csa week #13

In your share this week 
cantaloupe
watermelon (orangelo or picnic)
yukon gold potatos
Italian eggplant
green bell peppers
lettuce
mixed cherry tomatoes
 tomatoes

Cherry Tomato and white bean salad    
1 15-ounce can of canelli or great northern white drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
dressing ingredients:
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped
1/4 a cup freshly grated parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice

1. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the garlic to infuse in the oil.
2. Remove rosemary sprig from the oil, discard. Remove the garlic from, reserving the oil. Add the garlic, anchovies, parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.
3. In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.

Baba Ghanoush  
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoon olive oil

1. preheat oven to 400 degrees. lightly grease a baking sheet.
2. place eggplant on baking sheet, and make holes in the skin with a fork. roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of water. Remove from water and peel skin off.
3.place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. season with salt and pepper to taste. transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Stuffed Green Bell Pepper Soup              
2 lbs ground beef or turkey
2 quarts water
28 ounces diced tomatoes
29 ounces tomato sauce
2 cups cooked long grain rice (1/2 cup uncooked)
2 green bell peppers, chopped
2 beef bouillon cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper

1. in a 6-quart saucepan brown the beef or turkey and drain.
2. Add remaining ingredients; bring to boil.
3. reduce heat; cover and simmer for 30 to 40 minutes or until tender.