1lb chicken breast cut in bite size pieces
½ lb Kermit Eggplant Quartered
1 onion sliced
1T Red Curry Paste
1cn coconut milk

Stir fry chicken & vegetables until cooked. Stir in paste (with the curry you can add more or less as you like it) & milk. Simmer 5 min. Serve over cooked jasmine rice.

Recipe courtesy 'R Garden blogs: http://rgardenblogs.blogspot.com/2010/06/recipe-kermit-eggplant-chicken.html

Oven Fried Eggplant - 4 servings

1/2 cup reduced fat mayonnaise
1 Tbs. scallions, minced
1 Lbs. eggplant, unpeeled and cut into 0-1/2 inch slices
2/3 cup seasoned breadcrumbs
nonstick cooking spray

Preheat oven to 425° F. Combine mayonnaise and scallions in a bowl.
Spread over both sides of eggplant slices. Place breadcrumbs in a
shallow dish. Coat or cover the eggplant slices in breadcrumbs. Arrange
eggplant slices in a single layer on a baking sheet thats coated with
cooking spray. Bake 12 minutes. Turn eggplant slices and bake another 12
minutes or until golden.
 
Per Serving: 203 calories, 3.9g fat, 23g carbs, 4g protein,  3.7g fiber




Cheesy Eggplant Casserole - 6 servings

1-3/4 cups onions\cooked, chopped
2 clove garlic, minced
2 cup canned whole tomatoes, undrained
1/4 cup tomato paste
2 Tbs. fresh parsley, chopped
1 tsp. oregano
1/2 tsp. dried basil
1 largeeggplant, peeled and sliced into 0-1/4 inch slices
1 cup fat-free mozzarella cheese, shredded
1 cup lowfat cottage cheese
1/4 cup grated Parmesan cheese

Coat a large skillet with nonstick cooking spray. Add the onion and
garlic to the skillet and saute over low heat until onion is tender,
about 6 minutes. Stir in undrained whole tomatoes, tomato paste,
parsley, oregano, basil and salt and pepper to taste. Bring mixture to a
boil; reduce heat and let simmer, uncovered, for 40-50 minutes, stirring
occasionally. Arrange eggplant slices on a steamer rack, place in a
large pot to which 1 inch of water has been added, and steam about 5
minutes until eggplant is tender. Do not overcook. Combine the
mozzarella and cottage cheeses together and set aside. Coat a 13 x 9
inches baking pan with nonstick cooking spray and place a layer of
eggplant in the pan. Top eggplant with some of the sauce mixture and
some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the
steps in layers until all the ingredients are used. Bake at 350° F for
30-35 minutes and serve hot.
 
Per Serving: 155 calories, 4.5g fat, 21g carbs, 15.1g protein , fiber
6.3g 



Eggplant and Bell Pepper Egg Bake  -  4 servings

6 egg
1/4 cup milk
1/4 tsp. cayenne, less if desired
1/4 tsp. salt (optional), or to taste
5 tsp. olive oil
1 red or green bell pepper\cooked, seeded and diced
3/4 Lbs. eggplant, cut into medium dice
1/2 cup shredded mozzarella cheese
2 Tbs. grated Parmesan cheese

Combine eggs, milk, cayenne and salt in a mixing bowl. Mix thoroughly
and set aside. Heat oil in an oven proof skillet over medium high heat.
Saute peppers and eggplant about 3 minutes, stirring occasionally, until
vegetables are softened. Reduce heat to low. Add egg mixture and stir
constantly about 2 minutes or until eggs begin to set. Cover and cook
4-5 minutes or until bottom of frittata is golden and eggs are set.
Sprinkle with mozzarella and Parmesan. Turn on broiler. Place frittata
under broiler and broil about 2 minutes or until top is golden. Cut into
wedges to serve.
 
Per Serving: 235 calories, 15g fat, 8.5g carbs, 14.6g protein,  2.4g
fiber

Ingredients
 
Po Boys are served “undressed” or “dressed”.

