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September, 2022 RECIPE OF THE MONTH

Yields 4 servings

Serves 4 people
as a side dish

INGREDIENTS

Eggplant 10 oz, cut into 1 inch pieces
Zucchini 10 oz, cut into 1 inch pieces
Cucumber 4 oz, diced into ¼ inch cubes
Farro, 1 cup
Greek Yogurt, 1 cup
Lemon Juice Zest, 2 tablespoons
Zhoug Vinaigrette 1.25 cups
Garlic, 2 cloves
Kosher Salt, ½ teaspoon
Ground Coriander, 1 teaspoon
Ground Cumin, 1 teaspoon
Olive Oil, ½ cup
Sherry Vinegar 1.5 cups

Zhoug Dressing

Hungarian Wax Pepper, 2 roughly chopped
Cilantro, 1.5 cups
Parsley, 1.5 cups
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Charred Eggplant & Zucchini

COOKING INSTRUCTIONS:

1

Preparing Eggplant & Zucchini

  • Toss vegetables with 2 tablespoons of olive oil and add 1 teaspoon of salt
  • Roast at 400 for 5-8 minutes until tender
  • Reserve in a bowl
2

Preparing Farro

  • Place farro in a medium pot and cover with 5 cups of water
  • Bring to a boil and reduce to a simmer
  • Cook 20-30 minutes or until tender
  • Drain and reserve in a bowl
3

Preparing Tzatziki

  • Mix yogurt, lemon juice, garlic and cucumber in a bowl. Add 1 teaspoon of salt and 1 teaspoon of black pepper
  • Mix well. Reserve in a small container
4

Making Zhoug Vinaigrette

  • Place all ingredients in a blender and puree on high until smooth
  • Reserve in a small container
5

Assembly

  • Mix eggplant, zucchini, and farro in a bowl
  • Place on a platter of your choice
  • Drizzle with tzatziki & zhoug vinaigrette
  • Garnish with any extra cilantro & parsley on hand
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