Week 10: Farm Share Recipes

Meal 1: Baba Ganoush by The Mediterranean Dish
If you enjoy hummus, you’ll like baba ganoush! Try scooping it up with raw carrots!

Ingredients
● 2 eggplants
● 1/4 cup tahini paste
● 1 lemon, juice of
● 1 garlic clove, minced
● 1 tablespoon plain Greek yogurt, optional
● Kosher salt and black pepper
● 1 teaspoon sumac
● 3/4 teaspoon Aleppo pepper or red pepper flakes, optional
● Extra virgin olive oil
● Toasted pine nuts for garnish, optional
● Fresh minced parsley for garnish, optional

Directions
Smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. If you don't have a gas burner, you can use a grill. You can also roast the eggplant in the oven (see notes).
Drain and cool. Remove the eggplant from the heat and transfer it to a large colander over a bowl. Cut a slit in the eggplant to help it drain excess liquid and cool more quickly. Allow it to sit for a few minutes until fully cooled and all excess water has been drained. Push on it with a knife or a spoon to help release its juices.
Peel the skin. Once the eggplant is cool enough to touch, peel the charred, crispy skin off (it should come right off). Discard the skin and the stem. Don't worry if a few bits of the skin remain; that's just added flavor!
Make the dip. Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using), salt, pepper, sumac, Aleppo pepper, or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
Chill. Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
Serve. Transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil, toasted pine nuts, and minced parsley, if you like. Serve with pita wedges or pita chips and veggies of your choice!

Meal 2: Zucchini Lasagna by A Couple Cooks
Pairs well with a side of mashed potatoes
Ingredients:
● 3 large garlic cloves
● 2 tablespoons unsalted butter
● 5 diced tomatoes
● 1 15-ounce can tomato sauce, fire roasted if possible
● 1 teaspoon dried basil
● 1 teaspoon dried tarragon (or oregano)
● 2 teaspoons kosher salt, divided
● 2 teaspoons cornstarch (or arrowroot starch)
● 2 pounds zucchini (3 large or 5 small medium)
● 2 ½ tablespoons chopped fresh thyme
● 2 teaspoons lemon zest (1/2 lemon)
● 1 ½ cups ricotta cheese
● ¾ cup shredded Parmesan cheese, divided
● 2 cups (7 ounces) shredded mozzarella cheese, divided
● ¼ teaspoon ground nutmeg
● Fresh ground black pepper

Instructions:
Preheat: Preheat the oven to 450 degrees Fahrenheit.
Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, ½ teaspoon kosher salt, and several grinds of black pepper. Remove ¼ cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
Roast the zucchini noodles: Slice the zucchini into noodles ¼ inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined
baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
Meanwhile, prepare the cheese filling: De-stem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, ½ teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
Turn down the oven: Turn down the heat to 375 degrees Fahrenheit.
Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish), spread a ½ cup tomato sauce on the bottom of the pan.
Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about ½ cup of the tomato sauce, using a spatula
to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and ½ cup of the
remaining tomato sauce. Finally, top with a final layer of noodles, then another ½ cup tomato sauce. Sprinkle the entire top with the
remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon fresh thyme.
Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to
set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Meal 3: Bean and Vegetable Burritos by Smitten Kitchen

Serve with remaining corn on the cob

Ingredients:
● 2 tablespoons olive or vegetable oil
● 1 medium onion, diced small
● 2 large cloves of garlic, minced
● 1 fresh jalapeño or habanero pepper, minced
● 1 bell pepper, diced
● 1 teaspoon ground cumin
● 2 to 3 teaspoons ground chili powder (to taste)
● 2 tablespoons tomato paste
● 1 (14-ounce) can diced tomatoes
● Kosher salt
● 2 (15.5-ounces) cans black, red, or pinto beans, drained and rinsed
● 1 1/2 cups corn kernels, fresh (from 2 ears), canned and drained, or frozen (no need to thaw)
● 5 ounces arugula, roughly chopped
● 1 lime, halved
● 1 cup crumbled cotija cheese
● 8 ounces (about 2 cups) coarsely grated monterey jack or pepper jack cheese
● 8 large burrito-sized flour tortillas
● Hot sauce, to taste

Directions:
Make the filling: Heat your largest skillet or sauté pan over medium-high heat. Once hot, add oil, and once the oil is hot, add the onion, garlic, jalapeño, and bell pepper and cook until the the ingredients begin to soften, 3 to 4 minutes. Add the cumin, smaller amount of chili powder, and tomato paste, and cook for 1 minute. Add diced tomatoes and let simmer for 1 minute, then add the beans and simmer for 2 to 3 minutes. Taste the mixture and
add salt; I find I need between 2 to 3 teaspoons kosher salt to get the level right but adjust it to your taste. Add last 1 teaspoon chili powder if needed for your desired heat level. Add the corn and arugula and stir until the arugula has wilted and everything is warm. Taste for seasoning again and adjust as needed. Remove from heat and squeeze the juice of half the lime over the mixture, then the second half if you like more. Let cool slightly while you get ready to assemble your burritos.
Assemble your burritos: If your tortillas are unbendy from the package, you can warm them briefly in a dry skillet or for 15 seconds in the microwave to soften them. If they seem dry, I might spritz them lightly with water before warming. Arrange first tortilla on counter and spoon about 3/4 cup of the filling in the lower third, closest to you. Sprinkle with 1/4 cup jack cheese and 2 tablespoons cotija. (If you like to make some burritos spicier than others, you can shake hot sauce on at this point.) Fold the bottom of the tortilla over the filling, fold in the sides, and roll it up, setting it to cool seam side-down. Repeat with remaining tortillas, filling, and cheese.