From Washington Post
Stir-Fried Tofu with Mushrooms, Red Pepper and Bok Choy
Recipes
Eggplant Meatballs
From skinnytaste.com, with a recommendation from a CSA subscriber!
Cowboy Candy
This is something I like to have in the refrigerator to add to cole slaw (people LOVE it with the addition of pineapple) and potato salad. ~Conne
Spicy Pickled Green Beans
From Marisa McClellan
Pan-Seared Chicken with Peas and Prosciutto and Lettuce
From The New York Times
Odds & Ends Shepherd’s Pie
This garbage-can approach to shepherd’s pie makes use of odds and ends languishing in the produce drawer. We used carrots, celery, diced green beans, tomato ends, field peas, bell peppers, garlic and onions. An early fall version features sweet potato, green beans, onions, sweet peppers, turnip greens, and summer squash.
Spiced Roasted Eggplant
From the NY Times
Smashed Beef Kebab with Cucumber Yogurt
From the NY Times, here’s one new recipe for those who got a package with Riverview ground beef.
Sicilian Stuffed Eggplant
From Colu Henry, adapted from a recipe by Jo Piazza. This recipe works with Asian eggplants, too, but I find that a stuffed eggplant (and I love a stuffing with raisins) is less off-putting for those around the table who think “I don’t like eggplant.” There’s all that delicious stuffing and before they know it, they’ve enjoyed eggplant. ~Conne
Fresh Corn Cookies
From Susan Spungen of Susanality on Substack.
She bakes the cookies right after she makes the dough, which ensures a thin cookie. The dough is soft though, and a little tricky to handle, so she drop the scoops or spoonsful of dough directly into a bowl of sugar and jostle it around to coat; this makes it easier to handle. If you want to make the dough ahead and chill it, that’s fine, too. Form balls of dough while the dough is cold, and let them warm up a bit before baking. They won’t be quite as thin, but still perfectly delicious.