Juicy & delicious.

Green tomatoes, sliced
Cornmeal
Salt & pepper to taste
Vegetable oil

Wash & dry each tomato slice. Put Cornmeal, salt & pepper in bowl & dip slices of tomato gently on both sides until coated.

Heat oil in large skillet over medium heat. Add tomato slices, fry 2-3 minutes on each side until browned.

Cut into slices one bunch of Asian tatsoi & sauté in 2 tsp. olive oil After wilted, remove tatsoi from pan to a serving dish. Toss tatsoi with 2 tsp. sesame oil & sprinkle with hot pepper flakes (optional).

A quick & easy side dish that will waken your taste buds!

6 Med Tomatoes Cut In ¼ IN. Thickness
1 ½ Cup Buttermilk
1 Cup Cornmealbr> Salt and Pepper to Taste
1 ½ TSP. Cayenne Pepper
2 TSP Dried Thyme
½ Cup Vegetable Oil

Soak tomatoes in buttermilk while mixing the cornmeal, cayenne, thyme, salt and pepper. Dip tomatoes in cornmeal mixture while oil is heating. Saute over medium heat until golden brown. Drain on obsorbent towel.

This recipe came from Kristy Williams, A Saturday Delvin Farms CSA Member.

1 (9 inch) prepared pie dough, thawed if frozen (not pie shells)
3 tablespoons of olive oil (we use 1-2)
1 to 3 large onions, sliced very thin (it is your preference as to the onions. Sort of depends on your taste!)
6 oz. of crumbled goat cheese (1 1/3 cups or more)
1 lb of plum tomatoes or any kind of fresh ones. I think we use 5-7 to cover the top well.
Garnish with fresh Basil leaves.

1. Preheat oven to 375° F
   
2. Roll out pie dough to fit 11-inch round and fit it into part pan. Trim off excess dough, leaving 1/2 inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.
3. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around the rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.
4. While the tart shell is baking, heat 1-2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, about 15-20 minutes.
5. Preheat broiler
6. Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping in concentric circles over the cheese. Sprinkle with remaining cheese and salt and pepper to taste. Drizzle with remaining tablespoon oil. ( I do not do this).
7. Put foil over the edge of crust to prevent over browning (I do not do this).
8. Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3-4 minutes.

This is from Gourmet, August 2002 issue.

Thank you Frances for your thoughtfulness and a great recipe!

1 large butternut squash
3 lg. eggs
½ c. light sour cream
¼ c. sugar
¼ c. butter, softened
¼ c. all purpose flour
1 Tbsp. finely chopped sage
1½ tsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg

Cut squash lengthwise into 4 pieces; remove and discard seed. Cook in boiling water to cover over medium-high heat 10-15 minutes or till tender.

Process the squash and eggs in a food processor until smooth. Add sour cream, and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into lightly greased 8 inch square baking dish.

Bake at 350 for 55 to 60 minutes or until set.

Great paired with pork and a glass of Pinot Noir!

2 lbs. bok choy
2 Tbs. olive oil
1/2 cup chopped onion
1/2 tsp. salt
1/2 tsp. white pepper
2 Tbs. seasoned rice vinegar

Heat olive oil until hot, add onion & stir fry until softened, 2 to 3 minutes. Add the bok choy & season with salt & pepper. Cover & cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar & serve hot.

1 bunch curly green kale 1 Tbs. olive oil, plus more for brushing toasts large pinch red pepper flakes 2 large cloves garlic, minced salt to taste 8 slices crusty Italian bread grated parmesan cheese

Bring a large pot of water to boil. Preheat oven to 350. Wash the kale in cool water, cut off the fibrous stems, & chop.

Add the kale to the boiling water with 1/2 tsp. salt & reduce heat to simmer, partially covered, for 5-7 minutes.

Drain kale in colander. When cool enough to handle squeeze water out

Heat oil in a large skillet over moderately low heat. Add garlic & red pepper flakes, & sauté til fragrant, about 2 minutes. Add kale, raise heat to medium, & stir to coat. Sprinkle with salt to taste, reduce heat to low, cover & cook until tender (10-15 minutes).

Brush bread with olive oil & toast in oven until both sides lightly browned.

Spoon kale mixture onto toasts, sprinkle with Parmesan, & serve.

Olive oil or spray 1 giant bunch fresh kale, stemmed & minced (about a pound) salt (optional) 2-3 Tbs. grated parmesan (optional)

When baking kale, first the leaves become bright green & soften, then they begin to turn crisp. In between, they go through a chewy-crisp stage, which is also delicious. The baking time is flexible - just keep checking until done to your taste.

Preheat oven to 350. Line a large baking tray with foil, then brush or spray with oil. Add the kale, spray again with oil, & spread out as much as possible. Bake for 10 minutes, mixing once or twice. Sprinkle with parmesan & or/salt (if desired) & bake for 10-15 minutes more, stirring occasionally, until it's done to your taste.

The kale will continue to shrink & crispen the longer it bakes. If you watch it closely & stir it enough, you can get it quite crisp without burning it.

Remove the tray from the oven, & let the kale cool on the tray. Kale Krunch will keep for a week or two in a covered container - no refrigeration necessary.

2 Tbs. olive oil
1 onion, finely chopped
1 cup risotto, uncooked
1/2 pound greens (kale, spinach, collards, etc.)
4 cloves garlic, minced
28 oz. chicken or veggie broth
black pepper to taste
1 cup grated parmesan cheese (optional)

Sauté onions in olive oil. Add risotto & sauté until golden. Add greens & garlic, sauté until greens are wilted. Stir in broth slowly. Cook covered on low heat until most of the liquid is absorbed. Stir occasionally. Add black pepper, stirring well. If desired, add cheese before serving - blend well.

1 pound yellow squash &/or zucchini
1 cup chopped onion
1 tsp. salt
4 oz. butter
1 cup saltine crackers, crumbled (can use matzo meal, but increase salt by 1/2 tsp.)
1/2 cup milk
1 1/2 cup shredded Cheddar cheese
2 eggs, beaten
Black pepper to taste

Boil sliced squash in water with salt until tender. Drain well & add butter, onion, 1 cup of cheese, 2/3 cup of cracker crumbs, milk, eggs, & pepper. Mix well & pour into buttered 2 quart casserole dish.

Sprinkle reserved cheese & crumbs over top. Bake for 30-45 minutes at 325.

3 cups chopped broccoli
1 can (10 1/2 oz.) cream of mushroom soup
1 1/2 cups shredded mild cheddar cheese
1 egg, beaten
1/4 cup milk
1/4 cup mayo
2 tsp. prepared horseradish
1 Tbs. melted butter
1/4 cup cracker crumbs or matzo meal

Cook broccoli & drain. In a mixing bowl combine soup, cheese, beaten egg, milk, mayo, horseradish. Stir into broccoli. Spoon into lightly buttered 2 quart casserole. Combine melted butter with cracker crumbs; sprinkle over casserole. Bake at 350 for 45 minutes. Serves 6-8.

1 1/2 lb. zucchini or eggplant, sliced thin & dried.

Melt in skillet:
2 Tbs. olive or coconut oil
2 tsp. butter

Dip dry zucchini in flour. Shake off excess & fry. Drain off oil. (Can steam if desired.) In clean skillet melt:
2 Tbs. oil
2 Tbs. butter

On medium heat, sauté 1 large chopped onion. Do not brown.

Add to skillet:
2 cloves crushed garlic
1 Tbs. chopped parsley
salt
pepper
1/8 tsp. ground mustard
fresh basil

Then add:
1 28 oz can (or equivalent in fresh) tomatoes

Cook 10 minutes. Remove from stove. In baking dish layer sauce, zucchini, sauce, zuchhini, etc. Pour ricotta mix over this; do not stir. Bake at 450 degrees for 20 minutes then 375 for 25-30 minutes. Top should be browned.

Beat together:
2 lightly beaten eggs
1 cup ricotta cheese
1 cup heavy cream
2 Tbs. grated cheese

12 ounces sliced mushrooms
1 Tbs. butter
2 cloves garlic, minced
Bunch of beet greens, cleaned & chopped
Salt and fresh ground black pepper to taste
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 tsp. salt
3/4 cup crumbled Ritz crackers

Preheat oven to 375. Melt butter in a saucepan. Add the mushrooms and garlic and simmer. Add the beet greens and mix well. Remove pan from heat and allow the greens to wilt. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

1 Tbs. olive oil
1 1/2 pounds eggplant, cut into 1/2" thick slices
1/2 tsp. salt
1/4 tsp. fresh ground pepper

Sauce:
1 Tbs. olive oil
2 garlic cloves, chopped
2 Tbs. chopped onion
a handful of chopped, fresh basil
2 lbs. very ripe tomatoes, peeled & coarsely chopped
2 oz. grated Mozzarella

Preheat oven to 400.

Grease baking sheet with olive oil & place eggplant slices on it. Sprinkle with salt & pepper. Bake for 30 minutes. Turn eggplant & continue to bake 10-15 minutes until slices are golden on both sides. Do not allow to dry out - may have to brush with more oil.

To make the sauce: Heat olive oil in saucepan over medium high heat. Add garlic & onion & sauté for minute or two.

Add the tomatoes & cook over medium heat for about 10 minutes. Add basil. Reduce heat to low & simmer, uncovered, for 15-20 minutes until thickened.

To assemble, snugly pack the eggplant slices in a shallow baking dish, top with the hot sauce, then sprinkle on the cheese. Broil for 4 or 5 minutes, just to melt the cheese.

