Search Results for: eggplant recipe

Vegetable Stock Recipe

Vegetable Stock Recipe

Vegetable Stock Recipe

Vegetable Stock Recipe

1 tbsp. olive oil 5 cloves garlic, minced 2 large onions, chopped 3 ribs celery, chopped 3 carrots, chopped 8 c. water frozen vegetable scraps (2-3 cups is a good amount) 2 bay leaves a few sprigs of parsley and thyme salt and pepper to taste (omit these if you’re making stock) Heat olive oil… Read More »

1 tbsp. olive oil 5 cloves garlic, minced 2 large onions, chopped 3 ribs celery, chopped 3 carrots, chopped 8 c. water frozen vegetable scraps (2-3 cups is a good amount) 2 bay leaves a few sprigs of parsley and thyme salt and pepper to taste (omit these if you’re making stock) Heat olive oil… Read More »

Khalota

Khalota

Khalota

Khalota

Khalota (Algerian Vegetable Medley) Makes 6 to 8 servings 2 TBS olive oil 1 small onion, finely diced 6 garlic cloves, minced 2 TBS minced fresh parsley 3 carrots, peeled and diced 2 medium potatoes, peeled and diced 4 cups vegetable broth 1 large zucchini, diced 1 medium eggplant, peeled and diced 12 oz. green… Read More »

Khalota (Algerian Vegetable Medley) Makes 6 to 8 servings 2 TBS olive oil 1 small onion, finely diced 6 garlic cloves, minced 2 TBS minced fresh parsley 3 carrots, peeled and diced 2 medium potatoes, peeled and diced 4 cups vegetable broth 1 large zucchini, diced 1 medium eggplant, peeled and diced 12 oz. green… Read More »

Roasted Spaghetti Squash

Alstede Fresh Roasted Spaghetti Squash

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Ingredients: 1 medium spaghetti squash Butter Olive oil Chopped fresh herbs: basil, oregano, parsley Parmesan Cheese Instructions: Preheat oven to 425 degrees. Cut squash in half lengthwise, remove all seeds and place on a parchment lined baking sheet face down. Bake for 45 minutes or until fork tender. Turn the squash and shred some of… Read More »

Alstede Fresh Roasted Spaghetti Squash

Ingredients: 1 medium spaghetti squash Butter Olive oil Chopped fresh herbs: basil, oregano, parsley Parmesan Cheese Instructions: Preheat oven to 425 degrees. Cut squash in half lengthwise, remove all seeds and place on a parchment lined baking sheet face down. Bake for 45 minutes or until fork tender. Turn the squash and shred some of… Read More »

Late Summer Vegetables with Leeks

Alstede Fresh Late Summer Vegetables with Leeks

Late Summer Vegetables with Leeks

Late Summer Vegetables with Leeks

Ingredients: 2-3 medium to large leeks, white portion sliced, cleaned and dried. 1 medium bell pepper, large dice 1 medium zucchini or summer squash, cut in 1/2 lengthwise and sliced 1 large tomato, large dice 6-8 mushrooms, sliced 1 small- medium eggplant 4 cloves of garlic minced Olive oil Salt Balsamic Glaze Instructions: Preheat the… Read More »

Alstede Fresh Late Summer Vegetables with Leeks

Ingredients: 2-3 medium to large leeks, white portion sliced, cleaned and dried. 1 medium bell pepper, large dice 1 medium zucchini or summer squash, cut in 1/2 lengthwise and sliced 1 large tomato, large dice 6-8 mushrooms, sliced 1 small- medium eggplant 4 cloves of garlic minced Olive oil Salt Balsamic Glaze Instructions: Preheat the… Read More »

