Search Results for: egg

Three Cheese Baked Eggs with Roasted Peppers

Three Cheese Baked Eggs with Roasted Peppers

Three Cheese Baked Eggs with Roasted Peppers

Three Cheese Baked Eggs with Roasted Peppers

3 medium red bell peppers 1/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon salt 3/4 teaspoon baking powder 9 large eggs 3 tablespoons unsalted butter, melted 1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz) 1 cup whole-milk ricotta (8 oz) 1 cup grated Parmigiano-Reggiano (2 oz) 3 scallions, finely chopped (1/2 cup) Garnish:… Read More »

3 medium red bell peppers 1/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon salt 3/4 teaspoon baking powder 9 large eggs 3 tablespoons unsalted butter, melted 1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz) 1 cup whole-milk ricotta (8 oz) 1 cup grated Parmigiano-Reggiano (2 oz) 3 scallions, finely chopped (1/2 cup) Garnish:… Read More »

Italian Sautéed Eggplant

Italian Sautéed Eggplant

Italian Sautéed Eggplant

Italian Sautéed Eggplant

Many thanks to Maureen Contini who brought this recipe to breakfast. 3 tablespoons Vegetable Oil 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups) 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained Or diced fresh tomatoes with chopped fresh basil, oregano and garlic 1/4… Read More »

Many thanks to Maureen Contini who brought this recipe to breakfast. 3 tablespoons Vegetable Oil 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups) 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained Or diced fresh tomatoes with chopped fresh basil, oregano and garlic 1/4… Read More »

Creamy, Dreamy, Veggie Soup

Creamy, Dreamy, Veggie Soup

Creamy, Dreamy, Veggie Soup

Creamy, Dreamy, Veggie Soup

This recipe is from CSA member Stacie Rose Heat olive oil in a Dutch oven or stock pot. Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano.  Season with salt and pepper. When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a… Read More »

This recipe is from CSA member Stacie Rose Heat olive oil in a Dutch oven or stock pot. Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano.  Season with salt and pepper. When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a… Read More »

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Yield: Serves 6 – 10 Prep Time: 15 mins Cook Time: 1 hr 10 mins Ingredients: Tomato Sauce: 5 Tablespoons Olive Oil 1 Small Onion, Finely Diced 3 Garlic Cloves, Minced 3 Cans (14 Ounces) Finely Chopped Tomatoes (I Prefer Mutti Brand) 1/4 Cup Finely Chopped Fresh Basil Salt & Pepper To Taste 1/2 Teaspoon… Read More »

Yield: Serves 6 – 10 Prep Time: 15 mins Cook Time: 1 hr 10 mins Ingredients: Tomato Sauce: 5 Tablespoons Olive Oil 1 Small Onion, Finely Diced 3 Garlic Cloves, Minced 3 Cans (14 Ounces) Finely Chopped Tomatoes (I Prefer Mutti Brand) 1/4 Cup Finely Chopped Fresh Basil Salt & Pepper To Taste 1/2 Teaspoon… Read More »

Egg, Cheese and Chive Tartlet

Egg, Cheese and Chive Tartlet

Egg, Cheese and Chive Tartlet

Egg, Cheese and Chive Tartlet

Flour, for dusting 1 (17-ounce) package frozen all-butter puff pastry, thawed overnight in the refrigerator 1 cup shredded sharp white cheddar cheese 1/2 cup crème fraîche or sour cream 2 tablespoons coarsely chopped chives 12 thin slices pancetta or bacon (optional) 1 tablespoon olive oil 6 large eggs Kosher salt, to taste Freshly ground black… Read More »

Flour, for dusting 1 (17-ounce) package frozen all-butter puff pastry, thawed overnight in the refrigerator 1 cup shredded sharp white cheddar cheese 1/2 cup crème fraîche or sour cream 2 tablespoons coarsely chopped chives 12 thin slices pancetta or bacon (optional) 1 tablespoon olive oil 6 large eggs Kosher salt, to taste Freshly ground black… Read More »

Eggplant and Sausage Lasagna

Eggplant and Sausage Lasagna

Eggplant and Sausage Lasagna

Eggplant and Sausage Lasagna

Many thanks to CSA member Colleen Prasser who is sharing this recipe! 2 eggplants, sliced lengthwise into ¼” slices * 2 tbsp. salt 2 tbsp. olive oil For the sauce: 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1 tsp dried oregano 1 tsp dried basil 1 tsp garlic powder 1… Read More »

Many thanks to CSA member Colleen Prasser who is sharing this recipe! 2 eggplants, sliced lengthwise into ¼” slices * 2 tbsp. salt 2 tbsp. olive oil For the sauce: 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1 tsp dried oregano 1 tsp dried basil 1 tsp garlic powder 1… Read More »

