• 2 plum tomatoes (7 ounces; 200g), cored and diced
  • Kosher salt
  • Olive oil or vegetable oil, for frying
  • 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds
  • 1/2 large seedless cucumber (7 ounces; 200g), diced
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 1 tablespoon minced flat-leaf parsley
  • 1/4 cored head cabbage (7 ounces; 200g), thinly shredded
  • 2 tablespoons (30ml) white wine vinegar
  • 4 fresh rounds pita bread, warmed and split just enough to form a pocket
  • 3/4 cup homemade or store-bought hummus (6 ounces; 170g)
  • 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products)
  • hard-boiled eggs, peeled and sliced
  • Israeli pickles, for serving (see note above)
  • Amba sauce, for serving (see note above)


  1. Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
  2. Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.
  3. Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
  4. In a medium bowl, toss cabbage with vinegar and season with salt.
  5. In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, drizzle with amba, and serve.

This weeks recipe comes from Brand Ambassador Chelsea Stockdale.

Here’s what you’ll need:

1) 1 package of Rotini Noodles (I used GF Lentil Noodles)
2) A handful of baby tomatoes
3) 1/4 cup Balsamic vinegar
4) 1/2 cup olive oil
5) 1/2 farm fresh red/purple onion
6) 1/2 teaspoon dried oregano
7) 1 tsp minced garlic
8) 1 handful crumbled feta cheese (Use your New South cheese share if you can here!)
9) 1/2 tsp salt
10) 1/8 tsp pepper
11) 1/2 farm fresh cucumber

Total Time: 20{ish} Minutes
Prep Time: 5-7{ish} minutes
Cook Time: 10 minutes
Serves: 4

Step 1) Cook your pasta. Bring 4 quarts water and a pinch of salt to a boil. Add pasta and cook according to the packaged instructions. This is usually around 7-10 minutes. Once your noodles are tender and cooked, drain well and rinse them with cold water. Set them aside in a separate bowl that you’ll use as the serving bowl.

Step 2) While your pasta is cooking, (or while it’s set aside, either way) make your dressing. In a small bowl mix together the garlic, vinegar, oil, oregano, 1/4 tsp salt and 1/8 tsp pepper. Set this aside.

Step 3) Next, chop and prepare your veggies. Go ahead and slice your onions, cucumber and tomatoes and put them aside.

Step 4) Place your chopped veggies and feta cheese onto the noodles. Then, top your noodles with the dressing.

Step 5) Last step, mix all ingredients around to coat evenly with the dressing. Serve and enjoy!



To read more about this plate and for more recipes from Chelsea, visit her website HERE

This is great as a sandwich spread but equally enjoyable on a thick slice of tomato.

1 medium cucumber, peeled & grated
1 medium onion, peeled & grated
1 tsp. salt
8oz cream cheese
1 Tbs. mayonnaise

Mix together cucumber, onion, and salt then let stand 30 minutes. Put in a sieve and drain off liquid. Next mix in the cream cheese and mayonnaise. Add salt and pepper to taste.

Recipe courtesy of Sandra Karcher, Heifer Village Volunteer

To learn more about volunteering with Heifer International please check out

(Recipe from Jennifer at Natural Things Foods Store)

My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!


Mississippi Caviar



  • 1 can black eyed peas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 large green bell pepper
  • 1 large red or yellow bell pepper
  • 1 large cucumber
  • 1/2 red or yellow onion
  • 2 red slicer tomatoes
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon dried italian seasoning
  • pinch black pepper


  1. Chop the peppers, cucumber, and onion in a small dice, about the same size as the beans. Slice and remove the seeds from the tomatoes, then dice as well. Grate the 2 cloves of garlic very fine. Place all of the beans and vegetables in a large bowl.
  2. In a small mixing bowl, combine the oil, vinegar, salt, lemon juice, seasoning, and pepper. Stir well to combine.
  3. Pour the vinegar mixture over the entire mixture and stir well. Cover and set aside. Let it marinate for at least 1 hour.
  4. Enjoy with tortilla chips as a dip. Refrigerate any leftovers.


This can also be used as a filling for a wrap. Add some small cubes of cheese to the mixture, if you like. It is very versatile!


Cucumbers are sensitive to both moisture and temperature, so storing them too cold may lead to a wilted, rubbery texture within a few days. Instead, try wrapping cucumbers in a paper towel or thin kitchen towel and placing them on the upper shelves of your refrigerator where it is not as cold as the crisper drawer. Cucumbers can also be stored in a cool spot on the counter, away from direct sunlight and ethylene-producers such as tomatoes, apples, and bananas that will accelerate spoiling. Either way, eat within 3 days for maximum freshness.Image may contain: plant, food, nature and outdoor


Slice and eat on their own or with dip or hummus

Add to salads

Use to flavor water

Summer Tomato, Onion, and Cucumber Salad

Quick Pickles

Herby Cucumber Salad

Peach Cucumber Salsa

Tzatziki (Greek Cucumber Yogurt Sauce)

Cucumber Herb Vinaigrette

Cucumber Lime Popsicles


Because of their high water content (95%!), cucumbers do not freeze or dehydrate well. The best way to preserve cucumbers for long-term use is to make pickles.

There are many types of pickles and many recipes for each, but here are a few basic recipes to get you started:

Garlic Dill Pickles

Bread and Butter Pickles

Sweet and Spicy Pickle Relish