by Anetta (The Wanderlust Kitchen)
Creamy creme brulee infused with the flavors of Earl Grey tea. Note there is also 2-3 hours of refrigeration time so plan ahead!
It’s big because I make it as a main course. I used 5 of the 8 items in my fall CSA basket.
Cook the shrimp in advance; it needs to be chilled before building the salad. Hard boil the eggs ahead of time, and chop them when they’re cool to the touch. They can be room temperature or chilled. There’s a recipe on Tasty Kitchen for perfect hard boiled eggs, and it works!
Adjust quantities to your taste, available ingredient
This recipe used almost everything in my spring/summer CSA basket. Our first basket for fall had eggplant in it, so here you go! Use this recipe as a side dish, a vegetarian main dish, and will someone let me know how the leftovers were on a ciabatta roll?
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!