Fresh Cherry Tomato Tian

Mary King’s Tian

Down South, we’d simply call this a garden gratin. A tian is the French version, which basically means the same thing, yet sounds so much more delicious served as a simple vegetarian friendly lunch or alongside a main course.

Member Mary King made this recipe using fresh ingredients from the Tuesday share (photo featured right). Mary states it’s already a new household favorite.

Pro-tip: Be sure to caramelize the onions well – this prolonged step makes a huge flavor hit.

1/2 – 1 lb fresh cut green beans
1 tsp Olive oil
2 – 3 large fresh onions, thinly sliced
3 – 4 fresh garlic cloves, minced
Salt and pepper to taste
1 – 2 tablespoons balsamic vinegar to taste
1 tsp dried basil or 1 tbsp fresh
1/2 tsp dried oregano
2 – 4 cups cherry tomatoes, halved
1/4 cup fresh grated Parmesan cheese

Preheat oven to 400 degrees. Cook beans in boiling water about 3 minutes. You want them to have some crunch. Drain and rinse under cold water; set aside.

Heat a nonstick skillet coated with olive oil over medium heat. Add onion and next 3 ingredients (onion through pepper); saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.

Arrange beans in an baking dish in a single layer, pre- grease bottom of pan with a dash of olive oil brushed with a basting brush. Top with onion mixture. Arrange tomatoes on top of onion mixture, and sprinkle with cheese. Bake at 400° for 35 minutes or until the cheese is lightly browned. Serve warm. Pairs well, as most things in life, with a piece of crusty bread.

Recipe adapted from and Julia Child, sans butter.

Eggplant Spread

Shake up this week’s share with a luxurious roasted spread featuring eggplant. Delicious on crusty rounds, rice crackers, in wraps, or as a dip. This recipe produces a velvety and nourishing spread, bursting with flavor.

1 eggplant
2 peppers of choice, bells mesh in for a purer eggplant taste though spicier peppers can be used
1 onion, cleaned and peeled
2 garlic cloves, minced
2 – 3 tbsps EVOO
1 – 2 tsp salt, to taste
Pepper to taste
1 tbsp tomato paste


Preheat oven to. Chop all veg into cubes, toss with oil, garlic, salt, and pepper. Lay out in a single layer. Cook 45 minutes or until vegetables are lightly browned. Turn veggies at least once during cooking but allow them room to roast. Remove from heat and let cool 5 minutes. Toss roasted veg into blender or food processor. Add tomato paste. Serve immediately or store in the fridge for a few days.

Good, Good Garlic

by Marykate Smith Despres, Salem Depot

Everyone knows that garlic is good for you. Garlic cures colds, neutralizes bacteria, repels vampires. A tight fistful of knuckles, a package wrapped in the paper in which it has grown, garlic is a vegetable disguised as an herb.

I love raw garlic. I am not afraid of garlic breath. I will crunch a clove or two of garlic when I feel myself getting sick or pop pickled garlic when I’m craving a spicy, sour snack. And although my husband and I both enjoy minced garlic thrown into a meal at the very end of its cooking, I don’t often subject my dinner guests to raw garlic in a meal in fear that they will think me an insufficient cook rather than an eater who enjoys a little edge.

Hummus serves as the perfect shallow end for safely wading into the idea of eating garlic raw. You can add just a little garlic and still get a decent bite or add a lot and seriously step up the fragrance and flavor of what could be considered by some to be a bland bowl of beige to dip your crackers in.

In keeping with the raw veg theme, I added some of the scallions we got from the Coop this week to my hummus. I’ve made hummus with onion before, but it’s easy to overdo raw onion. Scallions are the perfect solution to this because of their more mild flavor.

Here’s what I used and how I did it:

1large 1 lb 13 oz can + 1 regular 15.5 oz can chickpeas *

1/4 cup tahini

1/4 cup extra virgin olive oil

2 tablespoons unsweetened soy milk or water

juice of 1 medium to large lemon

2 large cloves garlic

3 scallions, chopped

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Drain and rinse chickpeas. Put all ingredients except soy milk or water in the food processor, chickpeas first so that the spices and tahini don’t get stuck to the bottom. I don’t bother chopping my garlic but rather let the food processor do the work for me. Blend until the mix begins to get smooth, then add water or soy milk to add creaminess and finish blending.

So easy! To make things even easier, remember to firmly roll your lemon between your palm and work surface to ensure getting the most juice. And always use a strainer to avoid getting pits in your hummus.

* I like to make a lot of hummus at once, but you can easily halve the ingredients. This recipe makes enough to share with guests while still having plenty left over for the family.