- Eggplant (Rosa Bianca, Prosperosa, Dancer)
- Aji Dulce sweet peppers
- Bumblebee cherry tomatoes
- Gala apples
- Salad Burnet
From Blue Apron
Dukkah Dusted Tilapia with Eggplant Sofrito and Blistered Peppers
Aji Dulce peppers
4 Cloves Garlic
2 Tablespoons Pistachios
1 Bunch Mint (Substitute with salad burnet for a fresh cucumber taste!)
1 Yellow Onion
1 Graffiti Eggplant
⅔ Cup Red Quinoa
2 Tablespoons Dukkah Spice Blend (Sesame Seeds, Coriander Seeds, Cumin, Fennel & Sumac)
2 Tilapia Fillets
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the peppers. Peel and mince the garlic. Very finely chop the pistachios. Pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Medium dice the tomato. Peel and small dice the onion and eggplant.
Add the quinoa to the boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper to taste. Set aside as you continue cooking.
While the quinoa cooks, in a medium pan, heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring frequently, 2 to 4 minutes, or until browned and blistered. Season with salt and pepper and transfer to a paper towel-lined bowl. Set aside as you continue cooking. Wipe out the pan.
While the quinoa continues to cook, in the same pan used to cook the peppers, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add a drizzle of olive oil along with the eggplant, tomato, lemon zest, the juice of 2 lemon wedges and ½ cup of water; season with salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, 10 to 12 minutes, or until softened. Remove from heat and stir in half the mint;season with salt and pepper to taste. Set aside in a warm place.
In a small bowl, combine the Dukkah spice blend and pistachios. Season both sides of the fish with salt and completely coat with the spice-nut mixture, gently pressing it into the fish. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fish and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer the cooked fish to a plate.
Just before serving, in a medium bowl, toss the cooked peppers with the juice of the remaining lemon wedges, remaining mint and a drizzle of olive oil; season with salt and pepper to taste. To plate your dish, divide the cooked quinoa and eggplant sofrito between 2 plates and top each with a cooked fish fillet and the dressed peppers. Enjoy!
From Southern Living
Coarsely chopped fresh tomatoes
Diced red onion
Chopped fresh basil
Red wine vinaigrette
Buttermilk Fried Okra:
1 pound fresh okra, cut into 1/2-inch-thick slices
3/4 cup buttermilk
1 1/2 cups self-rising white cornmeal mix
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground red pepper
Directions for Buttermilk Fried Okra:
1. Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
2. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once. Drain on paper towels.
Directions for Panzanella:
Toss together Buttermilk Fried Okra, coarsely chopped tomatoes, diced red onion, chopped fresh basil, and red wine vinaigrette. Serve immediately.