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

 

 

 

Asian Noodle Salad

All time favorite Asian salad… often I don’t even put the noodles…I just make the salad from all the yummy veggies! the sesame oil, fresh ginger and jalapeños bring such amazing flavor to the veggies!!

Easy Chicken Fajita Soup

Recipe is adapted from one on Allrecipes.com, and fajita seasoning mix recipe is from food.com:
Ingredients:
soup:
2 tablespoons vegetable oil …
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning (or see recipe below)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
3 cloves garlic, chopped
2 large tomatoes, diced
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
juice of 1 lemon or lime
small bunch cilantro
1 dash hot sauce
salt and pepper to taste
Fajita seasoning mix: Combine the following in a small bowl:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
And for the recipe:
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, garlic, tomato, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft,… about 10 minutes. Pour the black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally.  Add lemon/lime juice and chopped cilantro, and simmer 10 minutes more. Season the soup with hot sauce, salt, and pepper to taste before serving.  This is wonderful with the shredded tortillas on top!  Enjoy!