summer — Recipes — Mother Earth Farm PA

This week at Mother Earth Farm you can “taste the rainbow” with all the colorful salad ingredients that will be showing up in shares. Make yourself an easy dinner with the lettuce, fresh veggies, and dressing making tips I added below!

Vinaigrettes are the best summer time salad dressings. They are light and full of flavor. With summer coming to a close end we want to savor all the summer flavors. Use the poster below to mix up a tasty salad topping. See what is included in your share and match it up with the measurements listed below for a delicious combination.

TIP: Mix all the ingredients EXCEPT oil into a blender and blend until evenly mixed. Put the mixer speed on low and slowly add the oil. This keeps the dressing from separating.

Serves 4

Ingredients: One large or 2 medium eggplants, 1 large or 2 small squash (yellow or zucchini), half bell pepper, 2 cloves garlic, half large white onion, ½ lb local sausage (spicy or regular) (optional), ½ lb whole wheat spiral noodles, EVOO, salt & pepper. Fresh herbs and red pepper flakes optional.

Steps: Cut eggplant and squash into 1” cubes, set in large bowl and sprinkle liberally with salt. Mix with hands to ensure all are covered--let sit for 30 minutes to remove excess water. Rinse in colander and spin dry in salad spinner or using a paper towel if no salad spinner. Add back to bowl with 1 crushed clove of garlic. Add EVOO and mix. Pre-heat oven to 375 and let veggies marinade while oven pre-heats. Roast, turning once, for 30-45 min. Cook noodles. Meanwhile, roughly chop onion and pepper. Remove sausage from casing and cook on stove top. Once finished, remove excess oil (some will be used) then add onion, pepper, salt & pepper (and herbs if using) and cook until tender. Add other clove of crushed garlic to pan and saute for a few minutes before adding vegetables from oven. Add noodles and just enough EVOO to coat noodles. Serve hot.