Grilled Eggplant & Peaches

Recipe created by Chef Justine Kouri

Grilled Eggplant & Peaches
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Servings
2
Servings
2
Grilled Eggplant & Peaches
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Servings
2
Servings
2
Ingredients
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Instructions
  1. Preheat the the grill to high or if using a grill pan place over the high heat.
  2. Whisk together the red pepper flakes, vinegar, 1/4 cup olive oil, salt and pepper in a medium bowl. Set aside.
  3. Lightly brush eggplant, red onion and peaches with remaining teaspoon of olive oil and season with salt and pepper.
  4. When grill is hot, position eggplant, red onion and peaches on the grill. Cook until tender, about 5 minutes per side. Transfer from heat to a large bowl.
  5. While the grilled produce is still warm. Spoon vinaigrette over produce. Garnish with oregano.
  6. Serve as a side or on a bed of summer greens. Enjoy!
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Summer Soba Noodles

Adapted from Farmer Nick’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

Summer Soba Noodles
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Servings
4-6
Servings
4-6
Summer Soba Noodles
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Servings
4-6
Servings
4-6
Ingredients
DRESSING
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Instructions
  1. In a mixing bowl, whisk all dressing ingredients together, adjusting nut butter to your desired consistency. Set aside
  2. Prepare soba noodles per package directions, drain, and set aside. Reserve ½ cup soba water
  3. Remove base of lemongrass to separate from leaves, remove any dry or tough outer layers
  4. Heat skillet on medium heat then add the 1 tbsp olive oil
  5. Add lemongrass, ginger, and sweet peppers until fragrant
  6. Add okra and zucchini to skillet with remaining olive oil and cook until tender
  7. Save eggplant for last 3 minutes, as too much cook time could cause eggplant to soak up olive oil
  8. Remove the pieces of lemongrass and discard
  9. Remove from heat, add soba noodles and water to pan then toss with the dressing
  10. Garnish with scallions & Enjoy!
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Grilled Eggplant Caprese Salad

Recipe and tips from Chef Justin Kouri.

Grilled Eggplant Caprese Salad
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A visually impressive dish that's simple to make.
Servings
4
Servings
4
Grilled Eggplant Caprese Salad
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A visually impressive dish that's simple to make.
Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat grill to high. If using a grill pan, place it over high heat on the stove.
  2. Dry the eggplant by patting with a paper towel.
  3. Drizzle with 1 teaspoon of olive oil and place on the grill.
  4. Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside.
  5. While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl.
  6. Construct the salad by stacking or layering components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant.
  7. Spoon vinaigrette over and around the salad and garnish with basil.
  8. Serve with crusty bread and enjoy!
Recipe Notes

How To Disgorge An Eggplant:
Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secrete water while absorbing the salt, known as disgorging. Since there is less moisture in a disgorged eggplant, it won’t end up soggy on the grill! Be sure to implement this neat trick about one hour prior to using the eggplant.

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Caponata

Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Add eggplant, zucchini, celery, and onion to small bowl.
  3. Add tomatoes, garlic, olives, and capers to a separate bowl.
  4. Heat oil in a large sauté pan over medium-high heat.
  5. Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
  6. Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
  7. Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
  8. Remove from heat.
  9. Serve with bread, pita or as a side dish. Enjoy!
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Summer Veggie Paella

Summer Veggie Paella
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Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Summer Veggie Paella
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Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
  3. Heat oil in a large flat bottom skillet over medium high heat. Quickly sear both sides of the vegetable: 2 minutes per side for the yellow squash and zucchini; 4 minutes per side for the eggplant. Set aside.
  4. In the same skillet add chorizo, onion and bell pepper. Cook until the onions are translucent and starting to brown.
  5. Add tomato paste, garlic, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
  6. Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
  7. When the liquid boils, reduce heat to low. Stir the rice mixture frequently for 5 minutes. Stop stirring and allow rice to cook for 20 minutes. DO NOT STIR.
  8. After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.
  9. Garnish with parsley and serve immediately. Enjoy!
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