From Dishing Up The Dirt
1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)
1 large yellow onion, peeled and quartered
2 large cloves of garlic, peels left on
2 teaspoons fresh thyme
salt and pepper
olive oil
4 cups low-sodium vegetable stock
2 tablespoons minced ginger
1/2 cup full fat coconut milk (blended before measuring)
Preheat the oven to 400F.
On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.
Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth.
Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.
Recipe: Clean Out The Fridge Strata
From The Seattle Times
This is a great way to use up stale bread, whatever melting cheese you have in the fridge, and leftover veggies of all kinds!
6 cups of cubed bread
5 eggs
1 1/4 cups whole milk
1 1/4 cups whipping cream
1 tsp salt
2 (or more) cups grated cheese- a mix of varieties is fine!
A couple handfuls of chopped onion, sweet or hot peppers, leeks, kale, tomatoes, any kind of fresh herbs, or whatever suites your fancy!
Preheat oven to 350 degrees and butter a 2-quart of 2-liter casserole dish.
In a medium bowl, mix the eggs, cream, milk, and salt. Make a layer of about a third of the bread cubes at the bottom of the casserole dish, and sprinkle with about a third of the cheese and half of your veggies. Repeat for another layer, then top with the remaining bread cubes and cheese.
Pour the egg mixture into the casserole and bake for 40min. Let it rest for about 10min before serving.
Recipe: Kale Salad With Radishes & Dijon Tahini Dressing
Adapted from Dishing Up The Dirt
Dressing
1/4 cup tahini
1/4 cup water
1 1//2 Tablespoons olive oil
1 clove of garlic, minced
1 Tablespoon capers, drained
2 Tablespoons fresh lemon juice
1 1/2 teaspoons dijon style mustard
1 teaspoon honey
salt and pepper to taste
Salad
1 large bunch of kale, tough stems trimmed and torn into bite size pieces
1 grilled chicken breast, cut into 1 inch pieces (optional)
3-4 radishes, thinly sliced
1/2 of a small onion, diced
1/2 cup toasted raw almonds, chopped
salt and pepper to taste
Use a blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.
Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.
Recipe: Veggie Fajitas
From The Spruce Eats
1-2 tbsp olive oil
2 bell peppers (sliced into strips)
1 onion (sliced thin)
1/2 tsp garlic salt
1 tsp curry powder
1/2 tsp chili powder
1/4 tsp cayenne pepper, or to taste
1/4 cup salsa
1/4 cup sour cream or non-dairy sour cream substitute (optional, but tasty!)
4 flour tortillas (warmed)
In a large skillet or frying pan, saute bell pepper and onion in olive oil.
Add the garlic salt, curry powder, chili powder and cayenne pepper and allow to cook, stirring frequently, until peppers and onion are soft, about 5 - 7 minutes. Make sure to not overcook the bell peppers; they should be tender, but not too soft.
Warm the flour tortillas in the microwave for just a few seconds, or in the oven. I like to use my toaster oven for this, so I don't have to turn on the big oven just to warm up tortillas.
Divide the peppers between the four warmed flour tortillas. Add a bit of salsa and sour cream (or a vegan non-dairy substitute) to each and serve immediately.
Recipe: Chorizo Stuffed Bell Peppers
From Budget Bytes
1/2 lb. Mexican Chorizo
2 cups cooked rice
10 oz. can diced tomatoes with green chiles
15 oz. can black beans
1/2 Tbsp chili powder
1/4 tsp salt
4 oz. Monterey jack or cheddar cheese, shredded
2 green onions, sliced
3 large bell peppers
Preheat the oven to 350ºF. Add the chorizo to a skillet and sauté over medium heat until fully cooked. Remove it from the heat.
Rinse and drain the black beans, then add them to the skillet, along with the diced tomatoes (with juices), cooked rice, chili powder, and salt. Stir to combine.
Add half of the cheese and half of the green onion to the chorizo mixture, then stir to combine.
Slice each of the bell peppers in half and then carefully remove the white ribs and seed pods, keeping the stem intact to help hold in the stuffing. Pile the chorizo and rice mixture into each pepper, making sure to stuff it up into all the crevices, and mound it up over top. Place the peppers in a casserole dish as you fill them.