Undressed:

• 1 fresh French baguette, about 24-inches long
• 1/2 lb. shrimp, 16-20 count, peeled and deveined
• 1/2 lb. Andouille sausage
• 1 Tbs. Creole/Cajun spice blend
• 2 Tbs. olive oil
• 1 red bell pepper, cut into strips
• 3/4 C. kalamata olives, pitted

Dressed:

• All of the above, plus
• 1 lg. dill pickle sliced into thin strips
• 2-3 roma tomatoes, sliced into rounds
• 1 head fresh Romaine lettuce
• 1/4 C. mayonnaise mixed with 2 Tbs Lime juice
• 1/2 red onion, sliced thin
• salt and pepper to taste
  
  Directions
   
  Slice the bell pepper and roughly chop the olives. Set aside.
  
  Slice the andouille sausage diagonally to make long oval pieces about 1/8inch thick. Saute the sausage in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.
  
  To assemble the dressed sandwich:
  
  Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Place folded romaine leaves lengthwise in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of sausage, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt and pepper and serve.
  
  Recipe Courtesy: http://www.recipe4living.com/recipes/shrimp_and_andouille_po_boy.htm
  

This week we have Green Tomatoes from 'R Garden in New Bern.  You know what that means??  Time to make the southern classsic...fried green tomatoes!

Ingredients

• 3 or 4 large firm green tomatoes
• Salt
• 2 cups vegetable or peanut oil, for deep-frying
• 1 cup buttermilk
• 2 cups self-rising flour
• Freshly ground black pepper

Vidalia Onion Relish:

• 2 white onions, diced
• 1/2 cup mayonnaise
• 1/2 cup rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons chopped chives
  
  
  Directions
   
  Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
  
  In a skillet, heat the oil for deep-frying over medium-high heat.
  
  Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.
  
  For the Vidalia Onion Relish: Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.
  
  Recipe courtesy of Food Network: http://www.foodnetwork.com/recipes/paula-deen/fried-green-tomatoes-with-vidalia-onion-relish-recipe/index.html
  
  
  
  

Here's an excellent recipe for Roasted Kohlrabi.  Try it yourself with kohlrabi & spring onions from 'R Garden of New Bern and Nookwurst from Nooherooka Natural of Snow Hill.

2 peeled kohlrabi, cut into 1/4 inch strips (julienned)
1-2 cloves garlic, minced or 1/2+ tsp garlic powder
2 spring onions, cut 1/16 thick (bulb and about 2 inches stem)
fennel stems, about 6 inches cut like onions
1/2 cup broccoli stems, cut like onions
salt & pepper
Olive oil
1/3 cup Parmesen cheese, shredded
2 bratwurst, boiled, sliced 1/4 inch thick

Preheat oven to 450 degrees
Put kohlrabi, fennel, onions and broccoli in large bowl and toss with
garlic, salt, pepper and oil. Spread single layer on a cookie sheet.
Bake until browning, about 15-20 minutes.
Remove from oven, sprinkle with brats and parmesan cheese.
Bake 5 minutes more.

Recipe courtesy of 'R Garden blogs:
http://rgardenblogs.blogspot.com/2010/05/recipe-khol-rabi.html?spref=fb

Sautéed Broccoli Raab
4-6 servings

4 bunches (12-16 oz each) Broccoli Raab, stems trimmed
¼ cup olive oil
3 garlic cloves, chopped
½ teaspoon dried, crushed red pepper flakes
⅓ cup raisins
salt, to taste
2 Tablespoons pine nuts, toasted

Working in batches, cook the broccoli raab in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli raab to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli raab and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli raab and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli raab is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

Sausage and Broccoli Raab
4 servings

1 large bundle broccoli raab, approx. 1 ½ lbs
Salt, to taste
2 Tablespoons extra virgin olive oil
1 lb bulk Italian hot or sweet sausage

Trim ends of the broccoli raab and cut into 3-inch pieces. Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli raab and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli raab and stir to combine.

Broccoli Raab with Garlic & Lemon
4 servings

1 ½ lbs Broccoli Raab, stems trimmed, coarsely chopped
Salt, to taste
½ teaspoon crushed red pepper flakes
3 cloves garlic, chopped
2 Tablespoons Extra Virgin Olive Oil
1 lemon, zested and juiced

Bring 1-inch of water to a boil in a deep skillet. Add raab, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain raab. Return pan to heat and sauté garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add raab, coat in garlic oil. Cook raab in garlic oil for 2 minutes and remove from heat. Squeeze the juice of lemon over the pan and sprinkle in zest. Toss raab to distribute lemon flavor and transfer broccoli raab to serving dish. 

  Recipes courtesy of FoodNetwork.com