Ingredients

2 tablespoons olive oil
1 shallot, chopped
1 clove garlic, minced
1/2 green bell pepper, diced
1/2 eggplant, cubed
1 tomato, seeded and diced
1 small zucchini, diced
salt and pepper to taste
1 1/4 cups self-rising flour
3 eggs
1/3 cup milk
1/3 cup olive oil
1 1/2 cups shredded Swiss cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×5-inch loaf pan.
Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.
Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.
Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled

RATATOUILLE

Ingredients

1 (6 ounce) can tomato paste
1/2 onion, chopped
1/4 cup minced garlic
1 tablespoon olive oil
3/4 cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Spread tomato paste into the bottom of a 10×10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Roasted Beets with Balsamic Glaze Recipe

Cook time: 1 hour, 15 minutes

Ingredients

2 pounds red beets, medium sized, scrubbed clean, green tops removed
Olive oil
Salt
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper

Method

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Yield: Serves 6 to 8.

Honey Beet Salad

Ingredients

4 large beets
1/4 cup water
3 tablespoons balsamic vinegar
1 tablespoon honey
1 1/2 teaspoons red wine vinegar
1/4 teaspoon ground black pepper
1/4 cup chopped sweet onion
1/4 cup chopped walnuts
1/3 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
salt to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).
Arrange beets in a baking dish and pour in water; cover with aluminum foil.
Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.

Sweet Corn with Bacon and Mushrooms

Ingredients

2 slices bacon
1/2 cup thinly sliced shallots
3 cups sliced mixed mushrooms, such as oyster, shiitake and/or baby bella
4 ears corn, kernels cut from cob (see Tip)
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.
Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and cook until the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.

Tips & Notes

Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.

Blackberry Spinach Salad

Ingredients

3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)

Directions

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts.

Peach and Blackberry Cobbler

Ingredients

4 cups peeled and sliced fresh peaches
1 cup fresh blackberries
1/4 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1/2 cup butter, melted
1 1/4 cups all-purpose flour
1 cup white sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
Pour butter into a 9×13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

~Krista

Zucchini Pizza Casserole

Ingredients
• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (15 ounces) Italian tomato sauce
• 1 medium green pepper, chopped
Directions
• Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
• Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
• Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.

GRILLED GREEN BEANS
2 c. fresh green beans
1/3 c. butter
1 1/2 tbsp. chopped green onions
1 1/2 tbsp. chopped celery (fine)
1/2 tsp. salt
1/2 tsp. rosemary
1/3 tsp. basil
1/3 tsp. garlic powder

Place beans on double square of foil. Add remaining ingredients and mix. Bring 2 long ends of foil up over beans. Fold together twice, until foil rests on beans. Fold ends down twice. Place on grill, seam side up over medium heat, about 30 minutes, or until beans are done. About 4 or 5 servings.

Summer Squash Skillet

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4 to 6
Ingredients:

2 medium zucchini
2 medium yellow summer squash
1 cup thinly sliced carrots
4 to 6 ounces sliced mushrooms
2 tablespoons olive oil
1 tablespoon butter
1/2 cup grated Parmesan cheese

Preparation:
Heat oil in a skillet over medium-high heat. Add vegetables and cook, stirring, for about 8 minutes, or until tender but still a little crisp. Add butter and toss with the cheese. Let stand for 5 minutes before serving.
Serves 4 to 6.

Stuffed Zucchini with Sausage
Cook Time: 40 minutes
Total Time: 40 minutes
Ingredients:

4 medium zucchini
1/4 pound pork sausage
1/4 cup chopped onion
1 clove garlic minced
1/2 cup Parmesan cheese
1/2 cup crushed saltine crackers
1 egg, lightly beaten
1/4 teaspoon dried leaf thyme, crumbled
1/4 teaspoon salt, or to taste
dash pepper

Preparation:
Directions for stuffed zucchini
Cook whole zucchini in boiling salted water until just tender, about 6 to 9 minutes. Cut each zucchini in half lengthwise; scoop out squash, mash, and set aside. Place shells in a shallow baking dish; set aside. In a heavy skillet over medium heat, cook sausage with chopped onion; drain off excess fat; stir in mashed zucchini. Reserving 2 tablespoons of Parmesan cheese for topping, add remaining Parmesan cheese to the meat mixture along with remaining ingredients. Mix well. Spoon mixture into zucchini shells; sprinkle stuffed zucchini with the reserved 2 tablespoons Parmesan cheese. Bake stuffed zucchini at 350° for 20 to 30 minutes.
Stuffed zucchini serves 4.

