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eggplant with peppers & feta

Originally uploaded by ted_major

I’ve never liked eggplant. The flavor is just, well, unpleasant. However, we’ve been getting regular distributions of eggplant in our CSA distribution, so I thought I’d give it another try. I found a recipe on Epicurious that I slightly adapted to fit the ingredients on hand to make eggplant with peppers & feta. The toppings were great, but underneath it was still . . . eggplant. This would be pretty good, if you like that sort of thing. Me, not so much.

1 eggplant, sliced into 3/4″ (19mm) rounds
Olive oil to saute
1 tsp capers
6 Kalamata olives, chopped
2 oz feta cheese
1 sweet pepper, sliced into rings

Saute the eggplant over medium heat, then place on a baking sheet. Top each slice with a pepper ring, a couple of capers, a pinch of chopped olives, and some feta. Broil until the cheese is melted and starts to brown.


tomato pasta

Originally uploaded by ted_major

This is a recipe I got from my cousin Liz years ago. As you can see from the photo, I don’t always peel and seed the tomatoes, and it also works well with halved cherry tomatoes. Though it is good right away, you really have to let it sit overnight for the flavors to develop.

3 c peeled, seeded, chopped tomatoes (about 2 lbs.)
1 clove garlic, minced
zest and juice of 1 lemon
1 tsp salt
a few grinds of pepper

Mix and let stand 1 hour.

Cook 1 lb pasta (I like spaghetti rigate, but use whatever long, thin pasta you like), toss with olive oil, and cool.

Toss pasta with tomato mixture and add the following:
3 Tbs white wine vinegar
1/2 cup olive oil
3 Tbs chopped fresh basil
1 Tbs chopped fresh parsley

stuffed peppers

Originally uploaded by ted_major

Adapted from recipe in Saveur magazine, using peppers from Snow’s Bend Farm, the lemon zest really makes up the flavor of the filling. The leftovers reheated nicely.

Four 3″-5″ sweet red peppers
4 oz feta, crumbled
2 Tbs olive oil
1/4 cup Greek-style yogurt
zest of 1/2 a lemon
1 Tbs chopped fresh parsley
1/4 tsp dried oregano
1 egg yolk
1/4 cup grated parmesan

Set a rack 6″ from the broiler and broil the peppers until they just start to cook, but don’t let them start to brown. Take them out of the oven and invert a bowl over them so that they continue to steam as they cool.

Mix feta, oil, yogurt, lemon zest, parsley, oregano, and yolk. (I like to leave it a little bit chunky rather than blending until it’s smooth.)

Cut the peppers in half lengthwise and remove the stem, ribs, and seeds. Fill with feta-yogurt mixture and then top with parm. Broil until just browned on top.