Tomato and Sweet Pepper Salad
from Mariquita Farm at http://www.mariquita.com/recipes/peppers.html
adapted from The Vegetable Market Cookbook by Robert Budwig
3 sweet peppers
4 ripe tomatoes
1/4 preserved lemon (or 2 teaspoons grated zest with some of the lemon's juice)
2 cloves garlic peeled and crushed pinch sweet paprika
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 t black pepper
Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well.
Roasted Eggplant Ragu and Tapenade
from Clagett Farm CSA Recipes Fall 2006 at http://cbf.typepad.com/clagett_farm/eggplant-recipes/
Recipe from “Cook For Life Balance” by Rita Calvert
Makes about 3 cups
This dish can be served warm or at room temperature and employed for many purposes. As an hors d’oeuvre, it marries well with a salty cheese such as goat cheese, Manchego or Feta. It is a perfect accompaniment to lamb, poultry or sausages. Try it topping potatoes, noodles or rice or simply dip-in with some crisp bread.
3 cups sliced eggplant rounds (no need to peel)
1 large sweet onion, cut in chunks
olive oil for drizzling
1/2 cup diced dried apricots, plumped in 1/4 cup dry wine or sherry
1/4 cup pitted Kalamata olives, diced
1 teaspoon fresh oregano, chopped
2 cloves garlic, minced
Preheat the oven to 425 degrees. Place the eggplant and onion on heavy foil and toss with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing once during roasting time.
Chop the vegetables to 1/4 inch size pieces and place in a serving bowl. Add the apricots, olives, oregano and garlic and toss. Serve immediately or store refrigerated for up to 1 week.