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Week 14 Chef Notes

Farmhouse Nashville is at the half way point of the CSA produce for the 2016 season.  The bounty will continue and we will see some changes in the upcoming months.  Many families are headed back to school, therefore healthy lunches can be an issue.  This week I would like to share healthy lunch options, skip the lunch line, lunchables, or processed foods.   

Healthy Lunch options:   

Whole Grain or Gluten Free Quesadilla 

1 gluten free wrap              
1 tbsp. cheddar cheese
1/4 c. cooked chicken        
1 tbsp. olive oil

Direction:  Season chicken with Mexican or Mediterranean flare add cheese and place on tortilla and fold.  On a flat griddle, sear on both sides and cut into fourths.  Cool and pack.   


1 Cantaloupe

Directions: Remove the rind. Dice and package.  

Toast Points with Goat Cheese and Grapes

5 slices french bread toasted                 
5 slices black forest ham
1 oz. goat cheese                                  
1/4 c. sliced grapes

Directions:  Toast french bread and spread goat cheese on bread.  Next top with grapes and black forest ham.    

Eggplant Parm Pizzas

3 slices eggplant                                
1 egg 1/4 c. flour                                            
2 slices of toasted gluten free bread
8 pepperonis                                      
1/2 c. mozzarella cheese
1/4 c. tomato sauce                            
2 tbsp. olive oil
to taste salt and pepper  

Directions: Toast gluten free bread and grind into bread crumbs.  Remove skin from eggplant, dust with flour, and place into the mixed egg wash and then dip into the bread crumbs. Fry with olive oil for 3-4 minutes on each side. Top with tomato sauce, pepperonis, mozzarella cheese, and bake at 400 degrees for 5 minutes.  Cool and pack.    

Mediterranean Wrap or Lettuce Wrap

Gluten free, whole grain wrap or leaf lettuce                  
3 pieces of turkey
2 tbsp. hummus                                                                
2 slices tomato
4 slices of cucumber  

Directions: Top gluten free wrap with all ingredients, fold ends, wrap, and slice in half.                 

Here are some tips for some of this week's items in your share:

Sweet Potatoes - Prepare in a variety of ways such as roasted, simmered, stuffed, or baked.

Spaghetti Squash - Steam or roast and remove the flesh and serve mixed with spaghetti sauce or in place of any pasta dish. 

Mini Bell Peppers - These are a great addition to any recipe or eat them raw. Seed and cut for a great dip option.

Eggplant - Marinate in an Italian Dressing and grill. You can also fry or roast it with other vegetables.

Submitted by: Chef Jennifer Pasos

This entry is related to the following products. Click on any of them for more information.
Eggplant, Cucumber, Sweet Potato,
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