~Krista

Napa Cabbage Rolls

INGREDIENTS
8-10 leaves of Napa Cabbage
4-5 fresh tomatoes
1 Georgia Peach
4 cloves of garlic
2 cups Brown Rice
1lb Ground Turkey

Roughly chop the tomatoes and Peach and put into a blender with Garlic and salt to taste (this makes the tomato sauce used later).

Cook the rice according to the instructions on the box. Brown the turkey and salt to taste. Mix turkey, cooked rice, and 1/3 of the tomato sauce together.

LIGHTLY steam the cabbage leaves, then place 2 spoonfuls of the rice/turkey mixture into the leaf and roll it. Place the cabbage wraps into a glass baking dish. Pour the remaining tomato sauce over the top.

Bake at 400 degrees for 20 minutes!

Kohlrabi Fries

1 1/2 to 2 pounds kohlrabi
2 heaping tablespoons flour
Salt to taste
2 to 4 tablespoons canola oil, as needed

1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels. Serve hot.
Yield: 4 to 6 servings.

Shell Pea, Carrot & Arugula Salad with Feta

1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
sea or kosher salt, to taste
fresh-cracked pepper, to taste
3-4 cups baby arugula
4 carrots, shaved into ribbons with a vegetable peeler
1 1/2 cup freshly shelled peas
3/4 cup freshly-crumbled feta

Whisk together the lemon juice, mustard and paprika in the bottom of a large bowl. Slowly whisk in the olive oil; season with salt and pepper. Add the arugula, carrots and peas to the bowl; toss to combine. Transfer the salad to a platter and top with feta.

Fresh Peas and Pasta

12 oz. pasta shells (dried tiny)
1 lb peas (fresh english, shelled)
3 tbsps mayonnaise (regular)
3 tbsps sweet onion (finely chopped)
2 1/2 tsps horseradish
1 clove minced garlic
salt
pepper
2 butter lettuce (leaves rinsed and crisped)

1. Cook pasta, uncovered, in 1 to 1 1/2 quarts boiling water until barely tender to bite, 6 to 7 minutes. Put shelled peas in colander. Pour hot pasta and its cooking water over peas; drain. Let pasta and peas stand a few minutes, then rinse with cold water; drain well.

2. Mix mayonnaise, onion, horseradish, and garlic. Stir in peas and pasta. Add salt and pepper to taste. Place lettuce leaves on serving dishes. Spoon salad onto lettuce.

Stuffed Kohlrabi

6 medium kohlrabis
1 pound ground beef or ground leftover beef, veal, pork or lamb
1 large finely chopped onion
1 1/2 tablespoons butter
2 large eggs
1 finely chopped garlic clove
1 1/2 cups broth of choice
1 cup sour cream
2 tablespoons all-purpose flour
Salt and pepper

Preparation:

Parboil kohlrabis for 20 minutes. Cool until they can be handled and peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely.

In a medium skillet, saute onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste.

Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender.

Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary. Serve stuffed kohlrabi with sauce on the side or ladled over.

Grilled Beets

Ingredients

1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, peeled and crushed
1/2 teaspoon herbes de Provence
3 medium beets, sliced into rounds

Directions

1 In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.

2 Preheat an outdoor grill for high heat, and lightly oil grate.

3 Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.

4 Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

Well, here at New Century CSA, all of our members are truly a part of our farm! Throughout the season, this blog will be used to communicate information about crops and harvest times, and to share our farm life with you.

Here are a few videos that you might be interested in that can help you to understand a little more about who we are, and what a CSA is.

~Krista

Okra and Tomatoes
1 #2 Can of Tomatoes (about 14 oz.) Chop up fairly well (or fresh)
1/2 Onion, Chopped
1/2 Package of cut Okra (about 12 oz. size)
2 Tablespoons Bacon Drippings
1 Teaspoon Sugar
Salt
Pepper

If you have to cook a couple strips of bacon to get the fat from the
bacon, use the bacon to crumble on top before serving. Stir above
ingredients, add some water and cook over a low heat until the okra is
tender and mixture is thick. Stir often, it will stick easily.

