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Recipes of the week

Buy all the ingredients at market including lovely garlic from this season!

Grilled Fairy Tale Eggplant with Rosemary Garlic Oil

  • 1 lb. fairy tale eggplant, halved lengthwise, stems intact
  • Kosher salt
  • 1/4 cup olive oil; more for brushing
  • 2 medium cloves garlic, finely chopped
  • 1 tsp. coarsely chopped fresh rosemary
  • 1 tsp. fresh lemon juice
  • Freshly ground black pepper


Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating.

In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add the rosemary, and set aside.

Brush the eggplant halves all over with some of the oil mixture. Place them on the grill grate cut side down. Grill, covered, until grill marks appear. Using tongs, carefully flip the eggplant and grill, covered, until completely tender, 1 to 3 minutes more.

Arrange cut side up on a serving platter. Whisk the lemon juice into the remaining oil mixture and drizzle over the eggplant. Sprinkle lightly with salt and pepper, and serve. Serves 4.



Grilled Vegetables with Chimichurri Sauce

  • 2 sweet orange peppers
  • 2 sweet yellow peppers
  • 4 zucchinis, cut lengthwise in 1/2-inch thick slices
  • Pinch each salt and pepper

Chimichurri sauce

  • 1 cup packed fresh basil leaves
  • 1/2 cup parsley
  • 1/3 cup mint
  • 1 clove garlic, minced
  • 1/4 tsp each salt and pepper
  • Pinch hot pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp red wine vinegar


Chimichurri Sauce: In food processor, pulse together basil, parsley, mint, garlic, salt, pepper and hot pepper flakes. Add oil, vinegar and 2 tbsp of water; pulse until mixture becomes smooth paste.

Halve, seed and core peppers; cut each half into thirds. Sprinkle peppers and zucchini with salt and pepper.

Place peppers and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender, 12 to 15 minutes. Brush vegetables with half of the chimichurri sauce; serve with remaining sauce. Serves 6.


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