Eggplant with Sweet Miso Sauce
Recipes
Thai Eggplant Curry
The directions specify not shaking the can of coconut milk because you want the liquid to have separated so you can spoon off the creamy top portion to start this recipe. As with all curries, use the vegetables you have on hand. The combination of sweet potatoes with eggplant and peppers is particularly nice.
Baked Acorn Squash
Chicken and Butternut Squash Soup
If these cooler nights are making you think “soup”, here’s an easy, easy recipe. You could just roast the squash, onions and chicken and stop there, or you can cut it all up and turn it into soup. Your call.
Ripe Tomato Stack with Pine Nuts and Mozzarella
Since we’re still getting tomatoes, perhaps you’d welcome an idea for a variation on tomato caprese salad. This one comes from “The Spendid Table’s How to Eat Supper.” I like the addition of currants.
Collard Greens and Cheddar Cheese Pakoras
Here’s a recipe for when you run out of ideas for collard greens this fall. It comes from the Food 52 blog. Besan or chickpea flour is traditional and can be found at the DeKalb or Buford Highway Farmers Markets or at stores that sell Indian groceries. Not sure if Whole Foods or Sevananda carries it. You could substitute all-purpose flour if that’s simpler.
Butternut Squash and Apple Gratin
This recipe is adapted from one by Mary Moore, owner of Cook’s Warehouse. Her recipe uses leeks. I’m suggesting sautéed onions instead. But by all means, if there’s a leek in your vegetable crisper (or rather, 4 leeks) please use those.
Saint Antonio Apple Tart
This Italian apple recipe is adapted from one in Saveur magazine. I thought the use of red wine in an apple pie was interesting; you may, too. Great use to use up the end of a bottle. Any of the tarter apples in your box will work here.
Bratwurst, Butternut Squash and Collard Green Stew
This recipe is adapted from one on Chow.com. I think the smallish butternut squash in my box today may be just the right size!
Do-It-Yourself Garlic Powder
The big bulb of garlic in my box this week led me to marvel about the quantity of garlic we’ve received this year. In my house, this is a very good thing. Easy for me to go through all that garlic. No problem.
But I was thinking as I unpacked my box that others might not have the same experience. I remember last year when folks were saying, “What do I do with all these onions?” It was not a problem I had ever thought existed!
So, when I ran across this recipe for do-it-yourself garlic powder, I thought maybe I should share. It comes from seriouseats.com. Also works for onions. Their note:
This process also works for onions, and I took the opportunity to do a tray of each simultaneously without damaging the flavor of either. Out of one 13-ounce white onion (chopped fine), I was able to produce 1/2 cup of dried flakes, which reduced to 3 tablespoons of onion powder. It’s ultimately a small amount, but it has a delicate, sweet taste—like a fried onion ring—which is quite attractive.