Fishing Creek Herb Guild


EGGPLANT MEATBALLS from the kitchen of Chef John

4 eggplants (about medium size) around 2 lbs

3 containers of fresh sliced mushrooms (produce section of grocery store).

Do not peel the eggplants.  Slice them in circles and then cut each slice into 4’s (look like triangles).

In a large pot:

  • 2 tbs of olive oil

  • Minced garlic (add what you like for taste)

Heat both until you can smell the garlic and add all your cut eggplant and mushroom.  Stir around until you see the eggplant start to get a little soft. I added a little water to steam them a little.  When eggplant is partially soft (not mushy) drain all in a colander. Place some paper towel on top of the colander and place a weight on top to be full drained.  I used a pot with water on top.

When all drained pour into a food processor and pulse enough until if forms a nice mixture (do not over pulse).  I filled the food processor to half and then pulsed.

Place that mixture into a bowl. And add:

  • 2 eggs (beaten)

  • 2 cups of seasoned panko or seasoned bread crumbs

  • 1 cup of parmesan or roman cheese

Start mixing with your hands and try to form a ball (I used an ice cream scoop).  If the ball does not form and is still a little mushy add more breadcrumbs until it holds its shape.  Then I pressed down a little to form a patty.

Add olive oil (enough to cover the bottom of a fry pan) to a fry pan and begin to fry you patties.  Brown both sides and when brown enough place on a tray with paper towel to drain a little.

Place all patties on a cookie sheet lined with parchment and heat at 350 for about 25 minutes.

After frying, they can be layered in a container and froze until you are ready to use them.

Burger Bean Bake 
      with Chef Linda Battoni

1 lb. ground beef                                              
4 slices bacon                                           
1/2 c. chopped onion                                        
1 16 oz. can cut green beans, drained            
1 15 oz. can kidney beans, drained
1 16 oz. can baked beans, undrained
1/2 c. brown sugar
1/2 c. ketsup
1 T. white vinegar
1 t. prepared mustard

In a large skillet, brown bacon and onion. 
Add ground beef. Drain fat.
Add remaining ingredients and stir. 
Pour into a 2 quart casserole.
Bake at 325 for 45 minutes.

                        Chef Loretta's Quiche


1/2 C. yellow onion, chopped                                   2 c. milk

1 T. butter, unsalted                                               1 c. Bisquick

2 T. flour                                                              4 eggs

1 C. milk                                                               1/2 t. salt                                                                  

1/2 C. heavy cream                                                  1/8 t. pepper

5 oz. boursin cheese

10 oz. chopped spinach leaves,

2 T. parmesan cheese

2 t. lemon zest, finely minced

1 t. dried tarragon or 1 T. fresh chopped

1/8 t. cayenne

1 pinch freshly grated nutmeg



Preheat your oven to 400 °F.  Lightly grease a 12-muffin pan


Prepare the sauce by sautéing the onion in butter over medium heat. 

Cook until soft, about 4-5 minutes. Add flour and stir well to coat. 

Cook about 1 minute. Gradually whisk in the milk and whipping cream, 

stirring the mixture constantly to break up any lumps. 

Simmer sauce for 1 minute. DO NOT burn.

Next stir in the boursin cheese a little bit at a time, until melted and 

smooth. Remove the pan from the heat. Add the spinach, parmesan 

cheese, lemon zest and seasonings. Allow to cool. 

Can be prepped the day before.


Beat the eggs with the salt and pepper, then stir in the milk.

Add in the Bisquick and beat until smooth. Add the chilled spinach mixture.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted 

into the center of the quiche comes out clean. Let cool on a wire rack for 

15 minutes.

Recipe Notes

You can play around with the ingredients as needed! Sub in cheddar cheese for the Swiss or add assorted vegetables or meats.

             Kombucha Tea by Chef Jessica M

Boil water and steep  organic black tea bags for 7 mins. Remove from water.
Add 1 cup organic cane sugar and stir until dissolved. 
Add filtered water to the sweet tea mixture 
until it equals 7 cups.  (room temp)
Pour into large glass jar. 
Add 1 cup starter liquid with SCOBY to jar.
Cover (use coffee filter and rubber band) and allow to brew for 5-7 days. Check on 5th day for taste. 
Continue to brew for a stronger flavor.
Add fruit or fresh juice for flavor. 
Allow to rest with lid on tight at room temperature for 2-5 days to allow the second fermentation to carbonate the kombucha if that is a preference. Enjoy!
Questions? Go to Facebook@fritzhollowfarm
Tomato, Basil and Chicken Pasta 
                   by Chef Pat G

Cook and shred chicken. 
Peel, slice and steam carrots. 
Prepare pasta and place in large serving bowl..
Add chicken, carrots, chopped tomatoes, basil, mozzarella and parmesan cheeses. Toss.
Blink of an Eye Rhubarb Pie
               by Chef Nancy G
Mix together-  
1 c. diced rhubarb, 1/2 c. flour, 1 t. baking powder,
3/4 c.sugar, 1 t. vanilla, 1 beaten egg, 
1/2 c. chopped pecans or walnuts
Spread in buttered pie plate.
Bake at 350 for 25-30 minutes.
Zucchini Crusted          Pizza 
by Chef Mollie Katzer

3.5 c. grated zucchini
3 eggs
1//3 c. flour
1/2 c. grated mozzarella
1/2 c. parmesan
! T. fresh basil
salt and pepper
Preheat over to 350.
Salt zucchini lightly 
and let rest 15 mins. Squeeze out excess moisture. Combine all ingredients and spread into greased 9x13 baking pan. 
Bake 20-25 minsutes. Brush with oil and broil for 5 mins.
Pile all your favorite toppings on crust-sauce, cheese, vegetables
and heat in 350 oven for 25 minutes. Serve hot with a big salad.