Meatless Mondays: Grilled Eggplant, Corn & Bread Salad with Tomato Basil Vinaigrette

Posted by Boston Organics on Aug 27, 2012 8:43:12 AM

A recent video posted on the NPR food blog The Salt investigates How Much Does a Hamburger Cost. While a burger at a fast food restaurant may cost less than a couple of bucks, the environmental and societal costs are much higher and long lasting. In order to help reduce these long term expenses is the idea of Meatless Monday. Just eating meatless meals one day a week can help reduce the American dietary influence on the planet.

This week's Meatless Monday Recipe utilizes many of the items found in your boxes!

Grilled Eggplant, Corn & Bread Salad with Tomato Basil Vinaigrette

Ingredients:

2 large ripe tomatoes, about 1 lb. total
6 Tbs. thinly sliced fresh basil
2 Tbs. balsamic vinegar
8 Tbs. extra-virgin olive oil
2 large garlic cloves, minced
1/2 tsp. sea salt, plus more, to taste
Freshly ground pepper, to taste
3 ears of corn, husks and silk removed
2 large eggplant, about 2 1/2 lb. total, cut crosswise into slices 1/2 inch thick
1 loaf (3/4 lb.) pane pugliese or other coarse country bread, cut into 1-inch cubes (about 4 cups)

Directions:

1. Bring a saucepan two-thirds full with water to a boil over high heat. Fill a bowl two-thirds full with ice water. Using a paring knife, score an X on the bottom of each tomato. Drop the tomatoes into the boiling water and heat until the skins loosen, 15 to 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water and let stand until cool. Remove the tomatoes from the ice water and pull off the skins. Core the tomatoes and halve them crosswise. Gently squeeze each half to ease out the seeds, then coarsely chop the tomato flesh. You should have about 1 1/2 cups chopped tomatoes.

2. Transfer the chopped tomatoes to a nonreactive bowl. Add 2 Tbs. of the basil, the vinegar, 1 Tbs. of the olive oil, the garlic, the 1/2 tsp. salt and several grinds of pepper. Using an immersion blender, process until a chunky vinaigrette forms. (Or, pulse the ingredients in a standing blender.) Adjust the seasonings with salt and pepper. Set aside.

3. Prepare a medium-hot fire in a grill.

4. Brush the ears of corn on all sides with 1 Tbs. of the olive oil and season with salt and pepper. Brush the eggplant slices on both sides with the remaining 6 Tbs. olive oil and season both sides with salt and pepper.

5. Grill the eggplant slices, turning once, until softened and grill-marked on both sides, about 12 minutes total. Transfer to a cutting board. Grill the corn, turning frequently, until charred in spots, 10 to 12 minutes. Transfer to the cutting board. Cut the eggplant slices into 3/4-inch pieces. Using a chef’s knife, cut the ears of corn in half crosswise. Stand each half, flat end down, on a cutting board and cut the kernels from the cob. Alternatively, remove the kernels using a kernel cutter.

6. In a large bowl, combine the eggplant, corn kernels, the remaining 4 Tbs. basil and the bread cubes. Pour in the tomato vinaigrette and stir well. Transfer to a platter or serving bowl and serve immediately.

Serves 6 to 8.

Adapted from Williams-Sonoma New Flavors for Salads, by Dina Cheney (Oxmoor House, 2009).

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Topics: Vegetarian and Vegan Food

Meatless Mondays: Stuffed Roasted Tomatoes

Posted by Boston Organics on Aug 6, 2012 8:41:05 AM

Boston Organics has started a new series of posts for Meatless Monday recipes in order to offer ideas for vegetarian dinners and also to encourage a reduction in weekly meat consumption. Meatless Mondays are a way to show our customers that vegetable-based meals can be hearty and delicious and that they are a nutritious and environmentally responsible way to eat. This week’s featured recipe is for White Bean, Rosemary and Parmesan Stuffed Tomatoes! Our recipe utilizes ingredients that are found in most of the boxes or available as an add-on. This recipe is as flexible as you would like it to be. Feel free to use a variety of your box's items or add pantry staples from home. Many of this week's boxes have corn. A nice corn salad might be a nice and light companion that can turn this dish into a summery meal.

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Topics: Vegetarian and Vegan Food

Meatless Mondays: BBQ Beet Burgers

Posted by Boston Organics on Jul 16, 2012 11:22:00 AM

Boston Organics has started a new series of posts for Meatless Monday recipes in order to offer ideas for vegetarian dinners and also to encourage a reduction in weekly meat consumption. This encourages a more sustainable lifestyle. Meatless Mondays are a way to show our customers that vegetable-based meals can be hearty and delicious and that they are a nutritious and environmentally responsible way to eat. This week’s featured recipe is for BBQ Beet Burgers.

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Topics: Vegetarian and Vegan Food

Meatless Mondays - Cauliflower Tacos

Posted by Boston Organics on Jul 2, 2012 7:12:19 AM

Here at Boston Organics, our team is always working to make our customers' experience better. Whether a vegetarian, as 25 percent of our customers are, or an omnivore, sometimes you might find yourself asking, what do I do with all these amazing vegetables?! We understand that pulling together a meal from your box of produce can be a challenge, and we are here to help. Meatless Mondays are a way to show our customers that vegetable-based meals can be hearty and delicious and that they are a nutritious and environmentally responsible way to eat. Boston Organics certainly supports omnivorous diets, but reminds customers to please be aware of their consumer impact on the planet.

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Topics: Vegetarian and Vegan Food

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