Once all the peppers are filled, add about 1/2 inch of water to the dish to help the peppers steam and soften. Cover the dish tightly with foil, then bake for 30 minutes.
After 30 minutes, remove the foil and top the peppers with the remaining shredded cheese. Bake for another 10 minutes, or until the cheese is melted and bubbly on the edges. Top the peppers with the remaining sliced green onion just before serving.
Recipe: Swiss Chard Fritters from Ottolenghi’s Jerusalem
You can also substitute other hearty leafy greens if you want to try this recipe again in the future!
1 bunch chard, thick middle stems removed, leaves chopped
2 eggs
1 tsp of nutmeg
3 tbsp of flour
1 small handful chopped fresh herbs of your choice (dill, cilantro, parsley, etc)
2 cloves garlic
salt & pepper
3 oz. of feta cheese
4 tbsp. olive oil
Cook the chard leaves in boiling water for 5 minutes until wilted.
Drain and squeeze all the liquid out. Add to a food processor and add in the rest of the ingredients, except for the feta Whiz a few times until pureed. Mix in the feta cheese by hand.
Add olive oil to a large skillet (I find nonstick pans are best for fritters) and heat on high. When oil is hot, drop in heaping tablespoons of the batter. It cooks quickly, so after about a minute, carefully flip the fritters over and cook another minute or two.
You will need to do this in 2 batches.
Drain on paper towels and serve with lemon wedges.
Recipe: Roasted Eggplant & Fennel Salad
From Kitchen Princess
Roasted Italian Frying Peppers and Tomatoes would make a great addition to this salad!
1 medium-sized eggplant
1 large fennel bulb
2 garlic cloves or 3 small ones, whole and still wrapped in skin
3 Tbs of chopped herbs of your choice (optional)
1 Tbs chopped scallions
2 Tbs pine nuts
1 tsp cumin
1 dash paprika
Salt and pepper
¼ cup + 1 Tbs olive oil
1 Tbs sesame oil
1 Tbs lemon juice
Preheat your oven to 400. Cut the eggplant into one inch cubes and add to a large bowl, toss with 1/4 cup olive oil and salt (large rock salt if you have it). Slice the fennel into thin fronds by slicing it in half first and ensuring each slice has a piece of the core to hold it together, like you would slice an orange. Add this to the bowl of eggplant and toss with the paprika and cumin and the whole garlic.
Spread the fennel, eggplant and garlic on a baking sheet or large roasting pan in a single layer, adding any extra oil on top. Bake for 20-25 minutes just as the eggplant and fennel are starting to brown.
While the veggies are roasting, make the salad. Add the chopped herbs, scallions and pine puts to a large bowl. In a small bowl mix 1 Tablespoon olive oil, 1 Tablespoon sesame oil and 1 Tablespoon lemon juice with some salt and pepper and set aside.
When the eggplant and fennel are sufficiently slightly browned, take them out of the oven to cool. Take the roasted garlic and squeeze out each clove (2-3) into the oil and lemon mixture. It should have the consistency of a paste. Whisk vigorously with a fork and taste, adding more oil or salt if necessary. Add the eggplant and fennel to the bowl of herbs and nuts and toss with the dressing.
Recipe: Leek & Goat Cheese Frittata
From Fine Cooking
3 Tbs. unsalted butter
2 Tbs. olive oil
3 large leeks (white and light-green parts only), halved lengthwise, sliced on the diagonal 1/2-inch thick, and rinsed
Kosher salt
6 large eggs
Freshly ground black pepper
1 tsp. chopped fresh thyme
3 oz. goat cheese, crumbled
Position a rack in the center of the oven and heat the oven to 350°F.
Heat 2 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch, ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes. Transfer to a plate, spread in an even layer, and let cool briefly.
In a large bowl, whisk the eggs with 1 tsp. salt and several grinds of pepper. Add the leeks, thyme, and goat cheese and gently stir to combine.
Wipe the skillet clean and heat the remaining 1 Tbs. each butter and olive oil over medium-low heat. When the butter has melted, add the egg mixture and gently shake the pan to evenly distribute the leeks and cheese. Cook until the eggs begin to set around the edges, about 5 minutes. Gently shake the pan to be sure the frittata isn’t sticking (if necessary, slide a spatula around the perimeter to release it). Transfer the pan to the oven and continue to cook until the frittata is set in the center, about 5 minutes.
