Quick Combos: Leeks, Okra, Eggplant, Tomatoes, Corn

Quick combo recipes help you make the most of the bushel each week. Try creamy leeks with pasta, broiled okra, eggplant spread, stuffed tomatoes, and Mexican street corn. Have fun cooking!

Leeks

Thoroughly wash & chop leeks (discard the tough upper third of green stalks or save for veg stock). Caramelize slowly in 3 T olive oil, season with salt and pepper, then toss with cooked and drained pasta, a splash of cream, and a little grated cheese.

Okra

Cut okra in half lengthwise, toss with olive oil, salt & pepper, and a pinch of curry powder. Grill over high heat in a stove top grill pan or broil until sizzling. Serve with plain yogurt with lemon and chopped herbs stirred in for a dipping sauce.

Eggplant

Roast eggplant whole at 450 until soft. Cut lengthwise, scoop out flesh and blend with 1 clove garlic, 2 T olive oil, juice of 1 lemon and 2 t toasted sesame oil (or 2 T tahini).Add chopped parsley and serve as a dip with toasted sourdough, use as a sandwich filling, or stir into cooked rice with a little feta cheese.

Tomatoes

Cut tomatoes in half crosswise, remove the seeds and stuff cavities with a mixture of cooked quinoa, browned ground lamb, and chopped herbs. Bake at 450 until hot throughout. Serve with a cucumber salad and yogurt.

Sweet Corn

For Mexican street corn, husk ears, then steam or grill. Brush with a little bit of mayo and sprinkle with grated cotija orromano cheese. Finish with a squeeze of lime and a sprinkle of dried chile.