EGGPLANT GRILL
Eggplant cut in 1/4 in round slices
Grill eggplant with olive oil, lemon, salt & pepper.
Layer with fresh cut tomato
Mozzarella
Basil leaf
Topped with olive oil, vinegar, sugar & capers mixed.

Syracuse Salt Potatoes
Ingredients
4 pounds new potatoes
1 1/2 cups fine salt
8 tablespoons butter, melted
Directions
1.Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
2.While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.

OKRA
I will have to admit that I don’t like okra because of the slimy nature of it but one of our share holders sent in this recipe that takes care of that problem and it was pretty good!

Wash and dry the okra. Trim off the tip. Pour about 3 tablespoons of olive oil in a skillet and let it get hot enough to sizzle. Add the okra and let is sauté for about 5 minutes (this helps “deslime” the okra). Take the okra out and set it aside. Take a whole onion (size depends on how much you like) and sauté it in a skillet until well done. Then add about 3 cloves of garlic (more or less if you like). Saute for about 2 minutes. Then add in a can of tomatoes. Let it simmer about 5-10 minutes until a lot of the juice cooks out of the tomatoes. Add back in the okra and about a ½ cup of fresh cilantro leaves and let it simmer on low until the okra gets a little more tender (probably about 5 minutes or so).

I found this one on a website and it uses vegetables that you are currently getting so try it out and let me know what it’s like!

From Paul Prudhomme’s _A Fork in the Road_

_Smothered Okra, Eggplant and Tomato_
SEASONING MIX
1 1/2 teaspoons onion powder
1 teaspoon salt (omit if use canned tomatoes with salt)
1 teaspoon dried mustard
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper (or use all black)
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper (red pepper)
****
2 cups chopped onion, in all
1 cup chopped green bell pepper (or red bell pepper)
2 cups chopped okra, in all
1 medium eggplant, peeled — 1 cup finely diced,
remaining medium diced.
3 cups fresh tomatoes chopped, or 2 cans diced tomatoes
1/2 cup tomato sauce (omit if using canned tomatoes which
already have lots of juice)
1 cup apple juice
***
1) Mix spices in a small bowl.
2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1
cup of okra (I put in a food processor and pulse to chop finely)
3) Heat non-stick skillet or pot over high heat about 4 minutes. Add
chopped vegetables, bell pepper and seasoning mix, stir and cook for
about 5 minutes. Vegetables should stick to bottom of pan, then you
unstick and stir them so that they carmelize (brown) a little but
don’t burn.
4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1
cup of tomatoes. Cook, stirring occasionally until most of liquid
evaporates, about 20 minutes.
5) Add remaining onions, okra, eggplant and tomatoes (tomato
sauce if used). Scrape to clear bottom and cook 10 minutes or more
until eggplant is cooked.

Notes — This is from Paul Prudhomme’s Fork in the Road. I used to
be warry of okra, but in Oklahoma in the heat of August it’s about the
only vegetable that still grows (even the tomatoes stop setting fruit
when it gets too hot). I also used frozen okra. I like
the okra in this recipe. When well cooked, the gumminess goes away
and its serves as a thickener to the dish. If you’re warry of okra,
you might want to reduce the total amount to 1 cup and let the
eggplant and tomotoes dominate. Prudhomme always uses onion powder
and garlic powder in his spice mixes, which I used to think was
redundant when using real onions, but it actually imparts a different
flavor. He places great emphasis on cooking the vegetables a long
time in a non-stick skillet and letting them brown a little to
carmelize and develop the flavors, and it does pay to be patient. The
original recipe had a total of 2 1/2 cups of apple juice, but that
seemed like too much to me and I already had plenty of liquid from the
canned tomatoes.

Chicken and Sausage Gumbo

INGREDIENTS:
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links — sliced
2 cups chopped cooked chicken
2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
hot cooked rice

PREPARATION:
For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice.

Green Bean, Potato, Ham Stuff =)

So this recipe has no “Title” it is just something I grew up eating! Super simple and my kids love it. You can cook in a crock pot or on the stove top. Amounts of the ingredients just depend on how many you are cooking for.

Chunked Ham, I get it pre-packaged at Kroger
Red Potatoes, washed and quartered
Green Beans, washed and snapped into 2ish inch pieces

Put the potatoes in the bottom of large stock pot or crock pot and cover with water. Add some salt and some cracked pepper. Put the green beans and ham on top of the potatoes, do not stir in. Cover with a lid and bring to a boil then reduce heat to med-low and allow to simmer for about 15-20 minutes. Stir all together and continue to cook until potatoes are done.

