Instead of the one lovely purple eggplant we’ve been receiving in our CSA share, this week we got FIVE. Five small, pretty eggplants in various shades and sizes. Guess we’ll be learning to love eggplant after this week!
Besides a large batch of eggplant parmesan, here’s whats on the menu this week:
I also made a batch of Pistachio-Mint Tabbouleh for lunch since I got a ton of cucumbers and tomatoes this week. And I need to find a fun, creative use for the four persimmons I received – I’ve never eaten a persimmon so I’m excited for the challenge.
So excited about the new produce coming in – sweet potatoes, spaghetti squash, corn. AND I found pumpkin at the grocery store this weekend! Going to start baking some fall favorites and pretend that the weather is cooling off…
When in doubt with what to do with a vegetable, just roast it. Guaranteed flavor and deliciousness, even on despised vegetables. The ONLY exception I have encountered thus far with this rule is okra. But I’m going to try again…I’m going to try until I like it. I’m determined.
In an attempt to hide the weird taste and mushy texture of eggplant, I roasted it with other vegetables that I love in hopes of either hiding its flavor or finally liking it. I think I landed somewhere in the middle. This super easy and quick meal is a great way to sneak those disliked veggies in to your diet.
Pasta with Roasted Vegetables
- 1 large zucchini squash
- 1 medium eggplant
- 1 pint crimini mushrooms
- 1 T olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c white beans
- 1 c spaghetti sauce of choice
- 2 c whole wheat penne or rotini pasta
- fresh parsley and nutritional yeast for garnish
- Dice zucchini, eggplant, and mushrooms into 1 inch pieces. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 425 degrees for 30 minutes or until soft and slightly browned.
- Cook pasta according to package directions.
- Combine pasta with sauce, stirring to coat each noodle. Add roasted veggies and beans. Top with parsley and nutritional yeast, and serve.
Last week I overdosed on Starbucks Via coffee, Vega protein bars, and salads from the hotel bar. I came home craving my normal routine, needing substance and a meal not made of lettuce or including a wrapper. What I got was an email with next week’s CSA list. Item #1 – okra. Oh boy. Item #2 – eggplant. Thankfully, the rest of the list were foods I love, know how to cook, and can easily incorporate into our diet. Okra and eggplant are another story. Along with beets, these vegetables have always scared me. I didn’t grow up eating them. My few experience with them as an adult were not pleasant. And I have no idea how to prepare them in a way that will make me enjoy eating them. I figured out what to do with both of these when our first share came, but hadn’t thought beyond gumbo and baba ganoush. BUT, I signed us up for a CSA in part to get more creative with our food. So I am determined to find a way to prepare and enjoy these once detested veggies.
We’ve also got arugula, tomatoes, potatoes, pears, squash, and maybe even a pumpkin coming this week (pumpkins in July?) Here’s my plan for getting through all this summertime goodness this week:
- Sunday: Butternut Squash Enchiladas (last of our first CSA delivery)
- Monday: Spaghetti (slim picking until Tuesday!)
- Tuesday: Burgers and Okra Crisps
- Wednesday: Green Bean, Potato, and Corn Salad
- Thursday: Grilled Veggie Pasta (any veggie should be delicious roasted and tossed with pasta, right?)
- Friday: Date Night
- Saturday: Okra Fagioli
I’ve also got a few other recipes up my sleeve for week 2’s consumption of our upcoming CSA delivery (we get a half-share, so our produce needs to last us two weeks).
Lunch this week will be a variation of Chickpea Nicoise. Minus the okra and eggplant, the rest of our share are some of my favorite summer veggies, so I am looking forward to a creative way to enjoy all of them together!