Alstede Fresh Asparagus Pesto

asparagus-stalks

Alstede Fresh Asparagus Pesto

Alstede Fresh Asparagus Pesto

1 bunch of Alstede Fresh asparagus cut into 1-2 inch pieces 4-6 cloves of garlic 1 1/2 c fresh snipped Alstede Fresh basil 1 T fresh snipped Alstede Fresh oregano 2-3 T fresh snipped Alstede Fresh parsley 1/4 c toasted walnuts, almonds, pine nuts (optional) 2-3 T Olive oil – choose a good quality Salt… Read More »

asparagus-stalks

1 bunch of Alstede Fresh asparagus cut into 1-2 inch pieces 4-6 cloves of garlic 1 1/2 c fresh snipped Alstede Fresh basil 1 T fresh snipped Alstede Fresh oregano 2-3 T fresh snipped Alstede Fresh parsley 1/4 c toasted walnuts, almonds, pine nuts (optional) 2-3 T Olive oil – choose a good quality Salt… Read More »

Roasted Vegetable Pizzettes

Roasted Vegetable Pizzettes

Roasted Vegetable Pizzettes

Roasted Vegetable Pizzettes

Customer Appreciation Recipe 2014 Olive oil Eggplant, cut into 1/4-inch slices Zucchini  cut into thin slices Peppers, red, yellow, green, cut into thin pieces 6 cloves garlic, minced Salt to taste 1 pound store-bought or homemade pizza dough, or pita or tortilla 3 cloves garlic, minced mozzarella cheese  grated Parmesan Homemade or store bought pesto… Read More »

Customer Appreciation Recipe 2014 Olive oil Eggplant, cut into 1/4-inch slices Zucchini  cut into thin slices Peppers, red, yellow, green, cut into thin pieces 6 cloves garlic, minced Salt to taste 1 pound store-bought or homemade pizza dough, or pita or tortilla 3 cloves garlic, minced mozzarella cheese  grated Parmesan Homemade or store bought pesto… Read More »

Hummus and Grilled Vegetable Wrap

Hummus and Grilled Vegetable Wrap

Hummus and Grilled Vegetable Wrap

Hummus and Grilled Vegetable Wrap

This recipe works well with zucchini or summer squash.  If you have some eggplant that will also work well.  Use spinach or arugula or any lettuce you have.  Chop in some fresh tomato and use mint as suggested or some of the basil we have been getting in shares or if you have prepared pesto… Read More »

This recipe works well with zucchini or summer squash.  If you have some eggplant that will also work well.  Use spinach or arugula or any lettuce you have.  Chop in some fresh tomato and use mint as suggested or some of the basil we have been getting in shares or if you have prepared pesto… Read More »

Caponata

Caponata

Caponata

Caponata

“Caponata” is a Sicilian dish served as a salad, side dish or relish.  Caponata can be served as an appetizer spread on toasted baguette slices. 1 small eggplant, cut into 1/4-inch cubes 11/2 tbsp. kosher salt 2 large tomatoes, peeled and chopped 1 medium sweet red pepper, diced 1 cup diced zucchini 1/2 chopped onion… Read More »

“Caponata” is a Sicilian dish served as a salad, side dish or relish.  Caponata can be served as an appetizer spread on toasted baguette slices. 1 small eggplant, cut into 1/4-inch cubes 11/2 tbsp. kosher salt 2 large tomatoes, peeled and chopped 1 medium sweet red pepper, diced 1 cup diced zucchini 1/2 chopped onion… Read More »

Grilled Ratatouille

Grilled Ratatouille

Grilled Ratatouille

Grilled Ratatouille

2 zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 2 Japanese eggplant, halved lengthwise 2 red bell peppers, stemmed, seeded and quartered 2 yellow bell peppers, stemmed, seeded and quartered 2 red onions, quartered 1 pint cherry tomatoes 1/2 cup olive oil, plus 2 tablespoons Salt and freshly ground pepper 4… Read More »

2 zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 2 Japanese eggplant, halved lengthwise 2 red bell peppers, stemmed, seeded and quartered 2 yellow bell peppers, stemmed, seeded and quartered 2 red onions, quartered 1 pint cherry tomatoes 1/2 cup olive oil, plus 2 tablespoons Salt and freshly ground pepper 4… Read More »