It's been such a fun cooking week, with the first of the fall crops coming on and all the lovely lovely roasting vegetables still peaking. Hopefully you mastered roasting in the last box, experimenting with the eggplant and tomatoes! Now we've got beets and kohlrabi for you to play with in the oven. See how to roast them both on the Farmer Kriss Pinterest Page. Do visit the page this week - I found so many wonderful ideas for the kale and beets and kohlrabi, I've been a Pinterest-postin' fool!
Lamb Mousaka feat. Eggplant
Notes: Oh, I love this recipe! Many thanks to Jean-Margret, my neighbor, friend and fellow shepherdess, who passed this along to me at church after a lengthy conversation about my bumper crop of eggplant. Hooray for fellow gardeners!
Bottom layer:
Cover the bottom of a greased 9x13 pan with 1 pound and then some eggplant that's been sliced lengthwise and fried in olive oil and garlic until soft.
Middle layer:
Fry together 2 pounds of ground lamb, 1 C chopped onion, 1/2 lb mushrooms (opt), 1 pint of tomatoes or 1 C puree. Add a little red wine and 1 t oregano, 1/4 t allspice or cinnamon, 1 t salt, 1/2 C fine bread crumbs.
Top layer:
Make white sauce of 1/3C butter, 1/3C flour, 3 C milk (or 1 of them 1/2 & 1/2), 1 t salt. When thick, beat in 4 eggs, 1/2 C grated romano or parmesan, and some chopped parsley.
Bake at 350 for about 50 minutes - until topping is lightly browned and set. Let stand 20 min before serving.
Bottom layer:
Cover the bottom of a greased 9x13 pan with 1 pound and then some eggplant that's been sliced lengthwise and fried in olive oil and garlic until soft.
Middle layer:
Fry together 2 pounds of ground lamb, 1 C chopped onion, 1/2 lb mushrooms (opt), 1 pint of tomatoes or 1 C puree. Add a little red wine and 1 t oregano, 1/4 t allspice or cinnamon, 1 t salt, 1/2 C fine bread crumbs.
Top layer:
Make white sauce of 1/3C butter, 1/3C flour, 3 C milk (or 1 of them 1/2 & 1/2), 1 t salt. When thick, beat in 4 eggs, 1/2 C grated romano or parmesan, and some chopped parsley.
Bake at 350 for about 50 minutes - until topping is lightly browned and set. Let stand 20 min before serving.
Indian Collards with Lentils and Tomatoes
INGREDIENTS
1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15 oz.) can no salt added diced tomatoes
1 bunch collard greens, thick stems removed and
leaves sliced into 1 inch ribbons
1 cup red lentils
DIRECTIONS
Bring 1/2 cup water to simmer in a large deep skillet over medium high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam maslal and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to boil. reduce heat to medium low and stir in collards. cover and simmer 20 minutes. Meanwhile, combine lentils and 2 coups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve.
Roasted Beet and Quinoa Salad
2 cups quinoa, cooked
1-2 large roasted beets, peeled and roughly chopped
1 15-ounce can chick peas, drained
5 ounces feta cheese, crumbled
¼ cup pine nuts, toasted
1 tsp dried or fresh thyme
2 tablespoons mustard
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
Salt & pepper to taste
Combine quinoa, beets, chick peas, feta cheese, pine nuts, and thyme in a large mixing bowl. In a separate bowl, whisk together the mustard, vinegar, oil, a dash of sea salt and a couple turns of a black pepper grinder. Pour over the quinoa mixture and toss to coat. Taste, adjust salt and pepper, as needed, and serve immediately or keep covered in the fridge until needed. Serves 6-8.
Tomato Basil Jam
INGREDIENTS
2 1/2 pounds ripe tomatoes, peeled
1/4 cup lemon juice
3 tablespoons snipped fresh basil
3 cups sugar
1 1 3/4ounce packagepowdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes
DIRECTIONS
Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.
2 1/2 pounds ripe tomatoes, peeled
1/4 cup lemon juice
3 tablespoons snipped fresh basil
3 cups sugar
1 1 3/4ounce packagepowdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes
DIRECTIONS
Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.
ROASTED EGGPLANT CAPONATA
INGREDIENTS
1 large eggplant (1 1/2 pounds)
Good olive oil
2 red or green bell peppers
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving
DIRECTIONS
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the whole eggplant and peppers on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant and peppers, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
1 large eggplant (1 1/2 pounds)
Good olive oil
2 red or green bell peppers
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving
DIRECTIONS
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the whole eggplant and peppers on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant and peppers, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
Kohlrabi and Apple Salad
- 1 teaspoon caraway seeds
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt, freshly ground pepper
- 2 medium kohlrabi, peeled, thinly sliced on a mandoline
- 2 small heads lettuce, torn into bite-size pieces (about 6 cups)
- 1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
- 4 tablespoons chopped fresh chives, divided
Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper. Add kohlrabi, lettuce, apple, and 2 tablespoons chives to bowl with dressing and toss to coat; season with salt and pepper.
Top salad with remaining 2 tablespoons chives just before serving.
BAKED KOHLRABI FRIES
Large kohlrabi root (stems and leaves removed– you can sautee those parts, if you want)
2 Tbs. melted coconut oil, ghee, or olive oil
salt
chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks. On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer. Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes. Remove and eat warm with ketchup or with ranch or yogurt dressing.
2 Tbs. melted coconut oil, ghee, or olive oil
salt
chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks. On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer. Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes. Remove and eat warm with ketchup or with ranch or yogurt dressing.
More Recipes: Farmer Kriss Pinterest Page