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Summer Harvest Cooking Class with Sola Gratia Farm

Here are all the recipes from our Summer Harvest virtual cooking class with Sola Gratia Farm! We've built a menu that highlights their summer harvest for a unique and delicious dinner. The menu includes:

 

  • Eggplant Rollatini - sliced eggplant stuffed with herby ricotta cheese and topped with homemade cherry tomato marinara
  • Pesto Babka Dinner Rolls - Co-op dough and pesto rolled into twists and baked in oven
  • Roasted Garlic Kale Caesar Salad - a spin on a classic recipe with massaged kale, toasted croutons, parmesan, red pepper, and a creamy roasted garlic caesar dressing
 
What You'll Need:

 

  • Cutting board
  • Chef's knife
  • Cheese grater
  • Immersion blender, food processor, or blender
  • 2 sheet trays
  • 9x13 inch casserole dish or similar
  • Medium sauce pan
  • Skillet or cast iron pan
  • Small and large mixing bowls

 

Class Flow
  • Prepare eggplant
  • Roast garlic
  • Roast eggplant
  • Make tomato sauce
  • Prep for rollatini
  • Bake rollatini
  • Make salad dressing
  • Prepare salad
  • Prepare pesto rolls
  • Bake pesto rolls
  • Toast croutons
  • Assemble salad
  • Plate and serve

 

 

Ingredients
Roasted Garlic Kale Caesar Salad
Garlic bulbs
2
Olive Oil
For drizzling
Salt
To taste
Fresh lemon juice
1/4 cup
Dijon mustard
1 tablespoon
Parmesan cheese, grated
1/2 cup
Olive oil
1/3 cup
Black pepper
To taste
Lacinato kale
2 bunches
Demi baguette, torn into 1/2" pieces
1/2
Red bell pepper, thinly sliced
1
Cherry Tomato Marinara
Cherry tomatoes, stems removed
3 cups
Garlic cloves, minced
3
Red onion, diced
1/2 large or 1 small
Olive oil
2 tablespoons
Salt
1/2 teaspoon
Dried oregano
1 teaspoon
Fresh basil, chopped
1 tablespoon
Black pepper
To taste
Salted butter
1 1/2 tablespoons
Eggplant Rollatini
Large eggplants, sliced lengthwise
2
Ricotta cheese
1 cup
Parmesan cheese, grated
1/2 cup
Egg
1
Garlic cloves, minced
2
Fresh basil, chopped
3 tablespoons
Salt
1/4 teaspoon
Black pepper
1/2 teaspoon
Marinara sauce
2 cups
Mozzarella cheese, shredded
1/2 cup
Fresh basil leaves
For garnish
Pesto Babka Buns
Co-op New York pizza dough, thawed
1 ball
Co-op basil & spinach pesto
Roasted Garlic Kale Caesar Salad
  1. Preheat oven to 400 degrees F.
  2. Cut the tops off the heads of garlic, revealing the cloves. Place each head face up on a piece of foil. Drizzle with olive oil and season with salt. Wrap the foil up around the garlic. Roast for 30 minutes until soft and golden. Let cool.
  3. Combine the lemon juice, dijon mustard, and 1/4 cup parmesan cheese in a food processor or in a bowl using an immersion blender. Squeeze all of the roasted garlic out of the skins into the bowl. Pulse to combine. With the processor running, slowly drizzle in the olive oil. Season to taste with salt and black pepper.
  4. Roll the kale leaves tightly lengthwise and cut into slices. Place them in a large mixing bowl, along with a few spoonfuls of the dressing. Toss well and massage the kale with your hands for 30 seconds. Let sit for 10 minutes.
  5. Meanwhile, heat a large skillet over medium heat. Drizzle in olive oil, and add the torn bread. Let toast for a few minutes until crispy, stirring often. Season with salt and let cool slightly.
  6. Add the croutons and red bell pepper to the bowl with the kale. Add the remaining parmesan and dressing and mix to combine. Season with additional black pepper and serve!

 

Cherry Tomato Marinara
  1. In a large saucepan, heat olive oil over medium heat.
  2. Add the onion and garlic and cook for 2-3 minutes, until the red onion loses color and softens.
  3. Stir in the cherry tomatoes and place the lid on the saucepan. Continue to cook.
  4. When the tomatoes start to burst, after about 10 minutes, stir in the salt, basil, oregano, black pepper, and butter. Put the lid back on and cook for another 5 minutes.
  5. Use the end of a fork or back of a spoon to burst the cherry tomatoes. Once they have burst, carefully use an immersion blender to blend up all of the sauce. Tilt the pan as you blend to avoid tomato splatter.
 
Eggplant Rollatini
  1. Preheat oven to 400 degrees F.
  2. Cut off the eggplant stems. Cut off the edges of the eggplant to “square it off”, then slice into very thin slices. Salt both sides and let it sit to “sweat” for 10 minutes. Pat dry with paper towels and wipe off remaining salt.
  3. Line a large baking sheet or two small ones with parchment paper. Lay eggplant on the pan and bake for 20 minutes. Remove and let cool.
  4. Meanwhile, in a large bowl add the ricotta cheese, parmesan, egg, salt, pepper, garlic, and basil. Mix together.
  5. Spread a layer of tomato sauce on the bottom of a casserole dish or baking dish. After the eggplant has cooled, spoon 1-2 tablespoons of ricotta filling onto the eggplant, then roll it up and lay the rollatini on top of the sauce. Repeat until finished. Reserve some sauce for the bread rolls.
  6. Spoon the remainder of the sauce over the rolled-up eggplant. Sprinkle with mozzarella cheese and a light dusting of Parmesan cheese. Bake for 20 minutes.
  7. Garnish with fresh basil leaves and serve.

 

Pesto Babka Buns
  1. Preheat oven to 400 degress F.
  2. Cut the dough ball into four even portions.
  3. Roll each into a rectangle. Spread a tablespoon of pesto evenly over the bread, getting within 1/4-inch of the edge.
  4. Roll the bread tightly from the long end, then pinch the seams and ends to seal. Slice the log of dough in half lengthwise with a sharp knife - not all the way to the top.
  5. Twist the two lengths together, keeping the filling side up as you twist.
  6. Stretch the dough to approximately 7-inches. Bring both ends together, overlapping them and creating a hole in the middle. Bring one end into the hole and pinch it together with the other end at the bottom.
  7. Place on a baking tray and bake for 20 minutes until golden.
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