Roasted eggplant with tomato stuffing

Eggplants are popping out in northeast CSA shares this week.  And farmer’s markets are crawling with tomatoes.  Thus this seems like the perfect dish to try this week.  It can easily fly solo as a vegetarian main course, or be served as a hearty side to a simple sausage or chicken breast.  You can add or subtract as many veggies as you like to the stuffing- for instance collard greens would go great as would broccoli, green peppers, or even butternut squash.  Go ahead and get creative with your favorite flavors!

1 small eggplant, halved lengthwise

1 teaspoon kosher salt, divided

1 small onion, sliced

4 oz. cremini mushrooms, cubed

1 small zucchini, quartered and sliced

1 small carrot, quartered and sliced

4 tablespoons olive oil

1 tomato cut into 1/2-inch pieces

2 tablespoons chopped fresh basil

  • Pre-heat oven to 400 F
  • Place eggplant halves in a 9×9 pan, cut sides up. Sprinkle each half with about 1/4 teaspoon salt
  • In a small skillet over a medium heat, sauté the onions, mushrooms, zucchini and carrot in 2 tablespoons of olive oil until onions begin to be translucent, about five minutes
  • Transfer the mixture into a small bowl and stir in the tomato, basil, and remaining salt
  • Pile the mixture on top of the eggplant halves and drizzle the remaining olive oil, cover with aluminum foil and bake for 20 minutes
  • Remove the foil and bake until eggplants are soft and tender, uncovered, for about 20 more minutes

We opted to have chicken sausages for our protein with this dish so I added them to the baking dish at the point where I removed the foil and baked for 20 more minutes (as my sausages were pre-cooked).

This recipe was inspired by this post and tweaked by me.


Warm heirloom cherry tomato salad

It being high tomato season here in New England I could not pass up this beautiful bunch of heirloom cherry tomatoes.  There were red ones and yellow ones and orange ones, and striped ones.  Some round and some oblong.  What a funky bunch!  And don’t you know that there were thick ponytails of fresh basil right next to them?

This recipe is quick, easy to make, and versatile.  You see it can be a salad, or it can be a sauce, or it can be a garnish.   It’s a great way to have warm tomatoes which still hold their shape (something that is quite often lost when you roast tomatoes).  It’s colorful and it’s flavorful and it does a great job of balancing the sweet tomatoes with salty Parmesan cheese.


bunch of cherry and/or grape tomatoes, halved lengthwise

1 tablespoon olive oil

1 tablespoon salted butter

5 fresh basil leaves

1 tablespoon fresh Parmesan cheese, grated

salt & pepper


  • Heat a cast iron skillet over a medium-high heat with the olive oil & butter
  • Carefully place the tomato halves cut-side-down in the pan
  • Do no stir, but give the pan a horizontal shake to be sure that the tomatoes are not sticking and/or burning, and allow to cook for 2-3 minutes
  • Carefully pour the tomatoes and any juices into a serving dish and top with grated cheese, ribbons of freshly-snipped basil, salt & pepper.  Serve as-is, or over pasta or spaghetti squash, on top of chicken, or any other way that you like


Simple citrus beet salad

To go along with our chicken-pesto sandwiches on flax foccaccia I made this very simple citrus beet salad.  Beets are fantastic for you and offer antioxidant, anti-inflammatory, and detoxification support for your body (according to WHF), plus they’re great for your colon.  And who doesn‘t love a healthy colon, right?  Beets are also easy to grow.  And they have the advantage of having edible greens which are great raw in salads, steamed, sauteed, stewed, or even tossed into a smoothie.


5 medium-sized, fresh beets

1 naval orange

5 large basil leaves

2-3 tablespoons olive oil

salt & pepper


  • Give your beets a good rinse and scrub in a water bath to remove all dirt and particles
  • Cut the beets in half (top to bottom).   Then turn them onto their cut sides and slice to your desired thickness (mine were about 1/8″)
  • Steam the beat slices to your desired doneness (for the love of food-this should be no longer than 10 minutes)
  • Put the cooked beats in a medium-sized mixing bowl and drizzle them with olive oil
  • Zest about 1/2 of the orange onto the beets, then peel the orange and break it up into segments, cut the segments in half, and add them to the beets
  • Slice the basil into ribbons and sprinkle it over the beets and oranges
  • Season with salt and pepper and serve immediately, or store in an air-tight container in the refrigerator for a few days

This recipe yields about three 1/2 pint servings.


Pureed Lima Beans with Rosemary Tomato Broth

So I saw this kind of strange-looking recipe that was intended as an alternative to mashed potatoes as a side.  I figured, what the heck, I’ll try anything once.  So I did.  And I am sooooo glad.  While this is absolutely no substitute for mashed potatoes, it is a fantastically flavorful pile of green mush that I liked so much, especially left-over the next day, that I bought more Lima beans and made it again the next week just to have for lunches/snacks for work.

Personally, I would call the rosemary-tomato broth optional.  It’s good, but like gravy to  mashed potatoes for me, I could care less whether I have it or not.  In fact, if you wanted to try the tomato flavor with the beans, you could even dress this in salsa and they would be great together.


Tomato Broth

3 TBS + 1-1/4 cups chicken broth

½ medium onion, chopped

4 cloves garlic, minced

1 TBS tomato paste

½ tsp chopped fresh rosemary

salt and pepper to taste


2 15 oz. bags (frozen) Lima beans

1 medium onion, chunked

¼ cup chicken broth

2 medium cloves garlic

salt and pepper to taste


  • Heat 3 TBS broth and sauté the ½ onion for 3 minutes over medium-low heat, stirring frequently
  • Add garlic and continue to sauté for another minute
  • Add the remaining broth and tomato paste. Cook on high heat for about 5 minutes, to reduce the broth. It should reduce to about half
  • Season with rosemary, salt, and pepper
  • While broth is reducing, sauté 1 medium onion in a Dutch oven, over medium-low heat in chicken broth
  • Add beans, broth, salt, and pepper, cover, and let cook for 5-6 minutes, to heat the beans through
  • Puree bean mixture with garlic in a food processor
  • Serve beans topped with tomato broth


Black & Pinto Bean Salad

Looking for an easy, low-fat side dish to bring to a party?  Or something that could be either a salad or a dip for tortilla chips?  Maybe a make-ahead dish that will be fantastic as left-overs for lunch for the week?  Or a vegetarian main?  I’ve got all of your bases covered.  Creamy beans, sweet red pepper chunks and corn niblets, crunchy pepitas, bangin’! cilantro flavor.


½ cup minced onion

2 medium cloves garlic, pressed

1 15 oz can black beans, drained and rinsed

1 15 oz can pinto beans, drained and rinsed

1 cup frozen corn, thawed

8 cherry tomatoes, quartered

½ cup diced red bell pepper

2 TBS pumpkin seeds

1/4 cup chopped fresh cilantro

2 TBS extra virgin olive oil

3 TBS fresh lemon juice

salt and black pepper to taste


  • Mince onions and press garlic and let sit for 5 minutes
  • Mix all ingredients together and serve

We had this as a side to some ribs that I’ll post about another day 😉  The salad really added to the color pallet.

Inspired by this post on World’s Healthiest Foods.