CSA Share Week 13
CSA Share Week 13
Cherry Tomatoes
Slicers
Cucumbers
Sweet Peppers
Shishito Pepper
Green Beans
Okra or Squash or Eggplant
Yellow Onions
Garlic
Herb
FRIED OKRA
Ingredients:
10 pods Okra, raw
1 Egg, whole, raw, fresh
1 cup Cornmeal, de-germed, enriched, yellow
¼ teaspoon Salt, table
¼ teaspoon Spices, pepper, black
½ cup Oil, soybean, salad or cooking
Directions:
Step 1-In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Step 2-Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Garlic Parmesan Baked Eggplant
Ingredients
1 large eggplant
6 tablespoons unsalted butter melted
1 cup breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Directions
Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.
Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.
Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
Serve as side dish, appetizer or use in eggplant Parmesan.