Today's box... I hope you enjoy all of today's goodies. We apologize that we are a bit behind on recipes and pictures. If you received tiny round orange objects in a brown bag they are Turkish Orange Eggplant. They may be used the same way you would any other eggplant. They are a bit more bitter but really make up for it in their texture and color (which they retain when cooked).
The long skinny purple eggplants are Pickling Eggplants. They taste similar and may be used the same as regular eggplants. I am fond of little eggplants because it is just my husband and I at home and we find it hard to finish a 2# eggplant. But the big ones are on their way.
My husband taught me a trick of using wonton wraps, (found in the produce case at the grocery store), to make raviolis. Eggplant after it has been roasted makes an amazing ravioli. After you fill the wraps simply place them on a cookie sheet with olive oil, salt and pepper and bake. These are a meal in themselves no sauce needed.
Winter Squash is coming in just as the summer squash is dwindling. Winter Squash may be prepared in either a sweet or savory way. For a sweet version just bake and add honey and cinnamon before serving. For a savory version bake and serve with butter, salt, pepper and your favorite dried herbs. Winter Squash is best when sliced in half and laid open side down in a pan with 1-2 inch of water. Bake this way on 375 degrees until soft in the middle (about 45 minutes). Simply remove it and let it cool a bit then, remove the inside from the shell. I personally don't like to peel it before it is cooked because it is too much work. The Spaghetti Squash should be removed with a fork because it is stringy (hence the name "Spaghetti Squash"). You may use Spaghetti Squash in place of pasta with you favorite tomato sauce. Winter Squash is a great carbohydrate. It is high in fiber, Vitamin A and minerals.
My mom has donated this wonderful recipe. Adapt how you like and Enjoy. This is her variation of a pasta dish. It may be eaten warm or cold.
Spaghetti Squash with Swiss Chard, Kale or any Garden Vegetables:
1 tablespoon olive oil
2 onions, thinly sliced
14 cups chopped fresh garden vegetables
3 garlic cloves, minced
8 plum tomatoes diced
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
salt to taste
1 large Spaghetti Squash
2 tablespoon freshly grated locatelli cheese
2 tablespoon toasted pine nuts
Begin by baking the Spaghetti Squash until tender (described above).
On the stove top heat the oil on medium heat. Add onions saute until tender (4 min), add tomatoes (8 min). Add vegetables & garlic (1min). Add wine cover and simmer until tomatoes break down and vegetables are tender, stirring occasionally (5 min). Season to taste. Add Spaghetti Squash to vegetables and toss to combine. Sprinkle with cheese, add pine nuts and serve.
Enjoy your week.
Posts