Remove from the oven and let sit for about 2 minutes. Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature.
Recipe: Slowcooker Chile Verde
From The Kitchn
2 pounds tomatillos, thin, papery skin removed, halved
1 large yellow onion, diced
8 cloves garlic, peeled
2 jalapeños, halved lengthwise, seeded, and ribs removed
2 fresh poblano chiles
3 pounds pork shoulder, cut into 2-inch cubes
1 teaspoon kosher salt
1 cup fresh cilantro leaves
2 tablespoons fresh oregano leaves
Arrange a rack in the middle of the oven and heat to 400°F. Place the tomatillos, onion, and garlic on a baking sheet. Roast until softened and golden-brown, 20 to 25 minutes. Transfer the vegetables to a blender or a food processor fitted with the blade attachment and set aside.
Turn the broiler to high. Place the jalapeños and poblanos on the same baking sheet. Broil until charred and blistered all over, about 2 minutes per side. Remove the peppers to a bowl and cover tightly with plastic wrap or aluminum foil. Let sit to 'steam' for 10 minutes. Once cool enough to handle, remove the seeds, stem, and skin from the poblanos, and remove the skin from the jalapeños. Add both to the blender or food processor.
Heat a large cast iron skillet over medium-high heat. Season the pork with the salt, and brown in 2 to 3 batches until golden-brown all over, 2 to 3 minutes per side. Transfer the pork to a 6-quart or larger slow cooker.
Pulse the contents of the blender or food processor until coarsely chopped. Add the cilantro and oregano and pulse until mostly smooth. Pour the salsa verde sauce evenly over the pork. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
Serve the finished pork chile verde over rice or in charred corn tortillas.
Recipe: Zuppa Toscana (Creamy Kale & Potato Soup With Sausage)
From Alaska From Scratch
1 tablespoon olive oil
1 pound italian sausage
¼ teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 small russet potatoes, thinly sliced
2 cups kale, finely chopped
1 cup heavy cream
salt and pepper to taste
To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.
Recipe: Fresh Beans With Garam Masala
Adapted From Rancho Gordo
1/2 cup white onion, small diced
1/4 cup carrot, small diced
1/4 celery, small diced
3 cloves garlic, minced
1/4 cup sweet potato, small diced
2 tbl. ghee or clarified butter
2 tbl. Garam Masala Spice Blend (available at most grocery stores)
5 cups chicken or vegetable stock
1-2 cups fresh shelled beans
1 tbl. lemon juice
Salt to taste
In a large pot or Dutch oven, sweat all of the vegetables in the ghee until translucent.
Add the Garam Masala and stir to combine.
Add the stock and beans and cook, covered, for at least 30min-1 hr, or until beans start to become creamy. Add the lemon juice and season with salt.
Serve over Basmati rice and garnish with goats yogurt, mint and cilantro
Recipe: Egg Sandwich With Mustard Greens & Avocado
From Delish
2 tbsp. safflower oil
1 lb. mustard greens
Sea salt
1 large Hass avocado
1 tbsp. fresh lemon juice
4 large eggs
8 slice whole-grain bread
Hot sauce
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.
In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny, 2 minutes longer.
Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.
Recipe: Simple Chili With Fresh Shelling Beans
Rae's Recipe!
1lb ground beef (optional)
1-2 Bell Peppers, chopped
1 jalapeno, minced
1 clove of garlic, minced
1 sweet onion, chopped
About 3 cups shelled fresh beans
2 14.5oz cans crushed tomatoes
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
Add your shelled beans to a pot with one clove of garlic, and simmer them with just enough water to cover for 20-25min. Set Aside.
In a thick-bottomed pot, saute chopped onion, bell peppers, and minced jalapeno over medium heat until the vegetables start to soften. Add in minced garlic and spices and cook for one minute, stirring frequently. Add in ground beef (if using) and saute, breaking up the beef, until it is no longer pink.
