Recipes
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Eggplant Parmesan
My absolute favorite dish! I requested my mom make big pans of eggplant parm for my high school graduation many years ago. Delicious! For a quicker version, use your tomato sauce from your pantry share. Sometimes I lightly sauté the eggplant without breading it if I’m low on eggs. Your choice – you really can’t go wrong with eggplant, tomatoes, garlic, and cheese!
1 eggplant
sea salt
2 cups whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup fine dry breadcrumbs
2 large eggs, beaten
12 oz of fresh mozzarella cheese, sliced into 1/4 inch rounds
1/2 cup grated high quality Parmesan cheese
1/2 packed cup fresh basil leaves or several TB of pesto
Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.
When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves (or a tb of pesto dabbed around). Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil (or pesto). Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Summer Tartines With Mozzarella, Basil, and Nectarines
4 (4-inch-long) slices good bread
Olive oil
1 (4-ounce) ball fresh mozzarella
1 large nectarine
4 large or 8 medium leaves basil (plus more for garnish, if desired)
Brush both sides of the bread with olive oil and grill or broil until browned.
Cut the mozzarella ball in half and cut each half into 6 slices. Halve and pit the nectarine and cut each half into 6 slices.
Assemble each tartine in this order: bread, 3 slices mozzarella, 1 or 2 basil leaves, 3 slices nectarine. Then lightly sprinkle with salt (not too much – just a hint). Serve immediately.
Simple Roasted Kohlrabi
2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper
Preheat oven to 450. Toss kohlrabi with olive oild, salt & pepper on a baking sheet. Bake until browned 15-20 mins. Works just as well tossed with oil and placed in tin foil and placed on grill.
Raw Kale and Kohlrabi Salad with Tahini-Maple Dressing
1 bunch of kale
2 kohlrabi
3 tablespoons sliced almonds
¼ cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
dash of sea salt
Tahini-maple dressing
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water
Strip the kale leaves from the ribs of the kale. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
Cut off the tough outer skin of your kohlrabi and then cut into matchsticks or other 1/4" thick shape.
In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Serve immediately.
Sauteed Kale with Kohlrabi
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
Kohlrabi Home Fries
1 ½ to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste
Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
Kohlrabi Black Bean Salad
This is a very forgiving summer salad. Feel free to swap in any of the items from your share - get creative!
approx 1 cup kohlrabi, peeled and diced
3-4 green onions, chopped
2 cloves garlic, minced
a handful of fresh cilantro, chopped
3 small radishes, sliced thin
1/2 can black beans, drained and rinsed
the juice of one lime
Toss all ingredients together. Season with salt to taste and refrigerate at least an hour. Just before serving, garnish with chopped avocado.
Cornbread Casserole
This recipes comes to you via the Fall 2013 issue of Vermont's Local Banquet. Serve salsa and sour cream alongside if desired.
3 garlic cloves, sliced
1 medium onion, sliced
1 cup cabbage or bell peppers, sliced
1 medium carrot, sliced into coins
1/2 tsp salt
1 tsp olive oil, butter, or bacon fat
1 lb hot Italian sausage
1 16 oz cooked black beans, or 2 cups cooked Jacob's Cattle Beans
12 oz frozen or fresh corn
1 cup cornmeal
1 cup whole spelt or whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, melted and slightly cooled
2 eggs, lightly beaten
1 tbsp maple syrup (optional)
1 cup buttermilk
1/2 cup shredded cheddar, parmesan or feta cheese
1/4 cup chopped chipotles (optional)
Preheat oven to 350 F. Grease a 9x13 casserole dish.
In a large pan, saute together the garlic, onion, cabbage, carrot, salt and olive oil until the vegetables have started to soften. Remove and discard the sausage casing and crumble sausage into pan. Cook, stirring often, until the sausage is cooked through. Mix in the beans and corn and add mixture into the prepared casserole dish.
Charred Corn Crepes
This recipe from is a wonderful way to enjoy that fresh and irresistable flavor of sweet corn! This recipe makes 9 to 10 9inch crepes so you may want to double the recipe.
1 large fresh corn cob
2 tablespoons butter, melted
1/2 cup flour
1 cup milk, any fat level will do
2 large eggs
1/2 teaspoon table salt
Butter or oil for pan
To char corn: Shuck your corn but leave the “stem” on if you can; it makes a great handle. Remove small children from the area. Over a hot grill or an open gas-stove flame, char the corn until well-blackened but not completely burnt. It tends to snap, crackle and yes, pop a little making terrifying noises (hence, the removal of small people) but will smell amazing (like popcorn and fireplaces and summer camp). Remove cob from heat, and when cool enough to handle, shave off kernels using a large knife. You should have about 1 cup kernels. Transfer to a bowl and pour melted butter over it; let cool to lukewarm.
Make crepe batter: Place corn-butter mixture in a blender with flour, milk, eggs and salt. Blend until mostly smooth (a few bits and coarse piece of corn are awesome but too many will make the batter hard to pour and spread in the pan). Cover and refrigerate for 1 hour or two days; this resting time really, really makes it easier to make crepes that don’t fall apart.
Cook crepes: Heat an 8- to 9-inch skillet (nonstick makes things even easier here) over medium heat. Coat very lightly with butter or oil. Pour 3 (for an 8-inch skillet) to 4 tablespoons (for a larger size) batter into the center of the skillet and roll it around so that it evenly coats the bottom. Cook until edges appear lightly brown, then flip the crepe* and cook it on the reverse side for another 30 seconds.
Slide crepe onto a paper towel-coated plate or counter. Repeat with remaining crepe batter, re-buttering pan as needed. Cooling crepes can overlap on the towels. Cooled crepes can be stacked and will not stick to each other.
Mexican Street Corn Crepe Stack: I spread about 1 teaspoon mayonnaise (which is very scant and you can definitely use more; use yogurt or sour cream if you dislike mayo) between each crepe, then sprinkled about 2 teaspoons crumbled cotija cheese (but you can use ricotta salata, feta or another crumbly salty cheese if you cannot find it), a couple shakes of chili powder and a small amount of chopped cilantro (but you can use flat-leaf parsley if you’re not into cilantro). The toppings add up quickly as you stack the crepes, so don’t be afraid to go easy on them; you’ll still get a full amount of topping with each bite. Serve with lime wedges, squeezing some lime juice over each wedge.
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