Here are a few ways I'm thinking of using the produce in this week's box:
Vegetarian Cobb Salad
Romaine speckled lettuce, finely diced red onion, roasted red pepper, cucumber, tomato wedges, sliced hard boiled egg, cubed Italian style tofu, cheddar cheese, crumbled Smart Bacon. Dressing: red wine vinegar, olive oil, Dijon mustard and chopped fresh oregano.
Sautee chopped onion (red, white or yellow) and garlic in a large pot in olive oil. Peel and cube an eggplant. Add to the pot once the onions are translucent. Steam/saute eggplant until it starts to soften. Add chopped red pepper (large pieces) mushrooms (any kind), zucchini or yellow squash. Put in 1-2 cans diced stewed tomatoes. Bring heat up to a strong simmer, then lower and cook until vegetables are tender, about a half hour. Add fresh basil or parsley to taste for the last ten minutes of cooking. Top with shredded cheese, parmesan, or serve over couscous for a filling meal.
Cayenne Peppers – Dry or pickle for use later
Stuffed Acorn Squash – Vegan
See this link for a recipe and a video demo!