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Week 12 CSA Recipes



8 Ping Tung Eggplant, about 2 pounds

2 Long Hot Peppers

1 medium Onion, about 1 Cup chopped

3 or 4 Garlic Cloves, minced

1 teaspoon Cumin

1 teaspoon Oregano

3 Tablespoons Lemon Juice from 1 large Lemon

3 Tablespoons First Fresh Extra Virgin Olive Oil

1 teaspoon Salt

Place Eggplant and Peppers over a flame and char skin until well blistered, then set aside to cool. This can also be done under a broiler or over a grill, or baked at 400F for 20 minutes or so, but the charred flavor is superior! When cool, remove the skin from each with your fingers and a small serrated knife for the stubborn sections. Cut off the stem from each, remove seeds from Peppers and chop coarsely before placing in a medium mixing bowl with the Eggplant. At this time sauté Onion & Garlic until golden and tender, then add Cumin and Oregano until fragrant. Use a fork or Potato masher to mash the Eggplant roughly, then add the Onion mixture, Salt, Lemon Juice & Olive Oil. Mix well and allow to infuse for an hour or more before serving. Garnish with fresh herbs and an extra splash of EVO, Pita or Flatbread on the side.




For each person:

1 Corn on cob, shucked and de-silked

1 Tablespoon Mayonnaise

¼ – ½ teaspoon Paprika, hot or mild

¼ – ½ teaspoon dried Oregano

¼ – ½ teaspoon Hepp’s Hickory Smoked Salt

Smokey Spicy Corn

For each cob of Corn tear off a sheet of foil big enough to wrap up each cob individually and lightly grease with PanSpray. Use a butter knife to smear each cob with Mayonnaise and then sprinkle seasonings evenly. Wrap up each cob loosely and place on a baking sheet in the oven for 20 minutes, turning halfway through. Alternatively, place packets on a medium-hot grill and turn every few minutes until lightly caramelized, about 12 minutes.



Plated Eggplant Cannelloni

2 large Eggplant, about 8 inches or so long

2 Cups Marinara Sauce

1 small bunch Swiss Chard, or about 5 large leaves

2 Cups Ricotta Cheese, or Cottage Cheese

1 Egg, beaten

1 teaspoon Salt

¼ teaspoon ground Black Pepper

1 ½ teaspoons dried Basil

½ teaspoon dried Oregano

½ teaspoon Garlic Powder

1 Cup Mozzarella Cheese

¼ Cup Parmesan Cheese, grated or ground

Oven 375F

Eggplant Cannelloni prep

Remove a small amount from the bottom & top of each Eggplant and then slice vertically into no more than ¼ inch wide, flat pieces. Not including the 2 outside pieces, you should have 12 slices. Heat a grill to high and then cook each piece on both sides for around 60 seconds using oil on the grate to prevent sticking, and a little Salt & Pepper on each piece. There should be nice grill marks but not overdone- the Eggplant will continue to soften when set aside off the grill. To make the filling, chop the Chard into inch size pieces and sauté 5 minutes until wilted with a little Olive Oil and Salt. Let cool. Beat the Egg in a medium mixing bowl and combine Ricotta, dried herbs, seasoning and ½ Cup Mozzarella, then fold in sautéed Chard. Prepare a casserole dish with PanSpray and spoon ½ Cup Marinara onto the bottom. Layout slices of Eggplant and spoon about an ounce of filling on each, and then roll up the thin (stem) end under the thicker end. Arrange into casserole dish and spoon over the remaining Marinara, Mozzarella and Parmesan Cheese. Bake for 35-40 minutes until browned and bubbling at the edges.



Fish & Tomato Pie

2 pounds Gold potatoes, peeled and cubed

1 x prepared Pastry Crust (or make this)

8 ounces white fish, such as Halibut

8 ounces Shrimp, peeled & de-veined

1 bunch baby Leeks, white and pale green only, sliced & washed

3 ribs Celery, sliced ¼ inch “crescents”

1 bulb Fennel, chopped

2 cloves Garlic, minced

1 pint Cherry Tomatoes, sliced in half

1 Tablespoon fresh minced Dill, about 1 small sprig trimmed

1 Tablespoon Blended Oil

1 Tablespoon Butter

1/3 – ½ Cup Milk

½ Cup White Wine

Oven 400F

Bring Potatoes to a simmer in well-salted water and cook until soft. Meanwhile, sauté Leeks, Fennel and Celery in Blended Oil until tender, about 5 minutes over medium heat, and then add seafood Tomatoes, Dill and Garlic. Toss or stir to coat for 20 seconds, add Wine and remove from heat. At this time place Pastry into pie dish, prick all over with a fork, and add pie weights or dry beans to blind bake the crust at 400F for 10-12 minutes. When slightly golden, remove from oven and lower temperature to 375F. Strain Potato and return to pot with Butter and mash well- add Milk gradually so as to not make too runny. Check for seasoning and add more Salt and/or White Pepper if desired. Transfer into a pastry bag fitted with a large star tip. Pour seafood mixture into crust and top with piped potato. Bake for 30-35 minutes- Potatoes should be crispy and slightly brown and there will be bubbling at the edges. Fabulous with a simple green salad and crisp white wine!



10 pounds ‘seconds’ Tomatoes

1 large Onion, about 1 ½ Cups chopped

2 medium Carrots

2 Tablespoons Garlic

2 teaspoons dried Oregano

2 teaspoons dried Basil

1 Cup Red Wine

3 Tablespoons Olive Oil

Place Onion, Carrot and Celery in a food processor and pulse to chop the vegetables into roughly equal pieces- it doesn’t have to be pureed, but not too chunky either. Add oil to a large pot (Dutch Oven) and heat over medium-high until shimmering and then add vegetables. When beginning to brown add Garlic and then cook for a minute before pouring in Wine.

Meanwhile, use a small serrated knife to core and trim any imperfections from Tomatoes and cut in half if necessary to squeeze out excess seeds and juices. Chop roughly and when Wine has been added to pot, add the Tomatoes and stir. When the mixture comes to a gentle boil, reduce the heat to medium and continue to cook for 2 hours. At this time reduce the heat to low and continue to cook down for around 30 minutes more, stirring occasionally to avoid the sauce from sticking to the bottom and burning. Remove from heat and use an immersion blender to puree the sauce well. Season with about 1 Tablespoon of Salt and Sugar and add fresh Basil if desired. Let cool to room temperature before placing in containers to either refrigerate or freeze.


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