For when you have some things you need to get rid of. Reheats well for breakfasts during the week. [spacer height=”20px”] This version had weeks-old radishes, zucchini, sweet pepper, spring onion, and cilantro. [spacer height=”20px”] Additionally used: [spacer height=”1px”] * 8 eggs [spacer height=”1px”] * ½ cup milk [spacer height=”1px”] * salt and pepper to taste [spacer height=”1px”] * 1 T olive oil [spacer height=”20px”] 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.
Escabeche (pickled jalapeños and vegetables)
Ingredients: [spacer height=”5px”]* ½ medium onion [spacer height=”1px”] * 3 cloves garlic [spacer height=”1px”]* 1 jalapeño [spacer height=”1px”]* 3 large carrots [spacer height=”1px”] * ½ tsp cumin seed [spacer height=”1px”]* ½ tsp oregano [spacer height=”1px”]* 10 peppercorns [spacer height=”1px”]* 1 bay leaf [spacer height=”1px”]* 1 ½ c white vinegar [spacer height=”1px”]* 1 c water [spacer height=”1px”]* 1 Tbsp sea salt [spacer height=”20px”]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!
Ratatouille
Ingredients:[spacer height=”5px”] *1 large eggplant [spacer height=”1px”]*1 large summer squash[spacer height=”1px”]*2 tomatoes [spacer height=”1px”]*1 sweet pepper[spacer height=”1px”]*1 onion [spacer height=”1px”]*3 cloves garlic[spacer height=”1px”]*4 tsp Fresh basil[spacer height=”1px”]*2 tsp Fresh Parsley[spacer height=”1px”]*2 tsp fresh thyme[spacer height=”1px”]*2 tsp salt[spacer height=”1px”]*2 tsp pepper[spacer height=”1px”]*12 oz tomato paste/sauce[spacer height=”1px”]*5 tbsp olive oil[spacer height=”20px”]Thinly 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.[spacer height=”20px”]Layer sliced veggies over the sauce. Then top with herb mix. Bake at 375°F for 40 minutes covered and 20 minutes uncovered.
Eggplant Parmesan
Ingredients: [spacer height=”5px”] * 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices [spacer height=”1px”]* Kosher salt, as needed [spacer height=”1px”]* 3 cups fresh breadcrumbs [spacer height=”1px”]* 1 tablespoon dried oregano [spacer height=”1px”]* 1 tablespoon dried basil [spacer height=”1px”]* 1 tablespoon dried parsley [spacer height=”1px”]* Freshly ground black pepper [spacer height=”1px”]* Olive oil for frying [spacer height=”1px”]* 4 large eggs, beaten [spacer height=”1px”]* 3 cups pasta sauce (1 jar, more if desired) [spacer height=”1px”]* 2/3 cup grated Parmesan, divided [spacer height=”1px”]* 8 oz (or more!) fresh mozzarella [spacer height=”1px”]* Fresh basil leaves, optional [spacer height=”20px”]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.
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The Whatever-You’ve-Got Sheet Pan Dinner!
Ingredients:
*At least one starchy thing in browns or whites or oranges
*At least one green thing
*Some kind of protein, maybe
*Garlic
*Onion
*Salt
*Pepper
*Other herbs, seasonings, dressings to taste
Chop everything. Coat in olive oil and salt and pepper, etc. Bake at 350°F or so for about 30 minutes or until done.
That’s it. That’s the recipe. You did it. You made a healthy, tasty dinner with no thought or planning. One of the many no-recipe recipes we love.
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