With all of the fresh ingredients found at farmers markets and food stands during the summer, the monthslong break from school can be the perfect time to cook in the kitchen. Cooking with seasonal ingredients comes along with many benefits – it’s healthier, safer and it often tastes better than frozen food or other alternatives. Pick up some local produce at a farmers’ market, and try out these recipes.
Grilled Eggplant Parmesan
Olive oil cooking spray
6 large or 12 small Japanese eggplants
2 cloves garlic, pressed
1/4 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
8 medium sized Roma tomatoes, sliced into 1/4 inch slices
1/4 cup thinly sliced fresh basil leaves
Note: The eggplant can be cooked on an outdoor grill, grill pan or an indoor electric grilling machine.
- Preheat the oven to 375 degrees.
- Spray a ceramic or glass casserole dish with cooking spray.
- Cut the stem off of each eggplant and a small slice off of the other end. Cut the eggplants in half crosswise. Slice each half lengthwise into 1/4 inch slices. Layer eggplant slices in a colander, sprinkling with a little kosher salt on each layer. Let sit for 15 minutes. Rinse off salt and pat dry.
- Spray a grill pan or an electric grilling machine with cooking spray and brush the eggplant slices on each side with a little olive oil. Grill eggplant until very tender, about 4-5 minutes per side. Drain eggplant slices on paper towels or on paper bags.
- In a small bowl mix the breadcrumbs, garlic, and the parmesan. Layer in the casserole dish in the following order: eggplant slices, breadcrumb mixture, tomato slices, bread crumb mixture, basil, and repeat until all ingredients are used up, ending with the breadcrumb mixture on top of the tomatoes.
- Bake for about 35-40 minutes, or until the top of the casserole is well browned.
Garlic Shrimp with Spinach and Pasta
½ pound organic angel hair pasta
2 tablespoons organic olive oil
4 cloves organic garlic, minced
2 tablespoons chopped fresh organic basil
1 tablespoon chopped fresh organic oregano
5 ounces organic diced tomatoes (do not drain)
12 ounces organic baby spinach
1 pound peeled and thawed raw shrimp
¼ cup organic heavy cream
¼ cup organic butter, softened
1 cup shredded organic mozzarella cheese
¾ cup grated organic Parmesan cheese
½ cup dry white wine
1 medium-size onion diced
¼ teaspoon organic cayenne pepper
Crushed organic red pepper
Organic black pepper
- Cook pasta according to directions, drain, rinse under cool water and set aside. Heat olive oil in large skillet on medium heat.
- Once hot, add garlic, basil, oregano, and onions and fry for about 8 minutes until onions begin to turn translucent. If garlic or onions begin to brown, lower heat.
- Add the tomatoes along with their juice to the skillet mixture. Bring to a simmer and cook for 10 minutes longer.
- Add spinach, shrimp, butter, cream, cayenne pepper, Parmesan, mozzarella, and wine. Simmer for 8 more minutes until the spinach is wilted and the shrimp has turned pink.
- Add the pasta to the skillet and toss to coat. Season with salt, black pepper and crushed red pepper to taste and serve immediately.
Organic Egg Breakfast Burrito
1-2 beaten organic eggs
2 tablespoons finely chopped organic parsley
Shredded organic cheese
1/2 cup of diced turkey sausage, cooked
Organic pepper and onions
- Add coconut oil (or any other oil) to pan over low heat. Add onions, pepper, and stir until the veggies are tender. Add sausage and cook for another minute. Stir in the lime juice, and add parsley. Move everything you just cooked to a plate. It’s time for the eggs.
- While frying pan is on medium heat, add your organic egg(s) into the frying pan.Stir occasionally. When the eggs are nearly done, add the vegetable mix on the plate, and add in the cheese. Allow the cheese to melt.
- Add the final mixture from the pan into a fresh organic tortilla, add salsa and wrap it burrito style. It is ready to be eaten or cooled and wrapped for later.
Organic and Vegan Banana Almond Bread
2 cups coconut flour
3/4 cup agave syrup
1/2 cup organic dark brown sugar, packed
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup organic almond milk or organic unsweetened coconut milk
1 teaspoon apple cider vinegar
2 cups mashed banana, from very ripe bananas
1/4 cup canola oil
2 tablespoons maple syrup
1 teaspoon organic vanilla extract
- Preheat the oven to 350 degrees. Lightly oil a 9×5″ loaf pan and set it aside.
- In a mixing bowl, sift together the coconut flour, organic sugars, baking soda, sea salt and cinnamon.
- In a large mixing bowl, whisk together the almond or coconut milk and cider vinegar. Mix in the mashed banana, canola oil, maple syrup, and organic vanilla extract, until they are well combined. Add the dry ingredients to the wet, mixing until combined do NOT over mix. Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.