For all of that eggplant

Courtesy of Megan Z.

Simple, umami eggplant dish for people who think they hate eggplant. Turn your oven to the highest possible temperature. While you heat some oil in a pan (cast iron is nice 'cause you can just stick it straight in the oven) slice (.5-1" thick works best) and score the eggplant and sprinkle with a bit of salt. When the oil is smoking slightly, add the eggplants and fry both sides covered until they are golden brown and just soft. The eggplant will puff up a bit. While that's happening, combine your miso and sugar in a small saucepan over low heat. I included precise amounts, but really just keep adding alcohol until you have something that has the consistency of cheap pancake syrup. When the eggplants are done frying, spoon the glaze over them and transfer immediately to the oven. Broil for 4 min. The sugar will caramelize to a rich brown, it's kind of cool to watch, actually. While it's in the oven, slice up some green onions and toast some sesame seeds in a pan if you're feeling fancy. Best with rice but also delicious on its own. Stuff needed (you can fudge the amounts) Eggplants Canola oil Sesame oil (it's nice but not necessary) Salt Glaze (for 1-1.5 lbs of eggplant) 1-2 tsp Miso paste (you can use a packet of instant miso soup paste if you've realized you don't need a large tub of miso in your life) 2-6 tsp mirin/sake/sherry/some kind of dry alcohol/a mixture of these 1 tsp sugar (2 tsp if you're not using mirin) Fancy things for fancy people: Green onions Sesame seeds White rice

Tomato, Onion, and Avocado Salad

Thank you Gigi for the recipe!

From Simply Recipes (adapted to make it easier to eat!)

Ingredients

• 3-4 fresh large tomatoes, diced into 1/2" pieces
• 1/2 red onion, diced
• 2 avocados, peeled and diced
• 1/4 cup chopped fresh parsley
• 1 garlic clove, minced
• 2 teaspoons dried oregano or 1 tsp fresh oregano 
• Red wine vinegar (a good, strong red wine vinegar)
• Extra virgin olive oil (the best quality)
• Salt
• Freshly ground black pepper

Instructions

Mix the diced tomatoes and red onions together in a bowl. Whisk together the red wine vinegar and olive oil with salt, pepper, garlic, oregano and fresh parsley. Stir vinaigrette into the diced tomatoes and red onions. Gently fold in the avocados. 

Would be great on a bed of freshly picked salad greens!

brown butter and pesto pasta

A quick meal where you can use that freshly made pesto! I frequently eat this with some grilled chicken breast on top. 

Adapted from Half Baked Harvest

Ingredients

• 1/4 cup to 1/3 cup of fresh pesto (I like to mix in larger chunks of freshly chopped basil, too)
• 4 tablespoons butter
• freshly cracked black pepper
• crushed red pepper flakes to taste
• 1/4 cup of grated parmesan cheese (optional)

Instructions

In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan and set aside. Mix the pesto, cracked pepper, and pepper flakes together with the butter. 

Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain and immediately toss the hot pasta with the pesto. Sprinkle a generous portion of cheese and eat!

simple tomato sauce

Tomato sauce is the perfect staple. Fresh tomato sauce can be frozen for up to 4 months, or kept in the fridge for up to a week. 

Recipe from Foodie Crush

Ingredients

• 5-6 pounds medium or small tomatoes, stems removed
• 1 medium head of garlic, peeled (you can chop the garlic if you want but can keep cloves whole if you'd like)
• ⅓ cup extra virgin olive oil
• ½ cup fresh basil leaves
• kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven to 250 degrees F.
2. Place the tomatoes on large baking sheet with a raised 1-inch lip. Add the garlic cloves and drizzle with extra virgin olive oil. Use your fingers to mix well to coat. Top with torn basil leaves and season with kosher salt and freshly ground black pepper.
3. Bake for 4 hours or until tomatoes are soft and bursting.
4. Allow to cool then pour into a blender in batches. Pulse 2-3 times then blend for 1 minute or until desired chunkiness. Pour into quart jars or pour into freezer bags to freeze flat.

Basic Pesto

Yet another versatile recipe! This recipe comes from Gimme Some Oven and is an excellent guide for making pesto with your freshly picked herbs! 

INGREDIENTS:

• 1/2 cup pine nuts
• 3-4 cloves garlic (I think the more, the merrier!)
• 3 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan
• 1/2 cup extra-virgin olive oil
• salt and freshly ground black pepper to taste (or about 1/2 tsp. of each)

DIRECTIONS:

In a food processor or blender, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and pulse once more to make sure it's well-blended.

Possible ingredient substitutions:

*Note that you may need to vary the amounts, as some of these ingredients function differently than those in the recipe.

• For basil: herbs (parsley, cilantro, sage, mint, tarragon, dill, etc.), greens (spinach, arugula, etc.), veggies (asparagus, artichokes, sun-dried tomatoes, etc.)
• For pine nuts: walnuts, pecans, almonds, pistachios, hemp seeds, etc.
• For parmesan: romano, asiago, nutritional yeast, etc.
• Other add-ins: spices (cayenne, chile powder, ginger, nutmeg, paprika, special salts/peppers, etc.), fresh ginger, etc.

