- Green beans
- Lunchbox peppers
- Mixed cherry tomatoes
- English cucumbers
- White peaches (Hanover Peach Farm--Hanover, VA)
- Eggplant (Sunnyside Farm--Cumberland, VA)
From recipe archives of Full Belly Farm in Capay Valley, California
Eggplant Tartine with Tomatoes, Olives and Cucumbers
Eggplant, cut into 1/4 inch rounds.
3 Tablespoons olive oil
Salt and Pepper
1 large tomato (or 2 or 3 smaller tomatoes), cut into small chunks (Try the mixed cherry tomatoes for a sweet burst of flavor!)
1/2 of an onion, chopped
5 large green olives, pitted and slivered
1 Tablespoon capers
2 Tablespoons fresh oregano, chopped
3 Tablespoons red wine vinegar
Pinch of red pepper flakes (optional)
Center a rack in the oven and preheat the oven to 375°. Line a baking sheet with parchment. Put your eggplant slices on the lined baking sheet and brush with a bit of olive oil. Season with salt and pepper and roast for about 45 minutes or until tender all the way through. Cool the eggplant completely. Cut your cucumber into very thin slices with a mandolin. (I am lazy and just chop it into half moons. This works too!) In a large bowl, toss together the tomatoes, onion, garlic, olives, capers and oregano. Whisk together the vinegar and a tablespoon of olive oil. Poor the dressing over the vegetables and toss well. Season with the red pepper flakes, salt and pepper. Arrange the eggplant on a platter, and spoon the tomato salsa over it. Toss the cucumber slices with a drizzle of oil and strew them over the top. Sprinkle with a little salt.
From Bon Appetit November 2015
Blistered Green Beans with Tomato-Almond Pesto
Pint of cherry tomatoes
1/8 cup unsalted, roasted almonds
1 garlic clove, grated
1 tablespoons olive oil
1 tablespoons Sherry vinegar or red wine vinegar
1/2 teaspoon paprika
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
1 1/5 teaspoons vegetable oil
Haricots verts or green beans, trimmed
Preheat oven to 450°. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15–20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
Heat 1½ tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7–9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.