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Welcome to Week 10 of The Farm Share Newsletter!
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| Farm Share Recipes & Tips |
Depending on where you are, it may hardly feel like lasagna season, and if this is the case, save this one for the fall or a chilly late-summer weekend — it's a great way to transform a heap of vegetables into a crowd-pleasing vegetarian entrée.
As far as lasagna recipes go, this one is on the unfussy side: there's no layer of bechamel, no layer of ricotta and egg, and it calls for no-boil noodles (a miracle!). Moreover: there's no need to salt the eggplant prior to cooking to draw out its moisture — roasting takes care of that.
In sum, this lasagna is a layering of homemade tomato sauce, noodles, roasted eggplant rounds, sautéed Swiss chard (optional), and a mix of parmesan and mozzarella.
But know that you can use this recipe as a guide! In place of the eggplant and Swiss chard, you can add any vegetables you like: roasted red peppers, sautéed mushrooms, roasted butternut squash, sautéed beet greens, roasted cauliflower, etc. Any number of roasted (or sautéed! or grilled!) vegetables will work — the key is to use cooked vegetables to ensure the water has been removed.
Get the recipe here: Roasted Eggplant Lasagna
Farm Share Week 10
- Scallions → Scallion Recipes
- Corn → Corn Recipes
- Eggplant → Eggplant Recipes
- Head Lettuce → Salads
- Peppers → Pepper Recipes
- Tomatoes → Tomato Recipes
- Melon → Melon Recipe
- Swiss Chard → Swiss Chard Recipes
- Beets → Beet Recipes
- Parsley → Herb Recipes
- Garlic → How to Roast A Whole Head of Garlic
There is some overlap in this week's share with previous weeks, so please see previous newsletters for more recipe ideas. Here's an overview of the previous newsletters:
- Week 1: Basil, Salad Dressings, Radishes, Zucchini, Scallions, Greens
- Week 2: Broccoli, Bok Choy, Reviving Greens, Tomato-Basil Sauce
- Week 3: Garlic Scapes, Fried Green Meatless Balls, Cabbage
- Week 4: Snap Peas, Schug, Eggplant, Swiss Chard, Herby Sauces
- Week 5: Salt-Roasted Beets, Zucchini Bread, Banana Bread, Vegetarian Tortilla Casserole
- Week 6: Zucchini Fritters, Crispy Eggplant, Fennel Salad, Pepperonata
- Week 7: Poblano Peppers, Potatoes, Simple Cherry Tomato Sauce
- Week 8: Blistered Green Beans, Raw Sweet Corn Salad, Twice-Roasted Carrots
- Week 9: How to Quick-Pickle Anything, Eggplant Involtini, Green Enchilada Sauce, Corn Pasta, and More
Recipes to Make This Week
No-Fuss Eggplant Parmesan (no salting, no breading, no frying)
Swiss Chard Fritters (a favorite Ottolenghi recipe)
Whole Roasted Garlic (perfect for smearing over grilled bread)
Samin's Corn Soup: I find the herb salsa to be essential here to cut the sweetness of this (5-ingredient 🎉) soup. If it's not quite hot soup season where you are, know that this one can be served chilled!
Bean and Cheese Enchiladas (with quick, fresh red enchilada sauce)
One-Pan Baked Ziti (with simple cherry tomato sauce)
Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)
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