1 large eggplant
3 Tbs. butter
1 medium onion, chopped
1 cup diced fresh tomatoes (Romas are great)
2 tsp. salt
black pepper to taste
1 cup cheddar cheese, grated
1 cup bread crumbs (or matzo meal)
1/2 tsp. baking powder

Peel, slice, & boil eggplant in water until tender, about 15-20 minutes. Drain & mash.

Melt 2 Tbs. butter in frying pan & sauté onion. Add tomatoes, salt, & pepper. Simmer a few minutes. Combine with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder.

Put into greased casserole, sprinkle with last Tbs. of butter & remaining crumbs. Bake at 325 for 25 minutes.

3 cups peeled, cubed (1/2" cubes) eggplant - about 1 large round or 2 long
1/3 cup chopped sweet green peppers
1 medium onion, chopped
1/2 cup stuffed sliced olives
1/3 cup olive oil
1 6 oz. can tomato paste
1 1/2 tsp. unprocessed sugar or other sweetener, like honey or agave
1/2 cup sliced mushrooms
1/4-1/2 cup water
2 Tbs. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
pinch or two of dried herbs

Cook the eggplant, pepper, onions, & olives in olive oil in large skillet, covered, for 10 minutes. Add the rest of the ingredients & stir until tomato paste is dissolved. Simmer, stirring occasionally for about 30 minutes until mixture is soft. If it gets too dry, add a little water.)

Serve as a main dish over rice, pasta, or toast - or as a dip served with toasted pitas or crackers.

Makes about a quart & will keep for about a week.

A New Orleans treat! (Serves 4)

8-10 baby pattypan squash (about 5" diameter), cut into small wedges, like lemon
1 1/2 cups water
1 large white onion
1 small bay leaf
1 cup crushed cooked tomatoes
1/4 cup freshly chopped parsley
Large dash of Tabasco
Salt & pepper to taste
2 cups pre-cooked brown rice
1/4 cup freshly chopped parsley (yes, again!)

Simmer squash in deep pot with water to cover (about 1 1/2 cups), onion, bay leaf. When done to desired softness, drain, reserving liquid & discarding bay leaf. Mash with fork & pour into serving dish. Add tomatoes, parsley, seasonings, more liquid if needed, & finally the rice. Stir well, reheat, & serve on dish garnished with parsley.

This dish is great with steamed green veggies.

I have been lucky to have the opportunity to visit our CSA, Delvin Farms.. Cindy Delvin is quite particular about what goes in to members' bushels each week. One week, she was displeased with some of the summer squash and zucchini, which she felt had been handled to roughly by the pickers and was too scarred. I could not stand to see that portion go to the compost bin and rescued an entire bushel. I roasted some with thyme, baked two batches of chocolate zucchini bread, and made this tasty recipe. "Compost" never tasted so good!

Julie Simone

1 25.5-ounce jar of pasta sauce, such as Muir Glen® Organic Garden Vegetable
4 - 5 yellow squash (depending on size), thinly sliced
4 - 5 zucchini (depending on size), thinly sliced
handful of fresh basil leaves, minced or sliced chiffonade-style
½ cup freshly grated Parmesan cheese

Preheat the oven to 400º F.

In a glass 9 x 13 - inch baking dish, coat the bottom with 1/3 of the pasta sauce. Layer half the squash and zucchini slices and basil leaves on top. Coat this with 1/3 of the pasta sauce and 1/4 cup Parmesan cheese. Layer the second half of the squash and zucchini slices and basil leaves. Top with the remaining pasta sauce and cheese.

Bake the casserole uncovered for 30 minutes. This helps prevent a "watery" dish. Cover the casserole with aluminum foil and bake it for another 30 minutes. Uncover it, check for doneness, and allow it to sit for five or ten minutes before serving.

You can serve this over pasta and top with additional Parmesan cheese, if desired.

2 slices bacon
6 ears fresh corn
1/4 cup butter
1 teaspoon salt
2 large tomatoes, sliced

Preheat oven to 350 degrees. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.

Cut corn from cobs. There should be about 3 or 4 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.

Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.

Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

In winter, this is a yummy way to use up vegetables in the bin before they get furry. In summer, it is a delicious way to celebrate the glory of summer's bounty - add fresh basil leaves to make it even better. You can use almost any vegetable. To make hearty main-dish portions, add more vegetables and cannellini beans and adjust the seasonings accordingly.

2 teaspoons olive oil
1 onion, diced
3 zucchini, sliced into rounds, and halved, if large
1 yellow squash, sliced into rounds, and halved, if large
1 red pepper, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup diced tomato or one fifteen-ounce can diced tomatoes
1 can (19 oz) cannellini beans, drained and rinsed
2 rosemary sprigs
2 - 3 cups chopped fresh spinach
coarse salt
freshly ground black pepper

freshly grated Parmesan cheese

Directions:

Heat the olive oil in large nonstick skillet over medium-high heat. Add the onion and cook until translucent. Add the zucchini, squash, red pepper, garlic, and oregano. Sauté the vegetables for two minutes. Stir in the tomato, beans, and rosemary and cook for two more minutes. Stir in the spinach and season to taste. Cook the mixture for one minute or until the spinach wilts. Discard the rosemary and top each portion with Parmesan cheese before serving.

Ingredients
1 tsp. Nutmeg
1 c. orange juice
4 tsp. butter

Directions:

Cut Acorn Squash in half, remove seeds. Place the half squash cut side down in pan. Pour boiling water to 1/4 inch depth. Bake at 400 degrees for about 15 minutes, and then turn the half so that the cut side is up. When tender, remove from pan and scoop out the squash carefully, so that the shell remains intact. Mash and measure out 1/2 cup and mix with orange juice, nutmeg and butter, then return the mixture to the shell. Reheat and serve.

A Second Baked Acorn Squash Recipe is very easy. Cut Acorn Squash I half, remove seeds, place on baking sheet bowl side up. Put a pat of butter in squash bowl, sprinkle bowl and top of squash with brown sugar and cinnamon and bake until tender. That's it-delicious!! Especially the white acorn!!

Acorn squash, cut in half
Butter
Apple, cut into small pieces
Raisins
Walnuts or pecans
Celery
(I like celery, so I use several stalks, put the amount you like)

Directions:

Cook squash in shallow pan with water until soft, about 1/2 hour in 350 degree oven.

Mix raisins, nuts, celery, apples in bowl with brown sugar, cinnamon to taste. Mix well. Put butter in acorn squash. Stuff the acorn squash with mixture and put a little butter on top. Bake at 350 degrees, 30 -45 minutes.

2 lbs. butternut squash
1 med. onion, finely chopped (about 1 c.)
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter, melted
2 eggs
3/4 c. milk
3/4 c. finely shredded Mozzarella or cheddar cheese

Directions:

Peel outer skin of squash and discard skin. Halve squash lengthwise and cut into thin slices. Place slices in bowl with onion, salt, pepper and melted butter. Toss well. Spoon mixture into buttered 9-inch baking dish and bake covered, at 375 degrees for 30 minutes.

Meanwhile, beat eggs, milk and cheese. Remove cover from baking dish and pour cheese mixture evenly over squash. Bake until golden brown, about 20 minutes.

Jenni, a Wednesday CSA member, sent me this recipe to share with everyone. It sounds so delicious!

1 butternut squash

Directions:

Cut squash, scrape out seeds. Steam 30 minutes or bake upside-down on foil 300 degrees until tender or microwave. Scrape out pulp and mash or beat smooth. Season with: 1 tbsp. brown sugar 1/4 tsp. salt Pinch of pepper.

Core and slice Jonathan apples (6 medium), don't peel. Heat 1 1/2 tablespoons shortening in small skillet. Add apples, sprinkle 1/4 cup sugar on. Cover and simmer until tender.

TOPPING:

3 single serve boxes cornflakes, crushed coarsely
1/2 c. chopped pecans
2 tbsp. melted butter
1/2 c. brown sugar

Directions:

Spread fried apples in 8 inch square or 9 inch round casserole (1 1/2 quart). Spoon squash evenly over apples. Sprinkle nutty topping over and bake at 325-350 degrees until light brown.

large acorn squash
Salt and pepper to taste
1 6-ounce package wild rice
4 cups vegetable stock or water
1 tablespoon butter or oil
8 ounces mushrooms, sliced
1 cup chopped onions
1 rib celery, finely chopped
1/2 cup toasted nuts, any combination of pine nuts, hazelnuts, walnuts or pecans, coarsely chopped
2 tablespoons chopped parsley
2 tablespoons fresh herbs such as thyme, chives or marjoram, chopped
1 whole egg and 1 egg white

Directions:

Preheat oven to 400 degrees. Cut squash in half, lengthwise, scoop out the seeds and put it in a roasting pan, cut side down, with 1/2-inch of water. Bake about 40 minutes or until just tender. Remove, season with salt and pepper and lower oven to 350 degrees.

Meanwhile, rinse wild rice and cook in stock or water until tender. Drain and put in a mixing bowl. Heat butter or oil in a large skillet over medium heat. Add mushrooms onions and celery. Cook until mushrooms wilt and onion softens, about 5 minutes. Add to wild rice along with nuts, parsley, herbs, salt and pepper. Add eggs and mix well.

Put stuffing into squash cavities, mounding slightly. Cover with foil and bake in a lightly greased baking dish 25 minutes or until heated through.

2 cups shredded cabbage 2 eating apples 1/4 cup orange juice 1/4-1/2 cup raisins toasted pumpkin seeds (optional) thick yogurt (optional)

Shred or chop cabbage. Dice or coarsely grate apple. Put both in bowl with orange juice & raisins & mix well. Some toasted pumpkin seeds are nice sprinkled over top & it's good served with dollop of creamy yogurt.

