Week 7: Farm Share Recipes

Meal 1: Eggplant with Yogurt and Tomato Relish adapted from Smitten Kitchen
Ingredients:

• 3 tablespoons olive oil, divided
• 1 1/4 to 1 1/2 pounds eggplant; I prefer the long, thin variety here but any will do
• Salt and freshly ground black pepper
• 1/2 cup (75 grams) dried couscous (optional)
• 1 garlic clove
• 1/4 cup packed basil leaves
• 1 tomato
• 2 teaspoons red wine vinegar, plus more to taste
• Red pepper flakes
• 1/2 cup plain yogurt

Directions
Heat oven to 425 degrees. Trim eggplants and cut in half lengthwise; season cut sides with salt and pepper. Coat a large roasting pan with olive oil (1 to 2 tablespoons). Arrange eggplants cut side down; sprinkle with more salt and pepper. Roast for 25 minutes on the first side, or until brown underneath then flip and roast 5 to 10 minutes more. Remove from oven and let cool slightly.

Meanwhile, make couscous, if using it. Bring 3/4 cup water and a few pinches of salt to a simmer then pour it over dried couscous in a bowl. Cover with a lid or foil and let side for 5 minutes to absorb, then fluff with a fork.

Make tomato relish by pulsing garlic and basil in a blender or food processor until finely chopped, then add tomatoes and pulse until they’re well chopped. Add 1 tablespoon olive oil, vinegar, salt, freshly ground black pepper or a pinch or two of red pepper flakes and pulse to combine. No food process or blender? Not a problem at all; just mince the garlic and basil well and finely chop the tomatoes; stir this together with the remaining ingredients.

Both methods: taste for seasoning. We like this extra sharp and almost always add 1 more teaspoon of vinegar and more salt. The longer it sits, the more potent it gets.
To assemble, schmear each eggplant half with a little yogurt. If you’re using couscous, sprinkle a little on top. Spoon tomato relish over and serve the rest of all the above on the side.


Meal 2: Roasted Beet & Carrot Salad
Ingredients:

• 2 beets, peeled and cubed
• 3 carrots, sliced
• ½ onion, sliced
• 2 cloves garlic
• Fresh basil
• Olive oil
• Salt, pepper, and balsamic vinegar (optional)

Directions:

1. Toss beets, carrots, onion, and garlic with olive oil, salt, and pepper.
2. Roast at 400°F (205°C) for 35–45 minutes.
3. Top with chopped basil and a splash of balsamic vinegar if you like.
4. Serve warm or chilled. Goes great on a bed of salad greens and your favorite cheese.

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Meal 3: Cantaloupe Salsa adapted from Gourmet
Makes about 2 cups of salsa
Ingredients:

• 2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
• 1/4 cup diced (1/4 inch) onion
• 2 tablespoons chopped fresh basil
• 1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), mince
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

Directions:
Mix everything and eat immediately.
This would be great over grilled fish or chicken. It is equally good with tortilla chips.