If you decide to use a crock pot go ahead and stir all ingredients together and cook on low for 4-6 hours.

Garden Tomato Salsa

Ingredients

1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt
Directions
1.Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
2.In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
3.Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour

I thought this sounded delicious and you could make so many additions to suit your taste!

Fresh Tomato Pie

Ingredients
1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Bake the pastry shell for 8 to 10 minutes or until browned.
3.Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
4.In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
5.Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

FRESH PEACH CRISP

1/2 c. quick cooking oatmeal
1/2 to 1 c. packed brown sugar
1/4 c. all-purpose flour
1/4 c. butter
2 1/2 lbs. peaches (med.)
1 tbsp. cinnamon
1/2 tsp. salt

Combine oats, sugar, flour, cinnamon and salt. Add butter and mix. Cut butter into oats mixture. Arrange sliced peaches in a 10 x 6 inch baking dish. Cover with 1/2 to 1 cup sugar (your choice). Sprinkle crumb mixture evenly over fruit.
Bake the crisp uncovered in a pre-heated 350°F oven for 40 minutes or until fruit is tender. Serve with whipped cream or ice cream. Can be made with other fruit.

Peach Bread or Muffins…you can do it either way

Ingredients:

Serves: 12

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
3 eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract

Directions:
1 Cream butter; gradually add sugar, mixing well.
2 Add eggs, one at a time, beating well after each addition.
3 Mix together next 5 ingredients; mix into creamed mixture alternately with the peaches, beginning and ending with flour mixture.
4 Stir in orange juice concentrate and vanilla.
5 Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
6 Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
7 Cool in pan 10 minutes.
8 Remove from loafpan and cool completely.

1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1tsp sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
coarse salt

Directions:

Combine butter, lime, jalapeno, garlic, and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve. Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

Whole Wheat Penne with Summer Vegetables

Prep: 10 min.
Cook: 30 min.
Serves: 4-5

3 Tbsp. olive oil
1 large eggplant, peeled and chopped
Salt and Pepper
2 medium zucchini, chopped
1 large onion, chopped
4 cloves garlic, pressed or minced
1 28oz. can diced tomatoes, with juices ( I use Italian style for more flavor)
1 Tbsp dried oregano
1 lb whole-wheat penne
1/2 sliced fresh basil leaves ( I actually use dried and it seemed fine )

1. Warm 2 Tbsp. oil in a skillet over medium heat. Add eggplant, sprinkle with salt and pepper and saute until browned, about 4 min. Add zucchini and cook until tender, about 6 minutes longer, stirring occasionally. Remove to a bowl.

2. Add 1 Tbsp. oill to skillet and saute onion for 3 minutes; add garlic and saute 2 minutes longer. Srit in tomatoes with juices and oregano. Cover, reduce heat to medium-low and simmer for 10 min. cook pasta as package label directions.

3. Turn heat to medium and add zucchini and eggplant to skillet; saute until warmed through, about 3 min. Season with salt and pepper. Top pasta with sauce, sprinkle with basil (parmesan cheese is great too!) and serve.

Vegetable Lasagna Recipe

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Ingredients:
2 Tbsp. olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup diced green pepper
1/2 cup yellow squash
1/2 cup eggplant
1/2 cup diced zucchini
8 oz. sliced mushrooms
2 26 oz. jars spaghetti sauce or 6 cups homemade spaghetti sauce
kosher salt and black pepper to taste
15 oz. part-skim ricotta cheese
2 large eggs, lightly beaten
1 cup shredded asiago cheese
12 oven-ready lasagna noodles, such as Ronzoni or Barilla
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Preparation:
Preheat oven to 375 degrees F.

Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, garlic and peppers. Saute several minutes until vegetables start to soften.

Add zucchini, yellow squash, eggplant and mushrooms. Saute 2-3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauce.

Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings.

In a medium bowl, mix ricotta cheese, eggs and asiago cheese together. Set aside.

Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with four lasagna noodles, going crosswise. It’s okay if they overlap. Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.

Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce.

Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let vegetable lasagna rest 15 minutes before cutting.

Summer Squash Salad Recipe

Ingredients
4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish

Method
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.

3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

Yield: Serves 4.

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