This week with my local organic produce I made really easy one pot meals. Plus a delicious way to use my least favorite vegetable: eggplant! Check out the video to see how I made everything, and find the written recipes below. Don’t forget to check out my previous CSA recipes if you’ve missed them.
Click the links below to jump right to the new recipes from this week. In this video I also showed the Ratatouille that made a few weeks ago. Check out the ratatouille recipe here if you missed it!
Remember that these “recipes” are more like guidelines. If an ingredient seems strange or you don’t have it on hand, feel free to omit or swap something else. These recipes used what I got from my CSA. I don’t have any control over the produce I get each week, so I create meals based on that. But you can use the basic idea and work with what you have!
Summer Squash Soup
Ingredients
- 1 onion, diced
- 4 large garlic cloves, finely minced
- 9 shishito peppers sliced into ½ inch rings
- 3 to 4 patty pan squash
- 1 yellow squash or zucchini
- 2 tomatoes, chopped
- 1 cup salsa
- 2 cups vegetable broth
Directions
- Sauté the onion in a large pot or dutch oven over medium-high heat until they start to brown and release their juices. Add splashes of water if they start sticking.
- Add the garlic and sauté for another minute or two.
- Dump the rest of the ingredients into the pot and stir to combine.
- Bring to a boil, then lower the heat to simmer for about 30 minutes.
- Serve with a whole grain and a bean. I used mixed grains and mung beans.
Mushroom and Pesto Pasta
Pesto Ingredients
- ¼ cup walnuts
- large bunch of basil (about 3 to 4 cups loosely packed)
- 5 or 6 scallions (white and green portion), roughly chopped
- juice of 1 lemon
- water to blend
Mushroom Ingredients
- 10 ounces white button mushrooms
- 1 onion, diced
- ½ teaspoon soy sauce or Bragg liquid aminos
- 1 teaspoon red wine vinegar
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- black pepper to taste
Directions
- Add all the pesto ingredients, except the water to a food processor.
- Pulse the mixture a few times to start chopping everything.
- Start adding little splashes of water and blend until it becomes a smooth consistency, stopping and scraping down the sides as needed.
- For the mushrooms: Add mushrooms and onions to a dry skillet over medium-high heat and sauté until they release their juices and start to brown.
- Add the remaining mushroom ingredients to the skillet and continue to cook a few more minutes, stirring to combine everything and allowing the flavors to come together.
- Prepare whole wheat spaghetti noodles per package directions and then mix with the pesto and top with the mushrooms. I also mixed white beans into mine. Feel free to top with a vegan parmesan and fresh parsley.
Sweet Eggplant Dip
Ingredients
- 1 eggplant, roughly chopped
- 1 very large sweet potato, roughly chopped
- 3 cloves garlic
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- 1 cup water or vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- Optional: 1 teaspoon miso paste
Directions
- Add eggplant, sweet potato, garlic, carrot, celery, and water to a 3 quart or larger Instant Pot.
- Secure the lid, make sure it’s set to “sealing,” and select high pressure for 8 minutes. Once cooking is complete, you can do a quick or natural release.
- Add the remaining ingredients and mash and mix everything together. You can just use a wooden spoon or potato mash, or for a smoother dip, feel free to blend in a food processor.
