Eggplant Mini Pizzas

Don’t be afraid of cooking with eggplant! If you’ve never used it before, here’s a very simple recipe to try it out.

Ingredients:

• 2 eggplants

• 4 Tbsp olive oil

• 1/2 cup pizza sauce or marinara

• 1/2 cup shredded mozzarella cheese

• small package of pepperoni

• 3 leaves fresh basil

Directions:

Preheat oven to 400 degrees. Grease pan well or use parchment paper. Cut eggplants into 1/2” rounds. Brush both sides of each round with oil. Bake for 10-15 minutes until soft. Remove from oven, spread 1-2 Tbsp sauce on each round, then sprinkle with cheese and add toppings. Return to oven for 5 minutes or until cheese is melted. Garnish with freshly chopped herbs.

Substitutions:

• I didn’t have marinara or pizza sauce, so I stirred some tomato paste into spaghetti sauce.

• Try parmesan instead of mozarella cheese.

• Use any toppings you like: mushrooms, bell peppers, sausage, etc.

• Try this in an air fryer and let me know how it works!

Shrimp Lettuce Wraps

Last spring one of my friends was preparing for a surgery and was on a very restrictive diet. To liven things up, I offered to make supper with lots of fresh ingredients from the farm. It was a really fun challenge to prepare a 5-course meal that was under 1000 calories.

This is the first course in the Asian-themed, low-calorie, five-course meal: shrimp lettuce wraps as an appetizer.

ingredients

• 2 Tbsp lime juice

• 1 to 2 Tbsp gochujang (which is a Korean hot pepper paste), or your favorite hot sauce

• 1 Tbsp oil (try sesame if you have it)

• 2 tsp honey

• 1 green garlic, grated (or 1 clove garlic)

• 2 tsp grated fresh ginger

• 1 lb small shrimp, peeled and deveined

• 1 head romaine lettuce (or other head lettuce), leaves separated

• 1 cucumber, cut in small cubes

• several radishes, sliced (or substitute salad turnips)

• several leaves fresh mint (or basil, or cilantro), cut in small ribbons

directions

Combine lime juice, gochujang, oil, honey, garlic, ginger, and shrimp in a bowl, stir, and let marinate in the fridge for an hour.

Preheat oven to 425. Arrange shrimp on a sheet pan and roast until just opaque throughout, about 10-15 minutes.

Allow shrimp to cool slightly, then lay out lettuce leaves and fill with shrimp, cucumbers, radishes, and mint.

Roasted Sweet Potato and Arugula Salad

The first boxes of the spring CSA season went out this past week! Here’s what they included: sweet potatoes (stored from last fall’s harvest), green garlic, arugula, leaf lettuce, french breakfast radishes, and chive blossoms.

One of the perks of CSA membership is the weekly CSA email. This email includes a list of each item in the CSA box that week along with storage and preparation tips. It also features one of the items in the box with a deep dive into its history, nutrition, and additional preparation suggestions. And, each week Farmer Katie selects or creates a recipe that utilizes some or all of the items in the box.

This week’s recipe utilizes all six of the items in the box, and it is delicious!

Roasted Sweet Potato and Arugula Salad

INGREDIENTS

Salad:

2 medium sweet potatoes, peeled and diced

1/2 red onion, thinly sliced (or substitute green garlic)

1 tablespoon oil

1/2 teaspoon chili powder

Pinch of cayenne pepper (optional)

Salt and pepper to taste

6 cups baby arugula (and/or other salad greens)

4 radishes, sliced very thinly

2 tablespoons toasted sesame seeds

2 tablespoons finely chopped fresh chives (or chive blossoms)

Honey-balsamic dressing:

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

4 tablespoons olive or sesame oil

Salt and pepper to taste

DIRECTIONS

Preheat oven to 375°F. Toss the sweet potatoes and onion with the oil, chili powder, cayenne, salt, and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5 to 10 minutes. Increase the heat to 400°F and roast for another 5 to 10 minutes until the sweet potatoes are golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven when soft throughout and let cool slightly.

In the meantime, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper and set aside.

In a medium bowl toss together arugula, sliced radishes, and chives. To serve, arrange arugula mixture on plates. Spoon sweet potatoes over arugula, sprinkle with toasted sesame seeds, drizzle with dressing, and serve. (Serves 4)

Recipe adapted from: The Iron You

Tim's Jalapeño Poppers

For part of the time I lived in Indiana, I stayed with a lovely couple who were both excellent and adventurous cooks. One of Tim’s many specialties was his bacon-wrapped, stuffed jalapeños. I’ve made these several times since for birthday meals or get-togethers with friends. These make great appetizers for football games or grilling parties.

Here’s my most recent batch, fresh out of the oven. (You can see I wrapped the bacon a little too tightly around the jalapeños and the cheese oozed out the ends. Oops. Still delicious!) If you’ve got some vegetarians around, just skip the bacon, like the ones on the far right. Or, if you don’t want to wrap the bacon around the jalapeños, you can precook the bacon and chop it into small pieces to mix into the cheese filling.

INGREDIENTS:

• 10-12 jalapeños (or no-heat jalapenos)

• 1 block of cream cheese

• 1 small piece of a hard cheese, grated (I happened to find a container of pre-grated Asiago)

• 1/2 package of bacon

DIRECTIONS:

Preheat oven to 400 degrees. Cut jalapeños in half the long way (wearing gloves!) and remove seeds and membranes. Put jalapeño halves and the equivalent number of bacon strips on a baking sheet in the oven to begin baking. Meanwhile, put cream cheese into microwave-safe bowl and microwave for a few seconds at a time until softened enough to stir. Stir in grated cheese, approximately 1/2 - 1 cup of grated cheese). Pull jalapeños out of the oven. Cool to touch, then use a spoon to fill each jalapeño half with cheese filling. Pull bacon out of the oven and cool to touch. Wrap a strip of bacon loosely around each jalapeño, with the end tucked underneath. Place wrapped jalapeños back on baking sheet and bake until bacon is crispy, about 30 minutes.

Other optional additions to the cheese filling: minced onions or garlic, chopped chives or garlic chives

Caprese

There is no better way to capture the flavors of summer than this super easy and super beautiful dish. I took this to a family reunion potluck last weekend and returned with only 3 slices of tomato left!

INGREDIENTS

• 3 or 4 tomatoes, sliced 1/4” thick (use both red and yellow tomatoes for extra color)

• Small package fresh mozzarella, sliced 1/4” thick (I found some at Sunmart/Family Fare)

• 1/3 cup fresh basil leaves

• 1/3 cup balsamic vinegar

• 1/2 tsp honey

DIRECTIONS

Prepare the balsamic glaze: In a small saucepan, bring balsamic vinegar and honey to a boil, then reduce heat and simmer for about 15 minutes while preparing the rest of the dish. Stir occasionally. Glaze is done when it has reduced about 50% and lightly coats the back of a spoon. If you get impatient, it’s ok—it will thicken some more as it cools.

Arrange alternating slices of tomatoes and cheese on a platter (I like to arrange them around a bowl of mixed cherry tomatoes). Stick basil leaves between some layers of tomatoes and cheese. Drizzle with the balsamic glaze. Serve immediately.

NOTES

You can also sprinkle with salt and pepper, and/or drizzle with olive oil right before serving, but I opted to keep things simple. You can omit the balsamic glaze for an even simpler dish.

Arranging hint: to fill a larger platter, cut the tomato and cheese slices in half to create semicircles and arrange with the flat side down.