- bok choy
- celery
- eggplant
- yellow tomatoes
- red tomatoes
- leeks
- mini pumpkin (not for eating, just to get you into the fall spirit)
- cabbage
- potatoes
- hot peppers
- bell peppers
- one small eggplant
- one large yellow tomato
- flour and egg white for dredging
- salt and pepper for taste
- butter for pan
Slice the egg plant into half an inch thick slices
Then take two plates to make a mini dredging station… one with the egg white on it, the other with flour on it…First dip the slices into the egg white and then coat them in the flour…
In a pan on the stove put about a tablespoon of butter to let melt…
Now make thin slices of the yellow tomato…
In the pan on the stove place the yellow tomatoes on the bottom, and lay the eggplant on top… let them heat together for about a minute, and then flip them over so the eggplant is on the bottom and in the butter, let it get a nice crispy coating on it….
Let them all cook together on low to medium heat, until the eggplant it nice and soft… the tomatoes will almost sort of melt into the eggplant as they are much softer to start and cook down quicker
Sprinkle with salt and pepper to your desired tastes…
Remove and enjoy!!
- Green Cabbage
- Leeks
- Roma Tomatoes
- Beef Stake Tomatoes
- Bell Peppers
- Hungarian Wax Peppers
- Eggplant
- Bi Color Sweet Corn
- Potatoes
- Fresh Cut Dill… goes great with the potatoes mashed
- Red Potatoes
- 1/2 cup of ricotta cheese
- 1 medium leek
- salt/ pepper
Take and peel the red potatoes, then cube them up, and boil in water until they are nice and soft…
After boiling drain water and then with a stick blender puree the potatoes…
Chop up the leeks and take a scoop out the ricotta
Blend them all together…
served with pulled chicken sandwich and carrots.. yummy
This weeks bonus item:
3 1/4 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 and 1/2 sticks cold butter, cut into pieces
1 cup cold milk
3 stalks of basil, 20 almonds, Olive oil ( put it all in the food processor until pure)
1 cup freshly grated Parmesan cheese
melted butter ( for on top when you bake them)
Put all of the dry ingredients into a large bowl… using a pastry blender (or two forks) cut in the butter until it is crumbly… then add the milk… and cheese… mix it all with your hands… add in the basil mixture … remove from the bowl and then kneaded it on a floured surface…
Fresh Basil…
Mix the basil, almonds and oil into a food processor… this makes a sort of pesto mix …
after kneading the dough roll out with your hands and cut into rectangles and then triangles…
Using a pasty brush, brush on butter to the top of the scones and then make in to over at 375 for about 12 minutes…
Remove and place on a cooling rack…
enjoy!!
- Broccoli
- Leeks
- big Tomatoes
- Roma Tomatoes
- Bi-color Corn
- Green Bell Peppers
- Colored Peppers
- Potatoes
- Eggplant
- Purple cabbage
- Green Beans
- Hungarian wax peppers
- 3 chicken breasts
- 1 ear of uncooked corn
- one leek
- a small pepper
- 1 large yellow tomato
- 2 small roma red tomatoes
- salt
- cyan pepper
- feta cheese
Preheat oven to 350
Clean chicken breasts and carefully slice a pocket in the side of them… set aside to prepare the stuffing
Stuffing Mix
– cut the corn off the cob.. slice the red tomato.. chop the leek… chop the pepper…
Mix this all together with a dash of salt and cyan pepper add the feta cheese
Stuff all of this goodness into the chicken breast…
Next take the soft yellow tomato and cut the skin off … in a small bowl with the back of a spoon smush the tomato so it is really juicy…
Now lay the chicken breasts into a cooking pan that you have lined with tin foil … pour the yellow tomato juice over the chicken and then sprinkle any left feta on top of the chicken, pull the tin foil over the chicken to wrap in the moisture
Bake for 30 minutes…
You will need:
Ripe red tomatoes
Ripe Yellow tomatoes
Green Bell Pepper
Hungarian Wax pepper ( if you want it spicy)
Leeks
One fresh lime
One table spoon of salt
Chop all of the tomatoes, peppers and leek… put then all in one bowl and then add the lime and salt… mix it all together and enjoy with you favorite chips…
- Sweet Yellow Peppers
- Green Bell Peppers
- Bi-Color Sweet Corn
- Eggplant
- Zucchini
- Hungarian Wax peppers
- Leeks
- Baby Red Potatoes
- Russet Baking Potatoes
- Green Beans
- Lemon Yellow Tomatoes
- Roma Red Tomatoes