Easy One-Pot What I Eat in a Week with my Farmer’s Market Haul

I’ve gotten a little behind with sharing my CSA hauls. In real time we’re heading into week 17, but in this video I’m showing you week 10.

That week, I basically threw 90 percent of all my produce in the Crockpot to make a giant batch of ratatouille-inspired soup. In addition to that, I made an eggplant dip and some simple salads. Select the links to jump right to the recipe you want.

• Crockpot Ratatouille
• Curry Spiced Eggplant Dip
• Summer Squash Patties (NOT a complete recipe, sorry!)

Be sure to check out all my CSA posts for more ideas on what to do with your CSA or farmer’s market produce!

Crockpot Ratatouille

Ingredients

• 4 small purple onions (or 1 or 2 regular), chopped
• 5 or 6 garlic cloves, minced
• 1 large Italian eggplant, diced
• 1 large zucchini, diced
• 2 yellow squash, diced
• 2 large tomatoes (or 4 regular)
• 1 jar or can tomato paste (6 or 7 ounces)
• ¼ cup low sodium vegetable broth
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1 package frozen chopped bell pepper (10 or 12 ounces)
• 1 cup fresh basil, torn or chopped
• Optional: date sugar to balance flavors if needed
• Optional: salt or no salt seasoning to taste

Directions

1. Add all of the chopped veggies except the fresh basil to a large 5 or 6 quart slow cooker.
2. Stir in the parsley, thyme, tomato paste, and veggie broth.
3. Cook for 3 or 4 hours on high or 5 to 6 hours on low.
4. Just before serving add the fresh basil. Taste and decide if you want to add the date sugar, salt or other seasoning alternative.
5. Serve with a crusty whole grain bread or over a bed of whole grains.

Notes:

• You don’t need to add much liquid as the veggies will release a lot. If it starts to look too dry after it has been cooking for a couple hours, feel free to add more broth.
• You can swap fresh bell peppers for the frozen, I didn’t have any fresh on hand and frozen veggies are great to use anytime to speed up your prep time!
• Feel free to add other toppings such as chopped black olives, chopped walnuts, or nutritional yeast to add an extra burst of flavor.

Curry Spiced Eggplant Dip

Ingredients

• 1 Italian eggplant
• 2 small Japanese eggplants
• 1 cup water
• ½ tablespoon curry powder blend
• ½ tablespoon onion powder
• black pepper to taste
• 4 to 5 garlic cloves
• 2 teaspoons tahini
• Zest and juice of 2 limes
• Optional: black pepper and salt or miso paste to taste

Directions

1. Roughly chop the eggplant and add to the inner liner of a 3 quart Instant Pot with 1 cup of water.
2. Close the lid and set it to the sealing position. Set to cook at high pressure for 5 minutes and then do either a quick release or a natural release.
3. Hit the cancel button to clear the Instant Pot and then select the sauté function on high. Feel free to turn this down if it starts to get too hot.
4. Allow some of the liquid to evaporate for a minute or two. If there is too much liquid, drain some of it off. And then add the garlic and spices. You should have plenty of liquid, but if you need more you can add a splash or two. Stir to avoid burning your garlic and sauté just a minute or two and then select cancel on the Instant Pot.
5. Allow the mixture to cool until it is cool enough to handle easily. In a food processor or high powered blender, add the eggplant mixture with tahini, and the lime zest and juice. Blend until smooth.
6. Serve as a dip with pita or veggies. Or use as a sandwich spread. Also works as the base for a salad dressing, simply add a little of your favorite vinegar or thin out with a little water and toss with your salad.

Summer Squash Patties

This was a random throw together idea and I did not pay attention to exactly how much I was using. If you want to try it out, these are the ingredients I used. Play around with it and adjust amounts until you get a patty that sticks together.

Ingredients

• Pinto beans
• Shredded zucchini or yellow squash
• Mixed whole grains
• Ground flaxseed
• Chickpea or oat flour as needed to get the right consistency
• Spices?
  • onion powder
  • garlic powder
  • no salt seasoning blend
  • black pepper
  • possibly some turmeric

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Mash the pinto beans, but leave some texture.
3. Mix in the shredded squash, a little ground flaxseed, and seasonings.
4. If the mixture is too wet, add some flour until you get a mixture that holds together.
5. Form into patties and place on a parchment- or silicone-lined baking sheet.
6. Bake for about 20 minutes. Flip and bake until golden and crispy on the outside.

Notes: If you refrigerate the patties before baking they may hold together better. I personally don’t mind if they fall apart a little bit. They still taste good either way!