Recipes 09.20.18

Seasons by the Sea: What Makes Local Local?

Caponata 

This recipe for caponata is adapted from Sheila Lukins and Julie Rosso’s “The New Basics” cookbook. It is good served warm or at room temperature.

Makes four cups.

 

2 cups peeled and cubed eggplant, salted with 1 tsp. kosher salt and drained in colander for one hour

4 Tbsp. olive oil

1 cup chopped onion

1 cup chopped red bell pepper

3/4 cup chopped celery

2 cups chopped plum tomatoes 

1/2 tsp. each black pepper and oregano

1 Tbsp. fresh basil, minced

1 Tbsp. minced garlic

3 Tbsp. fresh parsley, chopped

1/2 cup chopped pitted kalamata olives

2 Tbsp. capers

 

Heat two tablespoons oil in a large flame-proof casserole or Dutch oven. Pat eggplant dry and saute in casserole over medium heat for about 10 minutes, until lightly browned. Remove eggplant and set aside. Add remaining oil and then add onion, peppers, and celery. Saute until vegetables are softened, about 10 minutes. 

Return eggplant to casserole and add tomatoes, pepper, oregano, basil, garlic, parsley, olives, and capers. Simmer until all vegetables are tender, about 45 minutes. Stir occasionally to prevent sticking. 

 

 

Arugula Salad With Squash and Apples 

This recipe is from Amber Waves Farm’s community supported agriculture weekly menu with recipe suggestions. Practically everything in this recipe can, and should, be local.

Serves four.

 

2 delicata squash, scrubbed clean, seeds removed, cut into rings or chunks

1 honeycrisp apple, cored and chopped

6 oz. arugula

1/4 cup crumbled goat cheese

1 clove minced garlic

1 Tbsp. sherry vinegar

3 Tbsp. olive oil

1/4 tsp. Dijon mustard

 

Salt the squash and let sit for 15 minutes, then pat dry. In a large saute pan, cook the delicata squash in one tablespoon olive oil until crisp on the outside, tender inside, about 15 minutes.

To make vinaigrette, mix garlic, mustard, and vinegar, and whisk in the remaining two tablespoons of olive oil. Season with salt and pepper.

Place cooked squash on plate, drizzle with two teaspoons of vinaigrette. Toss the goat cheese, apples, and arugula with remaining vinaigrette and place on top of squash. Add more freshly ground pepper if desired.