Grilled Eggplant with Chimichurri and Feta

Ingredients:
1 medium eggplant
olive oil
salt and pepper
1/8 cup olive oil
3 T chopped parsely
2 T chopped oregano
2 cloves minced garlic
1 cup crumbled feta

Directions:
Slice eggplant into 1/2 inch thick circles. Brush with olive oil and sprinkle with salt and pepper. Grilled until tender, cooking both sides. Remove from grill and place on a plate.
In a small bowl, mix together 1/8 cup olive oil, parsely, oregano, garlic, and salt and pepper to taste. Place chimichurri on top of cooked eggplant. Top each slice with feta cheese.

Peach and Melon Salsa

Peach and Melon Salsa

(Makes 1 quart) From: Food52

Ingredients:

2 cups ripe and sweet peaches, peeled and roughly chopped

1 cup cantaloupe, roughly chopped

1/2 medium red onion, diced

1 ripe tomato, chopped

1 cup cilantro, roughly chopped

1/4 cup olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon country mustard

1 teaspoon maple syrup

juice of 1/2 lime

1 or 2 splashes of hot sauce, if desired

salt and pepper to taste

Directions:

1.      Place the chopped peaches, melon, onion, tomato and cilantro in a bowl.

2.      Make a vinaigrette with the olive oil, balsamic vinegar, mustard and maple syrup. Pour over contents in bowl and mix gently.

3.      Add the lime juice, the hot sauce, and salt and pepper to taste. Adjust your seasonings as you prefer.

4.      Serve over chicken or fish, or simply enjoy with chips.

Share Contents Week of 7/26/2016

Personal Share
Blueberries(pint)
Peaches(4)
Red Bell Pepper
White Eggplant(2)
Escarole
Cilantro
Cantalope
Yellow Squash

Half Share
Blueberries(pint)
Peaches(6)
Red Bell Pepper
White Eggplant(2)
Escarole
Cilantro
Cantalope
Yellow Squash
Cabbage

Full Share
Blueberries(quart)
Peaches(8)
Red Bell Pepper(2)
White Eggplant(2)
Escarole
Cilantro
Cantalope
Yellow Squash(2)
Purple Eggplant
Shitake Mushrooms(pint)
Cabbage

Creamy Cucumber Salad

Ingredients:

1 cucumber

1 small red onion

2 T dill

1 cups sour cream

2 T vinegar

2 tsp garlic powder

Salt and pepper

Directions:

Slice cucumbers and red onion. Place in a bowl and add in dill, sour cream, vinegar, garlic powder, and salt and pepper to taste. Mix together well. Serve immediately or place in refrigerator.

Kohlrabi Soup

Ingredients:

3 pounds kohlrabi, peeled and cut into 1-inch cubes

¼ cup extra-virgin olive oil

1 ¾ teaspoons salt

½ teaspoon pepper

1 large white onion, peeled and diced

3 garlic cloves, minced

2 cups vegetable or chicken stock

1 bay leaf

1 small lemon

Grated Parmigiano-Reggiano, as needed

Directions:

On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, 3/4 teaspoon salt and the pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking.

Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with grated cheese.