Veggie Box Day

Tasty treats from the farm:

A watermelon, a bunch of bananas, a bunch of arugula, an acorn squash, jalapeno peppers, squash blossoms, three cucumbers, two ears of corn, and two eggplants. When is eggplant season over?

Barbecue time

Pulled chicken (from barbecued chicken leg quarters) on a slider bun; potato salad; cole slaw:

Out to Dinner: The Old Key Lime House

The weather's finally getting nicer here, so we ventured to a place where we could sit outside and relax. The food was nothing fancy- a turkey club with fries:

But this was the real star of the show:

Indian style

Vegetable tawa, rice, paneer tikka masala:

Out to Lunch: Pholicious

It's great to know that when I'm craving a bowl of pho, it's as close as the food court at the local mall.

More eggplant

The veggie box this week was virtually identical to last week's, so no new picture. It's a challenge to use some vegetables, like eggplant, which I like but wouldn't ordinarily have two weeks in a row. This week's eggplant (served with chicken Italian sausage):

Eggplant rollatini with goat cheese and mozzarella

1 large eggplant
3 oz. goat cheese
3 oz. fresh mozzarella
Tomato sauce

Slice eggplant lengthwise into six pieces, approximately 1/3 inches wide. Spread out the slices on paper towels and salt both sides, let stand for 1 hour, then rinse and pat dry. Bake the eggplant slices for 15 minutes at 400 degrees. Mix the cheeses together. When the eggplant slices have cooled, put 1 oz. cheese mixture at the wider end of the slice, then roll up and secure with toothpicks. Put the rolls in a baking dish, cover with foil, and bake for 25 minutes. Serve with tomato sauce.

Makes six rolls, 85 calories each.

Turkish delight

Eggplant braised with tomato, onion and olive oil; yogurt and cucumber sauce; olives; steak kebabs; pita bread; borek with arugula and feta cheese.

On the plate: