Blog Archives - Farmer Kriss & Co.

Ingredients

• 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
• 1 cup quinoa
• 2 tablespoons olive oil
• 10 ounces button mushrooms, quartered
• 2 cloves garlic, thinly sliced
• 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
• 3/4 cup dry white wine
• kosher salt and black pepper, soy sauce, toasted sesame seeds
• 1 teaspoon extra-virgin olive oil, plus more for baking dish
• 4 medium zucchini, halved lengthwise (about 2 pounds)
• 1 pound spicy Italian sausage, removed from casing
• 1 small onion, coarsely chopped (about 1 cup)
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 cup coarse fresh bread crumbs
• 2 teaspoons lemon zest, plus tablespoon juice (from 1 lemon)
• 1 1/2 ounces grated Parmesan (about 3/4 cup), plus shavings for garnish
• 1 teaspoon coarse salt
• 1 large egg, lightly beaten
• 1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
• Coarse salt
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 2 cups cherry tomatoes (about 10 ounces), halved
• 1/4 cup pine nuts, toasted
• 1 ounce feta cheese, rumbled (about 1/4 cup)
• Pinch of red-pepper flakes
• 1/4 cup packed fresh basil leaves, torn if large