Roasted Vegetable Ratatouille
from About.com – French Food, by Rebecca Franklin This roasted vegetable ratatouille recipe takes a traditional garden stew and elevates it by caramelizing the vegetables. Tossed with a simple roasted garlic oil, this ratatouille is simple and quick; it can be done in less than one hour. Ingredients: • 1 medium eggplant, cut into cubes (4 cups) • 2 medium zucchini, cut into 3/4-inch slices • 1 red bell pepper, cut into strips • 5 plum tomatoes, halved lengthwise • 2 cloves garlic • 2 sprigs rosemary • 2 sprigs thyme • 4 tablespoons olive oil, divided • 3/4 teaspoon...
Read MoreTurkish Eggplant and Cheese Casserole (Almodrote de Berenjena)
From “Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World” by Gil Marks. Ingredients: 2 eggplants (about 2 1/2 pounds total), or one eggplant and 1.5 pounds zucchini. 1 cup (5 ounces) crumbled feta or 1 cup (8 ounces) farmer cheese or cream cheese 1 cup (4 ounces) shredded kashkaval, Gruyere, or Cheddar cheese 3 large eggs, lightly beaten 3/4 cup fresh bread crumbs, matzoh cake meal, or mashed potatoes About 1/2 teaspoon table salt or 1 teaspoon kosher salt ground black pepper to taste pinch of sugar about 1 tbsp. olive oil for...
Read MoreBraised Green Beans and Summer Vegetables
Adapted by Farmer Dave’s from Eating Well magazine (May/June 2009) 1 tablespoon extra-virgin olive oil 1 small onion, halved and sliced 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried 1/2 cup white wine, or reduced-sodium chicken broth 1 pound green beans, trimmed 1 medium summer squash, zucchini or kousa, halved and cut into 1-inch pieces 1 cup halved cherry tomatoes, or grape tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup finely shredded Parmesan cheese Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring,...
Read MoreRoasted Yellow Summer Squash with Sage Pesto
From Kalyn’s Kitchen (Makes 4 side-dish servings) Ingredients: 4 medium or 6 small yellow summer squash or zucchini, washed and cut into 1/2 inch slices or half slices 1 T olive oil salt and fresh ground black pepper to taste 1/4 cup Sage-Pecan Pesto Preheat oven to 400F. Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices, cutting larger slices in half so all pieces are about the same size. Toss squash pieces with 1 T olive oil and season with salt and fresh ground black pepper. Arrange squash in single layer on a roasting pan. Roast 25-30 minutes, turning...
Read MoreZucchini Minestrone
recipe courtesy of Jaimi Kosa, CSA Member - 1 cup diced onions - 1 cup diced carrots - 1 cup diced sweet peppers - 3 T olive oil - 9 cups water - 4 tsp vegetable base - 6 cups sliced and quartered zucchini - 4 cups peeled, cored and coarsely chopped tomatoes - 1/2 cup pearled barley (see Instructions note if you use a quick cook barley) - 1+ tsp light salt - 1/4 tsp black pepper - 2 cans kidney beans - 2 tsp basil - 1 tsp oregano Using a large stock pot, saute the onions, carrots, and sweet pepper in the olive oil until tender. Add water, vegetable base, zucchini, tomato,...
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