Grilled Eggplant Caprese Salad

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 secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.

Grilled Eggplant Caprese Salad
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Recipe and tips from Chef Justin Kouri. 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 secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.
Servings
4
Servings
4
Grilled Eggplant Caprese Salad
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Recipe and tips from Chef Justin Kouri. 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 secret water while absorbing the salt, known as degorging. Since there is less moisture in the eggplant, they won’t end up soggy on the grill! Be sure to do this trick roughly one hour prior to using the eggplant.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat grill to high. If using a grill pan, place over high heat. Dry the eggplant by patting with a paper towel. Drizzle with 1 teaspoon of olive oil and place on the grill. Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside. While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl. Construct the salad by shingling components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant. Spoon vinaigrette over and around the salad. Garnish with basil. Serve with crusty bread. Enjoy!
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Silver Palate’s Goodtime Vegetable Chili

Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Ingredients
Servings: portions
Units:
Instructions
  1. Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
  2. Heat 1/2 cup of the oil in a large skillet over medium heat.
  3. Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
  4. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
  5. Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
  6. Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
  7. Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
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Veggie Pot Pie

Veggie Pot Pie
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This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Veggie Pot Pie
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This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Ingredients
Biscuit Crust
Servings: portions
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In heavy saucepan, heat wine over medium-high heat.
  4. Add onion and cook, stirring often, until soft, about 3 minutes.
  5. Add celery, bell pepper, carrot, green beans and peas.
  6. Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
  7. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
  8. In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
  9. Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
  10. Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
  1. In large bowl, mix flour, salt, baking powder and baking soda.
  2. Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
  3. In measuring cup, combine buttermilk and honey.
  4. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
  5. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
  6. Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
  7. Lay biscuit topping lightly over filling..
  8. Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
  9. Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes

Try changing up the flavor of the filling, for example, make a curry vegetable pot pie.  The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.

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Summer Couscous Salad

A #cooktheharvest recipe!

Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For the salad
For the dressing
For the couscous
Servings: servings
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Instructions
Make the Couscous
  1. In a stainless steel or glass mixing bowl, add the couscous
  2. Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt. Place the pot over medium-high heat. Bring to a boil.
  3. Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
  1. Cut the lemons in half. Squeeze the juice into a small bowl.
  2. Whisk together ¼ cup lemon juice, olive oil, salt and pepper. Set aside
Prepare the Fruits,Vegetables, and Herbs
  1. Quarter the cherry tomatoes.
  2. Slice the green onions, stem and stalk.
  3. De-stem mint and rough chop.
  4. De-stem parsley and rough chop.
  5. Peel and dice kohlrabi.
  6. Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
  1. Remove cover from couscous and fluff gently with a fork
  2. Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
  3. Will last regrigerated for several days
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Tomato Pie, Southern Style

This recipe is adapted from Vivian Howard‘s piece in Saveur

Tomato Pie, Southern Style
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Servings
1 10 inch pie
Cook Time
2 1/2 hours
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Tomato Pie, Southern Style
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Servings
1 10 inch pie
Cook Time
2 1/2 hours
Servings
1 10 inch pie
Cook Time
2 1/2 hours
Ingredients
Pie Crust
Filling & Topping
Servings: 10 inch pie
Units:
Instructions
Pie Crust
  1. Place the flour and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add sun gold tomatoes and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight (Or the freeze for a few hours).
  2. Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°.
  3. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you're ready to blind-bake.
  4. Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
Filling
  1. Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
  2. Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.
  3. Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You're looking for the tomatoes to dry out and brown slightly.
  4. Once all the individual components are done, stir together the onion, garlic, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.
Topping
  1. In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature.
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