eggplant

(2023) Burnt Eggplant and Bell Pepper Dip

Published at In Category eggplant, peppers, Recipes

And we got two beautiful eggplant, so I’m going to try the Burnt Eggplant and Red Pepper Dip below, using the poblano peppers and banana peppers that came today as well. If you’re not familiar with the way Riverview manages things, the peppers in the plastic bag are usually hot ones, with the bag to distinguish them from sweeter peppers. Poblanos are one of those maybe-they’ll-be-hot-maybe-they-won’t peppers, but for this recipe it won’t matter. My favorite way to eat eggplant is roasted, so there are lots of roasted eggplant recipes at grassfedcow.com.

(2023) Mapo Eggplant

Published at In Category eggplant, Recipes

See the recipe below from Hetty Lui McKinnon. Have you seen her new book, “Tenderheart”? It is HUGE, with almost 200 recipes in chapter after chapter of ideas for the vegetables we get every week. So here are two recipes from the book – the gnocchi and tomatoes AND her vegan mapo tofu with eggplant. I literally keep the book at my desk and just leaf through it when I am looking for inspiration.

(2023) Eggplant and Bean Chili

Published at In Category eggplant, Recipes

I have been craving eggplant and peppers so was delighted to see both in today’s box, although only one pepper. But for the eggplants … eggplant and bean chili (see recipe below), eggplant dal with your favorite lentils (your own recipe), eggplant with garlic and scallions (just sauteed eggplant flavored with chili and green onions)? Those are a few ideas from the New York Times food e-newsletter last Sunday devoted to ideas for eggplant.

(2023) Summer Skillet Corn, with Peppers, Eggplant, Tomato and Za’atar

Published at In Category corn, eggplant, peppers, Recipes, Tomatoes

I am tempted to just chop everything up and make a big salad with a little of everything in it – yes, raw corn, and YES, raw okra. And that will be dinner tonight. But eventually we’ll want something else, so I’ve got three ideas here – two from my go-to New York Times (cold noodles with tomatoes!) but one that was demonstrated at the Decatur Farmers Market. I have to say that I truly miss restaurant chef demos at local farmers markets. At once time that was a mainstay of the markets and always a source of creative inspiration … now they’re extremely rare, but the Community Farmers Market folks have local cooks who do demos most every week, and their recipes are perhaps a bit more practical and maybe easier to pull off.

So here’s the loosely written recipe for “summer skillet corn, with peppers, eggplant, tomato and za’atar” that was demonstrated at the Decatur Farmers Market. We don’t have eggplant in this week’s box, but you’ve got everything else and if there’s no za’atar at your house, just use whatever seasoning mix is on hand.

(2022) Creamed Eggplant (Baba Ganouj)

Published at In Category eggplant, Recipes

Here’s a simple recipe for baba ghanoush from Madhur Jaffrey’s World Vegetarian. Anyone lacking inspiration for eggplants would benefit from simply reading this cookbook’s index of twenty-some eggplant recipes! Wishing I had more eggplants now.

(2022) Matthew Reeves’ Ratatouille

Published at In Category eggplant, Onions, peppers, Recipes, Summer Squash, Tomatoes

With so many peppers and that pretty eggplant, it’s time to make ratatouille. Down below is the recipe I’ve adapted from one provided by Matthew Reeves, who with his wife Maggie Reeves, hosts a drop-off for Riverview boxes. What I love is that there are almost no quantities given (just a size for one can of crushed tomatoes). Ratatouille really must have been created as a delicious way to use up summer vegetables and you can juggle quantities of ingredients to suit what you have… and what you like. We didn’t get zucchini this week (at least not in my box) but we got eggplant, yellow squash, lots of peppers, and garlic. You could use the red onion that we got today if you like, or maybe you have some yellow onions on hand. At our house, we’re not big rosemary fans, so we’re leaving that out.

(2022) Bully Boy’s Teriyaki Sauce

Published at In Category Bok Choy, broccoli, eggplant, green beans, Napa cabbage, Recipes Tags: ,

If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.