Makes 5 cups of caponata, enough for about 10 sandwiches 1/3 cup olive oil 1 medium eggplant, peeled and cut into small cubes, about 4 cups total 1/2 sweet pepper, diced 1 small onion, diced 4 oz. Baby Bella organic mushrooms, chopped 3 cloves garlic, minced 1/2 cup kalamata olives, pitted and sliced 1 6-oz. […]
Makes 8 to 10 servings 2 large eggplants 2 yellow onions 3 bell peppers 6 to 8 zucchini 4 tomatoes 1 1/2 to 2 Tbps. olive oil 3 to 4 cloves garlic 1 bay leaf 3 to 4 sprigs thyme 1/4 cup loosely packed basil, sliced into ribbons Extra basil for garnishing Salt and pepper […]
Serves 8 4 medium eggplants (look for long and slender ones) 1/4 cup olive oil 1 small onion, finely chopped 1/4 cup fresh chives, chopped 2 cups fresh Ohio sweet corn, or frozen and thawed 2 cups cherry tomatoes, quartered 1 cup quinoa, cooked 1/2 cup Parmesan cheese Salt and pepper, to taste Pre-heat oven […]
This is one of the recipes from the CSA cooking class at the Loretta Paganini School of Cooking. Chef Kate waits until the Tuesday before the class when she learns from our newsletter what she might expect to find in the week’s shares before making up the recipes. It’s one of my favorites.
An exotic dish of sweet peppers and eggplant seasoned with basil, coriander, cumin and saffron!
Serves 6-8 2 cups eggplant cubed 1 onion, roughly chopped 3 cups tomatoes, roughly chopped – I used heirlooms but cherry or any other version will work as well 3 large or 4 medium cloves of garlic ¼ cup olive oil 1 tsp. salt ½ tsp. pepper 2 tsp. Italian seasoning 2 cups non-dairy milk […]
With the veggie crumbles, you wouldn’t even know this tangy, cheesy lasagna is vegetarian! It’s a keeper.