Red slicer tomatoes
Sion House Farm:
Black spanish radishes
From The Moosewood Restaurant Favorites cookbook by the Moosewood Collective
Serves 6 to 8
1 large or 2 medium eggplant
3 medium zucchini
2 TBSP olive oil
A sprinkling of salt and ground black pepper
1 1/2 TBSP olive oil
1 cup finely chopped onions
2 garlic cloves, minced or pressed
1/2 TSP salt
1 cup seeded and diced bell peppers
One 28-ounce can crushed or diced tomatoes (Try using some of those fresh tomatoes from your box!)
1/2 TSP ground cinnamon
1 TSP dried oregano
1/8 TSP ground black pepper
2 TBSP chopped fresh dill
1/4 cup butter
1/4 cup unbleached white all purpose flour
2 cups milk, heated
1/4 TSP freshly grated nutmeg
1/4 TSP salt
2 large eggs, beaten
1 1/4 cup shredded or crumbled feta cheese
4 TBSP raw couscous
2/3 cup shredded Parmesan cheese
Preheat the oven to 400 degrees F. Lightly oil two rimmed baking sheets.
To make the roasted vegetables: Either peel the eggplant or don't, as you prefer and slice both the eggplant and the zucchini into 3/4 inch thick rounds. Place them in a single layer on the prepared baking sheets. Brush the tops with the olive oil and sprinkle with salt and black pepper. Bake until tender, about 30 minutes. If, when you take the eggplant and zucchini from the oven, you're close to assembling the casserole, reduce the oven temperature to 350 degrees F, if not, turn off the oven.
To make the tomato sauce: In a covered saucepan on low heat, warm the olive oil. Add the onions, garlic, and salt, and cook for 5 minutes, then stir in the bell peppers and continue to cook, covered to prevent sticking, until the onions are translucent. Add the tomatoes, cinnamon, oregano, and black pepper and simmer on low heat for about 20 minutes, or until you are ready to assemble the casserole. Stir in the dill.
To make the bechamel sauce: Melt the butter in a small heavy saucepan. Whisk in the flour and cook on low heat for 1 to 2 minutes, stirring constantly to prevent scorching. Gradually pour in the hot milk, continuing to whisk, and cook until the sauce is thick and smooth, 3 or 4 minutes. Remove from the heat, and stir in the nutmeg, salt, and beaten eggs.
To assemble the casserole: Oil a 13 x 9 x 2-inch baking dish. Preheat the oven to 350 degrees F if not already on. Pour half the tomato sauce into the baking dish and cover with the eggplant slices. Sprinkle with half of the feta cheese and 2 TBSP of the couscous. Top with the remaining tomato sauce. Layer the zucchini slices, then the rest of the feta cheese, and the remaining 2 TBSP couscous. Pour the bechamel sauce evenly over the top and sprinkle with the Parmesan cheese. Bake at 350 degrees F, uncovered, until golden and bubbly, 45 to 50 minutes. Let sit for about 15 minutes before serving.
From Bon Appetit August 2005; modified for french sorrel
French Sorrel, Peach, Grilled Onion And Pancetta Salad
1 large red onion, cut into 1/2" slices (Try also adding black Spanish radish to your salad for a little extra crunch and flavor!)
7 TBSP olive oil, divided
Salt and pepper
1/2 pound pancetta, 1/4" slices, and diced (Try tempeh for a vegan/vegetarian option!)
2 TBSP Spanish sherry wine vinegar (Jerez vinegar)
1 TBSP fresh lemon juice
3 large ripe peaches, cut in 1/2" slices
Heat oven to 400 degrees. Toss the onion slices in 1 TBSP olive oil, season with salt and pepper and roast for 20 minutes, turning after 10 minutes.
While onions are roasting cook the pancetta in a medium hot skillet until crisp. Drain on a paper towel and set aside.
Make salad dressing. Put shallots in a small bowl and stir in vinegar and lemon juice to combine. Whisk in 6 TBSP olive oil and season with salt and pepper.
Put spinach, peaches, onions, and pancetta in a salad bowl and toss with dressing. Or compose individual salad plates and drizzle with dressing.