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Cherry Tomato & Sausage Ragout w/ Panko Crusted Zucchini & Eggplant

by Market Manager

By: Sara Gomach, NFM Newsletter Editor

Serves 2-3 people




  • 1 zucchini (sliced into 1/2″ rounds) – my coworker gave me a gigantic 3″ diameter zucchini that I used for this recipe, but 1 regular zucchini would work for 2-3 people.
  • 3/4 eggplant – sliced into 1/2″ rounds
  • 1 Pint Cherry tomatoes sliced in half – or about 2 regular tomatoes cubed.
  • 2 Italian sausages sliced into 1/4″ rounds (optional if going veggie) *you could also try this with chicken or even lamb from the farmers market would be great!
  • 2 large spring onions – or 1/2 a large onion (chopped)
  • 1/4 C basil (chopped)
  • 1 C chicken (or veggie stock)
  • S&P to taste


  • 2 cloves garlic
  • 2 eggs
  • 1/4 C flour
  • 1 C Panko crumbs
  • 4 T EVOO
  • S&P to taste


Preheat oven to 350

Arrange beaten eggs, flour and Panko crumbs in separate bowls and dip sliced zucchini and eggplant in each (egg first, then flour and Panko)

Lightly fry in EVOO until browned. Arrange on a cookie sheet and bake for 10 mins or until thoroughly cooked.


Saute tomatoes in EVOO

In a separate pan, saute onions, sausage and garlic until browned. Deglaze with a bit of the chicken stock

Add onion, garlic and sausage mixture to the tomatoes along with remaining chicken stock and 1/2 the basil

Simmer about 10 mins.

Arrange zucchini and eggplant on a plate, top with sauce, sprinkle with parmesaian cheese and remaining basil.

Serve with a side salad of arugula and a light vinaigrette.

Bon appetite!

Jamie Oliver’s Asparagus Soup

by Market Manager


Submitted by: Sara Gomach, orginal recipe and image at

Here’s a recipe that both tastes like spring and warms the soul on a cold Wisconsin day.


  • 1 3/4 lbs asparagus, woody ends removed
  • olive oil
  • 2 medium white onions, peeled and chopped
  • 2 sticks celery, trimmed and chopped
  • 2 leeks, trimmed and chopped
  • 8.5 C organic chicken or vegetable stock
  • sea salt
  • freshly ground black pepper
  • 10 small free-range eggs
  • 8 slices ciabatta bread
  • 1 knob butter
  • extra virgin olive oil


Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.

Just before I’m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10cm of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Don’t worry about poaching so many at the same time. They don’t have to look perfect. A couple of minutes and they’ll be done, as you want them to be a bit runny. Toast your ciabatta slices. Using a slotted spoon, remove all the poached eggs to a plate and add a knob of butter to them. To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.