A Whole Lotta Fresh Food

On a typical week, I have friends and family that split up my CSA with me.  But this week, with everyone out of town, the CSA is all mine.  That is a whole lot of responsibility.  Considering that as of yesterday morning I still had some produce left from last week, I had some cooking to do!

Yesterday, I started my day with an intense outdoor training session.  To fuel up for the day, I made a Peaches and Cream Dough Boy Smoothie.  This is a regular dough boy with a chopped up peach, my last one left after making THIS incredible dessert last weekend.  I did use a full banana for an extra doughy texture.


Night Before Prep



The Morning’s Breakfast (with scrambled farm fresh eggs)



I still had a Japanese Eggplant left and a need to turn it into dinner. I had this recipe for Eggplant, Zucchini, and Tomato Tian cut out from Cooking Light last summer and since the BOY wasn’t home, I was excited to make a meal using three of my favorites (non of which he will eat).


I didn’t have all of the ingredients in the house, so I improvised.  I also only made half the recipe (since it would be just me eating the leftovers).  The first step was slicing up the eggplant and zucchini to bake for 15 minutes.  I have never eaten Japanese eggplant before, so it was my NEW food of the week.


I did not have the French bread recommended for the recipe, but crusty bread…that I could make.  I toasted up some Ezekiel bread from the fridge, tore it up, and ground it in my mini food processor.


I cut up a garlic clove from this week’s CSA, the largest clove I have ever seen and added basil, parmesan cheese, and thyme.  I couldn’t find the oregano in my pantry and don’t usually keep the parmesan-reggiano cheese on hand (although I really should).  To be honest, I didn’t measure everything out…just tossed it in and tasted along the way.



The result…a delicious Italian flavored blend of breadcrumbs that I will use in future recipes. I layered the eggplant, zucchini, tomatoes (I didn’t have a big one, so I sliced up some little ones), drizzled the veggies with salt, pepper, and 1 tsp olive oil and then added the breadcrumbs.  I repeated these steps and added some extra parmesan cheese on the top.




I poured 1/4 cup of low sodium chicken broth over the top and stuck the dish in the oven uncovered for ~40 minutes.  The kitchen smelled amazing. I was quite impressed!


While I waited, I poured myself a glass of a new favorite Trader Joe’s wine (which I learned is also the favorite of the guy ringing me up yesterday).  Just a note, I don’t claim to know anything about wine pairings…just that a good wine pairs well with a tasty home cooked meal any day of the week!


I pulled my dinner out of the oven and the warm tomato with the parmesan breadcrumbs looked so amazing that I had to eat it right off the top!  I enjoyed my vegetable mixture as a side with some leftover grilled chicken.  I must admit, it was delicious!  The dish is hearty enough that it could stand alone as a vegetarian entre, but also works as a summer fresh side with your choice of protein.





You can find the full recipe and nutrition information by clicking the link below:

Eggplant, Zucchini, and Tomato Tian


Now that I had some extra room in my fridge, I was ready to check out this week’s CSA…


Even though I get an email each week with a list of the foods, it is always super exciting to open the box!  See full listing HERE.




And from our fruit share…peaches, blueberries (not pictured) and the most amazing plums you’ve ever tasted!


The ideas are already flowing…now I just have to do some menu planning for the week.  I think I will enlist the BOY to help on the grill.  The CSA has been such a fun addition to this summer. I LOVE always having fresh fruits and unique vegetables in the house and each week’s box serves as a new challenge to find season recipes.  It is amazing to me how many bloggers also participate in their local Community Supported Agriculture and how different the food is each week based on the region.

Happy Weekend!

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