Baba Ghanoush

From Tina Moore:

Baba Ghanoush
1 eggplant
1/4 cup lemon juice
1/4 cup tahini ( sesame seed paste)
2 gloves garlic minced
salt and pepper to taste
1 1/2 tblsp olive oil

Preheat oven to 400. Lightly grease baking sheet.
Place eggplant on sheet and make holes in the skin with a fork. Roast for 30 to 40 min. turning occasionally until soft. Remove from oven a let cool a little. Remove skin and blend eggplant, lemon juice, tahini,salt, pepper and garlic until smooth. Slowly drizzle in olive oil. Refrigerate for 3 hours before serving. Great dip with pita chips.
I purchased my tahini from Pita House. Theirs is the best.

“Southern Collards” recipe by member Donna Gromest

I used to think that my Grandma’s collards were the best I’d ever had (no bias, of course) until my mom came up with this recipe! Try it and you will NOT be disappointed. -Staci

Bunch of fresh collards, wash, remove hard steam, cut into desired size
32 oz. chicken broth ( this is usually the only liquid I use, but add water if needed. When the collards are done there should not be alot of liquid)

1 lb (approx.) smoked turkey wings or leg (I usually find at Publix).
1-2 T butter or oil
1/2 onion, I use vidalia
1 t pepper flakes or pepper sauce
1-2 T sugar ( amount depends on how sweet or bitter the collards are)
2 T apple cider vinegar
1 t salt, add after liquid has reduced to about 1/2 – determine if needed at this point

Saute onion in butter or oil until soft, add turkey wing or leg, brown for a few mins., turkey is already cooked but the browning adds flavor,
add greens and chicken broth and the rest of ingredients. Bring everything to a boil and then simmer unitl collards are tender, about an hour.

Roasted eggplant and red pepper sauce:


This recipe has been in our rotation for a few years now, and it seems like this week’s basket was made specially for it!

1 lg eggplant
2 med red bell peppers
1/4 c olive oil
2 T lemon juice
2 cloves garlic
1 tsp salt

1/4 tsp red pepper
1/4 c minced fresh basil

Cut eggplant and peppers in half. Place on baking sheet, brush with olive oil and bake at 400 for 35 min. Remove from oven and place peppers in container or paper bag. Remove from container and peel.
Scoop flesh from eggplant and place with the peeled peppers in a food processor. Add remaining ingredients except basil and process til smooth.
Pour over cooked pasta and sprinkle with the basil and shaved romano if desired.

-Elizabeth Randolph