Thursday, August 23, 2018

Tomato Jam

6 lbs tomatoes, peeled, cored, and roughly chopped
3 cups sugar
1 1/2 cups packed brown sugar
4 tsp salt
1 tsp ground cinnamon
1 tsp red pepper flakes (optional)
2 Tbs balsamic vinegar
1 Tbs vanilla extract

Combine tomatoes, sugars, salt, cinnamon, red pepper flakes, and 1 tablespoon balsamic vinegar in a large saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the jam is thickened and reduced by half, about 2 1/4 hours.
Remove from heat and stir in the remaining 1 tablespoon of balsamic vinegar and the vanilla extract. Pour into jars and seal with lids. Allow to cool to room temperature. Store in the fridge for up to 6 weeks.
Makes about 6 cups

Tuesday, August 7, 2018

Grilled Eggplant with Microgreens

2 medium eggplants
1/2 cup extra virgin olive oil, plus 2 Tbs
1 tsp salt
1 tsp ground black pepper
2 Tbs horseradish (from a jar)
2 Tbs white vinegar
2 Tbs dijon mustard
2 tsp fresh thyme, chopped
1/4 cup arugula microgreens

Preheat grill over medium-high heat
Cut tops off eggplant and slice lengthwise into 1/2 inch steaks. Using the 2 Tbs olive oil, brush both sides of the eggplant. Season with 1 tsp salt & 3/4 tsp black pepper.
In a small bowl, whisk together the horseradish, vinegar, dijon mustard, and remaining balck pepper. Once fully combined, add in the parsley and thyme. Set aside.
On the heated grill, add the eggplant. Grill for 5 minutes before flipping. Grill for an additional 3 minutes and remove from heat.
Top with microgreens and drizzle with the vinaigrette. Serve immediately.

Serves 4.

Calories 358. Total Fat 33.1 g. Cholesterol 0 mg. Sodium 701 mg. Total Carbohydrates 18.2 g. Protein 3.3 g.

Recipe used with permission from the Delaware Department of Agriculture.