CSA Week #10

CSA Week #10

This Week's Share:
escarole
eggplant
cucumbers
sweet peppers
ailsa craig onions
kale
tomatoes
squash or zucchini 
parsley

We are half way through the CSA harvest season, which is a great reason to celebrate with some ratatouille! There are many different ways to skin this cat so pick your favorite version based on what else you are having for dinner, how much time you have or what else is going on in your day.

Stovetop: Dice your onions and a clove of garlic, toss with olive oil and start softening in a medium dutch oven or deep sautee pan. If you are short on time you can chop your veggies - pepper, eggplant, squash and tomatoes on the small side and they'll cook up rather quickly. And you'll have a nice saucy side dish that you can top with freshly chopped basil and/or parsley. You can make this into a really delicious vegetarian supper by adding cooked chickpeas and topping with feta cheese. 

Oven: There are two ways to go here. Keep your veggies rather chunky, season well and toss with olive oil. Place in one layer in a shallow baking dish and bake at 425 uncovered until the juices start to get jammy. This provides a nice rich depth of flavor. If you want to go fancy use a mandoline and slice all your veggies 1/8 of an inch - slice eggplants 1/8 as they need a little more surface area exposed and  stand on their sizes, alternating your tomatotes, peppers, squash and eggplant in a shallow baking pan until you have nice rows tightly packed. There, you've made a Tian! Cover with foil and bake for 50 minutes. Take the foil off for the last 10 minutes. This beautiful presentation is definitely dinner party material along with some pan seared salmon and an herby cous cous. 

 

Grilled: If you'd like a nice smoky char to your ratatouille you can grill your peppers, eggplant,  zucchini and onions while you roast some whole cherry tomatoes and combine when all are cooked, adding fresh parsley and basil. Serve with grilled sausages or grilled chicken.