Serves 4

6 cups fresh mustard, turnip, &/or collard greens (about a pound)
2 Tbs. balsamic vinegar
olive oil (or coconut oil)
2 tsp. honey (or agave)
1 Tsp. dijon mustard
1/2 cup pecans, roughly chopped or broken

Wash greens will, dry thoroughly, then remove & discard long stems. Tear greens into salad-size pieces & place in a large bowl.

In a small bowl, combine vinegar, honey, & mustard. Set aside.

Heat oil in small skillet until hot but not smoking. Add vinegar mixture & pecans & cook, stirring regularly for 2-3 minutes. Pour over greens, add dressing, & serve at once.

1 cup radishes thinly sliced
1 red onion thinly sliced
1 cup fennel thinly sliced
1 head lettuce
2 tbs. chopped dill

Dressing:
Juice of 1 orange, 2 tbs. olive oil, salt, pepper to taste. Drizzle over salad.

2 large oranges, in sections
2 cooked beets, sliced in thin rounds
1 onion, sliced paper thin
salt to taste
2-3 Tbs. olive oil
2 oz. black olives, chopped
2 Tbs. chopped fresh mint or cilantro

Layer sliced beets, orange slices, & onion, sprinkle lightly with salt & drizzle with olive oil. Garnish with olives & chopped mint or cilantro.

"My sister Clare made this recipe for years. When Hank & I first married, Clare gave us this many times, since I only knew how to cook hot dogs when I first married. This slaw kept forever, so I started calling it 'Everlasting Slaw.'" Cindy

Shred, grate, or shop all vegetables in a large bowl:

1 medium head of cabbage
3 large carrots
1 large onion
3 ribs of celery
1 bell pepper
ADD:
1 Tbs. black pepper (or to taste)
3 Tbs. celery seeds
1 Tbs. salt

Mix together 1 cup water, 1 cup vinegar, & 1 cup sugar. Pour over prepared vegetables & toss. This will keep in the refrigerator for months, & freezes well, too.

Health Benefits of Cabbage: Raw cabbage cleans the waste from the stomach & upper bowels which improves digestion & reduces constipation. Stimulates the immune system, kills harmful bacteria, soothes ulcers, & improves circulation. The outer leaves are a good source of vitamin E & good for the skin. Also rich in vitamin C & sulfur.

1 1/2 lbs. potatoes, cubed
3 Tbs. vinegar
2 cloves garlic minced (optional)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup olive oil
1 bunch arugula, rinsed, dried, & torn

Bring a large pot of salted water to a boil. Add potatoes & cook until tender but firm, about 15 minutes. Drain & cool. Transfer to large bowl.

Meanwhile, mix vinegar, garlic, salt, & pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens. Toss potatoes with vinegar & oil mixture & arugula. Serve at room temperature.

3 1/2 cups fresh black-eyed peas, covered in salted water & simmered until tender - or - (2) 15 oz. cans - or 3 1/2 cups frozen peas, thawed

1 red onion, finely sliced
1 green bell pepper, seeded & diced

Dressing:
1/4 cup olive oil
1 1/2 Tbs. red wine vinegar
1 Tbs. whole grain or Dijon mustard
1 clove garlic, minced
1 tsp. fresh jalapeno, seeded & very finely minced (optional)

salt & freshly ground pepper

Prepare black-eyed peas.

Make dressing by whisking together oil & vinegar in large bowl. When emulsified, add mustard, garlic, jalapeno. Stir.

Add black-eyes peas, onion, & pepper, & gently stir. Add salt & pepper to taste. Serve at room temperature.

2 garlic cloves, minced
4 ripe, red tomatoes, peeled & chopped
2 small tender arugula leaves, chopped
1 Tbs. olive oil
1 package pasta (8 oz.)
salt & pepper to taste

Mix tomatoes, garlic, & chopped arugula in a bowl. Add olive oil & season to taste with salt & pepper. Cover & refrigerate for at least 2 hours for the flavors to mingle. Cook pasta per directions on the package. Drain, toss with chilled arugula mixture, & serve warm. Sprinkle with grated Parmesan cheese if desired.

5-6 potatoes, cut into cubes & steamed

In bowl, mix together:
fresh chopped dill
1 tsp. apple cider vinegar
juice of a lemon
1/4 cup of freshly grated Parmesan cheesev 1/4 cup olive oil
1 tsp. lemon zest (or several drops Young Living lemon oil, distilled from the rind)
salt & pepper to taste

Pour over potatoes - yummy hot or cold.

5-6 potatoes, cut into cubes & steamed

4 ears fresh corn (for about 2 1/2 cups kernels)
2 medium-size ripe tomatoes
3 scallions (for 1/4 cup chopped)
1/2 cup loosely packed fresh cilantro leaves
1/2 lime
Salt and black pepper to taste

Boil the corn until the kernels are just tender, 4 to 5 minutes. Remove corn and cool under cold water until cool enough to handle. Slice kernels from the cob into a shallow dish.

Core and chop the tomatoes into roughly 1/4-inch cubes, adding them to the dish as you chop. Chop the scallions, including enough of the tender green tops to make 1/4 cup. Add the scallions to the dish. Finely chop the cilantro and add it to the dish. Squeeze the lime juice into the corn mixture and toss well to combine. Season with salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 2 hours.

In large pan sauté 1 large chopped onion in 4 Tbs. butter til soft.

Add chopped greens from tops of radishes - about 2 cups (save radishes for another use).

Add 6 medium potatoes peeled & diced, salt, & pepper to taste.

Add 1 1/2 quarts of chicken or veggie stock. Cook 35 minutes.

Pour into blender or food processor & puree. Add 1/2 cup heavy cream (or half & half). Pour back into pan & reheat. Garnish with parsley & grated radishes on top of each soup bowl.

6 ounces turkey kielbasa, sliced
1 large onion, chopped
1 large clove garlic, chopped
1 teaspoon olive oil
1 bunch fresh kale, chopped
2 cans chicken broth
4 cups water
2 carrots, sliced
1 teaspoon dried leaf marjoram, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked long-grain rice

Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes. Cut kale into 1/2-inch pieces. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and chopped kale stems. Bring to a boil. Lower heat; cover and cook for 15 minutes longer. Add the kale at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

5 medium or 2-3 large zucchini
2 Tbs. butter, olive or coconut oil
1 medium onion
4 cups chicken or veggie broth
1 cup milk
1 tsp. salt
1/3 tsp. black pepper
1/4 tsp. nutmeg

Garnishes: chopped fresh herbs, croutons, grated cheese

Wash & cube zucchini. Sauté onion in butter or oil. Add zucchini & broth. Simmer covered about 15 minutes. Let cool & put in blender in small batches until smooth. Stir in milk & seasonings. Garnish as desired, serve hot or chilled.

To freeze, do not add milk until reheated.

This recipe can easily be adapted to use whatever veggies are available - potatoes, carrots, broccoli are also good.

From Julie Simone

2 Tbs. olive oil
1 tsp. ground cumin
1 onion, chopped
2 large cloves of garlic, minced
1/2 - 1 fresh jalapeno chile, diced (wear gloves & remove membranes & seeds)
1 lb. (approx. 4 cups) summer squash, cut into 1/2" thick slices
2 ears fresh corn
2 cups of water
salt & fresh ground pepper
sour cream for garnish
one bunch fresh cilantro, washed

Shuck corn & cut kernels from cob, reserving juices. Break cobs in half & put in bowl with corn kernels & juices.

Heat oil in 5-quart heavy stockpot. Add cumin & onions & cook for few minutes over medium heat. Add garlic & jalapeno. When onion is tender, add squash pieces, corn kernels, juices, & YES, the cobs. Stir these over the heat for about 3 minutes. Add water & bring to a boil. Season with salt & pepper & allow to simmer for 15 or 20 minutes. Fish out corncobs & throw away. After soup cools a bit, use an immersion blender to puree. Alternately, puree in batches in blender. Be careful. Season with salt & pepper to taste. Ladle soup into bowls & garnish each with dollop of sour cream, of desired, & some chopped cilantro leaves.

Serving ideas:

You can serve this soup cold. It would be great in hollowed out patty pan squashes. You can use the squash "fillings" in the soup itself.

Served with black beans & cheese quesadillas, this is a nice dinner.

2-3 large red, orange and/or yellow bell peppers, chopped
1 medium onion, chopped
2-3 carrots, peeled and chopped
3 c chicken or vegetable broth (I use vegetable and non vegies love it as well)
8 oz. Low fat cream cheese

Saute vegetables in small amount of oil in medium size saucepan about 4 minutes. Add 3 cups of vegetable or chicken broth to saucepan and cook until vegetables are very tender. Puree vegetables in blender and add back to broth, along with the cream cheese until well blended. Usually I let this cool completely and refrigerate and then add more milk or cream to thin before eating.

1 bunch of kale
2 pounds boiling potatoes
1 teaspoon salt
2 quarts boiling water
salt to taste
freshly ground black pepper to taste

1. Remove the stems from the kale, wash and cut up leaves.
2. Peel the potatoes and chop them up very fine.
3. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook, covered until tender.
4. Add the kale and cook 2 minutes more.
5. Adjust the salt and pepper to taste.

