Giveaway Winner and Eggplant Lasagna

Ok, folks. The winner of our most recent giveaway is Tyson! We'll be sending you an email with all of the information you need to get your reward. Congratulations and happy shopping!



Hey Ma-

So, we've got friends who are going through a very sad loss of a family member right now. Obviously this calls for the delivery of a warm and hearty dinner. Our friends have dietary restrictions, though, and so our initial thought of lasagna had to be modified. What we ended up concocting was so fantastic that I have to share it with you here. Substituting eggplant for pasta we made the heartiest, yummiest dish.

The only problem we encountered along the way was that the dish turned very liquidy after baking in spite of our having browned the eggplant in a skillet. We learned from a friend that, to avoid this, we could have sprinkled the slices with salt and left them in a strainer for about 30 minutes which would have pulled a lot of the liquid out. We're not sure if the liquidiness was such an issue, based on how much everyone who ate the meal enjoyed it, but we're thinking that next time we'll give this trick a try to see how the results compare.

Despite it's stewy quality, we're sticking to Eggplant Lasagna as our name for this dinner.

XXOO
-R

Eggplant Lasagna
feeds 4-6

ingredients
1 large eggplant, sliced top to bottom in roughly 1/2-inch slices
1 jar pasta sauce (we used puttanesca and highly recommend you do the same)
2/3 lb. mozzarella cheese, sliced into roughly 1/4-inch thick pieces
12 oz. ricotta
freshly shaved parmesan (I'm going to have to say "to taste" because I have no idea how much we used. We were definitely generous, though)
3-4 links italian fennel sausage (or not! go veggie for a Meatless Monday meal)
handful medium brown mushrooms, sliced
5 c. raw spinach (de-stemmed)
1/2 yellow onion, sliced
1 bunch of basil (de-stemmed)

method
Prepare eggplant, either by browning it or by trying the salt-and-drain method (and maybe browning afterwards?). Saute sausage, mushrooms, onion and spinach. Starting with a layer of sauce in a large loaf pan, build upwards in this order: sauce, eggplant, basil leaves, veggies and sausage, cheese. Repeat until loaf pan is full and bake at 375 until bubbly and brown. Enjoy!

Meatless Mondays: Open-faced Eggplant Parmesan Sandwiches

Rachel here: I am obsessed with eggplant (I know-it's a picture of a tomato, not an eggplant, but more on that in a bit). Until recently, I counted it as a food I didn't particularly care for. Our dear friend N came to visit and help us out right after M was born, though, and she put eggplant in lasagnas that she made us. Ever since then I've had a hankering. While my mom hates the texture, that's precisely the thing that I'm so gaga for these days. Anyway, after making stir-fry the other night I found myself with half an eggplant leftover. What to do? Simple. Buy the prettiest heirloom tomato I could find, a delicious loaf of bread and make open-faced eggplant parmesan sandwiches for dinner.


I know, I know. There should be a picture of eggplant and a sandwich in this blog post somewhere. The photos I took, though, fall into the category of epic failure, so instead I'm keeping you hungry with pictures of tomatoes and bread (personally, they're two of my favorite things). This was a really simple and delicious dinner and I don't want to turn you off with unappetizing pictures.



ingredients
loaf of your favorite bread (I bought a loaf of rustic whole wheat sourdough made by the local Acme bakery...so so good)
tomato (heirlooms just came into season here and I won't by a different kind of tomato until they go out)
basil
parmesan cheese
olive oil
eggplant
salt and pepper

method
Slice the eggplant in 1/2-inch slices. Rub with salt, pepper and olive oil. Grill. Place bread under broiler and toast (don't toast too much as you will be placing bread back under broiler later). On top of toasted bread, stack basil leaves, slices of tomato, and piece of grilled eggplant. Shred parmesan cheese generously over the top before placing sandwiches under the broiler. Broil until cheese is good and melted. Devour!

Simple Supper: Stir-fry

Rachel here: Stir-fry is such a great easy and healthy dinner. I had a really nice trip to the grocery store the other afternoon with M. She looked around and I told her about the different fruits and vegetables. In the process, I picked up fresh, local and seasonal vegetables to throw in a stir-fry for dinner. I think that that's my favorite thing about a stir-fry. Once I've decided that that's what I'm cooking, I can go to the grocery store completely open to whatever is freshest and from the closest farms and, in doing so, cook both a meal that is healthy for both my family and the planet. The following is what I cooked up for John and myself. We had a little bit of leftovers, so I'd say this meal will serve three.

ingredients
1 large carrot, sliced
1 summer zucchini, halved and sliced
half a medium eggplant, cubed
half a bunch of kale, chopped
2-3 T. fresh ginger, minced
2 T. whole grain mustard
soy sauce
olive oil
kosher salt

method
Heat skillet with olive oil and add eggplant and zucchini. Once they start to soften, add the carrots, ginger, mustard and soy sauce to taste. When the carrots are nearly done add the kale and cook until it wilts. Add salt if needed for flavor and serve with rice or couscous. Yum!

Janet here: The wok I got from my childhood friend, Michele, for my first wedding is with me today, very seasoned and lovely after nearly 30 (!) years of use. I think it's the best way to go for stir fry. Something about the quick cooking is different than with a frying pan, so that's my two cents there. I will also add that I got out of wokking a bit when our children were younger just based on who didn't like what veggies (see post on feeding kids here) but now that we are going to be empty nesters very soon, I anticipate getting to know my wok again much more intimately, and I can't wait.