Delivery 7/27/22
ITEMS
Zucchini
Spicy Greens
Carrot Bunch
Purple Cabbage
Eggplant
Dozen Eggs
Montzarella Cheese
PRODUCERS
Amaltheia Organic Produce - Belgrade
Chance Farm - Four Corners
Amaltheia Organic Produce - Belgrade
Amaltheia Organic Produce - Belgrade
Five Fox Farm - Moiese
Mission Mountain Organic Eggs - Mission Valley
Lifeline Organic Dairy - Victor
Eggplant & Zucchini Parmesan
Adapted from Alice Waters, The Art of Simple Food. Serves 4. The recipe calls for making stacks of eggplant and stacks of zucchini. I don't see why you couldn't layer both in the same stack, or skip the stacks for a casserole style, but it's entirely up to you. Use just eggplant or just zucchini, if you like.
~1 lb Eggplant
~1 lb Zucchini
Salt
Olive oil
1 1/2 C tomato sauce (both homemade or store-bought work great - whatever is easy and tasty!)
8 oz Montzarella cheese, or other fresh mozzarella, cut into slices 1/4" thick
1/2 C Parmesan, grated (~2 oz)
1/4 fresh basil leaves, packed
Preheat the oven to 425 F. Slice eggplant crosswise into 3/4" thick rounds, and zucchini into 1/2" thick rounds. Season slices with salt. Brush both sides of the slices with olive oil. Lay flat on 1 or 2 baking sheets lined with parchment paper, taking care not to crowd them. Bake until soft and browned on the underside, 15-20 min. Turn over and roast another ~5 min, until lightly browned on other side. The zucchini may cook faster than the eggplant, so keep an eye on it. Turn oven down to 375 F.
Decide how you want to arrange the layers (stacks, mixed stacks, or full layers). Choose a baking dish large enough to hold 3 layers of the veggies in whatever arrangement you chose, like a 12x12 baking dish for stacks, and perhaps an 8x8 or bread pan for casserole-style. Brush the bottom with olive oil, then put a small spoonful of tomato sauce where you want each stack to go (or lightly coat the bottom). Place a single layer of eggplant and/or zucchini flat on the bottom. Then place 1/2 of the mozzarella slices over this layer, followed by 1/2 of the basil leaves. Spoon a 1/3 of the tomato sauce on top, followed by 1/3 of the Parmesan. Place another layer of veggies as evenly as possible, and repeat mozzarella, basil, sauce, and Parm. Top with a final layer of veggies, using them up, and then the last of the sauce and Parmesan. Bake until hot and bubbling, 15-20 minutes. Serve hot or at room temp. Makes great leftovers and sandwiches, too!
Vegetable Ramen Noodle Stir-Fry
This is a highly adaptable recipe, vegetable-wise. Feel free to add, omit, or substitute depending on what you have and like. As long as the overall amount of veggies stays about the same, it should work. Adapted from Woks of Life. Serves 4.
2 packages instant ramen noodles - most stores carry both wheat and rice based instant noodles
1 Tbs + 1 tsp soy sauce
1 tsp oyster sauce (sub vegan oyster sauce)
1/2 tsp sugar
1/2 tsp sesame oil
Fresh ground pepper
2 Tbs canola or safflower oil
2 cloves garlic, sliced, or 2 garlic scapes cut into bite-sized pieces
1/4 C red bell peppers or any pepper you like, julienned
1/2 C zucchini, sliced or julienned
1 medium or 2 small carrots, julienned
1 1/2 C purple or green cabbage, shredded
1 Tbs Shaoxing wine (a Chinese cooking wine) - sub dry sherry, mirin, or Japanese cooking sake
1/2 C snow peas, halved crosswise at an angle
1 C spicy greens, rinsed and roughly chopped
2 scallions, cut into 2-inch pieces
Open the ramen packet and discard the flavor packet, if it has one. Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds - 1 minute, using chopsticks or a fork to stir and break up the block. You only want to rehydrate the ramen until it breaks up from its rectangular form. Don't fully cook the noodles in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch. Use your fingers to pull apart any noodles that are stuck together. Set aside to drain.
Combine soy sauce, oyster sauce, sugar, sesame oil, and pepper in a bowl and set aside. Heat your wok or skillet over high heat, then add oil and garlic. Immediately add the peppers, zucchini, carrots, and cabbage, and stir fry for ~1 minute. Next, add the Shaoxing wine and stir-fry for another 15 seconds.
Add in the cooked noodles and pour the soy sauce mixture evenly over top. Stir-fry for about 20 seconds, using a scooping motion until the sauce is well distributed. Add in the snow peas, spicy greens, and scallions. Stir and toss for another minute to mix well and serve.
Additional Recipes & Suggestions
Use your carrots, cabbage, and maybe spicy greens in this Thai Peanut Salad
Grilled Panzanella Salad is another great use for eggplant & zucchini
Walk-Away Ratatouille , also using eggpland and zucchini, simplifies this characteristically time-intensive dish.
A more classic (but involved) Breaded Eggplant Parmesan
Here's a tangy, sweet, no-mayo Red Cabbage Slaw
And here's Classic Creamy Coleslaw
Try this Carrot-Ginger Dressing on a salad of Spicy Greens
Use spicy greens instead of bok choy in Toasted Coconut Rice with Fried Eggs