Possible uses:

• Pastas: Simply stir in the sauce after cooking pasta.  Mix with veggies or meats/poultry/seafood.
• Potatoes or gnocchi: For mashed potatoes or gnocchi, stir in after potatoes are cooked.  Use to top baked potatoes after they are cooked.
• Spread: Use as a spread on toasted slices of baguettes.  Or spread atop slices of french bread, and pop under the broiler until they are golden and bubbly.
• Soups: Add a dollop to your favorite soup just before serving.
• Dips: Use as a dip for fresh veggies, chips, or breads.
• Drizzle: Add extra oil to thin out sauce, and drizzle atop grilled meat, veggies, or salads.  Or use as a marinade.
• Pistou: Leave out the nuts, and make this classic thinner French sauce.
• Sauce it up: Use as you would any other sauce to add flavor (e.g. to top meats/poultry/seafood, to mix into meatloaf, salads, etc.)

How to store:

• Refrigerate: Store in a jar and tightly seal.  To extend its life and prevent, pour a small layer of olive oil on top to keep the air out of the pesto.  Keep for one week.  (Although many contend it safely last longer, I would freeze the pesto if you want to use it after a week.)
• Freeze: I love-love-love freezing pesto in ice cube trays.  This way you can control your portions, and just thaw out exactly as much as you need.  To freeze, just grease an ice cube tray with cooking spray (or line it with plastic wrap), and then pour in the pesto and freeze.

vegetable frittatas

If you ever have an abundance of vegetables and aren't sure what to do with them, frittatas are an excellent way to use them up! They are simple and quick to make, and the combinations are endless. Crustless frittatas are ideal as not only are they healthier, they are also great in a pinch since you probably don't have a pie crust lying around. 

Fritattas also don't need a definitive recipe. They are super versatile and pretty hard to mess up! 

You'll need:

- 5 eggs 

- 1 1/2 cups diced cooked vegetables (can be a combination of anything!) or a combination of meat and vegetables.  

- up to 1/8th of a cup of fresh herbs (optional)

- 1/2 cup cheese, shredded or diced if using sliced cheese (optional)

- salt and pepper, to taste. 

Suggested combos:

spinach (or kale, or chard), onion, garlic

cooked ground turkey, sage pesto, parmesan cheese

basil, fresh sliced tomato, mozzarella cheese 

spinach, mushroom, onions, feta cheese

roasted asparagus, ham, parsley 

Instructions: 

1. Preheat oven to 375 and grease a pie dish with butter or olive oil. A 9"x9" glass pan also works, or even larger if you double the recipe -- just make sure you use glass or pyrex, never metal!

2. Whatever vegetable combo you are using needs to be fully cooked first in a pan on the stove, with the exception of fresh tomatoes. Harder vegetables, such as onions, need to be cut up into 1/4" pieces. If you are using  any meat, make sure it is fully cooked as well. 

3. Lay out the vegetables/meat in an even layer in your pie dish. If you are using tomatoes, save those for later. 

4. Whisk together the 5 eggs, chopped herbs, and salt and pepper. Add in the shredded or diced cheese

5. Pour egg mixture over vegetable mixture. If using sliced tomatoes, evenly lay sliced tomatoes on top of the egg mix. 

6. Cook in the oven for 15 minutes or until the middle of the frittata is firm and doesn't jiggle. 

7. Let cool for at least 5 minutes before serving. Can be stored in the fridge for up to 3 days and eaten cold or warm. Slices of frittata can be individually wrapped in plastic wrap when cooled, then stored in a plastic bag in the freezer for up to 2 weeks. Simply reheat and eat! 

 

Korean Eggplant (Gaji-Namul)

This simple and quick recipe is a delicious way to use up your eggplant harvest! Tastes great warm or served cold, and gets better and better the longer you let the eggplant marinate. 

Recipe from Maangchi. 

Ingredients (serves 4):

• 1 pound of eggplants, caps removed and washed
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon hot pepper flakes
• 2 teaspoons sesame oil
• 1 tablespoon sesame seeds, crushed
  

Directions:

1. Prep your steamer by adding 2 cups of water to it. Set heat to medium-high for it to boil, it shoud take about 5 minutes.
2. Meanwhile, cut eggplants crosswise into 2 ½ inch pieces. Cut the thicker pieces in half lengthwise.
3. When the water starts boiling, put the eggplants on the steamer rack and cover. Steam for 5 minutes over medium high heat.
4. Remove from the heat. Take out the steamed eggplant and transfer to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them.
   
   
5. Tear each piece into bite size pieces.

Make seasoning mixture:

1. Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl.
2. Mix well with a wooden spoon.
   

Put it together & serve:

1. Add the steamed eggplant to the bowl and mix well by hand or with the wooden spoon.
2. Sprinkle with the crushed sesame seeds and serve with rice.