Grilled Eggplant Provolone

Grilled Eggplant Provolone

It may feel a little too warm in the kitchen to be cooking up eggplant parmesan but the weather is just right for grilling this wonderful vegetable. This is probably one of the easiest, but equally delicious, recipes for cooking eggplant. Kudos to RealSimple for coming up with this idea. Feel free to swap out the grilled salsa for marina sauce.

How to Make It

Step 1

Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.

Step 2

Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.

Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more

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Easy and Cool Summer Salad

Easy and Cool Summer Salad

With temperatures hovering well into the 80s and the dew point inching toward the 70s, nobody wants to cook on the grill or the stove, for that matter.  These are the days when cool summer salads really hit the spot and nothing tastes better than a salad made with veggies picked right from the garden. Fortunately, all of the main ingredients in this salad from Allrecipes can be purchased at Colchester Neighborhood Farm, which has plenty of freshly harvested zucchini, tomatoes, and cucumbers for sale.

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Ingredients

 

Roasted Hakurei Turnips and Radishes

Roasted Hakurei Turnips and Radishes

Here’s a recipe that offers you the opportunity to cook up some freshly harvested turnips and radishes.  From the website just a little bit of bacon, please feel free to add a little bit of bacon to the roasted turnips and radishes.

Ingredients

  • 1 bunch radishes
  • 1 bunch Hakurei turnips, or other mild salad turnips
  • 3 tbsp olive oil
  • 1 tsp kosher salt

Instructions

  1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F.
  2. Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
  3. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
  4. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more.
Apple, Fennel, & Kohlrabi Salad

Apple, Fennel, & Kohlrabi Salad

If you are searching for a wonderful summer salad to serve that uses freshly harvested produce such as Fennel and Kohlrabi, then you have to check out this recipe. The spicy flavors of the kohlrabi and greens combined with tart apples and sweet roasted pecans make this a dish that is sure to delight the taste buds. We found this recipe at wildgreensandsardines and it is, by far, one of the best ways to serve up kohlrabi and fennel on a warm summer night.

Apple, Fennel, & Kohlrabi Salad with Maple-Roasted Pecans

serves 4 
1 tart apple
1 medium fennel bulb
1 small kohlrabi
2 medium-sized carrots
Bunch of of mizuna leaves or other spicy greens (such as arugula, watercress)
White wine caraway vinaigrette (recipe to follow)
Sea salt and freshly ground black pepper to taste
Maple Roasted Pecans (recipe to follow)

Thinly slice the apple, fennel, kohlrabi (with a mandolin or sharp knife).  Julienne or thinly slice the carrots.  Chop the mizuna.  Add all the vegetables to a large bowl.  Toss with dressing.  Season with salt and pepper to taste.  Top with maple roasted pecans.

White Wine Caraway Vinaigrette

1/4 cup of olive oil
3 tablespoons white wine vinegar
3/4 teaspoon *toasted and ground caraway seeds
1 tablespoon finely chopped shallot
1 teaspoon ground dried mustard
1/2 teaspoon fresh thyme

Sea salt and freshly ground black pepper to taste

Add all ingredients to a bowl.  Whisk until well combined.

*To toast the caraway seeds: Heat a small skillet over high heat.  When hot, add the whole caraway seeds to the dry skillet.  Shake the pan to keep the seeds moving around until they darken slightly and give off an earthy aroma, about 1 minute.  Transfer the seeds to a mortar and pestle or spice/coffee grinder.  Grind to a powder.

Maple-Roasted Pecans

2 cups pecans
1/4 cup maple syrup
Sea salt and freshly ground black pepper
Pinch of cayenne

Preheat the oven to 350°F.  Spread the pecans on a baking sheet lined with parchment paper.  Bake 8-10 minutes until golden brown and toasty.

Heat the maple syrup in a small pot or pan until warmed through, 2-3 minutes.  Drizzle the warm maple syrup over the pecans.  Season with salt and pepper, and cayenne to taste.  Stir to combine.

Spread out with a spatula so the pecans are in a single layer.  Bake 8-10 minutes.  Remove from the oven and let sit until the maple syrup hardens.

Chocolate Raspberry Tart

Chocolate Raspberry Tart

Here is a recipe that is sure to impress at this year’s Fourth of July parties and other summer gatherings. With ingredients such as cream cheese, Nutella, and raspberries, what’s not to love? We found this tasty dessert in tasteofhome.com and it is as easy to make as it is to eat! If you are looking for some wonderful, fresh raspberries, look no further than the farm stand at Colchester Neighborhood Farm in Plympton, which is selling the berries from Keirstead Farm in Plympton.

Ingredients

  • 5 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1-1/2 cups all-purpose flour

 

  • FILLING:
  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1/3 cup Nutella

Directions

  • Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly.
  • On a lightly floured surface, roll dough into a 14×8-in. rectangle. Transfer to a parchment paper-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed.
  • Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

 

Baked Parmesan Zucchini

Baked Parmesan Zucchini

It doesn’t get any easier or tastier than this.  These Baked Parmesan Zucchini, from FiveHeartHome.com make a great summer time snack–and they are both healthy and delicious! Stop by Colchester Neighborhood Farm today to purchase some freshly-harvested organically-grown zucchini and cook up these wonderful treats tonight.

 

Ingredients

  • 2 medium-sized zucchini
  • 1/2 cup freshly grated Parmesan cheese
  • Garlic salt & freshly ground black pepper, optional

Instructions

Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.

  1. Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
Purple Top Turnip & Apple Slaw

Purple Top Turnip & Apple Slaw

This Purple Top Turnip & Apple Slaw from Early Morning Farm has a combination of spicy and sweet flavors that will complement everything from a burger or hot dog to salmon cooked on the grill.  So good and so healthy!
1 apple (whatever variety you prefer)
1/3 cup raw pumpkin seeds
1/3 cup olive oil
1/2 lemon

Dressing:
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tsp dijon mustard
1 tablespoon honey (substitute agave or maple syrup if you don’t use honey)
1 teaspoon chopped fresh thyme
salt + pepper to taste

Julienne apples and turnips.  Peel turnips and slice into 1/4 inch slices.  Stack slices on top of each other cut as thin as you can into “matchsticks”.  Repeat with unpeeled apple.  (or use mandolin).  Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.

Make dressing.  Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid.  Shake until combined.

Pour dressing over slaw.   Mix pumpkin seeds, dressing, and slaw until combined.