Eggplant and Tomato-Mint Salsa

This is an old favorite of mine from a 2005 issue of Cooking Light. It's not the most beautiful-looking dish, but it sure is tasty and worth the effort.

The Cooking Light instructions tell you to grill the eggplant; you get a smokier flavor from the eggplant using a grill. I've also roasted the eggplant in the oven and it turned out fine. I've included this method as an alternative in the directions.

Eggplant and Tomato-Mint Salsa

From Cooking Light

Yield: 4 servings (serving size: 1/2 cup)

Ingredients

• 2 medium eggplants (about 1 1/2 pounds)
• Cooking spray
• 1 1/2 cups chopped seeded tomato
• 1/4 cup chopped fresh mint
• 2 teaspoons fresh lemon juice
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Directions

1. Cut each eggplant in half lengthwise. Lightly score cut sides of eggplant.

2. Place eggplant, cut sides down, on grill rack coated with cooking spray. Grill 20 minutes or until very tender, turning occasionally. Alternatively, place eggplant, cut sides down, on a baking sheet. Bake in a 425°F oven for about 45 minutes or until very tender.

3. Scoop pulp from eggplant halves and place in a sieve over a bowl. Discard peels. Let pulp stand 1 hour or until cool and thoroughly drained. Discard liquid.

4. Coarsely mash pulp, and place in a small bowl. Stir in tomato and remaining ingredients. Serve at room temperature, stirring just before serving.

Tomato and Watermelon Salad

This recipe is courtesy of Girl Cooks World blog.

Tomato and Watermelon Salad
Ingredients
2 cups halved or quartered small cherry tomatoes
1 small cucumber, peeled, seeded and cut into ½-inch to ¾-inch cubes
1 cup chopped, seeded watermelon, cut into ½-inch to ¾-inch cubes
1 avocado, cut into ½-inch to ¾-inch cubes
½ cup finely chopped red onion
1 tablespoon of fresh basil, mint, or cilantro
¼ teaspoon ground coriander
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper, to taste

Directions
1. In a large bowl combine the tomatoes, cucumber, watermelon, avocado, herbs, and coriander.
2. Just before serving combine the olive oil and balsamic vinegar and whisk to combine. Pour over the tomato mixture and add salt and pepper to taste. Be sure to add enough salt to make the flavors pop!

Cool Melon Salad with Hot Bacon

This recipe is courtesy of The Kitchn blog.

Cool Melon Salad with Hot Bacon
Serves 2 to 4

Salad Ingredients:
4 to 5 strips bacon, cut into 3-inch pieces
1 small, sweet melon, such as canary melon or cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well (optional)

Dressing Ingredients:
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice (about 1 large lemon)

Garnish Ingredients:
freshly ground pepper a few mint springs

Directions
1. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Place the cubes in a bowl and chill in the fridge.
2. Whisk together dressing ingredients and reserve.
3. Cook and drain the bacon. Toss the melon, arugula/cress (if desired) and mint with a drizzle of dressing. Serve immediately.

Stuffed Bell Peppers with Brown Rice and Ricotta

The following recipe is adapted from the food section of Michigan Local News.

Stuffed Bell Peppers with Brown Rice and Ricotta
Ingredients
2 bell peppers
1 teaspoon lime juice
2 teaspoons extra virgin olive oil
2 tablespoons chopped parsley
1 tablespoons chopped mint
1 minced clove of garlic
½ onion, chopped fine
¾ cup long-grain brown rice, prepared
¼ cup ricotta cheese
salt and pepper, to taste
mozzarella, if desired

Directions
1. After preparing the brown rice, preheat the oven to 350 degrees.
2. Wash the bell peppers thoroughly and cut them in half length-wise. Remove the seeds and ribs inside the pepper, but leave the stem, as this will help them maintain their structural integrity.
3. In a bowl, mix the lime and lemon juice, olive oil, parsley, mint, garlic, onions, brown rice, and ricotta. Add salt and pepper to taste.
4. Grease a small baking pan. Place the cut peppers hollow side up in the pan and fill each pepper-half with a quarter of the prepared mixture from step three. Top with shredded mozzarella, if desired.
5. Fill the bottom of the baking pan with about a ¼-inch of water. This will help the peppers to cook thoroughly.
6. Place the peppers in the oven for 15 to 25 minutes. The baking time will vary, but the peppers will be done when they feel tender.

Green Smoothies

Green smoothies made by Harlem CSA Shareholders!

CSA Shareholder Meryl presented a demo on Green Smoothies to fellow CSA shareholders in Harlem, NY during pick-up last week. She writes, "Green smoothies are super easy to make, and quick to clean up after. Preparing a pitcher of green smoothie takes less than five minutes, including cleaning. And they're a great way to use up all the produce in your share. While fresh is always best, green smoothies will keep in cool temperatures for up to three days." Click here for an article on the health benefits of green smoothies.

Green Smoothies
Savory Option #1 (Meryl's favorite!):
5 leaves kale or 2 handfuls of spinach
½ bunch cilantro
½ avocado
½ red bell pepper
3 cloves garlic
2 medium tomatoes
½ lime-juiced
Salt to taste
2 cups of water

Sweet Option #1:
½ bunch romaine lettuce or 5 leaves chard
1 mango
1 sweet apple (no Granny Smith for this)
1 banana
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #2:
½ bunch Romaine or red leaf lettuce
1 cup strawberries
2 bananas
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #3:
6 leaves kale
4 ripe pears or sweet apples
½ bunch mint
2 cups of water or 1½ cups water and 4 ice cubes

Directions for all:
Cut up all ingredients into small pieces (lettuce can be ripped). Add all to blender and blend on high until smooth and creamy. Recipes yield about 1 quart of smoothie.