Door to Door Organics delivers in so many ways. Last week a box of summer’s bounty, greens, summer squash and eggplant, showed up at my door. Fresh, organic and from Colorado, you can’t get more local than that. The box of summer treats inspired a menu of dishes from lunch to evening fare.
Ratatouille is a great go to dish when the summer garden is a bit too generous. Usually ratatouille is a summer jumble of tomatoes, onions, eggplant and summer squash all stewed together. This version is linear, each ingredient has it’s place. The line up includes the same ingredients as a traditional ratatouille, but by layering, the flavors stay distinct and fresh. Serve this with grilled meats or pasta (see the pasta recipe below). Makes 4 servings
Prep Time: 15 minutes
Cooking time: 40 minutes
3 Anaheim or 1 large sweet green pepper
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
2 small yellow squash
2 small Japanese eggplants
2 small zuccini
4 medium tomatoes
10 basil leaves, torn
Salt and Pepper
1 fresh mozzarella ball (the kind in liquid)
8X8 square glass baking dish
1. Heat a medium skillet with oil over medium-high heat. Add onions and peppers, saute until soft. Add garlic and cook until fragrant, about one minute. Cover the bottom on of the baking dish with onions and peppers.
2. Slice squash, eggplant, tomatoes into 1/4 inch thick slices that look like coins.
3. Layer vegetables like this–summer squash, tomato, eggplant, zucchini. Repeat, making 4 rows.
4. Top with basil leaves. Generously season with salt and pepper. Top with cheese.
5. Cover with foil, leaving a gap so the cheese doesn’t stick to the foil.
6. Bake 375 degree oven for 40 minutes.
Marinated Eggplant and Summer Squash Sandwiches
This vegetarian sandwich filling also makes a great pizza topping. For added protein, smear bread with ricotta cheese before adding the vegetables.
Makes 3-4 servings
Prep time: 15 minutes
Cooking time: 5 minutes
1 small eggplant, sliced thinly
1 small summer squash, slice thinly
2 Tablespoons extra virgin olive oil
Salt and pepper
4 slices provolone cheese
Whole grain sandwich thins
1 Tablespoon balsamic dressing
2 Tablespoons extra-virgin olive oil
crushed red pepper, hefty pinch
1. Heat broiler. Line a baking sheet with a metal rack.
2. In a small bowl, coat eggplant and squash with oil. Season with salt and pepper. Lay eggplant and squash slices on metal rack. Broil until lightly browned.
3. Set aside rack to broil sandwiches.
4. Whisk marinade ingredients together in a medium size bowl. Add broiled vegetables. Coat well.
5. Top one half of sandwich bread with broiled vegetables, add cheese. Brush remaining bread with marinade.
5. Broil marinade-sandwich tops and open faced sandwiches until cheese is melted. Serve right away.
Whole Grain Pasta with Prosciutto and Peppers
Have all the ingredients ready to go, the pasta only takes a few minutes to cook.
Serves 4 side dishes, 2 mains
Prep time: 5 minutes
Cooking time: 5 minutes
1/2 box of whole grain angel hair pasta
3 tablespoons extra virgin olive oil, divided
1 yellow pepper, sliced into strips
4 slices prosciutto, torn into small pieces
3 ounces talegio cheese, rind removed, cubed
1. Heat pasta water, salt with a couple teaspoons salt. Add pasta.
2. Meanwhile, heat small skillet with 1 Tablespoon olive oil. Add peppers, saute over high heat until nicely caramelized and soft, add proscuitto and heat through. Turn off heat.
3. Cook pasta until just tender (3-6 mimutes). Drain pasta, put into serving dish. Top with peppers, prosciutto, cheese and olive oil. Toss and serve.
Kale and Swiss Chard Soup
Puree this soup for a quick and hearty meal as summers fades to fall.
Makes 4 servings.
Prep time: 15 minutes
Cooking time: 20-30 minutes
1 bunch Swiss chard
1 bunch kale
3 Tablespoons canola oil
1 cup celery, diced
1 cup onions, diced
2 carrots, peeled and diced
2 Roma tomatoes, peeled and seeded (or 2 Tablespoons tomato paste)
3 medium potatoes, peeled and diced
5 cups vegetable broth
Salt and pepper to taste
1/2 cup heavy cream
Creme frache, for garnish
1. Wash chard and kale. Remove any thick ribs and reserve for another use, like making vegetable stock. Chop finally by hand or in a food processor (see photo).
2. Add oil to a large soup pot, heat over medium heat. Add greens and all remaining vegetables, except potatoes. Saute for 15 minutes until all the vegetables are soft.
3. Add tomato paste, potatoes and broth to pan. Bring to a boil and simmer until potatoes are soft, about 10-15 minutes. Season with salt and pepper.
4. Cool soup slightly. Puree with a hand blender, blender or food processor. Return to soup pot, add cream. Taste and season with salt and pepper again.
5. Serve in bowls with a dollop of creme frache.