Garden Vegetable Club

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Red Beets
3 lb.
Mediterranean Extra Virgin Olive Oil
11⁄2 pt.
Italian Ciabatta Bread, sliced
48 ct.
Eggplant, peeled, sliced 1⁄8" thick
6 lb.
Baby Arugula
12 oz.
White Balsamic Vinaigrette
12 oz.
3 lb.
11⁄2 lb.
Dilled Cream Cheese
21⁄4 lb.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place the beets on a parchment-lined sheet pan. Place in a heated, 350°F convection oven. Roast until tender. Allow to cool. Peel off the skin. Cut into  1⁄8"-thick slices. Place in a storage container. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Brush one side of two pieces of bread with olive oil. Place the oiled side down on a flat griddle or grill. Grill until golden-brown. Brush 4 oz. of eggplant with olive oil. Season to taste with salt and pepper. Place the eggplant on a heated grill or char-broiler. Grill until just cooked through. Place on one of the pieces of bread with the grilled side out. Place 2 oz. of beets and 1⁄2 oz. of arugula on top of the eggplant. Drizzle 2 tsp. of white balsamic vinaigrette over the top of the arugula. Season to taste with salt and pepper. Place 2 oz. of kohlrabi and 1 oz. of radishes on top of the arugula. With the grilled side out, spread 11⁄2 oz. of dill cream cheese on the second slice of bread. Place the top on the sandwich. Slice in half on the bias. Place on a serving plate.
24 14-oz. servings