I lost my week 9 photo. But it was good stuff. Similar to week 10. We are there. The peak of summer produce. The pinnacle of all that is good. We are FEASTING!!!
Can you believe this? Four of these babies came with our CSA. I bought the rest. I did an ok job controlling myself. We had another 5 or 6 from our garden that we ate this week. Plus several handfuls of cherry tomatoes to supplement. I thought I might save some of our tomatoes for winter in some form, but I am not at a point yet where I feel overwhelmed by tomatoes. I feel happy about tomatoes. I want more!
This salad was so delicious. It is very simple. Some grilled veggies, tossed with some salad greens and a lemon, herb vinaigrette. I wanted to pair it with something with a bright flavor, acidic flavor, but I also thought something cheesy would be good. I made some stuffed tomatoes. Mine where just stuffed with goat cheese, a little panko bread crumbs, parm, basil, and chives. I cut a very small hole in the top of each tomato (and then ate the hole), then stuffed the cheese filling in. I baked for about 20 minutes at 400 degrees. Might be better to just throw them on the grill to avoid the oven. It has been cold and rainy here so it wasn't a big deal for us.
We are equally obsessed with eggplant as we are with tomatoes. Our eggplants in our garden are doing well. We will probably have at least ten. We have been getting three or so in our CSA each week. So good. These Rosa Bianca globe shaped eggplants are amazing. Maybe I will make some Baba Ganoush to freeze for Birk once he is ready to explore non-milk calories. I very much appreciate the milk-only diet. Meal prep is pretty easy. Wish we could ride out that phase a little longer.
1 eggplant (I used Rosa Bianca)
1 summer squash
1 green pepper
1 big bag of salad greens
quarter of a medium red onion, thinly sliced
1 handful of basil, rolled and thinly sliced
10 chives, minced
½ tsp of Dijon mustard
1 lemon, juice
1 tsp of red wine vinegar
Slice the eggplant to make 1/4th of an inch thick rounds. Place in a colander (or lay out on a kitchen towel) and sprinkle generously with salt. Mix (or turn) to evenly coat the eggplant with the salt. Let sit for at least 30 minute (up to an hour or so) to release the water out of the eggplant.
Prepare the dressing: In a medium bowl, combine basil, chives, Dijon mustard, lemon juice, red wine vinegar. Season with salt and pepper. While whisking, slowly add in olive oil. Add more salt, pepper, and oil, to taste. Set aside.
Preheat grill to medium high.
Slice the summer squash and quarter (and core and seed) the green pepper. Season with salt and pepper. Once eggplant is done, pat dry with a kitchen towel. Season with pepper. Drizzle olive oil over everything.
Right before grilling, turn off the flame, brush the grill with olive oil. Turn the flame back on. Grill eggplant, squash, and green peppers until soft with nice grill marks. Remove from grill and chop into bite sized pieces.
In a large bowl, toss together salad greens, red onions, grilled veggies, and lemon/herb dressing. Salad is best served warm and immediately.
(Servings: 3, Prep time: 30 min., Cook time: 30 min., Difficulty: Easy)
Shanon (taste): 8/10
Scot (taste): 8/10
Dishwashing Effort: 2/5