1 bunch kale, stems & center ribs removed, leaves torn into small pieces
1 pound pasta (fettuccine broken in half, penne)
2-3 garlic cloves, minced
1/4 cup olive oil
1 cup freshly grated Parmesan
salt & pepper
lemon wedges

Bring large pot of water to a boil. Add kale & stir until begins to wilt, about 1 minute. Add pasta & cook al dente. Drain. Return empty hot pan to stove & add oil & garlic. Stir until fragrant, turning on a low heat if needed. Add drained kale & pasta to pan & stir to combine. (For more tender kale, cook covered on low heat for 10-15 minutes before adding pasta.) Mix in parmesan. Season with salt & pepper. Serve with lemon wedges.

4 slices bacon (or turkey or other bacon) 3 garlic cloves, thinly sliced 1 bunch kale, stems removed, leaves coarsely chopped coarse salt and ground pepper 2 cups chicken or vegetable broth 1 pound spaghetti 1/2 cup coarsely grated Fontina cheese

Cook bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer to a paper towel lined plate to drain. Pour off all but 3 tablespoons of fat (might need to add fat if turkey or soy bacon).

Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and Fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Top with bacon.

(You can leave off the bacon, & use olive oil or coconut oil instead of bacon fat)

1 Tbs. olive oil
1 large onion, finely chopped
2 Tbs. orange zest, grated
1 Tbs. triple sec
1 lb. dried penne
1/4 cup buttermilk
salt & pepper
2 lbs. chopped greens - chard, mustard, spinach
3 Tbs. toasted pecans, finely chopped & toasted
Zest from one orange (or 2 drops Young Living orange essential oil)

Heat olive oil in large skillet. Add onion & sauté over medium low heat until translucent, about 10 minutes. In a large pot 3/4 full of boiling water, cook penne until al dente, 8-10 minutes. Stir orange zest (or orange oil) & triple sec into onion mixture, sauté 1 minute. Add buttermilk & salt, pepper to taste, cook for 2 minutes. Add the greens, cover, turn off heat. Let greens barely wilt, 3-5 minutes. Toss pasta with greens, sprinkle with pecans & orange zest.

1 bunch tatsoi
1 onion, chopped
2 cloves garlic, minced
3 tbsp olive or coconut oil
1 tomato, chopped
1 lb. chicken breast or tofu, diced
salt, pepper
oregano and thyme (chopped)

Sautee onion and garlic in oil until transluscent. Add chicken or tofu and sauté 10 minutes. Add tomatoes and herbs and sauté for 10 minutes covered. Add greens and cover. Cook for 10 minutes more (until greens are completely wilted. Serve over pasta.

5 1/2 oz. goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 tsp. minced garlic
1/2 tsp. ground black pepper
1/2 tsp. salt
8 oz. penne pasta

Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into large serving bowl. Add arugula, tomatoes, olive oil, garlic, salt & pepper. Drain pasta, toss with goat cheese mixture & serve.

8 oz. uncooked macaroni or other pasta
1 Tbs. olive or coconut oil
2 Tbs. butter
2 Tbs. flour
1 cup milk
2 zucchini, shredded
1 tsp. dry mustard
2 cups shredded mozzarella
1 large tomato, thinly sliced
3 Tbs. chopped fresh basil
2 Tbs. chopped fresh parsley
1/2 cup ricotta cheese
1/2 cup Parmesan cheese
1/2 tsp. salt

Preheat oven to 375. Cook pasta til al dente. Drain & toss with oil.

Meanwhile, melt butter in medium saucepan over medium high heat. Add flour & stir until bubbly. Stir in milk, zucchini, mustard, & salt. Bring to a boil; reduce heat to low. Add mozzarella, stirring until melted.

Combine basil, parsley, & ricotta.

Grease a 2 quart baking dish. Put half pasta in dish. Spoon half cheese sauce over pasta. Top with half tomato slices & dot with half ricotta mixture. Repeat with remaining pasta, cheese sauce, tomato, ricotta. Sprinkle top with Parmesan.

Bake 30-40 minutes or until bubbly & top is brown.

1 garlic clove, minced & mashed with 1/4 tsp. salt
4 fresh plum tomatoes, chopped
1 bunch arugula, coarse stems discarded & chopped
6 Kalamata or other brine-cured black olives, pitted & chopped
2 Tbs. olive oil
1 1/2 Tbs. balsamic vinegar, to taste
1/2 pound linguine
grated Parmesan cheese (optional)

In a large bowl stir together garlic paste, tomatoes, arugula, olives, oil, vinegar, & salt & pepper & let mixture marinate for 20 minutes.

In a large saucepan of boiling salted water cook the linguine for 10 minutes or until done al dente. Drain, & while still hot, toss with sauce. Sprinkle with Parmesan cheese if desired.

1 1/2 pounds Roma tomatoes split lengthwise
2/3 cup olive oil
1/4 cup romano cheese
1/4 cup fine bread crumbs or matzo meal
3 cloves minced garlic
1 tsp. dried oregano or 2 tsp. fresh
salt & pepper

Put olive oil in an oblong pyrex dish, dip split tomatoes face down & turn face up for baking. Tomatoes will be crowded. Sprinkle with salt & pepper.

Mix cheese, crumbs, oregano, garlic & spread over tomatoes. Bake 40 minutes at 425. Serve over cooked penne pasta. Yummy!

1 lb. spaghetti
4 cloves garlic, chopped
2 Roma tomatoes, diced
4 Tbs. sun-dried tomatoes, sliced, soaked in water & drained
5 Tbs. olive oil
1 cup arugula, chopped
4 Tbs. pecorino (romano) cheese, shaved
1 pinch chili flakes (optional)
salt to taste

Drop pasta into salted boiling water. Add olive oil, chopped garlic & chili flakes to sauté pan, roast until blond. Add sun-dried tomatoes to pan, let cook a minute, then set aside.

Drain pasta, then put into pan, adding 3/4 cup arugula. Toss everything together for 1 to 2 minutes making sure to coat pasta. Pour into serving plate & garnish with remaining arugula & shaved pecorino cheese. Serves 4.

4 medium ripe tomatoes, cubed
handful of basil, chopped
4 cloves of garlic pressed
1/4 cup olive oil

Combine all of above & add salt to taste. Let sit overnight in refrigerator.

Boil 1 lb. spaghetti al dente. Drain & pour room temperature tomato mixture over hot pasta. Serve with grated Parmesan.

Tina Jones, a fellow CSA member, gave this recipe to me. Tina writes:

I often serve it with tomatoes that I have cut in half (through the"equator), then smeared some pesto on top and stuck under the broiler for just a few minutes until the pesto just starts to brown. It's a great, quick meal for after work!

8 ounces penne pasta
1 tablespoon salt
4 ounces Gorgonzola, crumbled
1/2 cup buttermilk
2 tablespoons flat-leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 cups fresh arugula leaves, washed, dried, and torn
2 tablespoons toasted pine nuts

Directions:

1. Make the pasta: In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in pasta until water boils again. Continue to cook 10 to 12 minutes, until done. Remove from heat and drain. Place in a large pasta bowl and set aside.

2. Dress the pasta: In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt, and pepper. Pour over hot cooked pasta and toss to coat evenly.

3. Serve the pasta: Add the arugula to the pasta, toss well, top with pine nuts, and serve immediately.

1 bunch broccoli, cut into spears
1 medium or 2 small yellow squash, cut in slices
2 Tbs. olive or coconut oil
1 clove garlic, pressed
1/2 tsp. dried oregano
3/4 tsp. salt

Steam broccoli & squash together until crisp-tender. Drain. Combine remaining ingredients, toss with squash & broccoli & serve.

5 Tbs. butter
1 cup saltine or cheese cracker or crumbs or matzo meal
1 tsp. dill
1 small head cabbage, coarsely chopped
2 Tbs. flour
1 cup milk
1/4 tsp. black pepper
2 Tbs. chopped pimento
1 cup (4 oz.) grated sharp Cheddar cheese

Melt 3 Tbs. butter in skillet; add cracker crumbs & dill. Sauté until lightly browned; set aside.

In a large saucepan, boil cabbage in about an inch of water just until tender or about 10 minutes. Drain well & transfer to 8-inch square baking dish. In the same saucepan melt the remaining 2 Tbs. butter over medium-low heat. Blend in flour then slowly stir in milk. Cook, stirring constantly, until sauce thickens & begins to boil. Add pepper, pimento, & shredded cheese. Stir until cheese is melted. Pour cheese sauce over cabbage & stir lightly. Sprinkle buttered cracker crumbs over top of cabbage. Bake at 350 for 20-25 minutes or until bubbly. Serves 6-8.

1 large bunch swiss chard
3/4 Tbs. olive oil
2 slices pancetta or bacon, chopped
1 small onion, chopped
1 handful golden raisins
8 oz. chicken stock
salt
nutmeg

Coarsely chop greens. Heat large skillet over medium high heat. Add oil, pancetta, & onion & cook 2-3 minutes until onions begin to soften & pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as greens wilt.

Sprinkle in raisins, pour in broth, season with salt & nutmeg. Bring liquid to boil, reduce heat, simmer greens 10-15 minutes until greens no longer bitter & ready to serve.

3 Tbs. raisins
1 pound swiss chard
2 Tbs. olive oil
2 garlic cloves, minced
3 Tbs. toasted hazelnuts, chopped
salt & fresh ground pepper to taste

Place raisins in small pan with water to cover. When water begins to boil, take pan off heat, let raisins sit for at least 5 minutes.

While raisins soaking, cut each chard leaf away from stem & central rib. Cut leaves into 1/4 inch crosswise strips. Dice stems & central ribs.

In a large pot, heat olive oil over medium heat. Add chard & garlic, sauté, stirring frequently, for 6-8 minutes or until chard is tender. Drain raisins, & toss them & hazelnuts into chard. Add salt & pepper & serve.

