csa week #15

in your share this week           
red bell peppers
green cabbage
french breakfast radishes
arugula
cherry tomatoes
tomatoes
brocolli
rosa bianca eggplant
sugar baby watermelon
lil loupe cantaloupe
lambkin storage melon (green fleshed similar to honeydew)


eggplant, roasted red pepper and portobello panini             
2 red bell peppers
4 portobello mushroom caps
1 cup balsamic vinaigrette
4 (1/2 inch thick) slices eggplant, peeled
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons grated parmesan cheese
8 slices focaccia bread
1/4 cup ranch dressing
4 slices swiss cheese
4 slices asiago cheese


1. preheat the ovens broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil.
2. cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut side down onto the prepared baking sheet.
3. cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.
4. place the portobello mushroom caps into a resealable plastic bag and pour in the balsamic vinaigrette. squeeze out excess air and seal. Marinate overnight in the refrigerator.
5. the following day, preheat an electric double sided grill. Sprinkle the eggplant slices with garlic powder and onion powder.
6. remove the portobello mushrooms from the marinade, and discard the remaining marinade. cook on the preheated grill until tender 4 to 5 minutes. cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. remove, set onto a plate, and sprinkle with parmesan cheese. set aside.
7. to assemble the sandwiches, spread each slice of focaccia with ranch dressing. place a slice of cheese on each piece of bread. place the eggplant slices, roasted peppers, and a portobello mushroom onto four slices of the bread. top with the remaining bread.
8. spray the double sided grill with cooking spray, and cook the sandwiches until the cheese is melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.


mandarin-sesame slaw      
1 1/2 cup chopped cabbage
1/2 cup mandarin orange segments
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds


mix cabbage and oranges, toss with sesame oil and sprinkle with sesame seeds.


summer veggie pasta salad 
1 pound pasta
1 tablespoon grated parmesan cheese
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 red bell peppers chopped
2 tomatoes chopped
1 head fresh broccoli chopped
1/2 cup chopped radishes
1 (16 ounce) bottle italian salad dressing


1. cook pasta in a large pot with boiling salted water. rinse with cool water, drain.
2. place grated parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped bell pepper, tomatoes, broccoli, and radishes in a large bowl.
3. add cooled pasta to the large bowl. pour italian dressing over pasta and vegetables. mix well
4. refrigerate pasta salad for at least 2 hours before serving.