This lovely recipe comes to us from Garnish & Gather, the Atlanta-based local organic dinner delivery service. It will use up three of the vegetables in your box. No farro on hand? Substitute whatever grain – bulgur, rice, quinoa – you have in your pantry.
I find it interesting that in all our eggplant recipes, we don’t have one for baba ghanoush. Well, that’s what I’m making from the eggplants in the box. Truth be told, it’s one of the few ways my husband will eat eggplant.
This one is from “Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi” by Yotam Ottelenghi and actually uses squash. I’m going to use up the squash from today’s box, but augment it with eggplant. This is a pretty fancy version, but worth knowing about.
This recipe is adapted from one in the New York Times. A nice reminder that vegan curries are delicious and coconut milk goes with so many vegetables.
This delicious salad is from Seriouseats.com. The beans get blanched, the squash is raw. The dressing is fabulous.
Jon Wolf of The Terrace on Peachtree at The Ellis Hotel demoed this recipe at the Peachtree Road Farmers Market five years ago. It’s such a nice idea – raw, chopped vegetables as a slider – that I’m resurrecting it here. You could serve this as a simple salad as well, but it’s kind of fun to surprise people with a vegetable sandwich.
This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
Cook pasta according to package directions. When drained, return to pot and add 2 tablespoons olive oil. Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squash. Cook…
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Another amazing week of vegetables. That head of romaine is just right for grilling – if you’re so inclined. I shared directions for grilling lettuce a few weeks ago, but basically – wash the head, cut it in half lengthwise, brush the cut sides with olive oil and grill. Dress it with a simple vinaigrette.…
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This recipe came from Organic Gardening.
A recipe from the Wednesday morning Dunwoody Farmers Market.
