What I Made: Minute Steak Tacos with Roasted Poblanos; Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips and Eggplant with Ground Beef, Tomato and Pine Nuts

Minute Steak Tacos with Roasted Poblanos:

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Ingredients:

  • Beef Minute Steak (from Meat Share!)
  • 4 – 5 Poblano Peppers
  • Shaved Red Onion
  • Flour Tortillas
  • Mayo
  • Sriracha Sauce

Preparation:

  1. Heat broiler. Once hot, place peppers in broiler for a couple of minutes per side. Remove and set aside to cool
  2. While peppers are roasting, place minute steak in a skillet or on the bbq. Cook a few minutes each side depending on how rare you like your steak.
  3. Mix mayo and sriracha sauce and set aside.
  4. Remove the seeds and slice peppers thinly.
  5. Assemble: sauce, meat, poblanos and onion. Simple and delicious.

Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips :

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Ingredients: 

(serves 2)

  • One bunch of leafy greens (like chard)
  • 1 pint tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 eggs
  • Olive oil

Preparation:

  1. Pre-heat oven to 350 F.
  2. Heat 1 tbls. oil in small skillet. When it shimmers, add the garlic and fry until crisp on both sides. Transfer to a paper towel to dry,
  3. Re-heat the garlic oil, and add tomatoes. Cook for about 5 minutes, and then add the chopped greens, and sauté until wilted.
  4. Transfer the tomato/greens mixture to 2 ramekins and crack an egg on each one. Sprinkle with sea salt.
  5. Bake for 10 minutes or until the whites of the egg are set.
  6. Add salt as needed and garnish with garlic chips.

Eggplant with Ground Beef, Tomato and Pine Nuts

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I wish I could have taken a better picture of this. It was really, really tasty.

Ingredients:

  • 2 large firm eggplants, cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, more as needed
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (80 percent lean)
  • ½ teaspoon ground cinnamon
  • Black pepper
  • ½ tablespoon unsalted butter
  • ½ cup pine nuts

Preparation:

  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden.

What I Made:Grilled Veggies and Halloumi Cheese; Tomato, Watermelon and Basil Salad and Sweet & Sour Eggplant with Tomatoes and Chickpeas

Grilled Veggies and Halloumi Cheese:

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So, this one you can pretty much throw whatever else you want into the mix, too. Here was my take:

Ingredients:

  • Halloumi Cheese
  • All of my thin white eggplants from this week’s share
  • Shishito peppers
  • Zucchini (I happened to have one I got at the farmer’s market in Maine)
  • Scallions

Preparation:

  1. Heat up a grill, or a cast iron skillet
  2. Thinly slice all ingredients
  3. Brush all ingredients with olive oil and sprinkle with salt and pepper
  4. Grill everything up. I had to go in batches, so I started with eggplant, then added peppers and cheese and then zucchini and scallions (though I sliced my zucchini very thin, so it took less time)
  5. Eat

This is great! And worked at room temperature the next day for lunch at work, too.

Tomato, Watermelon, Basil Salad

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I served this with the Sweet & Sour Eggplant dish, so, only one photograph for both.

Tomato, Watermelon, Basil Salad

Chop tomatoes and watermelon and throw into a bowl. Sprinkle with feta or ricotta salata and coarsely torn basil leaves. Toss with olive oil, balsamic vinegar and sea salt.

Sweet & Sour Eggplant with Tomatoes and Chickpeas

Ingredients:

  • 1 large eggplant 1 1/4 to 1 1/2 pounds, halved lengthwise then cut in 1/2-inch slices
  • Salt to taste
  • 3 to 4 tablespoons extra virgin olive oil, as needed
  • 2 large garlic cloves, minced
  • 1 ½ pounds tomatoes, grated or peeled, seeded and chopped
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 2 tablespoons pomegranate molasses
  • 1 1/2 cups cooked chickpeas
  • 2 to 3 tablespoons of fresh mint

Preparation:

  1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
  2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
  3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.

 

 

 

What I Made: Eggplant Rollatini

1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
Salt and pepper
4 large eggs
3/4 cup pesto (I made mine with basil, parsley and garlic from our shares, and used pine nuts)
2 1/2 cups bread crumbs
Olive Oil or Cooking Spray
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat olive oil or cooking spray over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side. Transfer the eggplant to a paper-towel-lined baking sheet.

In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.

Yum.
eggplantrollatini

CSA Share: Sept. 8

Radicchio will show up in many of this week’s shares. Photo by FoodMayhem.com.

 

Some things are the same this week, but there are some new and exciting things happening. The next succession of beans was harvested, and will get picked again today; there should be enough for everyone.

The radicchio is ready! If there isn’t enough for everyone, I will probably offer a choice between the radicchio and dandelion greens, so everyone will get some bitter greens. If you’re not into bitter stuff, try cooking them. It takes some of the bitterness out, and you can add onions and other strong -flavored stuff to influence the final taste. Bitter greens are very good for your blood and liver! Some other stuff you might find in your share: broccoli rabe, eggplant, peppers, tomatoes, cucumbers, squash, arugula, mizuna, celery, radishes, beets, melons and/or lettuce mix …

Happy Friday,
Shayna

CSA Share: Oct. 29

Pea tendrils could make their way into this week's share. Photo by QuintanaRoo.

This weekend is the last farmer’s market of the season, but never fear: We’ll still have weekly CSA shares through Nov. 19. Kristen promises we still have lots of tasty sweet potatoes, parsnips, lettuce, cabbage and beans coming as the weather turns colder.

Meanwhile, we have a few “last of” items ahead, including some straggler eggplants and radishes. Also, some good news from last weekend: The market was the busiest it’s been all season, and had its biggest Harvest Festival in four years.

{This week’s share details after the jump}

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CSA Share: Oct. 8

Sweet potato leaves are just as edible as their better-known roots. Photo by ex.libris.

 

Coming new to this week’s share: Sweet potato leaves. Commonly used in African and Asian cuisines, the leaves can be sauteed like any hearty green. We’ll have actual sweet potatoes in a few more weeks, along with other root crops like radishes, turnips, and carrots.

Still wondering what to do with your daikon radish? Kristen turned hers into a slaw of pears, carrots and daikon, seasoned with mirin, salt and pepper.

Have an egg share? Click the jump for details on last week’s missing eggs. Also below: Details on this week’s share contents, and on the farm’s expanded volunteer hours.

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Late Summer Pasta with Tomatoes, Zucchini, and Eggplant

Pasta with Tomatoes, Zuchini, and EggplantIt can be difficult coming up with recipes for the bounty of fresh Red Hook Farm vegetables every week.  We all need a break, even me.  That’s why this week, my girlfriend, Scarlett, is using a variety of fresh, delicious CSA produce to create a tasty pasta dish for everyone (including me).

{Recipe after the jump.}

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