When I start going through our weekly box, I am always thinking of what I can make with each item, using it as the main ingredient of the dish. Celery is a bit of a challenge in that regard. I use it often as an ingredient, but never the main ingredient of the dish. This is the first time we got celery this year, so I expect we will get it again. I didn’t want this bunch hanging around too long. I found this recipe for Cream of Celery Soup on CopyKat Recipes. The recipe is supposed to serve 4, but I have to admit that my husband and I ate the whole batch ourselves! I served it with grilled cheese sandwiches.
Saute celery, onion, and garlic in 2 tablespoons of butter over medium heat. Vegetables should be soft and onions translucent. Puree with food processor or immersion blender until smooth. I used a little of the chicken broth to do this.
Place remaining butter in Dutch oven and melt over medium heat. Add flour and whisk to combine. Cook for 2 minutes, stirring constantly. Add vegetables, then slowly whisk in remaining chicken broth.
Turn up heat to medium high. When the soup begins to boil, lower heat to medium low and add half and half and sherry. When well stirred in, add cayenne pepper, one dash at a time, until desired flavor (heat) is reached.
We got eggplant in our box again this week. I am glad that the eggplants we are getting this year are smaller than last year. (We are not big eggplant fans.) I found this recipe for an eggplant “pot pie” at allrecipes.com and thought it looked good. It was! My husband ate it leftover today for lunch, so he must have liked it. I adjusted the ingredients a little, substituting and adding to our taste.
In a medium skillet, saute eggplant in butter until tender, about 5 minutes.
While the eggplant is cooking, cook ground turkey, onion, celery, and garlic in a large skillet until turkey is no longer pink. Add cooked eggplant, tomato sauce, parsley, basil, oregano, and pepper. Bring to a boil and then remove from heat.
Prick pastry shell with a fork. Add turkey mixture. Bake for 20-25 minutes.
Sprinkle mozzarella and parmesan over top of pie. Return to oven and bake 5-10 minutes longer, until cheese is melted. Let stand 10 minutes before cutting.