1/2 cup water
1 Tbs. soy sauce
1 chicken or veggie bouillon cube
pepper to taste
dash garlic powder
1 medium bok choy, chopped
1/4 cup light cream or milk
4 tsp cornstarch or arrowroot

In a large saucepan combine water, soy sauce, & bouillion, pepper & garlic powder. Bring to boil. Add bok choy, reduce heat. Cover & simmer 5 minutes or until tender. Blend light cream into cornstarch or arrowroot, stir into bok choy. Cook & stir until thickened.

Hank is the oldest of 8 children & something they would all eat was creamed green onions.

In the spring when the onions have grown to a good size, they are best.

Clean & slice the white part & some of the green.

Cover with water & boil until tender & that is not very long.

Season with a little bacon grease, salt, & pepper to taste.

Mix a little flour or cornstarch with equal parts water & stir into boiling onions. Cook to thicken.

Hope you like it!

Margaret Delvin (Hank's mom)

Preheat the oven to 400. Lightly grease heavy baking sheet with 1 Tbs. olive or coconut oil.

In a shallow dish, combine
1/4 cup fine dried bread crumbs
1/3 cup grated parmesan cheese
1/2 tsp. dried rosemary
2-3 dashes cayenne pepper (optional)
1/2 tsp. salt
1/4 tsp. black pepper

In a second shallow dish, lightly beat 1 egg.

Trim ends of zucchini. Cut in half lengthwise, lay halves flat & cut in half lengthwise again, then cut each in half crosswise. Dredge each piece first in egg & then in breadcrumbs. Arrange well-spaced on baking sheet.

Bake in oven 5-7 minutes, then turn & bake another 5-7 minutes or until crisp. Serve hot. You can also cut tomatoes in half, dip in crumbs, & bake as well.

2 cups dried black-eyed peas
4 cloves garlic, peeled
6 cups loosely packed collards, kale, or mustard greens, rinsed & chopped
1 Tbs. olive oil
2 Tbs. garlic, minced
1 tsp. dried thyme
salt, pepper to taste
cooked rice (8 cups)
chopped green onions or red onions
lemon wedges or hot pepper vinegar

Rinse black-eyed peas. Place in soup pot with garlic cloves & enough water to cover. Bring to a boil, then lower the heat, cover & cook for 45 minutes, or until tender, adding water as needed. Cover & set aside.

Rinse greens & set aside. In a large skillet, heat oil & sauté minced garlic & thyme for 1 minute, stirring constantly. Add damp greens & continue to stir until wilted but still bright green. Stir greens into black-eyed peas & mix. Add salt & pepper to taste.

Serve atop rice topped with chopped green or red onions & lemon wedges or hot pepper vinegar on the side.

You can use any kind of greens or combination of greens. (Cindy likes mustard & turnip together & says collards are traditional & also excellent.)

Greens, washed & chopped (trim off toughest part of stem)
Olive oil (or coconut oil)
Garlic, chopped
Ginger, minced
Fresh or dried cayenne pepper (optional)
Red onion, chopped
Salt
Water

Heat skillet. Add a little oil, just enough to coat bottom of pan. Add ginger, garlic, pepper, onion. Sauté briefly over medium-high heat. Add greens, sauté briefly to coat with the now well-flavored oil. Add water, enough almost to cover greens, & salt to taste. Bring to a boil. Lower heat & simmer until done.

The amount of water & cooking time will vary according to type of greens, size you cut them, & your idea of doneness.

2 Tsp. butter (or coconut oil)
2 medium sized tart sweet apples, coarsely chopped
1/3 cup frozen apple juice concentrate
1 lb. greens, rinsed & finely chopped
salt & pepper to taste

In a large saucepan, melt butter or oil over medium heat. Add apples & cook, stirring, until lightly browned. .Add remaining ingredients. Cover & cook, stirring occasionally, until greens are tender. Serve immediately.

1 cup fresh sour cherries, pitted (or canned unsweetened sour cherries, drained)
2-3 tsp sugar, honey, or agave
1 Tbs. oil
3 cups sliced onion (sweet variety, like Vidalia)
1 1/4 tsp. salt
3 large bunches fresh greens, stemmed & coarsely chopped (about 12 cups)
1 cup dried sour cherries (optional)

Place cherries in small bowl, sprinkle with sweetener. Let sit about 10 minutes.

Heat oil in large deep skillet. Add onion & 1/2 tsp. salt & sauté over high heat for about 5 minutes. Turn heat to medium, cover, & let onion cook until very tender (about 10 more minutes).

Begin adding greens in batches (as much as will fit), sprinkling each addition with about 1/4 tsp. salt. Stir & cover between additions, letting the greens cook down for about 5 minutes each time, to make room for the next batch.

When all greens have been added & are wilted, stir in cherries & cook for about 5 minutes longer. Transfer to a platter, sprinkle the dried cherries on top, if desired. Serve hot or warm, being sure to include some of the delicious cooking juices with each serving.

2 Tbs. olive oil
1 medium onion, coarsely chopped
2 small shallots, minced
2 Tbs. chicken or veggie stock
2 lb. mustard greens, washed
1/2 tsp. salt or to taste
1/4 tsp pepper or to taste
2 tsp. lime juice

Heat oil over moderate heat in a large pot. Sauté onion, shallots, & garlic until golden, about 8 minutes. Add stock. Place greens, torn into pieces, on top. Cover & cool until tender, turning greens, about 20 minutes. Toss in lime juice, salt, & pepper.

1 large bunch fresh mustard greens
water
1/4 tsp. salt
1 bunch green onions, chopped
1/2 lb. tomatoes
1/8 tsp. crushed black pepper
1/2 cup peanut butter
1/4 cup water
hot cooked rice

Tear mustard greens into small, even pieces. Bring small amount of water to a boil. Add salt & greens. Cook until greens are tender. Turn greens over in pan & add chopped onions, tomatoes, & pepper. Cook until all slightly limp. Form creamy paste with peanut butter & water. Pour paste over entire surface of greens. Cook slowly 10 minutes, stirring continually to blend. Continue to cook until moist, not runny. Serve with rice.

An extremely versatile recipe.

2 Tbs. olive or coconut oil 2-3 Tbs. lemon pepper seasoning 1 Tbs. dried rosemary 1 lb. unpeeled small red potatoes, cut in chunks 1 1/4 lbs. squash (yellow, zucchini, pattypan) cubed twice size of potatoes 1 large red onion cut into 1" chunks large ripe olives

Preheat oven to 400. Pour oil & seasonings into flat baking pan about 9x13, add vegetables, & roast uncovered at 400 for 30 minutes. Increase temp to 450, stir, & continue roasting until brown (about 20 minutes longer).

Serves 4

Sauté any type of greens - kale, collards, chard, etc. in olive oil until wilted. Transfer to platter & add black pepper & a bit of balsamic vinegar. Quick, easy, & delicious!

1 bunch red kale, chopped fine 1 green onion, chopped fine 1-2 garlic cloves, minced fine 1-4 green chillies, chopped 3 Tbs. dried, shredded coconut 2-3 tsp. fresh ginger (to taste), grated or minced 1/2 large onion, chopped fine 2-3 tsp. oil 1 tsp. salt 1 tsp. mustard seed 1/4 tsp. turmeric powder pinch cumin seeds

Heat oil over medium heat in shallow non-stick frying pan.

Add mustard seeds & green onion. When green onion starts turning brown, put onions, ginger, garlic, salt, cumin seeds, coconut, & turmeric. Stir until onion wilts just a little.

Stir in the kale, mix it well & reduce heat slightly. Keep pan uncovered. Stir occasionally until moisture is gone.

1 large bunch collards 1 large bunch kale 3 Tbs. olive oil or coconut oil 6 cloves garlic, minced 1/2 tsp. salt 1/2 tsp. freshly ground pepper 4 tsp. fresh lemon juice few dashes hot pepper sauce or crushed red peppers (optional)

Cut collards & kale into narrow strips (remove heavy stalk). In a heavy skillet heat oil over medium high heat; add garlic & cook, stirring, 30 seconds. Add half of collards & cook, stirring, for about 30 seconds. Add half of kale & cook, stirring, about 1 minute, until leaves begin to soften. Add remaining greens & cook, stirring constantly, for about 10 minutes, until greens are tender. Season with salt, pepper, & lemon juice, & a few drops of hot peppers or pepper sauce, if desired.

Use any type of summer squash. crook neck, zephyr, zucchini, pattypan.

Cut in thick slices either width-wise or length-wise.

Sprinkle with salt & your choice of fresh or dried herbs.

Drizzle with 1-2 Tbs. olive or coconut oil

Mix together until veggies all coated with oil & seasonings.

Preheat oven to 375. Roast for 1/2 hour; turn with a spatula to brown both sides, & bake for anther 10-15 minutes until squash is soft & browned.

Sprinkle with fresh grated parmesan (optional).

(Note from Cindy: "An inexpensive dishwasher safe grater/slicer makes really easy work of this dish. The thin, even slices cook so much more quickly than the ones I am able to cut with a knife. I adapted this Bon Appetit June 2001 recipe so that I could use our potatoes & squash together one week. I experimented with another variation & layered very thin slices of eggplant, tomatoes, green pepper, crookneck squash, & zucchini, adding torn basil leaves & extra minced garlic. Next time, I would use more Parmesan cheese & probably some mozzarella, too instead of drizzling oil over each layer.").

