The biggest challenge is cooking with ingredients I usually don't buy. Like eggplant. Grilled is ok. And now we are getting into the zucchini zone. Yesterday our box had green AND yellow zucchini. But its fun to try new things. And now that two kiddos are in school/preschool, I have little more time to futz around in the kitchen. Biggest winner so far: homemade tomato sauce, biggest loser: a marinated eggplant recipe I found on epicurious.com. Yuck.
6 comments:
3 thoughts
1. you could always use some of that pretty basil in vase sort of as a modified flower arrangement
2. I fry up eggplant for eggplant parmesan... maybe doesn't keep it super healthy, but it makes it good
and
3. I put a recipe for stuffed zucchini on our blog somewhere- maybe 2009ish... It is super yummy- bread crumbs and parmesian cheese make anything good- once again not making it extra nutritious, but if it gets everyone eating zucchini, it is worth it! Also have you tried just baking it with some olive oil on top?
Love this post!
Your Organic Milk Fanatic Friend,
Rachel
I chop up yellow squash and zuchini and freeze it for my tortilla soup in the fall~ It is good~
Zucchini muffins. Add chocolate chips if need be.
Organic ones of course.
:) Rachel
Thanks for all the great ideas!
oooo that box looks heavenly!!! With our eggplant, we'll first chop up n' cook some sausage, then throw in diced eggplant - it will soak up all the sausage juices, then we add tomato sauce and have spaghetti! :)
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