Delicious Eggplant Recipes from Bear Claw Market Café

BEAR CLAW COOKBOOK 24- 25 Join us this Fall for cooking demonstrations Let s connect for volunteer opportunities. Come to our Food Drive Through the third Wednesday of the month for free produce and other food staples. Stay connected through our Instagram and Website for future opportunities. Bear Claw Market Caf at Jonesboro Middle School

Welcome The Bear Claw Market Caf is a space for the entire BORO family (students, their families, staff, and the Jonesboro Community. Each month the caf provide fresh, frozen, and pantry staples to those who come and visit. We also feature live and interactive cooking demonstrations and classes. We hope to expand to create our own community garden. 9/3/20XX Presentation Title 2

Please take pictures and email them to Ms. Heard 2024-2025 Bear Claw Market Cafe 3

Featured Recipes Garlic Roasted Eggplant Eggplant, Squash, Zucchini Casserole Zucchini Brownies Cabbage and Sausage Homemade Spaghetti Sauce Eggplant Lasagna Sweet Potato Fries Spicy Garden Salsa Sweet Potato Pound Cake Berry Spinach Smoothie Strawberry Pineapple Smoothie Bear Claw Market Caf 24-25

Heres a simple and delicious recipe for Garlic Roasted Eggplant that highlights the vegetable's natural flavors: Garlic Roasted Eggplant Ingredients: 1 medium eggplant 3 tablespoons olive oil 3-4 cloves garlic, minced Salt and pepper, to taste 1 teaspoon dried oregano (optional) Fresh parsley or basil, for garnish (optional) Lemon wedges (optional, for serving) Instructions: Garlic Roasted Eggplant 1.Preheat the Oven: Preheat your oven to 425 F (220 C). 2.Prepare the Eggplant: 1. Wash the eggplant and cut it into 1-inch cubes. If you prefer, you can slice it into rounds or wedges. 2. Place the eggplant in a colander, sprinkle with salt, and let it sit for about 15-20 minutes to draw out moisture. Rinse and pat dry. 3.Season: In a large bowl, combine the eggplant cubes with olive oil, minced garlic, salt, pepper, and oregano (if using). Toss well to coat. 4.Roast: Spread the seasoned eggplant in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and tender. 5.Serve: Remove from the oven and garnish with fresh parsley or basil if desired. Serve with lemon wedges for a burst of freshness. Here s a simple and delicious recipe for Garlic Roasted Eggplant that highlights the vegetable's natural flavors! Enjoy! This roasted eggplant makes a great side dish, can be added to salads, or served with pasta or grains. Enjoy the savory, garlicky goodness! 2024-2025 Bear Claw Market Caf Cookbook 5

Introduction- Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low-carb side dish. Minutes to Prepare: 25 Minutes to Cook: 30 Number of Servings: 6 Eggplant, Squash & Zucchini Casserole Ingredients- 1.5 Yellow Squash, cut into 1/2" slices 1 Medium Zucchini, cut into 1/2" slices .5 Medium Eggplant, cut into 1" cubes .5 Medium Yellow Onion, chopped 2 cloves of Garlic, minced 1 10oz can of Rotel (or any other diced tomatoes with chilies) .5 cup Canned Diced Tomatoes .5 cup grated Parmesan cheese .5 cup shredded 2% Mexican Blend cheese Butter-Flavored Non-Fat Cooking Spray Garlic Salt Pepper Directions I cooked this in a toaster oven. Preheat oven to 400. Line a baking dish with foil and spray with cooking spray to prevent sticking (and SUPER easy clean up!). Heat large nonstick skillet over medium heat. When skillet is hot, coat with cooking spray. Add onions and garlic. Sautee until soft. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Sprinkle with garlic salt and pepper to taste. Sautee for 5 minutes. Layer the eggplant/squash mixture and Parmesan, alternating until eggplant mixture is gone. Top with remaining Parmesan (if any) and the Mexican blend cheese. Bake for 20 minutes (or until veggies are cooked to desired doneness). Makes 6 servings. View full nutritional breakdown of Eggplant, Squash and Zucchini Casserole calories by ingredient 6

Zucchini Brownies Prep Time10minutes mins Cook Time35minutesmins Total Time45minutesmins Servings: 12 brownies Calories: 373kcal Author: Amanda Rettke Ingredients cup (112 g) vegetable oil 1 cups (300 g) granulated sugar 1 tablespoonvanilla extract 2 cups (256 g) all-purpose flour cup (64 g) unsweetened cocoa powder 1 teaspoonbaking soda Instructions Preheat oven to 350 F and prepare a 9x13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.) In a large bowl combine oil, sugar, and vanilla until fully incorporated. Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry. Fold in zucchini by hand. Allow batter to rest for 5 minutes. Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again) Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick. Nutrition Nutrition Serving: 12g | Calories: 373kcal https://iambaker.net/zucchini-brownies/ Bear Claw Market Caf Cookbook 7

