SEPT_OCTOBER_2015_FINAL_no bleed

AT SEASON’S PEAK

Eggplant Pirogues Serves 6 WHAT YOU WILL NEED 9 small eggplants, washed and dried 3-4 tablespoons Rouses Extra Virgin olive oil ½ cup yellow onion, chopped 1 large garlic clove, roughly chopped ¾ pound lean ground beef ¼ pound Rouses Italian sausage, casing removed 1 teaspoon Rouses salt ½ teaspoon Rouses black pepper 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 cup white rice, cooked ¼ cup pine nuts ⅓ cup plus two tablespoons fresh mint leaves, chopped 1 15-ounce can tomato sauce 1 cup water Sliced fresh tomatoes for garnish

Kiwis Kiwis will ripen at room temperature or stored in a paper bag. Store ripe and unripe kiwis in your refrigerator for up to four weeks. Melons Keep at room temperature until ripe, then refrigerate. Okra Loosely wrap okra in a plastic bag and store in the fridge for up to two days. Any longer, the okra will start to get slimy. You can also freeze okra. Line a tray with parchment paper and place whole pods or chopped okra in a single layer. Place in your freezer for a few hours, then transfer to freezer bags. Sweet Potatoes Keep in a basket or container in a dark, cool spot for up to two weeks. Don’t store sweet potatoes in the fridge or their centers will harden. Tomatoes Tomatoes are cultivated year round. You can store tomatoes on your countertop or in the refrigerator, but we recommend room temperature, especially for fleshier tomatoes. Yellow Squash & Zucchini Store unwashed yellow squash and zucchini in a perforated or loosely closed plastic bag in your refrigerator. It will last for up to one week.

HOW TO PREP Lightly grease eggplants with olive oil and place in a large baking dish. Roast under the broiler for 15-30 minutes until just soft. In a large, cast iron skillet, warm two tablespoons of olive oil over medium-high heat. Add onions and garlic and cook until translucent. Add ground beef and Italian sausage and sauté until browned. Drain the skillet of any fat and place on a cool burner. Season with salt, pepper, allspice and cinnamon. Add rice, pine nuts and ⅓ cup chopped mint leaves, stirring to combine. Preheat oven to 375 degrees. Transfer eggplants to a plate or work surface. Cut a slit lengthwise in each eggplant, and carefully scoop out some of the flesh. Add the flesh to your meat and rice mixture, stirring to combine. Stuff eggplant shells with meat and rice mixture and return to the baking dish. In your original skillet, combine tomato sauce, water and drippings. Pour over eggplants. Cook stuffed eggplants until bubbly, about 25-30 minutes. Garnish with tomato slices and chopped mint.

ROUSES.COM 37