Baingan Bharta is a dish that involves grilled and mashed eggplant with yummy spices. You can choose the spice level that works for you by varying the amount of hot peppers used, and whether or not you choose to include the seeds. If you’re short on time, grill the eggplant ahead of time and store it in the fridge until you’re ready to cook up the rest of the dish. If you’re lucky enough to have leftovers, I found this dish is even more delicious the next day. Thanks to NYT Cooking for this adaptation, who adapted it from chef Julie Sahni!
There is a by of a controversy about whether or joy to store your tomatoes in the fridge. We here at CSA365 lean heavily towards not storing them in the fridge, leaving them on a countertop (not too close together) works well.
Recipes Using Tomatoes
Nan’s famous cabbage roll recipe with a few tweaks for modern day convenience. Adapted from the “Taste of Home” magazine, this one fuses lasagna with galumpkis in a satisfying way! The non-cabbage lovers in my household can’t resist it… A can of Campbells tomato soup is one of Nan’s secret ingredients, and doesn’t live on the “Staples” list in Veggiescope so you’ll have to make a trip to the grocery store, but I’m willing to bet it’s good without it, too.
Lacos, or “lettuce tacos” can be an easy way to go gluten-free or paleo with your dinner. It’s also fun and delicious, the ingredients are very flexible, it’s more of a concept than a recipe… Next time you get that big leafy lettuce in your garden or your CSA, consider if it’ll make a nice alternative to a tortilla, and if so, prepare your taco ingredients!
This is a very flexible recipe, wonderful with charred poblanos or jalapeños, add some ground beef for an even heartier version. Tomatillos also work, but can be left out as well. With the base of the squash and the black bean, the rest is pretty negotiable depending on what you have on-hand to work with. Make it your own and enjoy!
This one is from Bon Apetít and was quite a lovely use for those ripe red tomatoes and head of cabbage. It’s a seasonal trifecta as the mint in the PYO herb garden is usually at peak just as these ingredients are rolling through the share boxes. It can be adjusted easily for gluten free or paleo diets.
Got tomatoes? This one is great for that influx of ripe heirlooms! A homemade or store bought pie crust will be needed, but the rest is simply simple. You’ll need some time (a few hours) to allow the tomato slices to lose their liquid, so plan for some prep in the morning and things should be ready for baking by dinner time.
This one I tried by Marisa from Food In Jars. Tomato jam has a sweet and tangy taste with the mouthfeel of a marmalade. This particular recipe takes a little longer than others, but no pectin is involved. It’s a welcome notch up from ketchup and great with just about anything. Try it with goat cheese toasts or grilled cheese sandwiches!