Cabbage and Sausage Ingredients 1 lb kielbasa smoked sausage (Turkey Sausage) 1 1/2 tbsps of olive oil, divided 1 medium onion, chopped 3 garlic cloves, minced 1 medium head cabbage, cored and chopped into 1-inch pieces (about 2 lbs) 3/4 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 1 tsp red wine vinegar Instructions Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces. Heat a large deep skillet or dutch oven over medium heat. Add tablespoon oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate. Return the pan to the stove and reduce the heat to medium low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally, until the onion has softened. Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes. Stir in the vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot. Taste and add salt, if needed. Enjoy! Nutrition Calories: 484kcal Carbohydrates: 17g Protein: 19g Fat: 38g Saturated Fat: 12g Cholesterol: 79mg Sodium: 1035mg Potassium: 694mg Fiber: 6g Sugar: 8g Vitamin A: 225IU Vitamin C: 86.2mg Calcium: 111mg Iron: 2.8mg 9/3/20XX Presentation Title 8

Homemade Spaghetti Sauce Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it! Prep Time15minutes mins, Cook Time1hour hr, Total Time1hour hr 15minutes mins Servings: 6 servings Equipment large pot, Food Processor, Large Skillet Ingredients 12-14 tomatoes (fresh, garden tomatoes work best- appx. 6-8 lbs. You can also use two 28oz. cans of San Marzano tomatoes) 2 tablespoons olive oil 1 large onion chopped 8 ounces mushrooms fresh, chopped 2 teaspoons soy sauce (see notes above) 6 cloves garlic 10-12 basil leaves chopped 1 tablespoon oregano finely chopped 2 tablespoons brown sugar 1 tablespoon Kosher salt (or to taste) 1 teaspoon pepper (or to taste) Instructions Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds. Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender. Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside. Heat oil in a large skillet. Add onions and saut until they become soft and transparent. Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft. Add tomatoes, basil, oregano, brown sugar, salt and pepper. Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours. Serve over cooked pasta. Notes If you like a "chunky" homemade garden spaghetti sauce, just chop up any veggies you like and stir them in while saut ing the onions. Nutrition Calories: 128kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 1292mg | Potassium: 762mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2100IU | Vitamin C: 37.3mg | Calcium: 52mg | Iron: 1.4mg Special Note: Ingredients in Homemade Spaghetti Sauce This homemade spaghetti sauce recipe is a staple at our house, and will be at yours too! Top your spaghetti noodles with this fragrant, fresh pasta sauce and your family will love it! Here s what you need: Tomatoes fresh, garden tomatoes work best. I start with about a dozen or so, depending on how large they are. If you can t find good, fresh tomatoes, you can use a couple of cans of crushed tomatoes. Onion One large onion, diced or chopped with a food processor. Mushrooms I love using fresh, chopped mushrooms for this marinara sauce. Homegrown vegetables give a nice bulk to this sauce. Soy sauce I know it sounds weird, but soy sauce gives the mushrooms a wonderful meaty flavor that can t be beat! Whenever I make saut ed mushrooms I always add a splash of soy sauce. Additional Seasonings garlic, fresh basil and oregano, a little brown sugar, and salt and pepper to taste. https://www.favfamilyrecipes.com/homemade- spaghetti-sauce-with-fresh-tomatoes/ 2024-2025 Bear Claw Market Caf 9

Prep:20minutes mins, Cook:50minutes mins, Total:1hour hr 30minutes mins, Servings: 6 Servings Ingredients Eggplant Lasagna 2 large eggplants sliced lengthwise 3/4-inch thick (about 8 slices) 3 tablespoons extra virgin olive oil divided 1 teaspoons kosher salt divided teaspoon black pepper divided 16 ounces sliced cremini (baby bella) mushrooms 3 cloves garlic minced teaspoon dried oregano 1 (24-ounce) can prepared marinara-style pasta sauce of choice I used a roasted garlic flavor 1 (15-ounce) container part-skim ricotta cheese 1 (10 ounce) package frozen chopped spinach thawed with excess water squeezed out cup grated Parmesan divided 1 large egg 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone 2 tablespoons chopped fresh basil thyme, or parsley Instructions Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside. Arrange sliced eggplant in a single layer on the 2 sheet pans if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and teaspoon pepper over the top. Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F. Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible. Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve. https://www.wellplated.com/eggplant-lasagna/ 10

Ingredients: 2 medium sweet potatoes Sweet Potato Fries 2 tablespoons olive oil 1 teaspoon paprika (optional) 1 teaspoon garlic powder (optional) Salt and pepper, to taste Optional toppings: fresh herbs, chili powder, or grated Parmesan Instructions: 1. Preheat the Oven: Preheat your oven to 425 F (220 C). 2. Prepare the Sweet Potatoes: 1. Peel the sweet potatoes (optional) and cut them into thin strips, about 1/4 inch thick. 3. Season: 1. In a large bowl, toss the sweet potato strips with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. 4. Bake: 1. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown. 5. Serve: 1. Remove from the oven and let them cool slightly. Serve warm with your favorite dipping sauce or toppings. Enjoy! 2024-2025 Bear Claw Market Caf Cookbook 11

