Eggplant Sandwich (With Quick-Pickled Carrots & Onions)

baguette style bread topped with sliced of roasted eggplant and pickled carrots

Here’s a festive meal that might win over the eggplant averse. If you really want to stack the deck, make it with a soft baguette-style bread. You should feel free to improvise with this sandwich. The key elements are some kind of soft and chewy bread, baked eggplant (straight from the oven or leftover), a […]

Couscous and Carrot Tops Salad

Bowl of cooked couscous with colorful veggies and greens

Every time freshly harvested carrots with their beautiful, green tops still attached are included in my CSA share, I’m inspired to find a creative use for them. When they’re crisp and crunchy, I toss them into salads, and if they’re looking a little “tired,” I cook with them. This crunchy, carrot top-inspired salad has toasty, […]

Quick-Pickled Red Onions

Overhead shot of a canning jar with pickled red onions with whole spices visible on top

Quick-pickling or “quickling” is a fast, simple way to pickle vegetables. You can whip these onions up at the beginning of cooking dinner and enjoy them with your meal. They are great on Mexican food, but really can go on anything that would benefit from a zesty tang. Try them on tacos, sandwiches, burgers, eggs, […]

Red Onion

three red onions

Red Onion Veggie Type: Onion Season: Spring through fall, stored through the winter Peak months: June-November Uses: Red onions have a sweet flavor and crunchy texture and are best served raw.  You could use them in cooking in a pinch, but they would not be as strong as cooking onions, and wouldn’t make the most […]