Cooking With GoodEggs
GoodEggs has been my go-to solution for having extremely high quality, fresh, local food for dinners at home since I moved out of San Francisco and went back to work in an office last year. When I was working remotely I had plenty of time to visit farmer’s markets and pop to the store if I’d forgotten anything…All that changed when I went to work in an office environment again last October. Between commuting and weekend plans, I found it was a struggle to go to the grocery store (an activity I actually usually really enjoy).
Enter GoodEggs. It’s a Bay Area delivery service that is like Whole Foods, your favorite farmer’s market and best goodies from the hottest eateries in San Francisco all rolled into one. The app allows me to shop as I think of things, which means I’m rarely stuck in a situation where I’ve forgotten something I need for the week. Staples in our household are their pasture raised eggs and chicken, the best organic dates, Urban Remedy salads for lunch, grass-fed beef, bread from Jose the Baker or Tartine Bakery and finally ice cream from Bi-Rite (if you are anywhere in the Bay Area you must, must, try the ice cream from Bi-Rite!).
I place our order and then it’s waiting for us when we come home from the day – no fuss, no long lines or crowds. Easy.
I’m spending three nights this week cooking with GoodEggs, taking over their Instagram Live stream to show the process of making dinner after coming home from work. I made two of their “Dinner Bundles,” fantastic fast options that come with exactly all the ingredients you need to make the selected meal. This week I made two summer classics, Caprese Salad featuring fresh mozzarella and colorful heirloom cherry tomatoes as well as their Grass Fed Beef Paleo Burger bundle complete with lettuce for buns and burger patties. Tonight I’ll be making Marcella Hazan’s Eggplant Sauce with Tomato and Red Chili Pepper pasta, recipe below. Tune in at 5:30 pm PST to follow along on @goodeggs Instagram Live.
Use the code MYPOWERPOSE to receive $35 off your first order with GoodEggs. Thank you GoodEggs for gifting me groceries for these tasty nights of cooking!
What is your go-to solution for weeknight food?
Marcella Hazan’s Eggplant Sauce with Tomato and Red Chili Pepper
serves 4 for Italian-style primi portions, 2 plus leftovers for a main course
1 large eggplant (about 1 pound)
vegetable oil for frying
3 tablespoons extra virgin olive oil
1 1/2 teaspoons chopped garlic
2 tablespoons chopped parsley
1 3/4 cups good quality (Marcella says Italian!) canned tomatoes, cut up, with their juice
chopped hot red chili pepper, to taste (can sub dried chili flakes)
1 pound pasta
Trim ends off eggplant and peel it. Slice into 1/2-inch slices.
Set a colander in the kitchen sink or in a large bowl. Stand one layer of eggplant slices upright against the inside of the colander and sprinkle (not too generously, but not timidly either) with salt. Stand another layer of slices against the first layer, sprinkle that layer with salt, and continue until all eggplant has been salted. Let salted eggplant stand for 30 minutes.
After 30 minutes, blot eggplant slices thoroughly dry with paper or cloth towels.
Set a large frying pan with sides at least 2 1/2 inches high over high heat. Add enough vegetable oil to come 1 1/2 inches up the sides of the pan. Line a large plate with paper towels.
Test the oil by dipping one slice of dried eggplant into the oil. If it sizzles, the oil is ready for frying. Slip as many slices of eggplant into the pan as will fit in a single layer. Cook to a golden brown on one side, then turn them and cook the second side. When both sides are golden, use a slotted spoon or spatula to transfer them to the towel-lined plate. Repeat until all eggplant is done. If the oil becomes so hot that the eggplant starts to burn, reduce it slightly.
When all eggplant has been cooked and is cooling on the plate, drain the pan and wipe it clean. Add olive oil and garlic to pan, and turn heat to medium. Cook and stir the garlic until it colors lightly. Add parsley, tomatoes, chili (start with a little, add to taste) and a pinch or two of salt, and stir thoroughly. Adjust heat so that the sauce simmers gently, and cook about 25 minutes, until oil separates from sauce and floats free.
Cut eggplant into strips about 1/2 an inch wide. Add to the sauce, cook another 2-3 minutes, and stir once or twice to incorporate. Taste and correct for salt and heat.
Advance prep: Sauce and eggplant can be made up to 4 days in advance. Keep eggplant separate from sauce. Reheat sauce while pasta cooks, and add eggplant just before combining sauce and pasta.
Cook pasta 1 minute less than package directions. Drain and add to sauce. Use tongs to incorporate. Serve immediately.