For when you have some things you need to get rid of. Reheats well for breakfasts during the week. This version had weeks-old radishes, zucchini, sweet pepper, spring onion, and cilantro. Additionally used: * 8 eggs * ½ cup milk * salt and pepper to taste * 1 T olive oil Fry potatoes to form crust in cast iron skillet. Chop veggies and combine with eggs and milk, then pour over potato crust. Bake at 375°F for 20 minutes.
Ingredients: * ½ medium onion * 3 cloves garlic * 1 jalapeño * 3 large carrots * ½ tsp cumin seed * ½ tsp oregano * 10 peppercorns * 1 bay leaf * 1 ½ c white vinegar * 1 c water * 1 Tbsp sea salt Chop all vegetables. Sauté onion and garlic in olive oil over medium heat until softened. Add carrots, jalapeños, and spices. Add vinegar, water, and salt and simmer on low until army green. Add to a mason jar and store in refrigerator. Let sit overnight until it is ready. Lasts about a month in the fridge, and is a great accompaniment to any Mexican dish!
Ingredients: *1 large eggplant *1 large summer squash*2 tomatoes *1 sweet pepper*1 onion *3 cloves garlic*4 tsp Fresh basil*2 tsp Fresh Parsley*2 tsp fresh thyme*2 tsp salt*2 tsp pepper*12 oz tomato paste/sauce*5 tbsp olive oilThinly slice eggplant, summer squash or zucchini, and tomatoes. Set aside. Chop onion, garlic, and peppers. Sauté over medium heat in a little olive oil. Add 2 teaspoons basil and tomato sauce. Let simmer. In a separate bowl, mix 4 tablespoons olive oil, fresh basil, parsley, thyme, garlic, salt, and pepper. Set aside.Layer sliced veggies over the sauce. Then top with herb mix. Bake at 375°F for 40 minutes covered and 20 minutes uncovered.
Ingredients: * 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices * Kosher salt, as needed * 3 cups fresh breadcrumbs * 1 tablespoon dried oregano * 1 tablespoon dried basil * 1 tablespoon dried parsley * Freshly ground black pepper * Olive oil for frying * 4 large eggs, beaten * 3 cups pasta sauce (1 jar, more if desired) * 2/3 cup grated Parmesan, divided * 8 oz (or more!) fresh mozzarella * Fresh basil leaves, optional Arrange the eggplant slices on baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Rinse eggplant well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, parsley, basil, and season with pepper. In another bowl, beat eggs. Dredge an eggplant slice in the egg, then dredge it in the breadcrumb mixture. Repeat with the remaining eggplant. In a skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Preheat the oven to 400° F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.