Monday
Pasta with eggplant sauce (recipe in the comments from January 19, 2008)
Salad
Hot tea
English toffee
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We don't use a lot of prepared food, right? But here we are on our second jar of pasta sauce in five days! Chalk it up to being a bit sick and this being the LAST WEEK of my summer class (can you tell I'm excited???). While this does rely on jar sauce, this isn't a typical prepared food meal. The eggplant, garlic, pepper flakes and arugula really jazz this dish up and add a lot of veggies to boot. Everyone in our family loves this too - T is a HUGE eggplant fan. You can spice it to your preference depending on the sauce you buy and the amount of red pepper flakes. We like this with regular white or whole wheat pasta.
Prep Notes
Difficulty: Easy
Chopping: Eggplant, onion, garlic, basil
Time: 35 minutes
Make ahead: Make the sauce ahead and toss with fresh pasta.
Reaction
J: "Local eggplant does make a difference!"
M: "Still crazy good."
Showing posts with label I want this local eggplant trend to stick around forever. Show all posts
Showing posts with label I want this local eggplant trend to stick around forever. Show all posts
Monday, August 3, 2009
Saturday, April 25, 2009
Saturday
Mediterranean meatballs with yogurt sauce (recipe in the comments)
Greek festival orzo
Grilled neon eggplant with lemon
Hot tea
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This originally came out of one of those little recipe booklets you get at the check out in the grocery store. Most of these are put put by product manufacturers and highlight their ingredients. Some, like this one - Culinary Journey to the Mediterranean - actually have several good recipes. We got this one while we were still in college and have a few recipes from it that we make on a pretty regular basis. It amazes me to think how long we've held on to this tiny booklet! Anyway, this is a great dish, that is billed as an appetizer for a party, but functions very well as a main course. The yogurt has lots of veggies in it and the whole meal gives us an excuse to have Greek orzo and grilled eggplant - two favorite things. We were realizing as we made this that we think it's been close to five years since we last made this, though it used to be much more frequent in the rotation. It should be re-visited more quickly next time!
Prep Notes
Difficulty: Easy
Chopping: Parsley, garlic, tomato, cucumber, eggplant
Time: 35 minutes
Make ahead: You could make it all ahead and warm up or serve the meatballs at room temp.
Reaction
J: "Five years? We waited five years???"
M: "A bit of Greek!"
Mediterranean meatballs with yogurt sauce (recipe in the comments)
Greek festival orzo
Grilled neon eggplant with lemon
Hot tea
______________________________________________________________
This originally came out of one of those little recipe booklets you get at the check out in the grocery store. Most of these are put put by product manufacturers and highlight their ingredients. Some, like this one - Culinary Journey to the Mediterranean - actually have several good recipes. We got this one while we were still in college and have a few recipes from it that we make on a pretty regular basis. It amazes me to think how long we've held on to this tiny booklet! Anyway, this is a great dish, that is billed as an appetizer for a party, but functions very well as a main course. The yogurt has lots of veggies in it and the whole meal gives us an excuse to have Greek orzo and grilled eggplant - two favorite things. We were realizing as we made this that we think it's been close to five years since we last made this, though it used to be much more frequent in the rotation. It should be re-visited more quickly next time!
Prep Notes
Difficulty: Easy
Chopping: Parsley, garlic, tomato, cucumber, eggplant
Time: 35 minutes
Make ahead: You could make it all ahead and warm up or serve the meatballs at room temp.
Reaction
J: "Five years? We waited five years???"
M: "A bit of Greek!"
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