Friday, July 30, 2010

Pico de Gallo, Grilled Eggplant Sandwiches, and a nice "dealing with the remaining produce" recipe

I'm getting hungry just thinking about these next recipes, both of which I have not had yet this year.  Both are from a CSA that I was a part of in Michigan years ago and have been staples since...  Pico de Gallo and Grilled Eggplant Sandwiches.... Plus an added "what to do with all the leftover veggies before you pick up the new ones" recipe--this one from Beth, a fellow CSAer (thanks, Beth.)

Pico de Gallo:
2 large tomatoes, diced into small chunks
2 garlic cloves, finely chopped
3 serrano chiles or 1jalapeno (seeded), diced
1/2 cup onion, chopped
2 tbs cilantro, chopped
salt to taste
juice of 1 lime or 2 tsp cider vinegar
water and maybe a touch of olive oil if not watery enough.

Combine.  Yum.

Grilled Eggplant Sandwiches:
2 small eggplant (or 1 big one :)
1 garlic clove sliced in half
2 Tbsp olive oil
1 french baguette
6 oz goat cheese
basil leaves
caramelized balsamic vinegar--heat 3/4 cup to boiling, reduce heat and boil for 10 minutes until 1/4 cup--thick and syrupy.

slice eggplant 1/2 inch thick, salt and drain, rub with garlic cloves and brush with oil.
Grill for 8-10 minutes (or broil), until tender
Load up the baguette to your liking. 

And, finally the "Clean your fridge" recipe,  verbatim from Beth, below:

Something I’ve been doing towards the end of every week this summer to use up remaining veggies is – Take whatever you’ve got left, stir fry, add peanut sauce (I use “It’s Arthur’s Fault”.)  Then do roll your own burritos with rice (I usually have leftover rice in the fridge by the end of the week, and tortillas are a staple,) any remaining lettuce or other greens, grated cheese, and salsa.  Quick and easy dinner that my family likes a lot.


Enjoy your week!

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