, sauté for 1- 2 minutes. Add the water, potatoes, and spices, mix well and cook about 8 minutes.  Then add zucchini and cook with a lid on until tender. Meanwhile. remove pepper tops and slice in half lengthwise.  In a deeper casserole dish or soufflé bowl, put one layer of roasted tomatoes all over the bottom.  Then add the potato/zucchini mix.  Top with the pepper halves. Sprinkle on 1/2 the cheese.  Mix the cream and eggs together, then pour over the casserole.  Pop into the oven at 350 and bake about 30 to 40 minutes. Top with the remaining cheese and bake until there is no runny egg when tested with a knife.