This week’s contents:

• Banana Peppers
• Bicolor Sweet Corn
• Collards
• Italian Eggplant
• Lemon Basil
• Pickling Cucumbers
• Red Tomatoes

Eggplants absorb oil like sponges. Methods to help prevent this: before cooking it, salt it or fill it with something else (soak in water or milk)

Here’s a baked breaded recipe I use for vegetable fries, or in this case, eggplant circles: https://damndelicious.net/2015/04/18/baked-zucchini-fries/

Breading ideas:

• Panko or store-bought bread crumbs.
• Homemade bread crumbs from dry bread.
• Crushed goldfish
• Crushed cheezit crackers
• Crushed Doritos
• Any crushed commercial chip

Banana peppers are a mild pepper. My first instinct is to slice into rings and top everything with them, but googling presents several stuffed banana pepper recipes that look good. This week’s batch looks good for some stuffed banana pepper boats. https://www.wholesomeyum.com/stuffed-banana-peppers/

Lemon basil tastes different from the more common in the US sweet or Genovese basil (think, pesto flavor). Apparently it is popular in Indonesian dishes and Northern African dishes. Here’s some ideas:

• Chicken stir fry
• Fish dishes – I’m guessing the lemony flavor would pair will with fish
• Searching “lemon basil Indonesian recipe” gave me a bunch of delicious hits but here are 2 that caught my eye. Note: I’ve found makrut lime leaves, lemongrass, and other SE Asian produce at New Grand Mart on 450.
  • Grilled Coconut Chicken with Lemon Basil (Ayam Panggang Sulawesi)
  • Ayam Rica Rica Kemangi – Indonesian Mandonese Spicy Chicken with lemon basil
• Infused butter to go on the box’s corn (soften or melt butter, mix in chopped herb, let cool)
• Beverage – lemon basil lemonade, lemon basil spritz, lemon basil mojito, cocktail garnish?
• Caprese salad with the box’s tomatoes – experiment with caprese with non-sweet basil)
• Pesto experiment (recipe from Week 13, experiment with non-Genovese basil)