I large eggplant or 2 medium eggplants, cut into 1/2” cubes
1 large (28 oz) can crushed tomatoes (or you can cook and puree your fresh tomatoes)
¼ cup red wine
1 tablespoon sugar
2 teaspoons salt
1-pound rigatoni
1 cup basil leaves, torn
grated parmigiana
Delicious hot or cold. Heat olive oil in a large skillet over medium heat, add onion and red pepper and sauté until the onion is almost translucent, add the eggplant and one teaspoon of salt and cook for twenty minutes allowing it to get a little brown, then add tomatoes, wine, sugar and the remaining salt, cook for 50-60 minutes, until the eggplant is very soft. Cook rigatoni according to package directions. When the pasta is drained add it to the skillet with the eggplant if it fits, otherwise, return it to the pasta pot, add a few ladlefuls of sauce, a dash of olive oil, and the torn basil leaves. Ladle into bowls garnished with a dollop of extra sauce and a few basil leaves.
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https://www.justfarmed.com/wp-content/uploads/2016/08/egg.jpg359540Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-08 12:37:342016-08-08 12:37:54Rainy Day Eggplant Rigatoni
Corn, Tomato, Red Onion, Thyme and Mushroom Risotto with Chicken
2 small skinless, boneless chicken breast halves (8 to 10 ounces total)
3 teaspoons olive oil
1/2 teaspoon snipped fresh thyme
3 cloves garlic, minced
1/8 teaspoon ground black pepper
1 cup water
3/4 cup reduced-sodium chicken broth
2 tablespoons white wine* or 5 teaspoons reduced-sodium chicken broth plus 1 teaspoon white wine vinegar
1/2 cup fresh whole kernel corn
1/4 cup chopped onion
1/3 cup Arborio rice
1/3 cup sliced fresh mushrooms
Nonstick cooking spray
1/3 cup fresh snow pea pods, halved crosswise
1/4 cup diced tomato
1/4 cup grated Parmesan cheese
1/4 teaspoon ground white pepper
Place each chicken breast half between two pieces’ plastic wrap; pound lightly with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick. In a small bowl combine 1 teaspoon of the olive oil, the thyme, 1 clove of the garlic, and the black pepper; mix well. Rub both sides of each chicken breast half with oil mixture. Set aside.
In a medium saucepan combine the water, broth, and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm. Meanwhile, in another medium saucepan heat the remaining 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 to 8 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, and the remaining 2 cloves garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently. Carefully add 1/2 cup of the broth mixture, stirring to loosen brown bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.
Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)
Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium heat. Add chicken. Cook about 6 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through cooking time. When rice is fully cooked but still slightly firm, remove from heat. Stir in pea pods, tomato, Parmesan cheese, and the white pepper. Slice chicken crosswise. Serve rice mixture topped with sliced chicken.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-08 12:34:352016-08-08 12:34:35Corn, Tomato, Red Onion, Thyme and Mushroom Risotto with Chicken
4 fresh ears of corn, husked and cleaned or 2 cups frozen whole-kernel corn, thawed
1 tablespoon olive oil
1 fresh jalapeno chile pepper, seeded and finely chopped*
1 15 – ounce can black beans, rinsed and drained
1 large red sweet pepper, cut into 1-inch pieces
1 cup cherry tomatoes, halved
4 green onions, bias-sliced into 1/2-inch pieces (1/2 cup)
1/2 cup chopped red onion
3/4 cup bottled reduced-calorie Italian salad dressing
2 tablespoons snipped fresh cilantro or parsley
2 tablespoons lime juice
1/2 teaspoon bottled hot pepper sauce
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon ground cumin
Lettuce leaves (optional)
For salad: If using fresh corn, cut kernels from cobs (should have 2 cups). In a large skillet, heat oil
over medium-high heat; add corn and jalapeno. Cook, stirring frequently, for 2 to 3 minutes or till
corn is lightly browned. Transfer corn mixture to a large bowl and cool slightly. Stir in black beans, sweet pepper, tomatoes, green onions and red onion.
For dressing: In a screw-top jar combine the Italian salad dressing, cilantro or parsley, lime juice, hot
pepper sauce, garlic, salt and cumin. Cover and shake well.
Immediately pour dressing over the corn mixture. Cover and refrigerate salad for at least 6 hours or overnight. To serve, toss lightly and transfer to a salad bowl. If you like, garnish with lettuce. Makes 8 servings.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-08 12:33:402016-08-08 12:33:40Garden Corn and Black Bean Salad
Rainy Day Eggplant Rigatoni
Rainy Day Eggplant Rigatoni
Delicious hot or cold. Heat olive oil in a large skillet over medium heat, add onion and red pepper and sauté until the onion is almost translucent, add the eggplant and one teaspoon of salt and cook for twenty minutes allowing it to get a little brown, then add tomatoes, wine, sugar and the remaining salt, cook for 50-60 minutes, until the eggplant is very soft. Cook rigatoni according to package directions. When the pasta is drained add it to the skillet with the eggplant if it fits, otherwise, return it to the pasta pot, add a few ladlefuls of sauce, a dash of olive oil, and the torn basil leaves. Ladle into bowls garnished with a dollop of extra sauce and a few basil leaves.
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Corn, Tomato, Red Onion, Thyme and Mushroom Risotto with Chicken
Corn, Tomato, Red Onion, Thyme and Mushroom Risotto with Chicken
Place each chicken breast half between two pieces’ plastic wrap; pound lightly with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick. In a small bowl combine 1 teaspoon of the olive oil, the thyme, 1 clove of the garlic, and the black pepper; mix well. Rub both sides of each chicken breast half with oil mixture. Set aside.
In a medium saucepan combine the water, broth, and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm. Meanwhile, in another medium saucepan heat the remaining 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 to 8 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, and the remaining 2 cloves garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently. Carefully add 1/2 cup of the broth mixture, stirring to loosen brown bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.
Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)
Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium heat. Add chicken. Cook about 6 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through cooking time. When rice is fully cooked but still slightly firm, remove from heat. Stir in pea pods, tomato, Parmesan cheese, and the white pepper. Slice chicken crosswise. Serve rice mixture topped with sliced chicken.
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Garden Corn and Black Bean Salad
Garden Corn and Black Bean Salad
For salad: If using fresh corn, cut kernels from cobs (should have 2 cups). In a large skillet, heat oil
over medium-high heat; add corn and jalapeno. Cook, stirring frequently, for 2 to 3 minutes or till
corn is lightly browned. Transfer corn mixture to a large bowl and cool slightly. Stir in black beans, sweet pepper, tomatoes, green onions and red onion.
For dressing: In a screw-top jar combine the Italian salad dressing, cilantro or parsley, lime juice, hot
pepper sauce, garlic, salt and cumin. Cover and shake well.
Immediately pour dressing over the corn mixture. Cover and refrigerate salad for at least 6 hours or overnight. To serve, toss lightly and transfer to a salad bowl. If you like, garnish with lettuce. Makes 8 servings.
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