Fold in crushed tomatoes, reserved shelling beans, and water, and simmer gently over medium heat until all of the flavors have combined-about 15min. Add salt to taste.
Serve with a dollop of sour cream, grated jack cheese, and minced cilantro
The chili will taste even better after sitting in your fridge over night!
Recipe: Fresh Shell Bean & Tomato Stew
Adapted from Food & Wine Magazine
1-2 cups fresh shelling beans, shelled
1 quart water
2 garlic cloves, halved
2 thyme sprigs, plus 1/2 teaspoon thyme leaves (or herbs of your choice)
Pinch of baking soda
1 pound tomatoes, diced
2 tablespoons unsalted butter
Salt
In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil. Simmer over low heat until the beans are tender, 30 minutes.
Drain the beans, reserving 1 1/2 cups of the cooking liquid in the saucepan. Discard the garlic and thyme sprigs. Add the beans and tomatoes. Simmer the stew over moderate heat until the tomatoes are hot, about 2 minutes. Remove the pan from the heat and stir in the butter. Add the thyme leaves and season with salt, then serve.
Recipe: Roasted Eggplant & Zucchini Salad With Basil Vinaigrette
from Kale & Caramel
Roasted Eggplant & Zucchini
1-2 small-medium zucchini
1-2 small-medium eggplants
1/4 cup + olive oil
1 teaspoon + sea salt
fresh cracked pepper to taste
Basil Vinaigrette & Toppings
1 cup fresh basil leaves
1/4 cup olive oil
1 1/2 tablespoons lemon juice
1/4 teaspoon sea salt
1/2 tomato sliced (or few cherry tomatoes)
Preheat oven to 400ºWash and trim the ends off zucchini and eggplant. Slice lengthwise, about 1/4″ width. Lay slices on two baking sheets.
Sprinkle a few pinches of salt over eggplant only, and rub in. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. Replace on baking sheet.
Drizzle veggies with olive oil, sprinkle zucchini only with sea salt, crack pepper over all.
Roast veggies for 10 minutes, then remove eggplant that is done and let zucchini roast 3-5 minutes longer. Remove from oven and let cool.
For the dressing, add basil, olive oil, lemon juice, and sea salt to a blender and blend until the basil is in small flecks.
Assemble salad by tossing roasted veggies with slices of tomato. Drizzle with
Recipe: Okonomiyaki: Japanese Cabbage Pancakes
from Food 52
Sauce
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
Pancakes
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
3/4 cup canola oil for frying (roughly 1 tablespoon per pancake, using more or less as needed)
1-2 tablespoons toasted sesame seeds
1 pinch bonito flakes (optional)
Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
Recipe: Baked Chard With Peppers & Feta
from Fountain Avenue Kitchen
This unique way of cooking chard delivers crisp edges and golden brown bits of feta. Try adding in your reserved beet greens!
1 bunch rainbow chard (about 8 ounces), rinsed and well drained
1 medium onion, chopped or sliced (separate the pieces)
3 tablespoons olive oil, divided use (plus a little extra for greasing the pan)
1 bell pepper, seeded and thickly sliced or chopped
1 slightly rounded 1/2 cup (about 2 1/2 ounces) feta cheese, crumbled
Freshly ground pepper to taste (I use about 1/4 teaspoon)
Optional: chopped, toasted walnuts for garnish (about 1/4 cup)
Preheat the oven to 350 degrees F. Grease a baking sheet with sides with olive oil.
Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I like to chop the stems into bite-size pieces and the leaves into pieces 2-3 inches long and across.
Toss the chard stems and sliced onion in a bowl with 1 tablespoon of the olive oil. Season with pepper to taste, and spread onto the prepared baking sheet. (I completely omit salt in this recipe as the feta offers sufficient saltiness; if you prefer more, you may always salt at the end.)
Bake in the preheated oven until the chard stems have softened and the onion is starting to brown, about 15 minutes. Remove from the oven and stir around a little.
In the bowl you used to toss the stems and onions, toss the chard leaves and the sliced pepper with 2 tablespoons of olive oil and a few more grinds of the pepper mill. (I find this easiest to do with my clean hands.) Sprinkle the leaves and peppers over the stem mixture, and then scatter the feta cheese over top.
