Week 10 Newsletter August 19, 2010

Since I have an “in” with the farmer I was able to do a taste test of all the eggplant varieties. I cut ¼ -inch slices, brushed with 3 parts olive oil, 2 parts balsamic vinegar enhanced with veggie grill mix, salt and pepper. I threw it on the grill, 5 minutes a side, and enjoy!! Last week’s descriptions were pretty accurate, as far as my taste buds could judge. My favorite, hands down, was the Beatrice!

There are lots of eggplant recipes out there, but simply grilled is fantastic!

Roasted Vegetable Orzo

* 1 zucchini, sliced

* 1 summer squash, sliced

* 1 red onion, cut into chunks

* 1 pound asparagus, cut into 1-inch pieces

* 1 pound portobello mushrooms, thickly sliced

* 4 cloves garlic, minced

* 2 tablespoons olive oil

* 1 pinch white sugar

* salt and black pepper to taste

* 4 cubes chicken bouillon

* 1/4 cup dry white wine

* 1 (16 ounce) package orzo pasta

* 2 tablespoons grated Parmesan cheese

1. Preheat oven to 450.

2. Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, stir to coat . Spread in single layer on a baking sheet, add salt and pepper.

3. Roast vegetables until tender, 20 to 25 minutes.

4. Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Hawaiian Ginger - Chicken Stew

* 1 T sesame oil, or canola oil

* 1 lb, cut into 1-inch pieces

* 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced

* 4 cloves garlic, thinly sliced

* 1/2 c dry sherry

* 1 14-oz can reduced-sodium chicken broth

* 1 ½ c water

* 2 T soy sauce

* 1 t red chili sauce, such as sriracha, or to taste

* 1 bunch greens, such as kale, chard or spinach, stemmed and chopped (6-7 cups)

1. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.

2. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes. Serve with brown rice or glass noodles.

Inside your basket this week:

· Green Beans

· Purple Beans

· Cucumbers

· Broccoli

· Eggplant

· Kale

· Zucchini

· Summer Squash

· Red Onion

· Tomatoes

· Peppers

· Carrots

· Radishes

· Ask for herbs!