Simple Baba Ganoush

  • 1 Farm fresh eggplant
  • 2 Cloves of garlic (minced)
  • 1 Squeeze of lemon juice
  • 1 T tahini (optional)
  • Drizzle of oil (olive recommended)
  • Fresh parsley (optional)

Place eggplant on a foil-lined rimmed baking sheet and cook under the broiler on high,rotating occasionally, until charred on all sides and completely tender.This can take up to an hour for the eggplant to become very tender.Scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl so that you may pick out any stray bits of skin.

To remove extra moisture either strain the eggplant through a square of cheese cloth or transfer it to a salad spinner. Discard and return eggplant to bowl before adding your garlic, lemon juice and desired spices. Stir until eggplant becomes a paste and add the tahini as well as the olive oil.

Drizzle with olive oil, and serve with warm pita bread or CSA vegetables.

Roasted Balsamic Summer Vegetables

  • Farm fresh vegetables of choice (such as potatoes, zucchini, pepper, tomato, carrots)
  • Fresh garlic (optional)
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt & pepper to taste

Mix together all the vegetables, olive oil, desired spices, and balsamic in a large bowl. Dump onto a tray and bake at 415 for about 25 minutes or until caramelized.

Serve hot.