Jess

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

Chinese Eggplant with Spicy Garlic Sauce

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Ingredients: Eggplant / Garlic / Peppers / Scallions

I usually don’t follow a specific recipe when sautéing Chinese eggplant, (the sooner you get it in the pot after picking the better) but this recipe is close to what I usually do. Those afraid of the “Spicy” part of the title can just scale back or omit the red pepper, the garlic flavor stands on its own with fresh young CSA eggplant. Ginger, soy sauce and black vinegar and sugar are all listed non-CSA ingredients, but don’t let not having one item stop you from making this recipe, it’s pretty forgiving and really all about the eggplant.

Portuguese Baked Eggs

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Ingredients: Basil / Cheese / Eggs / Garlic / Onion / Oregano / Peppers / Tomatoes

If the late summer CSA is going strong, this is a great recipe that uses peppers (bell and jalapeño), onion, beefsteak tomatoes, basil, oregano, eggs, garlic, and ricotta. You can make part of it ahead of time and then bake for 15-20 minutes just before dinnertime. If spicy is not your thing, fear not the jalapeño in the recipe, it really adds flavor in lieu of spiciness.

Stuffed Peppers Two Ways

by (updated 3555 days ago)
Ingredients: Eggs / Garlic / Onion / Peppers

The fillings used in these peppers is only as flexible as your imagination! Two combinations are included here, included an Italian inspired version and a cordon bleu inspired version. Techniques on getting the right texture for the pepper are shared in the post.