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Roasted Parsnips
Source Simply Organic, by Jesse Ziff Cool 1 lb. parsnips, peeled and cut into 3” sticks 2 medium leeks, cleaned and sliced into ½” rounds 2 TB olive oil 2 garlic cloves, minced 1 tsp fresh chopped...
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Roasted Winter Vegetables
A World Community Cookbook From Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash)...
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Balsamic Roasted Tomato Sauce
from Relishmag.com Ingredients: 2 ½ lb. ripe tomatoes, cored ¾ c. olive oil ¼ c. balsamic vinegar ½ c. shallots or sweet onion, diced 6 large garlic cloves, sliced ¼ c. chopped fresh oregano 1 ½ c....
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Grilled Marinated Eggplant
From CSA member Julie Ahern Ingredients: 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons drained capers 1 medium garlic clove, peeled and sliced 1/2 teaspoon dried oregano 1/4...
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Herb Roasted New Potatoes
From Simply In Season 1 large shallot or bunch scallions 1 large clove garlic or half garlic scape, minced 1 bay leaf, crumbled 1 TB fresh thyme, chopped 1 TB fresh sage, chopped 1 TB fresh oregano,...
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Greek Stewed Zucchini
From Asparagus to Zucchini, 3rd ed. 1 lb. Zucchini, sliced into 1” thick rounds 1 c. tomato sauce 1 tsp. Chopped fresh oregano 2 diced plum tomatoes 3 TB feta cheese salt and pepper Directions: 1....
View ArticleEggplant Parmesan
from ASimplePalate.com Ingredients EGGPLANT 2 large eggplants1/2 cup all-purpose flour (see notes)3 eggs1/4 cup olive oil (for fried eggplant method) HOMEMADE BREADCRUMBS 6 bread slices (about 1 1/2...
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