CSA: Week 23

This week, we received: green peppers, eggplant, yellow onions, and arugula.

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I used the eggplant to make another batch of oven-roasted baba ganoush, which I will eat for lunches (with green pepper spears).

DSC01629 I made a tart with some yellow onions and the arugula (and Italian blend shredded cheese). First, I oven roasted the onions with a ¼ cup of honey and a ¼ cup of water at 375 degrees Fahrenheit for an hour, turning the onions once every 15 minutes to caramelize them. Then, I wilted the arugula on the stovetop. (I could have done this in the oven, but I would have had to wash a baking sheet.) Next, I put the cheese, wilted arugula and caramelized onions on a rolled out puff pastry sheet and baked the the tart for 20 minutes at 400 degrees Fahrenheit. BTW, I totally made this recipe up, so the CSA is paying off in that I’m learning enough about cooking to just try things.

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I have some onions left over, but I think I’ll use them next week.

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