Butter for the pans

3 garlic cloves, peeled & finely minced
1 cup freshly grated Parmesan cheese
2 Tbs. flour
1 Tbs. chopped fresh thyme
1 1/2 tsp. salt
3/4 tsp. fresh ground black pepper

2 lbs. potatoes, peeled, cut into 1/8" thick rounds
2 large yellow squash cut into 1/8" thick rounds
4-6 tsp. olive oil or coconut oil

Preheat oven to 375. Butter 13" oval porcelain or 13x9" glass baking dish. If using glass, bake the dish for longer at 350. Toss together the minced garlic, cheese, flour, thyme, salt, & pepper in a medium bowl & set aside.

Layer 1/2 potatoes in bottom of prepared pan so they overlap. Layer all sliced squash on top of potatoes, again so they overlap. Drizzle 2-3 tsp. oil over squash layer. Sprinkle 1/2 cheese mixture on top. Layer remaining potatoes on top of cheese. Drizzle top with 2-3 tsp. oil & sprinkle with last 1/2 of cheese mixture. Press layers gently together & cover dish tightly with foil.

Bake until potatoes are almost tender, about 40 minutes. Remove foil & bake uncovered until top begins to brown & potatoes are tender, about 25 minutes longer. Allow the dish to cool for a few minutes before serving.

Swiss chard can be eaten raw in salads, or sauté leaves in garlic and onions or simmer in water or stock. The stalks can actually be used like celery or asparagus in recipes as well. An easy way to make Swiss chard is by first sautéing onions and garlic, adding the chard and 1 1/2 cups (or 1 can) of chickpeas, then some chicken stock or water and covering for about 10 minutes to wilt the chard and soften the chickpeas.

Swiss Chard can also be added to soups and stews!

1/2 cup fresh bread crumbs
1 Tbs. olive or sesame oil or butter
1 bunch tatsoi
1 Tbs. olive oil, sesame oil, coconut oil
salt and freshly ground pepper

Saute the crumbs in the oil or butter until crisp and golden; remove from pan.

Add tatsoi to pan, heat until beginning to wilt; toss with the oil and season with salt and pepper; serve with the bread crumbs sprinkled over the top.

2 tbs. olive oil
2 garlic cloves, minced
2 tbs. cider vinegar
3/4 lb. tatsoi, torn into pieces

Heat oil & garlic in a small saucepan over moderate heat until fragrant, about 1 or 2 minutes. Stir in vinegar & immediately pour over greens. Season with salt & pepper & toss well. Serve immediately.

1 bunch tatsoi, chopped
2 medium green onions, chopped
2 Tbs. lemon juice
1 Tbs. Dijon mustard
2 Tbs. olive oil

In a small bowl whisk together lemon juice, mustard, salt, & oil. Set aside. Combine tatsoi & dressing & sauté until leaves are tender but stalks are still crunchy. Add green onions & toss. Move to serving dish & drizzle with remaining dressing from the pan.

1 bunch tatsoi (Japanese spinach)
Sea salt
Chili pepper flakes

In a pan, heat 2 tsp. olive or coconut or sesame oil, sauté garlic and green onions. Add tatsoi and heat until the leaves are wilted but the stems are still crisp. Season with sea salt, fresh ground pepper, and chili flakes (optional) and serve warm.

This is a quick side dish and a favorite of the Delvin Farms crew for lunch!

It's quick, easy and delicious!

1 cup vegetable stock or water
cooked brown rice (cook 1/2 cup dried)
cooked wild rice (cook 1 cup dried)
1 clove garlic
1 tsp. oil
3 tsp. sherry, white wine or white wine vinegar
6 Roma tomatoes, chopped & drained
1/2 red pepper, diced
2 cups fresh kale leaves, finely chopped
1 cup fresh spinach, finely chopped
salt & pepper to taste

In heavy skillet, combine garlic, oil, sherry. Cook over low heat, stirring until golden brown. Add tomatoes & kale & cook mixture until kale is tender, stirring occasionally. Add chopped spinach.

Fluff rice & combine with kale mixture. Season with salt & pepper & serve.

Separate, wash, & dry the tatsoi leaves. In a sauté pan, heat a little olive oil or coconut oil (or a shallot or garlic vinaigrette) & cook the leaves briefly, for just a few minutes, until the leaves are wilted but the stems are still crisp. Season with salt & pepper & serve.

Preheat oven to 400.

Carefully cut 8 potatoes across width in 1/2" thick slices, but stopping 1/2" before bottom so slices are still joined at the base.

Season with salt & pepper & insert bay leaf or two into some of the cuts in potatoes. Place the potatoes on a roasting pan along with 6-12 peeled garlic cloves. Pour 3 T olive oil over them, then brush with a little melted butter. Roast in oven for 30-40 minutes, until tender.

Brush potatoes with another 1/3 cup melted butter, then scatter with fresh rosemary leaves. Return to oven & cook until golden.

1 1/2 - 2 lbs. cabbage, shredded
1 onion, finely chopped
1 large apple, cut into small pieces
1 Tbs. honey
1/2 oz. butter
2 Tbs. fruit vinegar (or more) - like raspberry
scant 1/2 tsp caraway seeds
1/4 pint yogurt or sour cream, optional

Cut cabbage into quarters. Remove & discard tough central stalk, shred cabbage, & put in large mixing bowl. Add chopped onion & apple. Drizzle on honey. Add good amount of salt & pepper & caraway seeds. Sprinkle on vinegar, 3 Tbs. if sweet apple used, 2 Tbs. if cooking apple. Mix all together well, then spoon into buttered casserole. Cover casserole with well fitting lid or foil to prevent drying out. Cook at 300 for about 2 1/2 hours until vegetables are tender. Stir the mixture once or twice as it cooks. Serve as is, or top at last minute with 1/4 pint cold creamy yogurt or sour cream into which you have stirred a few lightly crushed caraway seeds.

Cut 1/2 lb. new potatoes into small cubes. Boil in water with a little salt & 1/2 tsp. turmeric until just tender. Drain well, then mash slightly.

IN a pan, heat 4 T oil & fry 2 whole dried red chiles, until nearly burnt. Add 2 cups finely chopped onion, 2 chopped green chiles, 3 Tbs. chipped cilantro, 1/2 tsp. turmeric, & 1/2 tsp. each cumin, mustard, & fennel seeds. Cook until onions are soft.

Fold in potatoes & add a few drops of water. Cook on low heat for 5 minutes, then add 2 diced zucchini. Cook another 5-10 minutes until zucchini are tender but not mushy.

Add lemon juice to taste & serve.

1 small head red cabbage, shredded
1 onion, chopped
1/4 cup sugar or equivalent sweetener
1 Tbs. salt
1 cup red wine vinegar
1/4 cup butter or coconut oil
1 apple, peeled, cored, diced
1/2 cup red currant jelly
1/4 cup hot water
1/8 tsp. cloves
1/4 tsp. cinnamon

Combine cabbage, sugar, salt, vinegar in large bowl & marinate 15 minutes. Melt butter in pot over medium heat. Add onion & sauté 5 minutes or until transparent. Add apple & sauté 5 more minutes. Add cabbage mixture to pot & bring to boil. Reduce heat. Combine jelly, hot water, cloves & cinnamon & add to cabbage mixture. Cover & simmer 1 hour or until tender.

Many recipes, particularly older ones, call for boiling beets. But this promotes bleeding as well as loss of nutrients. Cindy likes steaming - in the skins, unwashed - which takes about 35 to 40 minutes, depending on size. Then jackets slip off easily and beets are ready for salads and other preparations.

Beets are also a natural for baking and roasting. Baking implies more moderate temperatures (300-375 degrees), while roasting means higher than 375 degrees. Beets can be cooked in a covered or uncovered container, but always with skins left on. Cooking times, of course, will vary depending on the method chosen and the size of the beets.

After boiled, baked, or roasted, use in salads, sandwiches, pickle with onions &/or cucumbers in vinegar or oil, vinegar, & spices, or simply slice & serve.

2 cups cut beets
1 Tbs. butter
2 tsp. flour
2 Tbs. brown sugar
1/2 cup orange juice

Boil beets. In a small saucepan, melt butter. Remove from heat, add flour, brown sugar, & orange juice. Return to heat, stirring constantly until thickened. Drain beets, add sauce & serve.

1 bunch beets with greens
4 Tbs. olive or coconut oil
2 cloves garlic, minced
generous amount of chopped onions
Salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter, salt and pepper.

From CSA member Julie Simone:

"When I pulled out a bag of fresh okra from my bushel one week, my mom suggested I roast it. I was accustomed to using it to thicken soups, and had never thought of roasting it. The result was incredible! The roasting gave the okra a deliciously earthy taste, and there was no sliminess whatsoever. I could not wait to make it again and served it as an appetizer; whole okra pods are a perfect finger food."

4 cups fresh okra
about a tablespoon of olive oil
salt
freshly ground pepper

Preheat the oven to 375° F.

Wash the okra in cool water and pat dry. Leave it whole. In a large bowl, toss the okra with a light sprinkling of oil, plus salt and pepper. Spread the okra evenly on a baking sheet lined with parchment paper. Bake it for about 20 - 30 minutes, turning it halfway through the baking time. Cooking time will vary depending on the size and freshness of the pods. When it is done, the okra should be fragrant and browned on both sides but still holding its shape.

Serve warm or at room temperature. Hold it by the stem and bite off the pod, discarding the stem.

2 lbs. squash & zucchini, sliced
1 bell pepper, sliced
2 tomatoes, peeled & cut into wedges
1/2 yellow onion, peeled & sliced
1-2 cloves of garlic, chopped
olive oil or coconut oil
5-6 slices of jack or cheddar cheese
chopped fresh basil
salt & pepper

Put onion, squash, bell pepper into large saucepan with couple of tablespoons of oil. On high heat brown veggies slightly to develop flavor. As you are browning, sprinkle chopped fresh basil on vegetables. When veggies slightly browned, remove from heat, add slices of cheese, & cover pan.

