I feel like our boxes recently have been consistently our favorite foods. I haven’t really felt like I needed to learn to cook any new veggies (or even learn how to pronounce them 🙂 At our house we have loved having those favorites in traditional ways and new ways.
here are some of those new ideas on the traditional foods we love:
Sauteed Italian Flat Beans
- Kosher salt and freshly ground black pepper, to taste
- 1 Pound fresh Italian flat beans, trimmed
- 1 Tablespoon olive oil
- 4 cloves garlic, sliced thinly
- 1 Tablespoon crushed red chili pepper flakes
Bring a large pot of salted water to a boil over high heat. Prepare an ice bath. Blanch the beans for about 1 minute, then drain and shock in the ice bath.
Heat the olive oil in a 12-inch skillet over medium-low heat. Add the garlic and crushed red chili pepper flakes and sweat until the garlic is golden, about 2 minutes. Drain the beans from the ice bath. Add the beans, increase the heat to high, and cook until crisp tender, about 3-4 minutes. Season with salt and pepper, to taste, and serve.
Crispy Parm Tomato Chips
- 6 cups thinly sliced tomatoes
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh chopped parsley
- 2 tablespoons grated Parmesan cheese
- Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
- Place slices without overlapping onto dehydrator shelves or a baking pan.
- If you are baking preheat oven to 200 degrees F.
- In a small bowl whisk together the remaining ingredients.
- Sprinkle mixture over each slice.
- Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
- If baking check every 30 minutes until edges show some charring, could take 4-5 hours.
Eggplant Parmesan Dip
- 2 large eggplants
- Kosher salt and black pepper, to taste
- 1 head garlic, top and excess paper removed
- Olive oil, for roasting
- ½ cup prepared tomato sauce, plus more to taste
- One bunch fresh basil
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Crostini, to dip
- Preheat oven to 350 degrees F.
- Slice the eggplant into ¼” slices and sprinkle liberally with salt. Place the slices in a colander to drain off any excess liquid. Let sit for 10 minutes, then rinse and pat dry with paper towels.
- Place the eggplant slices and garlic head on a foil-lined baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 45 minutes, or until the eggplant is tender, turning the tray once while cooking.
- Remove the cooked eggplant from the oven and let cool. Peel away and discard the skin.
- Preheat oven to 400 degrees F.
- Squeeze the roasted garlic out of the remaining paper and into a food processor. Add in the roasted eggplant, tomato sauce, and most of the basil. Process until smooth, and then season with salt and pepper to taste. Add in half of the mozzarella and Parmesan cheeses and process again.
- Spray a baking dish with nonstick spray. Spread the roasted eggplant mixture in the dish and top with remaining mozzarella and Parmesan.
- Bake until browned, about 25 minutes. Serve warm with crostini, to dip.
Hopefully these recipes give you some new ideas for some old favorites.