2 medium eggplant
12 oz. chopped pancetta
1 small clove of garlic, pressed or minced
1 leek, white part only, halved and thinly sliced
½ cup bell peppers, diced
1 cup tomatoes, diced
½ cup dry white wine
1 cup shredded cheddar cheese
3 tablespoons shredded parsley
Serves: 2 to 3
1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint
3 large eggplants, trimmed and cut lengthwise into slices ¼ to ⅓ inch thick.
Spray bottle of good green olive oil
1 cup plus good green olive oil
10 to 12 ounces of feta cheese, crumbled
⅓ cup of pignoli seeds (called nuts, but actually a seed)
½ cup golden Sultanas (golden raisins), soaked in hot water, then drained
3 tablespoons Panko crumbs
1 medium garlic clove, pressed
Zest of 1 large lemon
2 teaspoons of fresh, shredded mint
3 tablespoons of fresh, shredded basil
1 large egg, beaten
3 cups diced tomatoes, well drained
10 ounces of shredded mozzarella
Extra fresh basil and/or mint leaves for garnish
Recipe by Anna Gill
1 cup broccoli florets
2 cups asparagus pieces
1 cup slivered snow peas (or sugar snaps)
½ cup slivered carrots
1 cup slivered zucchini
1 small eggplant, diced into ½ to ¾ inch pieces
3 large crushed garlic cloves
20 - 24 ripe plum tomatoes (4 cups chopped)
Salt & pepper to taste
1 to 2 cups good green olive oil as needed
1 packed cup of shredded basil
½ cup pine nuts
1 ½ lbs. pasta of choice*
Freshly grated Parmesan cheese, optional
1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside.
2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside.
3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil.
4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again.
5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.)
6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside
7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.)
8. Remove the crushed garlic cloves from the tomato mixture.
9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl.
10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired.
* Rotini or medium sized shells are good for this dish because they trap little bits of sauce.
NOTE: Almost any vegetable with do in this dish, and the more crunch the better
Recipe by Anna Gill
1 recipe Jalapeno/Ginger/Lime Butter
½ stick. unsalted butter, softened
2 tablespoons finely minced jalapeno chili
2 tablespoons finely minced fresh ginger
2 tablespoons fresh lime juice
1 tablespoon freshly grated lime zest
1 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
7 Japanese eggplants, trimmed, cut lengthwise into halves
1. Preheat grill to medium high.
2. Combine all the ingredients for the butter in a food processor and process until well combined and smooth, about 2 minutes. Set aside.
3. In a medium bowl, mix oil, garlic, salt and pepper. Brush both sides of the eggplant halves with the oil mixture.
4. Place the eggplant skin side down on the grill. Grill for approximately 8 minutes per side until slightly charred and tender throughout.
5. Remove from the grill and place eggplant on serving dish. Drop a dollop of the prepared butter on each slice. If you have other items to grill, cover with foil until ready to serve.
Recipe by Anna Gill
Serves: 4 as a main course or 8 as an appetizer
4 small eggplants, unpeeled, ends trimmed
4 teaspoons good green olive oil
4 firm ripe tomatoes, sliced thickly
2-3 cups fresh tomato sauce
8 ounces fresh ricotta or goat cheese
½ cup of finely shredded fresh basil leaves
1. Preheat oven to 450 degrees.
2. Slice the eggplant into 2 inch thick slices. Sprinkle with salt and let drain on paper towels, top and bottom for about 15 minutes. Score both sides of each slice with a sharp knife, try not to cut through the slices.
3. Place the eggplant slices in a roasting pan with a rack and roast until golden brown, about 30 to 45 minutes, turning as necessary to brown both sides.
4. Warm the fresh tomato sauce.
5. Remove the roasting pan from the oven. Spoon the fresh ricotta onto each slice of the eggplant, pressing it into the scored surface. Return the roasting pan to the oven until the cheese melts or begins to bubble.
6. Remove the roasting pan from the oven again. Top each eggplant slice with a slice of fresh tomato. Spoon a dollop of warm tomato sauce over each stack of vegetables. Top with another small scoop of the fresh ricotta. Sprinkle lightly with finishing salt and a pinch of shredded basil and serve.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.