Spicy Garden Salsa HOMEMADE GARDEN SALSA WITH TOMATOES, JALAPENO, BELL PEPPER, CILANTRO AND FRESH LIME JUICE. PREP TIME: 10-15 MINS COOK TIME: 0 MINS TOTAL TIME: 10-15 MINS YIELD: SERVES 8 INGREDIENTS 6 MEDIUM GARDEN TOMATOES AND/OR TOMATILLOS, STEMMED 1 LARGE OR 2 SMALL JALAPENOS, STEMMED AND SEEDED 1 SMALL BELL PEPPER, STEMMED AND SEEDED LARGE RED ONION, PEELED 3-4 CLOVES GARLIC, PEELED 1 CUP FRESH CILANTRO LEAVES JUICE OF 2 MEDIUM LIMES 1 TEASPOONS COARSE SALT - TEASPOON GROUND BLACK PEPPER PINCH GRANULATED SUGAR (OPTIONAL) INSTRUCTIONS 1. PLACE ALL INGREDIENTS IN A LARGE FOOD PROCESSOR BOWL. PULSE UNTIL DESIRED CONSISTENCY IS REACHED. TASTE AND ADJUST SEASONING, IF NECESSARY. 2. PLACE IN AIRTIGHT CONTAINER FOR UP TO 7 DAYS. NOTES COOKING TIP: MAKE THE SALSA AS HOT OR AS MILD AS YOU PLEASE BY ADJUSTING THE AMOUNT OF JALAPENO YOU USE. NUTRITION SERVING SIZE: 1/8 OF RECIPE, CALORIES: 28, SUGAR: 0G, SODIUM: 102MG, FAT: 0G, SATURATED FAT: 0G, UNSATURATED FAT: 0G, TRANS FAT: 0G, CARBOHYDRATES: 6G, FIBER: 1G, PROTEIN: 1G, CHOLESTEROL: 0MG FIND IT ONLINE: HTTPS://THEHEALTHYEPICUREAN.COM/TOMATO-JALAPENO-SALSA/

Description This sweet potato pound cake is a force to be reckoned with, y all. A cake that s so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze! PREP TIME: 15 MINUTES , COOK TIME: 1 HOUR 10 MINUTES , TOTAL TIME: 1 HOUR 25 MINUTES Sweet Potato Pound Cake https://www.butterbeready.com/the-best-sweet-potato-pound-cake/ Ingredients For the sweet potato pound cake: 3 cups all purpose flour, sifted if lumpy 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups packed light brown sugar 1 cup sweet potato pur e 6 large eggs, room temperature 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup whole buttermilk chopped pecans, for garnish- optional vanilla ice cream, for serving- optional For the brown butter glaze: 1 1/2 cups powdered sugar 1/2 cup (1 stick) salted butter 3 tablespoons whole milk (or milk of choice) 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract Instructions For the sweet potato pound cake: 1.Preheat the oven to 325 F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside. 2.In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside. 3.Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the sweet potato pur e and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract. 4.Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over-mix. 5.Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely. 6.Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze. For the brown butter glaze: 1.In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down. 2.In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated. For the cake assembly: 1.Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set. 2.Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you d like. Enjoy! Notes 1.For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning. 2. Storing: Keep cake leftovers stored in an airtight container in the refrigerator for up to 1 week, serve at room temperature. 13

Berry Spinach Smoothie Berry Spinach Smoothie This Berry Spinach Smoothie packs a punch with healthy spinach, fruits, juice and creamy yogurt. Rich in antioxidants and will keep you feeling full and satisfied! Prep Time 5 minutes, Servings 1 Ingredients Instructions 1. 3/4 cup mixed berries, frozen 1/2 cup fresh spinach, packed 1/3 cup vanilla Greek yogurt (or plain) 1/4 cup milk of choice 1/4 cup orange juice 1/2 banana, frozen and cut into chunks (or fresh) Blend all of the ingredients together until smooth and serve! Strawberry Pineapple Smoothie A lovely Strawberry Pineapple Smoothie recipe that is made without yogurt. Such the perfect quick breakfast or afternoon snack idea that you can feel good about! Prep Time5minutes mins, Cook Time2minutes mins, Total Time7minutes mins Ingredients 1 cup of ice cubes 1 cup pineapple chunks 10-12 strawberries Instructions 1. Remove stems from strawberries.2, Wash strawberries thoroughly.3. Place ice, pineapple and strawberries in a blender.4. Blend about 30 seconds at high speed.5. Pour into glasses and enjoy! Serves 2.

Real cooking is more about following your heart than following recipes. Unknown . Enjoy the Journey!!! 2024-2025 Bear Claw Market Caf Cookbook 15