To
celebrate the start of school this week, HCVG is hosting an additional market day tomorrow.
This
Friday (9/7) from 3:30pm-5:00pm stop by and get eggplant, cherry tomatoes,
collard greens, beets, carrots, zucchini, cucumbers, and more—then try one of these
recipes!
Donations are: $2/bag,
$.50/eggplant, $5/bag of collards
Regular Market Days are Monday's 5pm-7pm and Wednesday's 5pm-7pm.
SALSA:
Servings: 10
Ingredients:
•
1/2
sweet onion, chopped
•
1/2 green
bell pepper, coarsely chopped
•
1/4 cup
cilantro
•
2-3 cups of
yellow, red, and brown tomatoes, diced
•
2 teaspoons
olive oil
•
1/2 lime,
juiced
•
1/8
teaspoon salt
•
For hot
salsa, add a hot pepper
Nutritional
Information (per serving):
•
Calories: 30
•
Total
Fat: 1.2g
•
Cholesterol: 0mg
Directions:
•
Chop, dice and mix onion, bell pepper,
cilantro, and hot pepper. Use a blender or food processor for ease. Add tomatoes, somewhat more coarsely
chopped. Transfer to a bowl with a tight-fitting
lid.
•
In a separate bowl, whisk together
olive oil, salt, and lime juice.
•
Pour dressing over tomatoes, and stir
well. Cover, and refrigerate for at least 1 hour.
EGGPLANT PARMESAN
Servings: 10
Ingredients:
•
3 eggplant, peeled and thinly sliced
•
2 eggs, beaten
•
4 cups Italian seasoned bread crumbs
•
6 cups spaghetti sauce
•
1 (16 ounce) package mozzarella
cheese, shredded
•
1/2 cup grated Parmesan cheese
•
1/2 teaspoon dried basil
Nutritional
Information (per serving):
•
Calories: 487
•
Total Fat: 16g
•
Cholesterol: 78mg
Directions:
•
Preheat oven to 350 degrees F (175
degrees C).
• Dip eggplant slices in egg, then in
bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven
for 5 minutes on each side.
• In a 9x13 inch baking dish spread
spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the
sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining
ingredients, ending with the cheeses. Sprinkle basil on top.
•
Bake in preheated oven for 35 minutes,
or until golden brown.
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