Eggplant Caponata

Ingredients:

• Enough olive oil to deep fry
• 2 pounds eggplant, cut into 1″ cubes
• 1 large yellow or sweet-variety onion, chopped medium-small
• 1 to 2 celery ribs, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons tomato paste
• 1⁄4 cup water
• 1 cup crushed canned tomatoes (or use fresh)
• 6 ounces (about 1 cup) green olives, pitted and roughly chopped
• 1⁄2 cup white wine vinegar
• 1⁄2 cup golden raisins (I used half for a less sweet caponata)
• 1⁄4 cup salt-packed capers, rinsed and drained
• 1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)
• 1⁄2 cup finely slivered basil
• 2 tablespoons pine nuts, toasted until golden and cooled

Instructions:

1. In a large skillet (12 inches is ideal), heat oil over medium-high heat. Once very hot, working in batches, fry eggplant cubes in one layer at a time, stirring and turning occasionally until golden brown, about 3 to 5 minutes. Use a slotted spoon to drain eggplant over skillet, then transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining eggplant. Transfer drained and mostly cooled eggplant to a large bowl.
2. Pour off all but 3 tablespoons olive oil, and reserve the rest for another use. Cook onions and and celery with salt and pepper over medium-high heat until beginning to brown, about 10 minutes. Reduce heat to medium, add tomato paste and water and cook, stirring, until caramelized and almost evaporated, 2 minutes. Reduce heat to medium and add crushed tomatoes; cook for 10 minutes. Stir in olives, vinegar, raisins, capers, and sugar and cook, stirring occasionally, until thickened, about 15 minutes more. Transfer to bowl with eggplant, along with basil and pine nuts, and stir to combine. Season with salt and pepper to taste, and let cool to room temperature before serving.

https://smittenkitchen.com/2015/09/caponata/

Gazpacho

Ingredients:

• 5 slices stale artisan bread, crust removed
• Water
• 5 large ripe tomatoes
• 3/4 large cucumber, peeled, chopped
• 1 celery stalk, chopped
• 1 green pepper, deseeded, roughly chopped
• 2 scallions, trimmed, roughly chopped, more for garnish
• 2 garlic cloves, peeled, roughly chopped
• olive oil
• 1 lemon or large lime, juice of
• Salt and pepper
• 1 tsp cayenne pepper, optional
• Sugar
• Mint leaves, stems removed, ripped or chopped
• Cilantro leaves, stems removed, ripped or chopped

Instructions:

1. Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes.
2. Remove the tomato tops. Place the tomatoes in a large pot of boiling water for 40 seconds or so. Remove the tomatoes from the water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, scallions and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend.
4. Test the gazpacho, and if it’s too thick, add a little water and blend again until you reach the desired texture.
5. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight for a mover developed flavor.
6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped scallions, if you like.

https://www.themediterraneandish.com/easy-tomato-gazpacho-recipe/

Choco-Hazelnut Muffins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 7 ounces chopped bittersweet chocolate
• 1 cup chopped toasted hazelnuts (the CSA hazelnuts are not toasted-- here is how to do it!)
• 1/4 cup natural unsweetened cocoa
• 2 tablespoons instant espresso
• 3/4 teaspoon salt
• 2/3 cup buttermilk
• 2/3 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup chocolate-hazelnut spread, such as Nutella
• 2 eggs
• Raw sugar

Instructions:

1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bittersweet chocolate, hazelnuts, unsweetened cocoa and salt. In a large bowl, whisk the buttermilk, oil, sugar, chocolate-hazelnut spread and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
2. Divide the batter among the liners (fill about three-quarters); top each with 1/2 tsp. raw sugar. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

https://www.rachaelraymag.com/recipe/chocolate-hazelnut-muffins