Return to the oven, and bake until the leaves are beginning to crisp and the feta is starting to turn golden, about 20 minutes. You may also broil for a minute or so at the end to add a hint of crispiness to the leaves and a touch of golden brown to the feta. Just watch very closely so as not to burn.
Remove from the oven and sprinkle with the optional walnuts, if desired.
Recipe: Lamb Meatloaf With Tahini Sauce & Beet Relish
from Dishing Up The Dirt
Meatloaf
2 pounds ground lamb
1 medium sized red onion, finely chopped (about 1 cup)
1/4 finely chopped parsley
2 large cloves of garlic, minced
2 large eggs
2 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
hefty pinch of salt
Tahini Sauce
1/3 cup well stirred tahini
1 1/2 tablespoons red wine vinegar
1 clove of garlic, minced
1 teaspoon dried parsley
pinch of crushed red pepper flakes
pinch of salt
4-5 tablespoons water
Beet Relish
2 medium sized beets, quartered
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove of garlic, minced
salt and pepper to taste
Preheat the oven to 375F. Grease an 10 x 5 inch loaf pan and set aside.
In a large bowl mix together the lamb, onion, parsley, garlic, eggs, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared loaf pan. Place the loaf pan inside a high-sided baking dish. Carefully fill the baking dish with enough boiling water to rise halfway up the sides of the loaf pan (this is important as it will help keep the meat moist since lamb is on the leaner side). Bake until the loaf is golden brown and cooked through. About 1 hour and 10 minutes.
While the meatloaf is cooking prepare your tahini sauce. Combine the tahini, vinegar, garlic, parsley, crushed red pepper flakes, salt and water. Whisk vigorously until smooth (this works great with an immersion blender). Taste for seasonings and adjust as needed.
Prepare the beet relish by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, garlic, parsley, salt and pepper.
Once the meatloaf is cooked, remove the pan from the water bath and leave it on the counter to cool down for about 10 minutes. Drain the liquid and fat from the loaf pan and then use a spatula or butter knife to loosen the loaf from the pan. Place the loaf on a cutting board and drizzle it with half of the tahini sauce. Then spoon over the beet relish and drizzle with additional sauce as desired. Slice and serve.
Recipe: Spicy Beans With Pork
from Wives With Knives
½ lb. ground pork
2 tablespoons soy sauce
2 teaspoons rice wine
¼ teaspoon peppercorns (szechuan if you have them) freshly ground
¼ cup chicken stock
1 tablespoon spicy garlic black bean sauce
1 tablespoon hoisin sauce
1-1/2 tablespoons garlic chili sauce
1-1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
¼ cup vegetable oil
1 lb. fresh green beans, trimmed and cut in half if desired
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
4 green onions, sliced
¼ cup white sesame seeds, lightly toasted
In a small bowl toss the pork with 1 tablespoon of soy sauce, 1 teaspoon of rice wine and the ground pepper. Marinate at room temperature while assembling the rest of the ingredients.
In a separate bowl combine the remaining tablespoon of soy sauce, the remaining teaspoon of rice wine, the chicken stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil and cornstarch. Set aside.
Heat a wok or large frying pan over medium-high heat and add the oil.
When the oil is hot add the beans and stir fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat and add the pork, garlic and ginger. Stir fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
To serve, garnish with sliced green onions and sesame seeds. Serve with steamed rice or pan fried noodles.
Recipe: Summer Harvest Ratatouille
adapted from Dishing Up The Dirt
This recipe is the perfect way to use up FIVE of the items in your box this week all in one classic dish!
3 Tablespoons olive oil
1 bunch of scallions, diced, white and light green parts only
4 cloves of garlic, minced
1 bay leaf
1 small eggplant, cut into 1/2 inch pieces (about 1 cup)
1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)
1 anaheim pepper, seeded and cut into thin strips
1 pint cherry tomatoes, some sliced in half others left whole or
2 heirloom tomatoes, coarsely chopped, about 3/4 of a cup worth
1 teaspoon salt
1/2 cup fresh basil leaves, finely chopped
8 ounces rigatoni pasta
fresh parmesan for serving
Salt + pepper for serving
Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.
Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes or heirloom tomatoes and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes. Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.
While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)
Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.