The Produce Box Recipes

The latest thing here at “Char’s Gardening” is the addition of the sale of The Produce Box.  Produce boxes are filled with whatever is growing in my garden at that given time.  Learning to eat seasonally can be challenging but rewarding.

On this page I want to share recipes for some of the common, and not so common, vegetables that may be in The Produce Box, or that other gardeners might be growing.  If anyone has some recipes to share please email them to charsgardening@yahoo.com with a link or by writing them out.  I will then add them to the page, and remember, pictures are worth a thousand words, although not necessary.  Recipes need not be fancy, just your way of preparing veggies for yourself and your family that maybe others of us haven’t tried.

Swirly Crustless Quiche (A way to get rid of some extra Zucchini)

Here is the link to the recipe.

http://www.epicurious.com/recipes/member/views/swirly-crustless-quiche-from-practical-paleo-53047131

(Thanks for the recipe Catie)

White Eggplant with Pimento Cheese Topped with Herbs

sophie eggplant

Directions:

Slice eggplant.

Lightly coat slices with sesame oil

Bake in oven for 15 minutes at 350degrees

Remove from oven and top with pimento cheese and dried herbs.

(Thanks for the recipe Sophie)

 

Eggplant or Squash on Grill 

Directions:

Slice eggplant or squash

Lightly coat with olive oil

Sprinkle with sea salt.

Place on preheated grill.

Flip to grill back side.

Remove from grill when softened.

(Thanks for the photo Hanna)

 

Eggplant Parmesan

Ingredients:

3 or 4 eggplants or as many as you want to use

Olive Oil

Pasta sauce your choice

Fresh grated parmesan cheese and mozzarella cheese

Breadcrumbs

Directions:

Don’t peel the eggplant.  Slice crosswise into little rounds.  Do not add salt and “sweat” the eggplant.  It seems to me that adding salt and letting the eggplant sweat out on paper towels, then rinsing them off loses nutrients and exchanges them for salt.  Not Needed!

Pour a bit of olive oil in a glass pie plate.  Flip your eggplant rounds onto the oil to lightly coat then lay eggplant rounds one layer deep on a large cookie sheet.

Roast in a 400 degree oven.  Watch closely, flip and roast the other side.  Cook until soft.

In a flat pan spread a layer of sauce, then a layer of eggplant topped with some of both cheeses.  Repeat, ending with a layer of breadcrumbs.  Bake in oven until bubbly and done.

(I can not remember who gave me this recipe but if you read it and it’s yours please let me know so I can give you credit. I have made this multiple times and truly enjoy it.  Charlotte)

 

Penne Pasta Salad with Zucchini, Chickpeas and Olives

I am just going to share the link as this writer does a great job of doing step by steps of this recipe.

Meatless Monday: Penne Pasta Salad with Zucchini, Chickpeas and Olives

Stuffed Zucchini Boats

Ingredients:
4 large zucchini (about 2 lbs total)
2/3 cup low sodium or regular beef broth
2 cloves garlic, minced or crushed through a press
3/4 teaspoon basil
1/4 teaspoon pepper
1/2 pound lean ground beef
2 teaspoons cornstarch
1 large or 2 small plum tomatoes
1/3 cup shredded part-skim mozzarella

Directions:
1 Halve the zucchini lengthwise.
2 In a large skillet, bring the broth, garlic, basil, and pepper to a boil over
medium-high heat. Add the zucchini halves, reduce the heat to low, cover and
simmer until barely tender, about 5 minutes.
3 Remove the zucchini and set aside to cool slightly. Measure out and remove
1/4 cup of the broth, leaving the remainder in the skillet.
4 Increase the heat under the skillet to medium. Crumble in the ground beef and
cook, stirring occasionally to break it up, until the meat is no longer pink, about 5
minutes.
5 Preheat the broiler. Line a baking sheet with foil.
6 Meanwhile, carefully scoop out the zucchini flesh, leaving a 1/4 inch-thick shell.
Coarsely chop the flesh.
7 In a small bowl, combine the reserved 1/4 cup of broth with the constarch and
stir to combine. Bring the beef mixture to a boil over medium-high heat. Add the
chopped zucchini and the cornstarch mixture. Cook, stirring, for about 1 minute,
or until the liquid has thickened. Remove the skillet from the heat.
8 Coarsely chop the tomatoes and stir them into the beef mixture.
9 Place the zucchini halves on the prepared baking sheet. Dividing evenly,
mound the beef mixture into the hollowed-out zucchini and sprinkle with the
mozzarella. Broil 4 inches from the heat until the cheese is melted and bubbling,
2 or 3 minutes.