Aloha and Happy October! This week’s bag will put a smile on your face. We’ve got round eggplant, and grape tomatoes from Ho Farms, mixed citrus and avocado from Kama`aina Land, Shishito peppers and kale from Nalo Farms, and hydroponic lettuce from 808 Farm Fresh. How can you use this nutritious produce? Our suggestions are below!
Eggplant with Corn and Chiles: from Aloha Days Hula Nights, the third collection of recipes from the Junior League of Honolulu, Inc.
Ingredients: 3 Anaheim chiles, 2 large round eggplant, juice of 1 lime, 2 tablespoons olive oil plus extra, 4 cloves garlic minced, 2 large ripe tomatoes diced, 1 cup fresh or canned corn, 1/4 cup sour cream, 1 cup shredded Parmesan, salt and pepper, and parsley.
Directions (condensed): Broil chiles until skin blisters and blackens. Remove from oven, cover, and let sit until cool enough to handle. Peel, seed, and finely dice. Set aside.
Heat oven to 350F. Trim and halve eggplant lengthwise. Hollow out eggplant leaving 1/4 inch shell. Mince pulpy flesh and set aside. Rub eggplant shells with lime juice and coat with oil. Lay shells on oiled baking sheet cut side up. Place in center of oven and bake for 40m until shells are tender but still retain their shape. Heat 2 tablespoons oil in large frying pan over medium heat. Add minced eggplant and cook 5 minutes. Add garlic, tomatoes, and roasted chiles, cook 3-5 minutes to soften. Stir in corn. Cover, reduce heat to low, and cook 8-10 minutes until tender and well blended, stirring occasionally. Remove from heat and stir in sour cream and Parmesan. Season with salt and pepper to taste. Fill baked shells with eggplant mixture. Return to oven and bake additional 20 minutes to heat through. Garnish with fresh parsley and serve hot. May also be served with homemade tomato sauce.
Flash fried Shishito Peppers with sea salt served with rice and fried egg on top…yummy.
Braised Kale with Potatoes and Sausage
Spicy Peanut Portobello Kale Rice bowl this looks like a fantastic lunch or dinner!!!
Hummus Lettuce Wraps an easy snack or lunch that’s healthy and fun to make…use whatever veggies and protein you have on hand.
Enjoy your fresh produce this week Oahu Fresh members and look for us on KHON Friday morning–we’ll be explaining our service and showing this week’s bag!
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