In separate, stick-free fry pan, put tomatoes & cook at medium high heat for about 5 minutes, stirring occasionally. After 5 minutes add the tomatoes to the rest of the vegetables & stir. Salt & pepper to taste.

3 oz. unsalted butter (6 Tbs.)
large leeks, cleaned, cut in half lengthwise, then into thirds
1/2 cup stock
3 oz. freshly grated Parmigiano Reggiano cheese
sea salt & freshly ground pepper to taste

In a large pan heat butter, add leeks & sauté until golden, about 10 minutes. Add stock, cover, lower heat, & braise 15-25 minutes, until tender. Remove cover & bring to boil until liquid is reduced to a thick sauce. Sprinkle with cheese & season to taste with salt & pepper. Serve immediately.

2 1/2 pounds new potatoes, cut into 1/4 inch thick pieces
2 onions, sliced 1/4 inch thick
1/2 pound squash, cut into 1 inch pieces
1 sprig fresh rosemary
Fresh thyme
2 tablespoons olive or coconut oil
salt and pepper to taste
1/3 cup olive or coconut oil

Preheat an outdoor grill for high heat.

In a large bowl, mix new potatoes, onions, squash, rosemary and thyme. Cover with olive oil, salt and pepper. Toss to coat.

Using foil, create desired number of foil packets. Brush inside surfaces of packets liberally with olive oil. Distribute vegetable mixture evenly amongst the packets. Seal tightly.

Place packets on the prepared grill. Cook 30 minutes, or to desired doneness.

1 1/2 lbs. fresh green beans
1 tsp. salt
2 cups small whole new potatoes
5 cups water
1/2 tsp. pepper
6-8 slices of bacon

Wash beans. Trim ends & remove strings. Break or cut into 1" pieces. Place in large saucepan, add water to cover & salt, pepper, bacon, & potatoes. Bring to boil, reduce heat, cover & simmer until vegetables are tender. If potatoes get ready before beans, remove potatoes until beans are tender. Add potatoes back & heat.

5 fresh ears of corn
2 Tbs. butter
2 tsp. lemon juice
1 tsp. snipped fresh thyme or 1/4 tsp. dried

Pull down husk leaves, remove silk, cut off insect damage. if desired can pull off a couple of leaves, cut into strips, & tie around ear in a couple of places.

Grill corn in husks on an uncovered grill directly over medium hot coals about 25 minutes or until tender, turning several times. Carefully remove husks.

In a small saucepan, combine butter, lemon, & thyme. Heat until butter is melted. Brush over corn before serving.

6 medium baking potatoes, peeled and thinly sliced
1 large white onion, sliced
3 tablespoons butter
3 cloves garlic, peeled and minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 cup shredded Cheddar cheese

Preheat an outdoor grill for high heat.

Place potato slices on a large piece of aluminum foil, and separate evenly with onions and butter. Top with garlic, and season with parsley, salt, and pepper.

Tightly seal vegetables in the foil, and grill 20 minutes, turning once, until potatoes are tender.

Sprinkle potatoes with Cheddar cheese, reseal foil, and continue cooking 5 minutes, until cheese is melted.

4 Japanese eggplants, halved lengthwise
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbs. toasted sesame oil
3 cloves garlic finely minced
salt & freshly ground pepper to taste
2 Tbs. sesame seeds, toasted lightly

Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, & garlic in a small bowl. Pour marinade over eggplant & let marinate at room temperature for 1 hour. Preheat grill. Season eggplant with salt & pepper to taste & grill on each side for 3 minutes, basting occasionally with remaining marinade.

1 1/2 pounds new potatoes, cut into wedges
4 Tbs. butter or coconut oil
2 tsp. fresh rosemary
salt & pepper to taste

Preheat oven to 450 F. In a hot skillet, melt butter, stir in rosemary, salt, & pepper. Coat potatoes evenly with melted butter & arrange in a single layer on a baking pan. (If using glass or ceramic baking pan, can to the melting etc. right in the pan in the oven.)

Bake until golden brown, approximately 20-25 minutes. Toss occasionally to assure browned on all sides.

12 new potatoes
1 1/2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon salt
Fresh black pepper to taste
4 tablespoons extra virgin olive oil or coconut oil
1 small bunch fresh basil, leaves only

Preheat oven to 400 F.

Cut potatoes into pieces. Toss with the 1 1/2 tablespoons of oil and then place in a shallow baking pan.

Roast for 30-40 minutes, moving the potatoes a couple of times during baking so they brown evenly.

Meanwhile, place the remaining ingredients in the bowl of a food processor fitted with a steel blade. Process until all is minced.

When potatoes are done, remove from the oven and toss with the processed ingredients. Allow to cool and store in your refrigerator.

1 medium eggplant
1 Tbs. olive oil
1 Tbs. butter
2 Tbs. minced onion
4 large tomatoes
1 tsp. salt
1 cup soft bread crumbs
Parmesan cheese (optional)

Preheat oven to 375.

Wash eggplant & cut in half. Scoop out pulp to about 1/2" of skin. Dice. In skillet, melt butter with olive oil over medium heat. Add onions & sauté for 2 minutes; add eggplant pulp, tomatoes, bred crumbs, & salt. Mix well. Fill eggplant shells. Bake at 375 until browned, about 30 minutes. Top with Parmesan if desired & cook til melted.

16 new potatoes (about 1 3/4 pounds), unpeeled & quartered
2 small onions, chopped
2 Tbs. butter
2 Tbs. unprocessed sugar, honey (or 1 Tbs. low-glycemic agave)
1 tsp. salt
1 Tbs. flour
2 cups milk
1 cup sour cream
1 Tbs. vinegar
1 1/2 tsp. Tabasco (optional)

In large saucepan over high heat, boil potatoes 15-20 minutes or until tender. Drain & set aside.

In medium saucepan over medium heat, sauté onions in butter 3-5 minutes or until translucent. Stir in sweetener, salt, & flour. Gradually add milk, stirring after each addition. Reduce heat to low & simmer until thick, stirring constantly.

Add sour cream, vinegar, & Tabasco (if desired) & simmer until bubbly. Combine sauce & potatoes & serve immediately.

1 spaghetti squash
1 tbsp. minced fresh parsley
2 tsp. butter
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. pepper
Dash of dried sage
Fresh basil sprig (optional)

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a pan; add water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until squash is tender. Drain squash; let cool. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients, and toss gently. Garnish with a fresh basil sprig, if desired.

3/4 c vinegar
1 1/2 tsp celery salt
1 1/2 tsp mustard seed
1/2 tsp salt
1/8 tsp black pepper
5 tsp sugar
1/4 c cold water

Mix together and boil one minute then pour on top of 6 large tomatoes, peeled & quartered (I blanch mine to peel the skins easily) 1 green pepper, sliced in rings, 1 medium onion, sliced in rings. Let this chill in fridge.

Add 1 cucumber, peeled and sliced right before serving.

One bunch red kale, chopped fine
1 green onion, chopped fine
Garlic: one or two cloves, chopped fine
Ginger: half an inch cube - chopped fine
Green chillies: 1 to 4 chopped
Coconut, dried, shredded: 3 tablespoons
1 half large onion, chopped fine
2-3 teaspoons oil
1 teaspoon salt
1 teaspoon mustard seed
¼ teaspoon turmeric powder

Cumin seeds: pinch

Heat oil over medium heat in a shallow non-stick frying pan, Add mustard seeds and green onion. When green onion starts turning brown, put the onions, ginger, garlic, salt, cumin seeds, coconut, and turmeric powder. Stir until the onion wilts just a little. Stir in the kale, mix it well and reduce heat slightly. Keep the pan uncovered. Stir occasionally until moisture is gone.

This is a quick and easy side dish recipe that nearly everyone loves.

Cut zucchini in half, lengthwise
2 tablespoons butter
4 tablespoons grated Parmesan cheese
1/2 teaspoon paprika

Directions:

Put zucchini in the broiler pan, face up. Brush with melted butter, sprinkle with salt, pepper, cheese and paprika. Broil 6-8 inches from the heat until crisp-tender, about 8-10 minutes.

1 bunch Tat-soi (this is a luscious Asian green)
sea salt
1chopped onion
garlic cloves (I love garlic, so I use several cloves)
I add Chile pepper flakes or a joe's long hot to give it a nice kick!

In a saute pan, heat a little olive or coconut oil. Sauté some onion and garlic, then add chopped tatsoi. Cook the leaves briefly, for just a few minutes, until the leaves are wilted but the stems are still crisp. Season with sea salt, fresh ground pepper, and chile flakes (optional) and serve as a side dish or on top of rice.

2 cups arugula or kale
1/2 cup walnuts
1/2 cup Romano cheese
1/2 cup olive oil
3 cloves garlic

Blend all together in food processor.

2 cups fresh basil leaves
1/4 cup pine nuts (or pecans or walnuts
2 cloves garlic, chopped
1/2 cup olive oil
1/2 cup grated parmesan
1 pound of pasta

Toast the nuts in the oven until lightly browned. In a food processor, pulse all the ingredients into a smooth paste. Season to taste. Cook pasta, drain & season with as much pesto as you would like. Add a few drops of olive oil to the pasta mixture & stir in the pesto.

