Summer Vegetable Lasagna

Last week at the farmer’s market, I saw two zucchini the size of my forearm. The cost for the pair: $1.50. Thinking about what I had received in our CSA share, two types of eggplant and lots of end of summer tomatoes I cooked up an idea to make a lasagna using end of summer…

For the Love of the Summer Harvest

The other evening, while gazing happily into a simmering kaleidoscope of colorful summer produce I realized something terrible.  This beautiful bounty of tomatoes, zucchini and eggplant will all be over soon.  Before I know it, I’ll have to rely on tomatoes from a can instead of using fresh cherry tomatoes as a base for a…

Ingredients of the Week: Tahini & Chickpeas

When we arrived home from vacation, the last thing we wanted was to go to the grocery store.  We needed to weed, cut the lawn, water the plants, do our laundry, catch up on email.  EVERYTHING BUT going to the grocery store.  After perusing our pantry and selecting a few recipes for the week, I…

Turkey Meatball & Eggplant Stacks

Here is my final installation (for now) of my Big Batch Turkey Meatball series.  This recipe is a take on something my mom makes when she is looking to have a lighter version of chicken and/or eggplant parmesan and I have tweaked slightly to include the turkey meatballs. Ingredients for Box Grater Tomato Sauce: 2…

ramen: another use for corn – a blue apron inspiration

A two weeks back, we received a weeks worth of free meals from Blue Apron from my dear friend, Holly.  To be honest, I have been a bit skeptical of the whole meal kit delivery movement as I enjoy planning my weekly menus, prepping and getting creative with a recipe and ingredients went the mood strikes…

roasted eggplant dip.

With work picking up, concerts and dinners to attend during the week and events on the weekends I’ve had some bushel ingredients pile up in my crisper.  Upon seeing that I was going to receive another eggplant this week, I utilized the roasted eggplant dip recipe from Stony Hill Farms.  I had some crispy baguette…

an italian classic with eggplant

For tonight’s dinner, I used three ingredients from the CSA – two of them were fresh produce from our bushel this week.  Upon learning that we were receiving Italian eggplant, my mind immediately went to an Italian classic – Eggplant Parmesan.  I knew I could use the Jersey Fresh canned crushed tomatoes that the CSA…