Recipes

Caponata

Caponata is a Sicilian eggplant dish.

4 tbsp olive oil
1/2 round onion diced
6-7 leaves of collard greens or kale stems removed
1 lb. eggplant diced salted and drained
1 can diced tomatoes
1-2 cloves garlic crushed
3 tbsp balsamic
1 tbsp sugar
2 tbsp capers rinsed
12 olives
salt & pepper to taste
4 tbsp Italian parsley chopped

Heat the olive oil in a large skillet, sauté the onions and garlic together till translucent. 
Remove the stems from the collard greens or kale and coarsely chop, add to the pan and sauté till soft.
Remove from the pan. Add more olive oil and heat. Brown the eggplant then add back in the collard greens, the capers and the olives. A little cheat is to get your favorite olives and some capers from your favorite olive bar, then you only have to use what you buy. Mix together and add the tomato, sugar and balsamic. Cover the skillet and reduce heat and let it simmer for 10-15 min. stirring occasionally. When ready to serve take it off the heat and sprinkle liberally with parsley. Eat with some crusty bread and your favorite cheese.

Thanks to CSA subscriber Pomai Jones for this recipe.

Farm Stand Stir Fry

1/4 Cup extra virgin olive oil
1 Organic eggplant diced
1 Cup organic beet greens, chopped
1 Cup organic collard greens, thick stem removed, and
  chopped
1/2 Cup sweet Maui onion, sliced
2 Cloves, organic garlic
1/2 Head organic purple cauliflower, floret broken in to  
  Small pieces
Pinch of thyme, basil
1   Teaspoon lemon zest
1/2 Lemon, juiced
Heat oil in sauté pan, add eggplant, and cook until golden brown.  Add greens, onion, garlic and cauliflower, cook until cauliflower is fork tender.  Add thyme, basil, lemon zest and juice. Serve and feel good about what you are eating.

This recipe courtesy Holly Hadsell – El Hajji and Les Dames d’Escoffier

Pizza with Swiss Card

½ pound Swiss chard, trimmed
4 Pita
Kalamata olives, diced
Red onion, sliced thin
Feta cheese, crumbled
Blanch chard in salted water, drain, squeeze and chop.  Brush pitas with olive oil.  Top with chard, olives, onions and cheese.  Bake for 15 minutes at 350F.

Serves 4

From Hawaii Farmers market Cookbook recipe created by Kay Tokunaga

Moroccan Lamb Lau Lau

8 Luau Leaves
4 lamb shanks
2 carrots
4 medium hakurei turnips
2 preserve lemons cut in half
3 tablespoons cumin
2 teaspoons coriander
1 teaspoon ground ginger
Salt and pepper
Place the lamb and vegetables in a bowl, toss with spices, salt and pepper. Take the stem off 4 of the luau leaves. Trim the steam on 4.  Place the leaves with trimmed leaves flat, place leaves with steam removed on top.  Put equal amounts of the meat vegetable mixture in the middle of each leaf.  Gather the leaves around the mixture and secure with kitchen twine around the steam.  Place in a steamer basket over lots of water.  Steam for five hours.  Remove and untie.
Serves 4

This recipe courtesy Holly Hadsell – El Hajji and Les Dames d’Escoffier

My Favorite Cauliflower

1   Pound cauliflower thinly sliced
2 Tablespoons butter
2 Tablespoons extra-virgin olive oil
½ Cup Parmigianino cheese, grated

Put butter and oil in sauté pan.  When melted add cauliflower, cook on medium heat until caramelized on edges.  Add cheese, turn off heat.  Serve as side dish.

Serves 4

This recipe courtesy Holly Hadsell – El Hajji and Les Dames d’Escoffier

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