- 3-4 medium pattypans (or 6-8 small)
- 3-4 garlic cloves
- olive oil
- baharat spice mixture
- salt and pepper
- 2 cups of cooked couscous
- 1 cucumber, diced
- 1/2 cup toasted and crushed hazelnuts or pinenuts
- 6-10 mint leaves, chopped
- 3-4 tbsp lime juice
- 1 tomato, diced
- plain yogurt
Cut off just enough of the bottom of each pattypan (where the stem was attached) so they can sit on a baking sheet without rolling around. Scoop out the seeds creating a bowl you will later stuff. Coat in olive oil, salt, pepper and baharat spice, to taste. Roast, along with your garlic cloves, at 375ºF until fork-tender, approximately 40 minutes.
In the meantime, add cucumber, toasted hazelnuts, mint and lime juice to your cooked couscous. Raisins or dried currants can also be added here. When your pattypans are ready, stuff them with the couscous mixture and a clove of roasted garlic. Top with diced tomatoes and a dollop of yogurt. Enjoy!
Zucchini & Eggplant Carpaccio
From ‘Earth to Table – Seasonal Recipes from an Organic Farm’, by Jeff Crump and Bettina Schormann
What grows together, goes together. This is a great way to think about food. Zucchini and eggplants grow side by side on the farm. Because these vegetables can be bland alone, I grill them for smokiness and pair them with some heat in the chilies for zing. This salad can be served hot or cold. And it is perfect for picnics or light lunches.
1 lb green zucchini (about 3)
1 lb yellow zucchini (about 3)
1 lb small Italian eggplants (about 2)
1/3 cup extra-virgin olive oil
2 tsp grated lemon zest
Juice of 1 lemon
2 shallots, minced
Salt and freshly cracked black pepper
1 habanero chili pepper, seeded and minced
1 cup grated pecorino cheese (about 4 oz)
1/2 cup minced fresh flat-leaf (Italian) parsley
1. If grilling vegetables, preheat grill or barbecue to medium.
2. Slice zucchinis and eggplants lengthwise into wafer-thin slices.
Place in a bowl if serving raw, or gill until softened and grill-marked, about 1 minute per side.
3. In a large bowl, whisk together oil, lemon zest, lemon juice and shallots. Season to taste with salt and pepper. Add vegetables and toss gently to coat. Let stand for 5 minutes.
4. Carefully arrange vegetables on plates and sprinkle with chili pepper, cheese and parsley.
A Sicilian dish by Jeff Crump and Bettina Schormann
From ‘Earth to Table; Seasonal Recipes from an Organic Farm’
This rich, garlicky side dish is delicious with fish, beef and lamb. Chilling it for at least 8 hours before serving allows the flavours to really develop.
• 2 large eggplants (about 2 1/2 lbs total), cut into 1-inch cubes
• 2 tbsp kosher salt
• 1 1/2 cups olive oil (not extra-virgin), divided
• 6 stalks celery, cut into 1/2 -inch dice
• 1/2 bulb fennel, cut into 1/2 -inch dice
• 1 zucchini, cut into 1/2 -inch dice
• 2 cloves garlic, minced
• 1 medium onion, cut into 1/2 -inch pieces
• 3 medium tomatoes, cut into 1/2 -inch dice
• 1 cut drained green olives, coarsely chopped
• 1/2 cup drained capers
• 1/2 cup sultana raisins
• 1/2 cup pine nuts
• 1/2 cup white wine vinegar
• 2 tbsp granulated sugar
• Salt and freshly cracked black pepper
• 3/4 cup whole raw almonds, lightly toasted
• 1/2 cup minced fresh basil
*Note: I found this recipe delicious but too sweet. Next time, I would use only half of the white wine vinegar and maybe a teaspoon of sugar. Adjust the recipe to your liking.
1. In a colander set over a bowl, toss eggplants with salt. Let drain for 1 hour. Rinse well and pat dry with paper towels. [Skip this step if you are using Luxy eggplants.]
2. In a large, deep pot, heat 1 cup of the oil over medium heat until hot but not smoking. Add celery and fennel; sauté for 1 minute. Add zucchini and sauté for 3 minutes. Add eggplant and sauté until vegetables are golden brown and tender, about 10 minutes.
3. Using a slotted spoon, transfer vegetables to a plate lined with paper towels, set aside.
4. Add the remaining oil to the pot and sauté garlic and onion over medium heat until golden, about 5 minutes.
5. Stir in tomatoes, olives, capers, raisins, pine nuts, vinegar and sugar; cook for 10 minutes. Add reserved vegetables and cook, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.
6. Transfer to a wide, shallow dish and let cool for 1 hour. Cover and refrigerate for at least 8 hours. (Make ahead: Refrigerate for up to 1 week.)
7. About one hour before serving, remove from refrigerator and bring to room temperature. Serve sprinkled with whole almonds and basil.