Eat Local Challenge Week 4: Mediterranean Veggies & Couscous + Cardamom Coffee

11951821_960807120653111_2128922495798510712_nIt’s the last week of the Eat Local Challenge and I am not happy about it. I have loved getting my box of goodies every Thursday, chatting with Kim on the porch, going to Oasis Garden with fresh veggies…needless to say, it’s been a great month.

For my last recipe I managed to use my entire veggie box, I was kind of proud of myself for that.  My dish started with garam masala, I had no idea what to cook for dinner, but I knew I wanted my favorite spice to be center stage.  As I was sauteing the veggies with local garlic the smell  was intoxicating, the kids, the dog, and the cat all came into the kitchen to dance around while I finished up. I added couscous to make it a bit more hearty and it’s the kiddos favorite filler.  This dish is awesome the next day, the flavors just get richer as it sits overnight.

I can’t wait until next year’s challenge, but I think I have some new favorite local farms I will be visiting and some great new recipes I will be adding to my family menu.  I hope you enjoyed reading all about my Eat Local month, get out there and EAT!

For more Eat Local Challenge goodness, be sure to follow http://thefamilypracticeblog.com/!

Mediterranean Veggies & Couscous

couscous

Ingredients

  • 1 eggplant
  • 1 summer squash or zucchini
  • 1 patty pan or another zucchini
  • 3 small  carrots (I used tri-color carrots!)
  • 2 large heirloom tomatoes
  • 1 bunch of leafy greens ( I used collards)
  • 2 cloves of garlic
  • 1/2 C pearl/Isreali couscous
  • 1 tbsp butter or vegan margarine
  • 1 cup vegetable broth
  • Garam masala
  • salt to taste
  • Parsley

Direction

  • chop garlic finely and saute in butter with garam masala
  • peel eggplant and saute until in garlic butter until it is halfway done
  • Dice the squash and chop the carrots and add to eggplant
  • Saute veggies until tender
  • Chop heirloom tomatoes (don’t seed) and add to veggies
  • Cook for a few minutes before adding couscous and broth
  • cook until couscous is tender
  • Salt to taste and top with fresh parsley

After smelling the garam masala, it reminded me of the Turkish coffee my friend used to make me and I couldn’t resist whipping some up. I used my Mason Jar coffee beans from my Eat Local Challenge box, cardamom seeds from the bulk bins and one vanilla bean.  Grind it all up in a spice grinder and then brew it in a french press. Add a little milk & honey for a sweet treat.

Mikaela is a transplant from Portland, fell in love with Ogden her first day in town and created Indie Ogden the next week. She enjoys outdoor adventures with her 2 kiddos and making a mess crafting. You can find her at a local cafe or cycling around town with her family.