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Eggplant with creole tomato and cheese tortellini

Hot day? Looking for something great for dinner and lovely for a cold lunch? This is the recipe for you! Packed with veggies easy to find in your basket this season, the eggplant adds awesome texture and 4 simple ingredients guarantee you simple tasty dish.


  • 1 medium eggplant sliced into 1 in. slices then halved
  • 1 medium onion diced
  • 1-2 creole tomato diced
  • 1 package fresh tortellini
  • Garlic, herbs, salt and pepper


First, start the water for the pasta– in 2 quart pot add 4 cups of water, 1 Tbl olive or vegetable oil and 1 Tbl salt (Optional). Bring to boil.

While waiting begin chopping your lovely veg, slicing described above.

Once all of your vegetables are prepared, heat 3 Tbl olive or vegetable oil in a saute pan on medium high heat. Lay all eggplant face down and sear eggplant until lightly brown. Turn and add onions.

Lower heat saute onions and eggplant until onions are translucent and eggplant is soft. Add diced tomatoes. In boiling pot add tortellini.

Once pasta is soft, drain and add to eggplant saute. Toss in chopped herbs and garlic, finish with 1 Tbl butter or your preferred oil. Season to taste, plate, serve, and enjoy!

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Chilled Corn Soup

Corn soup with thyme


  • 5 ears sweet corn
  • 2 medium onions
  • 1 tablespoon vegetable oil (or olive oil or butter)
  • 1 teaspoon fine sea salt (plus more to taste)
  • 4 cups water or vegetable stock
  • Optional garnishes:
    • diced roasted green chile
    • chopped cilantro
    • diced avocado
    • diced tomato
    • crumbled goat cheese


Shuck the corn removing the tough husks as well as the silky threads. A moment to remove as much of the corn silk as possible will save you from picking it from your teeth later!

Using a sharp knife in a very large bowl, cut off the corn kernels from the cobs. Use the blunt side of your knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.

Peel and chop the onions. In a large pot, heat the oil or butter over medium heat. Add the chopped onions and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions wilt, about 3 minutes.

Meanwhile, peel and chop the corn cobs into pieces to fit your pot. Add the cobs and water or broth to the pot. Bring to a boil. Cook until the onions are very soft, about 10 minutes.

Remove corn cobs and add the corn purée. Cook until everything is heated through, about 2 minutes.

Puree with an immersion or in batches in a blender or food processor (do this in small batches to avoid splashes and burns and cover the top with a clean kitchen towel to catch any hot splatters). For a smoother finish strain through metal mesh strainer.

Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls the flavor.) Note that you will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corn flavor.

Garnish with roasted chile, avocado, tomato, cilantro, or cheese, if you like.

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Mary’s Ponchatoula Strawberry vinaigrette

Given to us by our CSA member Mary, this is a great quick vinaigrette to add a little sweetness to your salad just like she adds to our day.


  • 3 Tbl. Ponchatoula Strawberry Jam
  • 1/4 c. apple cider vinegar
  • 1/4 c. Olive Oil
  • Italian Seasoning, Salt, and Pepper to taste.


Combine all ingredients, except seasonings. Whisk thoroughly to until well combined. Add seasonings, salt and, pepper to taste. I usually use 1/2 teaspoon each and see from there. Enjoy!