Eggplant Sauté with Shallots, Basil and Oregano

Eggplant Sauté with Shallots, Basil and Oregano

Eggplant Sauté with Shallots, Basil and Oregano

Eggplant Sauté with Shallots, Basil and Oregano

2 teaspoons olive oil 1 teaspoon crushed garlic 1 shallot, diced 4 cups cubed eggplant (1 inch cubes) salt, to taste freshly ground black pepper 1 tablespoon freshly chopped oregano 1 tablespoon chopped fresh basil 2 tablespoons freshly grated Parmesan cheese Heat olive oil in a 10″ skillet over medium heat. Add garlic and shallot… Read More »

2 teaspoons olive oil 1 teaspoon crushed garlic 1 shallot, diced 4 cups cubed eggplant (1 inch cubes) salt, to taste freshly ground black pepper 1 tablespoon freshly chopped oregano 1 tablespoon chopped fresh basil 2 tablespoons freshly grated Parmesan cheese Heat olive oil in a 10″ skillet over medium heat. Add garlic and shallot… Read More »

Baked Eggs in Tomatoes

Baked Eggs in Tomatoes

Baked Eggs in Tomatoes

Baked Eggs in Tomatoes

4 large beefsteak tomatoes Coarse salt and ground pepper 1/2 cup fresh or frozen corn kernels 4 large eggs 2 teaspoons snipped fresh chives 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce) Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the… Read More »

4 large beefsteak tomatoes Coarse salt and ground pepper 1/2 cup fresh or frozen corn kernels 4 large eggs 2 teaspoons snipped fresh chives 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce) Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the… Read More »

Eggplant Parmesan Heroes

Eggplant Parmesan Heroes

Eggplant Parmesan Heroes

Eggplant Parmesan Heroes

This family friendly recipe comes to us from Kim DeMaria.  The eggplant is dipped into the marinara sauce instead of egg and it is baked instead of fried. 1 medium eggplant, 1 lb. 1 cup marinara sauce 1 c seasoned croutons crushed ½ cup shredded parmesan 4 hero or hoagie buns, split Basil leaves, optional… Read More »

This family friendly recipe comes to us from Kim DeMaria.  The eggplant is dipped into the marinara sauce instead of egg and it is baked instead of fried. 1 medium eggplant, 1 lb. 1 cup marinara sauce 1 c seasoned croutons crushed ½ cup shredded parmesan 4 hero or hoagie buns, split Basil leaves, optional… Read More »

Penne with Tomatoes, Eggplant, and Mozzarella

Penne with Tomatoes, Eggplant, and Mozzarella

Penne with Tomatoes, Eggplant, and Mozzarella

Penne with Tomatoes, Eggplant, and Mozzarella

1/2 pound penne (1⁄2 box) 1/4 cup olive oil 1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces 1/2 pound cherry tomatoes, halved 2 cloves garlic, sliced 1/4 teaspoon crushed red pepper kosher salt and black pepper 1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces 1/4 cup torn fresh mint leaves or basil… Read More »

1/2 pound penne (1⁄2 box) 1/4 cup olive oil 1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces 1/2 pound cherry tomatoes, halved 2 cloves garlic, sliced 1/4 teaspoon crushed red pepper kosher salt and black pepper 1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces 1/4 cup torn fresh mint leaves or basil… Read More »

Eggplant, Pesto, and Goat-Cheese Pizza

Eggplant, Pesto, and Goat-Cheese Pizza

Eggplant, Pesto, and Goat-Cheese Pizza

Eggplant, Pesto, and Goat-Cheese Pizza

7 1/2 tablespoons olive oil, or more as needed 1 1 1/2- to 2-pound eggplant, cut into 1/4-inch slices 3/4 teaspoon salt 1 pound store-bought or homemade pizza dough 3 cloves garlic, minced 1/2 teaspoon fresh-ground black pepper 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices 1/2 cup grated Parmesan 1/2… Read More »

7 1/2 tablespoons olive oil, or more as needed 1 1 1/2- to 2-pound eggplant, cut into 1/4-inch slices 3/4 teaspoon salt 1 pound store-bought or homemade pizza dough 3 cloves garlic, minced 1/2 teaspoon fresh-ground black pepper 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices 1/2 cup grated Parmesan 1/2… Read More »

Baked Eggplant and Zucchini

Baked Eggplant and Zucchini

Baked Eggplant and Zucchini

Baked Eggplant and Zucchini

2 cups tomato sauce 1 small eggplant, cut into long slabs 2 small zucchini, cut into long slabs 1 cup each shredded fontina and parmesan 1/3 cup torn basil Directions: Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. Bake for… Read More »

2 cups tomato sauce 1 small eggplant, cut into long slabs 2 small zucchini, cut into long slabs 1 cup each shredded fontina and parmesan 1/3 cup torn basil Directions: Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. Bake for… Read More »