Farmers Market Recipes

By NEMS Daily Journal

Eggplant, Zucchini
and Tomato Tian
1 pound Japanese eggplant, cut diagonally into 14-inch-thick slices
1 pound zucchini, cut diagonally into
14-inch-thick slices
1 pound large beefsteak tomatoes, peeled, seeded, and cut into
14-inch-thick slices
12 tablespoons extra-virgin olive oil, divided
14 teaspoon salt, divided
14 teaspoon freshly ground black pepper, divided
4 ounces French bread baguette
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
12 teaspoons chopped fresh thyme
2 garlic cloves, minced
14 cup fat-free, less-sodium chicken broth
Preheat oven to 375 degrees. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish or a 2-quart tian or gratin dish, coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 21⁄4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1⁄8 teaspoon salt and 1⁄8 teaspoon black pepper.
Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 11⁄2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake for 1 hour or until vegetables are tender and topping is browned.
Serves 6.
Recipe courtesy of Cooking Light magazine.

Rustic Roasted
New Potatoes
5 pounds new potatoes
34 cup olive oil, divided
1 tablespoon salt
12 teaspoons pepper
4 cloves garlic, chopped
1 cup torn fresh mint or 3 tablespoons dried
Juice of 1 lemon

Preheat oven to 400 degrees. Wash and dry potatoes. Cut in quarters at an angle to encourage rolling. Spread potatoes on a large cookie sheet and toss with 1⁄2 cup oil (or less) until well coated. Sprinkle with salt and pepper. Bake 30 to 40 minutes, depending on the size of the potatoes. Remove from oven and adjust seasonings.
Combine remaining 1⁄4 cup olive oil, garlic and mint. While potatoes are still warm, toss with oil/garlic mixture. Before serving, re-toss and add more olive oil if potatoes are dry. Sprinkle with lemon juice.
Serves 20 to 25.
Recipe courtesy of the Tupelo Junior Auxiliary.

Blueberry Clafouti
1 teaspoon unsalted butter, softened
13 cup plus 1 tablespoon sugar
12 cups blueberries
3 large eggs
1 cup whole milk
12 cup unbleached all-purpose flour
12 teaspoon vanilla extract
14 teaspoon almond extract
Pinch of kosher or sea salt
14 cup sliced almonds, toasted
Powdered sugar, for dusting

Preheat oven to 325 degrees. Grease the bottom and sides of a 9×2-inch round baking dish with butter. Sprinkle bottom and sides with 1 tablespoon sugar. Put the blueberries in the prepared dish in an even layer.
Put the eggs, milk, flour, vanilla and almond extracts, salt and the remaining 1⁄3 cup sugar in a blender and blend until smooth. Pour carefully over the berries so you don’t dislodge them. Scatter almonds over the surface.
Bake until the clafouti is puffed and firm to the touch, about 35 minutes. Cool on a rack for 20 minutes, then dust thickly with powdered sugar. Best when served warm.
Serves 6.
Note: A clafouti (pronounced clah-foo-tee) is a cross between a custard and a puffy pancake.
Recipe courtesy of “Eating Local: The Cookbook Inspired by America’s Farmers” by Janet Fletcher.

Baby Greens with
Grilled Figs, Blue Cheese and Walnuts
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 large shallot, minced
Kosher or sea salt
Freshly ground black pepper
9 figs, halved lengthwise
1 tablespoon unsalted butter, melted
8 ounces mixed baby salad greens
34 cup walnut halves, toasted and coarsely chopped
3 to 4 ounces blue cheese

Preheat a moderate charcoal fire or preheat a gas grill to medium heat (375 degrees).
To make the dressing, whisk together olive oil, lemon juice and shallot. Season with salt and pepper. Set aside.
Using wooden skewers, skewer the fig halves lengthwise, putting as many on a skewer as will fit. Brush lightly with the melted butter. Grill directly over the coals or gas flame, turning once, just until hot throughout.
Put the baby greens and walnuts in a large bowl. Add the blue cheese, crumbling it as you add it. Add just enough dressing to coat the greens lightly (you may not need it all). Toss to coat the greens evenly. Taste and adjust seasonings. Add another squeeze of lemon, if desired.
Divide the salad among individual salad plates or arrange on a platter. Nestle the warm figs among the greens. Serve immediately.
Serves 6.
Recipe courtesy of “Eating Local: The Cookbook Inspired by America’s Farmers” by Janet Fletcher.

Click video to hear audio