2 medium eggplants, (about 2 1/2 pounds)
2 garlic cloves, thinly sliced
1 medium tomato
1/4 cup chopped parsley
2 Tbs. olive oil
1 tsp. fresh lemon juice
3/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 cup chopped toasted walnuts
assorted fresh veggies
toasted French bread or pita

Prepare grill. Cut slits all over eggplant with small sharp knife & insert garlic into slits. Grill eggplant over medium hot coals,, turning occasionally for 35-45 minutes or until charred & beginning to collapse.

Meanwhile, grill tomato, turning occasionally, for 3-5 minutes or until beginning to char.

Remove skin from eggplant & discard, chop & transfer to a bowl. Stir in parsley, oil, lemon juice, salt, & pepper. Just before serving stir in walnuts. Serve with fresh veggies & toasted bread.

Note: you can roast the eggplant in the oven if you don't have access to a grill.

4 large ripe tomatoes, coarsely chopped (peeling is optional)
1/2 cup sliced pitted olives
1/2 cup chopped fresh basil
1 Tbs. chopped fresh parsley (or cilantro)
5 garlic cloves finely chopped
1/2 tsp. hot red pepper flakes (optional)
freshly ground black pepper to taste
1/3 to 1/2 cup olive oil
cubed fresh mozzarella

1 lb. bowties, corkscrews, or thin spaghetti cooked al dente

In a large non-metal bowl add the first 9 ingredients & stir until well mixed. Let the mixture stand at room temperature for 2 hours to blend flavors. Stir occasionally. Cook pasta al dente & drain. Put pasta in a large serving bowl & toss with tomato mixture. Serve with fresh grated Parmesan cheese. Even better the next day cold!

1 yellow squash
Roma tomatoes (or mix with other fresh tomatoes)
Olive oil
6 cloves garlic
1 small red onion
splash balsamic vinegar
handful fresh chopped basil
salt & pepper

Cook onion, squash, & garlic in oil for about 10 minutes. Toss in remaining ingredients & simmer until tomatoes have broken down. Serve over pasta.

Cindy's sister Veronica's recipe.

Mix together:
1 cup vegetable oil
2 cups grated zucchini
3 eggs
2 cups sugar
1 Tbs. vanilla

Sift together:
2 cups flour
1 Tbs. cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda

Blend into zucchini mixture. Add nuts or raisins, if desired. Pour into greased loaf pan & bake at 350 for 1 hour.

Cindy's sister Veronica's recipe.

Pizza dough, freshly made or frozen

Topping:
7 Oz. thinly sliced mozzarella (or more to taste) - fresh is best
8 Roma tomatoes, chopped
handful of fresh basil, whole or torn into piec
salt & freshly ground pepper
4 Tbs. olive oil

Cover uncooked pizza crust with mozzarella & then tomatoes. Season to taste with salt & pepper. Drizzle 3 T. olive oil over top.

Place in 450 oven for 10 minutes. Reduce temperature to 400 & bake until crust is golden - about 10 minutes more. During last minute or two of baking sprinkle basil on the pizza. (It blackens if put on too soon.) Remove pizza from oven, drizzle remaining 1 T oil over top & serve immediately.

Cindy's sister Veronica's recipe.

Pizza dough, freshly made or frozen

Serve warm or room temperature with corn on the cob & a green salad for a delicious Southern summer meal.

1 9" pie shell (frozen or freshly made)
3 large ripe tomatoes
salt & pepper to taste
1/2 cup basil pesto, freshly made
1/2 cup mayo
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 Tbs. pine nuts

Preheat oven to 400. Slice the tomatoes 1/4" thick & remove seeds. Place tomato slices between paper towels to remove extra moisture.

In a bowl, combine pesto, mayo, mozzarella, & Parmesan.

Layer tomato slices in pie shell, sprinkling liberally with salt & pepper as you go, mounding slightly in the center.

Dot pesto mixture over tomatoes, & bake for 20 minutes. Sprinkle pine nuts on top of pie & bake another 3-5 minutes.

This is like spice cake with a secret vegetable serving. What a great way to get a three-year-old to eat his green vegetables! The zucchini adds a nice moistness. Double the recipe if you want two loaves. Just be sure not to overfill the baking pans.

nonstick cooking spray

1 large zucchini, shredded on the large holes of a box grater (1 3/4 cups)

1 cup packed light brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions:

Preheat the oven to 350° F. Have ready a 9-by-5-by-3-inch loaf pan and some cooking spray, but wait until later to spray it so the oil does not pool at the bottom of the pan.

In a large bowl, whisk together the sugars, oil, vanilla, and eggs.

In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, nutmeg, ginger, and cloves. Add the flour mixture to the egg mixture and stir to combine, but do not over mix. Stir in the grated zucchini.

Lightly coat the loaf pan with cooking spray. Pour the batter evenly into the prepared pan, spreading it evenly. Bake the loaf until a toothpick inserted into the center comes out clean, about 45 - 55 minutes. Cool the loaf in the pan for 10 minutes, then invert, and re-invert onto a wire rack. Cool completely before slicing.

1 9-inch pie shell, frozen or freshly made
3 large, ripe tomatoes
Salt and black pepper
1/2 cup basil pesto
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 tablespoon pine nuts

Directions:

Preheat the oven to 400.

Slice the tomatoes 1/4-inch thick. Place tomato slices between paper towels to remove extra moisture.

In a bowl, combine pesto, mayonnaise, mozzarella and Parmesan.

Layer tomato slices in the pie shell, sprinkling liberally with salt and pepper as you go, mounding slightly in the center.

Dot the pesto mixture over the tomatoes, and bake for 20 minutes. Sprinkle pine nuts on top of the pie, and bake another 3-5 minutes.

Serve warm or at room-temperature

The recipe below comes from fellow CSA member Shannon Dilks. Shannon says it is a way to get the non-beet eater in your family to get the nutritional benefits of beets in a deliciously deceitful way.

2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce puree in blender and set aside
2 cups sugar or equivalent substitute
1 1/2 cup oil
1/2 cup plain yogurt
3 eggs

Combine ingredients in a large mixing bowl and beat with electric mixer 2 minutes. Add:

1/2 cup baking cocoa
1 1/2 tsp. vanilla

Beat another 1-1 1/2 minutes & gradually stir into the batter with a spoon just until blended:

1 1/2 cups flour
1 cup whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon (optional)

Stir in 1/2 cup chocolate chips and/or nuts. Pour into greased 9x13 pan. Bake in preheated 350 oven for 40-50 minutes until knife comes out clean in center.

For a bundt cake put in half the batter, sprinkle in the chocolate chips, then add the rest of the batter on top. You can substitute any type of summer squash for the beets. 2-3 cups of shredded raw zucchini or yellow squash work well. Use cinnamon and add 1/2 tsp. of allspice when using squash.

Crust:
2 1/2 cups walnuts
1 1/2 cups dates

Filling:
5 cups fresh blackberries
3 Tbs. honey or agave
1 1/2 Tbs. arrowroot
2 Tbs. water or fruit juice

Combine walnuts & pitted dates in a food processor. Process until well mixed & ground, but not smooth - about 40 seconds. Should be a coarse texture. Press into 9" tart pan. Set in refrigerator while making filling.

Place 2 cups of berries along with arrowroot & water or juice in a blender & blend into puree.

Place puree in small saucepan with sweetener & cook over medium heat stirring constantly for about 3-4 minutes until mixture loses cloudiness & thickens. Remove from heat. Mix with rest of blackberries & fill tart shell. Refrigerate for at least 3 hours, covered.

Tips: Choose dates that are firm & not too gooey, like Zahidi dates. When processing crust, can do in 2 batches. In the end you want to have a crust that will stick together. Take a pinch & press - if overprocessed, won't hold together.

1 small ripe cantaloupe or muskmelon
1/4 cup orange juice
3/4 cup superfine sugar
1/2 teaspoon salt

Remove the rind and seeds from the melon. Cut the flesh into 1/2-inch cubes. Place the cut-up melon in a blender with the orange juice, sugar and salt. Blend until the melon is pureed and the sugar has dissolved, about 30 seconds. Cover and refrigerate until cold.

Stir the chilled mixture, then freeze in one or two batches in your ice cream machine. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours. For Cantaloupe Basil Sorbet, add 4 large fresh basil leaves to the blender along with the fruit.

2 c. cubed cantaloupe
2 c. cold milk
1/4 tsp. ground ginger
1 pt. orange shorbet
Orange peel curls (optional)

Place melon cubes in freeze-proof bowl and put in the freezer. Freeze until firm. In blender container or food processor bowl combine frozen melon cubes, milk and ginger; blend until slushy. Add sherbet a spoonful at a time, blending until thoroughly mixed. Pour into chilled glasses. Garnish with orange peel curls, if desired.

2 cups mashed cooked sweet potatoes -- (about 1 lb fresh)
1/2 cup dark brown sugar
2 eggs -- room temperature
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
grated rind of 1 orange
4 tablespoons butter, melted and cooled
1 teaspoon pure vanilla
1/4 cup dark rum
2 egg whites
3 ounces moist shredded coconut

Directions:

Place all filling ingredients except egg whites and shredded coconut in a food processor and process until smooth and creamy. Remove and set aside. In a separate bowl, beat the egg whites until they are frothy but not at the soft peak stage. Fold the egg whites into the sweet potato mixture. Fold in the grated coconut and mix well. Mound the mixture into the baked pie shell and bake at 425 degrees for 45 minutes, or until a knife inserted into center comes out clean. Remove from the oven and cool on a rack to room temperature.

Serve at room temperature or chilled with unsweetened whipped cream flavored with rum.

Serves 8