Romesco Sauce

This is Ashley’s favorite sauce. It’s similar to hummus but highlights roasted red peppers. Great for dipping.

• 3 sweet italian or bell peppers quartered and roasted

• ½ cup raw or roasted almonds (unsalted)

• ¼ cup oil-packed sun-dried tomatoes, rinsed and drained

• 2 medium-to-large cloves garlic, peeled and quartered

• 1 tablespoon sherry vinegar or red wine vingar

• 1 teaspoon smoked paprika

• ½ teaspoon fine sea salt, to taste

• ¼ teaspoon cayenne pepper

• ½ cup extra-virgin olive oil

For Preparation Instructions visit: https://cookieandkate.com/easy-romesco-sauce-recipe/

Asian-Inspired Cucumber Salad

Looking to add a kick to your cukes? This simple salad highlights the sweet, refreshing coolness of summer cucumbers and adds a bang of ginger and chili paste to make a noteworthy side dish. Great with fish, on the side of a marinated meat, or added to a vegan rice bowl.

• 1 1/2 pounds slicing cucumbers (about 5 cups sliced)

• 1/2 teaspoon salt

• 4–5 scallions, finely sliced

• 1 teaspoon ginger, grated

• 1 clove garlic, finely minced

• 1/4 cup rice vinegar

• 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.

• 1 tablespoon toasted sesame oil

• 1 tablespoon maple syrup (or honey, or sugar)

• 1 teaspoon red chili paste (or sriracha, both optional) more to taste

• 1–2 tablespoons toasted sesame seeds

For Instructions visit: https://www.feastingathome.com/asian-cucumber-salad/

Easy Eggplant Parm

Cooking eggplant doesn’t have to be scary! Our eggplants are smaller and more tender than the usual store-bought ones, and don’t usually require any salting or pressing to make them chew-able. This twist on the classic parm recipe doesn’t even require all the battering and frying that traditional parm does, so that you can spend less time prepping and more time eating!

• 1 large or 3 small eggplant (our are usually on the smaller side!) sliced about ½”-¾” thick

• 1/2 cup olive oil, divided

• Kosher salt, freshly ground black pepper

• 1 small onion (yellow, white, or red), thinly sliced

• 4 garlic cloves, thinly sliced

• Crushed red pepper flakes (optional)

• 4 anchovy fillets (optional), plus more if you want

• 1 28 oz. can whole San Marzano tomatoes, crushed (or 2-3 large Heirloom Toms from Sungrounded Farm, diced)

• ¾ cup panko bread crumbs

• 1/3 cup (about) grated parmesan

• 2–3 tablespoons capers, coarsely chopped

• 2 tablespoons chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)

• ⅓ cup coarsely chopped parsley, divided

• 8 oz. fresh mozzarella, thinly sliced or torn

Serve on top of pasta or with just a side salad.

For cooking instructions visit: https://www.alisoneroman.com/recipes/eggplant-parm

Garlic Scape Pesto

I love making pesto out of just about any green thing we grow here on the farm. It’s easy and delicious on any night of the week. Garlic scape pesto is a classic. The scapes must be trimmed off the garlic plants midsummer so that the plant will put its energy into the garlic bulb rather than trying to produce seeds. For a long time the scapes were simply discarded. Now we know just how tasty they are.

1 cup garlic scapes, cut into 1″ pieces

• 1 cup garlic scapes, cut into 1” pieces

• 1/2 cup fresh basil leaves

• 1/3 cup cashews

• 1/2 cup extra virgin olive oil

• 1/2 cup grated parmesan cheese

• 1/2 teaspoon lemon juice

• Sea salt and pepper, to taste

For Preparation Instructions Visit: https://www.theprairiehomestead.com/2016/07/garlic-scape-pesto-recipe.html

Italian Eggplant Gnocchi Bake

This is a great way to get the hearty, cheesy goodness of eggplant parm, but in half the time - no breading or frying needed. And the good news is, when you get your eggplant from Sungrounded Farm, you’re getting a smaller and fresher fruit than the ones you get at the grocery store - that means way less chance of spongey eggplant.

• 12 ounces frozen or fresh plain gnocchi

• 1 1/2 tablespoons extra-virgin olive oil

• 1 medium white onion, diced

• Kosher salt

• 2 small Italian eggplant (about 1 pound), diced

• 1 1/4 cups store-bought roasted garlic marinara sauce

• 1/4 teaspoon crushed red pepper flakes

• 1 1/2 ounces shredded provolone

• Sprigs fresh basil or oregano, for garnish, optional

For Instructions visit: https://www.foodnetwork.com/recipes/food-network-kitchen/italian-eggplant-gnocchi-bake-recipe-2121259