From CSA member Nika Nordbrock
10 oz. zucchini (about 2 medium), trimmed and chopped
½ c. chopped fresh cilantro
1/3 c. chopped white onion
5 Tablespoons fresh lime juice
2 ½ Tablespoons chopped, seeded jalapeno
1 ¼ teaspoon finely grated lime peel
1 ¼ teaspoon coarse kosher salt
Puree all ingredients in blender until smooth
from Molly Beverly
Makes 2 cups.
Adapted from Mediterranean Cooking by Paula Wolfert (a great cookbook with a multitude of fantastic eggplant dishes.) Fire roasting the eggplant infuses it with a wonderful smoky flavor. If you have your barbeque going, definitely roast an eggplant for this dip. If not, use the oven-stove top method.
1 medium eggplant, about 1 pound
2-3 Tablespoons lemon juice
1 clove garlic, crushed
salt
1/3 cup olive oil
Roast the eggplant. This works best on a gas or charcoal grill, outside, so your house does not heat up. Alternatively use a gas burner on your stove or roast in the oven on highest heat. Cook eggplant, turning occasionally until blackened and blistered and completely soft. Remove stems. Place roasted eggplant in blender or food processor (or finely chop). Add remaining ingredients and blend. Taste and adjust the seasoning. Served chilled with sesame crackers or wedges of pita bread.
Add 1/2 cup plain yogurt.
Add 2 Tablespoons tahini, sesame seed paste. (Available at health food stores.)
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1/2 teaspoon cumin
4 cups plain yogurt
2-3 medium cucumber
Salt to taste
Mint leaves for garnish
In a small heavy skillet toast the cumin seed, stirring constantly, until aromatic.
Peel seed and grate cucumber. Add to yogurt. Add salt. Serve garnished with
toasted seeds and mint leaves.
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Serves 6
2 cups chopped watermelon (seeds removed)
3/4 cup chopped Walla Walla Sweet Onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 tablespoon brown sugar
1/2 teaspoon salt
Stir together all ingredients in bowl, Refrigerate, covered, at least 1 hour to blend
flavors. Stir before serving.
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