Cathy Brady said,

August 19, 2008 at 12:13 pm

This recipe is from Hungry Girl cookbook. It is very versatile and a great way to use your summer produce.

1 medium eggplant peeled and cut in 1″ cubes
1 medium red onion chopped
1/2 each of a red and yellow bell pepper chopped
1/4 cup cherry tomatoes halved
1 TBS garlic
1 TBS tomato paste
1/2 tsp olive oil
1 tsp salt
1/4 tsp black pepper

preheat oven tp 400 degrees
arrange all vegetables on a cookie sheet sprayed with nonstick spray, sprinkle with garlic, olive oil, salt, and pepper
roast in oven for about 40 minutes until vegetables are tender mixing occasionally
once cool enough to handle place contents into food processor with the tomato paste pulse several times until dip is chunky.

I have used zucchini, yellow squash, green peppers, white onions, and tomato sauce whatever I have on hand at the time and it always turns out delicious. It is great as a dip or sandwich spread.

Cathy Brady
bradypc1@verizon.net | 67.158.232.104

Clean grill and rub with olive oil
Heat grill on low

Peel and slice 1 medium eggplant
Peel and slice 1 zucchini
Seed a quarter 1 green pepper

Spray vegetables with olive oil on both sides
Lay vegetables on grill and grill about 5 minutes per side

Cut ciabatta rolls in half spray each half with olive oil and place on grill for several minutes
Spread your favorite condiments on each roll

Layer vegetables on bottom half of ciabatta roll cover with top half of ciabatta roll and enjoy

Regarding your carrots……. we picked some carrots that were a little on the small side.  These go limp quickly.  However, if you put them in the crisper of your refrigerator or soak them in cold water they should firm up quickly.  Also, limp carrots taste just as good as firm carrots.  Also, if you just cannot stomach a limp carrot then cook with it.  Also, you should trim the leaves (technical term for it is the “brush”) off before you store it. 

Hope this helps.

Alan Schreiber

Elizabeth Golovich
eacarson77@netscape.net | 68.113.25.78

Chocolate Chile Zucchini Cake

This is a great way to use up some of that extra zucchini.

2 1/2 cups Sifted flour
1/4 cup Unsweetened cocoa
1 tsp Baking soda
1 tsp Salt
1/2 cup Butter (room temperature)
1/2 cup Applesauce
2 Eggs
1 3/4 cups Granulated sugar
1 tsp Vanilla extract
2 tsp Chipotle chile powder
1/2 cup Buttermilk
2 cups Zucchini, grated
6 oz Semisweet chocolate chips

Preheat oven to 325 degrees.
Grease a 9 by 13 pan. Sift together flour, cocoa, baking soda and salt in a large mixing bowl. Set aside. In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light and fluffy. Beat in the eggs, one at a time. Next, add the vanilla and chile powder. Mix in the dry ingredients that have been set aside, alternating with the buttermilk. Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan. Bake for about 55 minutes or until a toothpick in center comes out clean. Cool cake in the pan on a wire rack.

Bobbie Bull
rjrdbull@earthlink.net | 4.242.150.62

Uta’s Napa Cabbage Salad

½ head napa cabbage, finely sliced
1 medium carrot, grated
few stalks of parsley, snipped or sliced
¼ c. red onion, minced
½ green pepper, finely chopped
May add chopped radiccio

¼ cup olive oil
¼ cup tarragon vinegar
2 Tbsp. sugar
¾ – 1 tsp. dry mustard
¼ tsp. salt
¼ tsp. coarsely ground black pepper
Whip dressing well with a wire whip.

Mix salad ingredients well in a large bowl. Toss with dressing.

Notes: This salad is even better with the “crinkly” cabbage we have received the last two weeks. I prefer using rice wine vinegar to tarragon vinegar. Yummy and great for picnics as the ingredients can be out of the refrigerator for awhile without worry.

Arienne Arnold said,

Beet Salad
(from Moosewood Restaurant “Simple Suppers”

This salad is wonderful with regular beets but absolutely beautiful with the pinkish “bullseye” beets that came in this week’s box.

3 to 4 raw beets
2 T red wine vinegar
1 T olive oil
2 t. Dijon mustard
1/4 t. salt
2 scallions, minced
2 T minced fresh parsley

Peel the beets and cut them in half. Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred them with the food processor or by hand using the largest holes of a grater. (You’ll need 2 1/2 cups to 3 cups.)

In a serving bowl, whisk together the vinegar, oil, mustard, and salt. Add the beets, scallions, and parsley and toss well. Serve at room temperature or chilled.

Elizabeth Golovich
http://www.101cookbooks.com/index.html |

This recipe comes from the 101 Cookbooks website. Heidi Swanson creates some fabulous recipes! When I made this recipe, I made a couple changes. I used unsalted roasted peanuts and didn’t toast them because I was short on time. I also left out the jalapeño, but didn’t miss it at all. I doubled the recipe for a recent picnic and there was only enough left for one serving when all was said and done. I found that my mandolin worked really well to shred the cabbage too!

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeño chile, seeded and diced
3/4 cup cilantro, chopped

1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt

In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Serves 6 as a side.

Valerie
Asian Coleslaw from the allrecipes.com website. Made it tonight with last week’s cabbage. I reduced the oil, added some of this week’s onion and some cilantro. Really yummy.

INGREDIENTS (Nutrition)

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
•  
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro

Elizabeth Golovich
eacarson77@netscape.net | 68.113.25.78

Sweet and Sour Cucumber Zucchini Salad

1 cucumber, sliced paper thin
1 zucchini, sliced paper thin
1/4 cup finely chopped onion
1/4 cup white vinegar
1 1/2 Tbsp. chopped fresh dill
1 Tbsp water
1 1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

Place cucumber, zucchini and onion in a shallow dish; set aside. Stir together the remaining ingredients in a bowl. Pour the dressing over the cucumber mixture; cover and refrigerate at least 2 hours before serving.
Serves 4.

Notes: Using a mandolin makes it really easy to get uniform slices. I usually omit the onion and don’t wait the recommended two hours and the salad still turns out pretty good. I imagine that most vinegars would work for this.

From Weight Watchers Super-Foods Cookbook 2006

Elizabeth Golovich
eacarson77@netscape.net |

We just tried this recipe. It’s simple but delicious. I used onions from our box instead of the leeks and omitted the celery because we didn’t have any on hand. I also used an immersion blender to make it a smooth soup. It definitely makes more than six servings, so make room in your freezer!

Hearty Rutabaga, Turnip, and Carrot Soup

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
salt and pepper to taste

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Serves 6.
Bon Appétit, January 1998.