September 18

Manakintowne Growers:

•Baby Kale

• Carrots

• Bosc pears

Bow Tide Farms:

•Fairytale eggplant

Community Food Collaborative:

•Summer Squash

Sion House Farm:


From Cooking Light magazine; modified for slicer tomatoes

Zucchini Salad with Farro and Tahini-Lemon Dressing

Serves 1


1/4 cup hot cooked farro

1 small zucchini, chopped (4 ounces)

1/2 cup quartered tomatoes

1/2 medium-sized ripe avocado, chopped

1/4 cup shelled frozen edamame, thawed

1/8 teaspoon kosher salt

2 TBSP Tahini-Lemon dressing

Tahini-Lemon dressing (Makes ½ cup):

2 ½ tablespoons fresh lemon juice (from 1 lemon)

1 coarsely chopped garlic clove

1/4 cup tahini paste

3 tablespoons cold water


Place the farro on one side of a shallow bowl. Toss the zucchini with the tomatoes, avocado, edamame, and salt on other side of the bowl. Drizzle with the dressing.

Tahini-Lemon dressing:

Place fresh lemon juice (from 1 lemon) and coarsely chopped garlic clove in a mini food processor; process until the garlic is finely chopped, about 10 seconds, scraping the bowl as necessary. Add tahini paste, and process until smooth, about 10 seconds longer. Add 3 tablespoons cold water, 1 tablespoon at a time, until the dressing can be drizzled. Spoon into an airtight container. Refrigerate until needed.

From Martha Stewart Living April 2018; modified for baby kale

Eggplant Flatbreads

Serves 4


For the Pickled Red Onion:

1 small red onion, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoon distilled white vinegar

Pinch of sugar

For the Flatbreads:

3 small eggplants (about 2 pounds)

Kosher salt

1/4 cup extra-virgin olive oil

2 cups unbleached all-purpose flour, plus more for dusting

1 teaspoon baking powder

2 teaspoons nigella seeds (Can substitute for sesame seeds if nigella seeds unavailable.)

1 cup plain whole-milk Greek yogurt

2 tablespoons ghee

2 cups baby kale

1 cup fresh mint leaves

For the Tahini Sauce:

1/3 cup tahini

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons paprika

1/2 teaspoon cayenne pepper

Kosher salt


1. Make the pickled red onion: Combine onion, lemon juice, vinegar, and sugar in a small bowl. Refrigerate for at least 4 hours or up to overnight. Drain.

2. Make the flatbreads: Heat broiler with rack 6 inches from heating element. Pierce eggplants all over with a fork. Place on a rimmed baking sheet and broil, flipping once, until charred on both sides, 20 minutes. When cool enough to handle, cut open, then scrape out flesh and discard skin. (You should have about 1 1/2 cups.) Using a fork, mash eggplant, then season with salt and stir in 2 tablespoons oil. Set aside.

3. Whisk to combine flour, baking powder, nigella seeds, and 2 teaspoons salt in a medium bowl. Add yogurt and stir until mixture comes together and forms a dough. Knead dough in bowl until soft and sticky, about 1 minute. Cover bowl with plastic wrap and let rest 15 minutes. On a lightly floured surface, divide dough into 4 equal pieces. Roll each piece into an 11-by-4-inch oval, about 1/8 inch thick.

4. Heat a large cast-iron griddle or skillet over medium-high. Brush with 1 tablespoon ghee. Working with 1 oval of dough at a time, brush with ghee, then cook flatbread ghee-side down, turning once, until deep brown, about 2 minutes per side.

5. In a small bowl, toss kale and mint with remaining 2 tablespoons oil; season with salt.

6. Make the tahini sauce: Mix tahini, lemon juice, oil, paprika, and cayenne in a small bowl until smooth; season with salt.

7. To serve, divide the eggplant mixture among the 4 flatbreads and spread evenly to cover. Top each with kale mixture and pickled onion. Cut each flatbread crosswise into 8 triangles, drizzle with tahini sauce, and serve.