Week #19

Week #19

  • Lettuce
  • Sweet peppers
  • Hot peppers
  • Cherry tomatoes
  • Tomatoes
  • Basil
  • Zucchini
  • Cucumbers
  • tomatillos
  • Potatoes
  • Eggplant
  • Onions
  • Garlic
  • Parsley
  • Kale or chard
  • Bartlett pears or apples

Note to follow soon, gotta run to the Helvetia Culture fest, starts at 1 – 5. See you there, just drive north on Helvetia road and follow the signs.


Eggplant and Tomato Gratin


This is a delicious, low-fat version of eggplant Parmesan. Instead of breaded, fried eggplant, though, the eggplant in this dish is roasted and sliced, layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.

For the tomato sauce:

  1. 1 tablespoon extra virgin olive oil
  2. 1 small or 1/2 medium onion, chopped
  3. 2 to 4 garlic cloves (to taste)
  4. 2 pounds fresh tomatoes, quartered if you have a food mill or else peeled, seeded and chopped; or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
  5. Salt and freshly ground pepper
  6. 1/8 teaspoon sugar
  7. 2 sprigs fresh basil
  8. For the gratin:
  9. 2 pounds eggplant, roasted
  10. Salt and freshly ground pepper
  11. 2 tablespoons slivered fresh basil leaves
  12. 2/3 cup freshly grated Parmesan
  13. 1/4 cup bread crumbs
  14. 1 tablespoon extra virgin olive oil
  15. Roast the eggplant.
  16. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat, and add the onion. Stir until tender, about five to eight minutes, then add the garlic. Stir until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar and basil sprigs. Turn the heat up to medium-high. When the tomatoes are bubbling, stir well and then turn the heat back to medium. Stir often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs.
  17. If you did not peel the tomatoes, put the sauce through the fine blade of a food mill. If the tomatoes were peeled, pulse the sauce in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
  18. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick, and set an even layer of slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan and bread crumb mixture you set aside. Drizzle one tablespoon of olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six

Advance preparation: The tomato sauce can be made up to three days ahead. The casserole can be assembled a day ahead, covered and refrigerated, then baked when you wish to serve it. Don’t add the last layer of bread crumbs and Parmesan, with the drizzle of olive oil, until right before you bake it.

2 1/4 cups canned chicken broth
1 10-ounce box couscous

1 cup chopped green onions
1 cup (generous) diced seeded plum tomatoes

1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.


This is bar-none my favorite tomatillo recipe. It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.


2 lbs. tomatillos

4 medium jalapenos or other hot peppers, peeled, seeded and minced

6 T. cilantro, chopped

1 t. salt

½ c. onions or to taste


Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients. Simmer gently for about 40 minutes. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables. From The Vegetarian Epicure Book Two by Anna Thomas









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