Ingredients

• 2 ½ cups diced eggplant (skin on)
• Extra virgin olive oil, for frying
• ¼ cup extra virgin olive oil
• ½ cup diced spring onion (red or yellow onion can also work)
• 1½ cup seeded and diced bell peppers, assorted colors
• ¼ cup diced celery
• Pinch dried red pepper flakes
• ¼ teaspoon fresh thyme
• 2 teaspoons capers, coarsely chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon red wine vinegar, plus more to soak raisins
• 2 teaspoons granulated sugar
• 1 cup chopped fresh tomatoes
• 2 tablespoons raisins or dried currants
• 2 tablespoons roughly chopped pitted black olives
• ¼ cup pine nuts
• Fresh basil leaves, chopped
• Fresh flat-leaf Italian parsley, chopped

Instructions

1. In a large, deep skillet or fry pan, heat extra virgin olive oil (should be enough oil to reach a ¼ inch up the side of the pan). When the oil is hot, cook the eggplant in batches until browned all over; drain on paper towels.
2. Place the ¼ cup olive oil in a medium skillet along with the onion, peppers, and celery. Set over heat and sauté until the vegetables are wilted and beginning to color at the edges, about 10 minutes.
3. Add the red pepper flakes, thyme, and capers, and season with a little salt and black pepper.
4. Add the vinegar and sugar and cook to reduce.
5. Add the tomatoes and cook 10 minutes.
6. Add the cooked eggplant, raisins, olives, pine nuts, basil, and parsley. Taste and adjust the seasoning with salt and pepper as needed. Cook 5 minutes to marry the flavors. The eggplant and celery should be tender but still firm. Taste again for salt and black pepper.

Notes

Ingredients

• 1 pound dried red beans, sorted through for stones
• 2 tablespoons canola oil
• 3 tablespoons minced garlic
• 2 medium carrots, peeled, 1/2-inch dice
• 2 celery stalks, 1/2-inch dice
• 1 large sweet onion, 1/2-inch dice
• 1 medium red bell pepper, 1/2-inch dice
• Freshly ground black pepper
• 6 cups lightly packed torn kale leaves, ribs removed
• 2 canned chipotle chilies in adobo, minced
• 1 tablespoon adobo sauce (from canned chipotles)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper, or as needed
• 2 bay leaves
• Kosher salt
• Hot sauce, such as Tabasco
• 4 cups steamed long-grain white rice
• 1/4 cup sliced green onion, for garnish
• 1 lemon, cut into wedges

Instructions

1. Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
2. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and sauté the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce, Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary.
3. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
4. Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. Serve with rice and cornbread
5. http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html

Ingredients

• 1 cup vegetable stock or water*
• 1 Tbsp. unsalted butter
• 1 bunch radishes, greens removed, radishes quartered
• Salt and freshly ground pepper
• 1 packed ½ cup sorrel leaves or celery leaves, stems removed and thickly sliced

Instructions

1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel or celery leaves over the top and serve.

Notes

Ingredients

• 1 cup tightly packed fresh parsley or celery leaves
• 1/3 cup chopped toasted walnuts
• 1 small garlic clove, smashed and peeled
• 1/2 ounce Parmesan or Romano cheese, finely grated (1/4 cup)
• 1/4 teaspoon finely grated lemon zest
• 1 Tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper

Instructions

1. In a food processor, pulse parsley or celery, walnuts, garlic, Parmesan, lemon zest, and lemon juice until combined, about 10 seconds. With machine running, add olive oil in a slow, steady stream and process until a paste forms. Season pesto with salt and pepper and transfer to a small bowl.
2. Serve with grilled meat or vegetables or toss with pasta.

Ingredients

• 1 bunch kale, washed, stems removed, and chopped
• 1 onion, diced
• 1 tomato, diced
• 1 bunch celery, diced
• 1 clove garlic, chopped
• ½ cup water
• Salt, pepper

Instructions

1. Preheat oven to 350°. Combine all ingredients in a casserole dish and cover. Place in oven and steam until tender.

Ingredients

• Beet Slaw- a big batch, more than what is needed for the salad
• 2 beets, peeled and grated or thinly sliced
• 4 stalks celery, thinly sliced
• 1 large cucumber, seeded (optional), thinly sliced
• 2 scallions (green parts only), thinly sliced
• Salad
• 1 packed cup baby arugula
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• Coarse salt and freshly ground black pepper
• 1/2 avocado, diced
• 3 tablespoons sunflower seeds, toasted

Instructions

1. To make the slaw- In a large bowl, toss beets, celery, cucumber, and scallions.
2. Salad- Toss 2 cups beet slaw with the arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Ingredients

• 1/2c red bell pepper finely chopped
• 1/2c yellow bell pepper finely chopped
• 1/2c celery finely chopped
• 2tsp diced jalapeño
• 1c cucumber finely chopped
• 2qt low sodium V8 juice
• 2 slices of sourdough bread (preferably whole wheat)
• 3 cloves garlic (can be roasted for more mild flavor)
• 2oz sherry vinegar 2tbsp extra virgin olive oil 1tsp
• sugar 1tsp celery seed 1tsp salt

Instructions

1. Chop veggies and set aside. Purée V8 with bread, garlic, vinegar, olive oil, and sugar for several minutes on high. Add chopped veggies and stir in. Chill until gazpacho is cold throughout and garnish with celery seeds. Diced mango can also be added if available.For extra awesomeness, put some guacamole in the bottom of each bowl before serving for an added flavor/texture option
2. Submitted by: Farm Share Member Amanda Maness