This week’s full share features the first eggplant of the year, as well as an abundance of summer veggies: sweet banana peppers, tomatoes, cucumbers, carrots, and more, many of which make their appearance in this easy salad. Serve both for dinner on their own or alongside grilled fish.
Grilled Eggplant
Slice eggplant and salt on both sides; let sit for ten minutes. Brush both sides with olive oil. Grill on med-high heat.
Mediterranean Rice Salad
This salad is similar to tabbouleh and also is similar to an Israeli salad composed of cucumbers, onions, tomatoes, and parsley. In this version, I substituted celery leaves for parsley. This serves about four, and all measurements are approximate.
Finely chop the following and stir into a large bowl:
1 cucumber, partially peeled
3-4 small tomatoes
1 sweet banana pepper
Greens from two onions
handful of celery leaves
1-2 carrots
a handful of chopped cilantro
a handful of chopped mint (or other herbs)/optional.
Then, add in
1/2 to a cup of cooked rice
a handful of chopped kalamata or black olives
1/4-1/2 cup feta cheese
Whisk together 1/4 c. olive oil; 1/8 cup red wine and/or apple cider vinegar, and salt and pepper to taste. Toss with the salad. Enjoy!
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