Eggplant Parmesan

Eggplant Parmesan Serves 8 1 large eggplant, sliced 2 eggs 1/4 cup milk 1 cup flour 1 cup bread crumbs 1 Tbsp. Italian seasoning 1/2 cup grated Parmesan cheese 2 Tbsp. extra virgin olive oil 2 Tbsp. unsalted butter 1/2 lb. provolone cheese, shredded or thinly sliced Pomodoro sauce, as needed (recipe follows) Salt and […]

Bacon, Onion & Brie Tart

Bacon, Onion & Brie Tart Serves 8 1/2 onion, diced 2 cloves garlic, minced 1/2 lb. bacon, chopped 1 cup brie, outer rind removed, diced 1 recipe pate brisee Custard Filling: 2 eggs 3/4 cup heavy cream 1/2 tsp. salt 1/4 tsp. white pepper Pinch of nutmeg Beat eggs thoroughly; add in the cream, nutmeg, […]

Ribollita Soup

Did you miss out on the third CSA cooking class of the 2017 summer season? Well, if you did, you’re still in luck because here are the recipes from last week’s class. Enjoy! Ribollita Soup Serves 8-10 2 Tbsp. extra virgin olive oil 1 small onion, minced 2 cloves garlic, minced 1 zucchini, rinsed and […]

Gratin of Cherry Tomatoes with Ricotta & Basil Topping

And one more tomato recipe Debbi Snook from the PD sent me; she says it’s her favorite tomato recipe, and I understand why. Gratin of Cherry Tomatoes with Ricotta & Basil Topping Serves 8 3 Tbsps. olive oil 2 pounds cherry or grape tomatoes (preferably a mixture of red and yellow) 1/4 cup fine dried […]

Tomato Pie

Here is another seasonal favorite, and a great way to use up some of those tomatoes. Tomato Pie One pie crust – I cheat and use the Pillsbury crust in the red box you can find in the dairy case. 6 tomatoes 5 cloves of garlic, sliced 6 fresh basil leaves, large, whole 3/4 cup […]

Nanny’s Stuffed Cabbage

Every year at about this time I make a big pot of my grandmother’s stuffed cabbage. It doesn’t matter if it’s 90 degrees outside. I dedicate a couple of hours in the hot kitchen to whip up what could be my favorite meal of all time, the essential dish for any family reunion or even […]

Eggplant Caponata Sandwiches

Makes 5 cups of caponata, enough for about 10 sandwiches 1/3 cup olive oil 1 medium eggplant, peeled and cut into small cubes, about 4 cups total 1/2 sweet pepper, diced 1 small onion, diced 4 oz. Baby Bella organic mushrooms, chopped 3 cloves garlic, minced 1/2 cup kalamata olives, pitted and sliced 1 6-oz. […]

Easy French Ratatouille

Makes 8 to 10 servings 2 large eggplants 2 yellow onions 3 bell peppers 6 to 8 zucchini 4 tomatoes 1 1/2 to 2 Tbps. olive oil 3 to 4 cloves garlic 1 bay leaf 3 to 4 sprigs thyme 1/4 cup loosely packed basil, sliced into ribbons Extra basil for garnishing Salt and pepper […]

Herbed Sweet Corn & Tomato Salad

Serves 6 6 ears sweet corn 4 tomatoes, as ripe as possible 1/4 cup fresh mint leaves 1/4 cup fresh mixed herbs – like Italian parsley, basil, rosemary, sage 1 Tbsp. olive oil Salt and black pepper, to taste 3 oz. feta cheese, crumbled Put about an inch of water in a large pot. Add […]

Grilled Peaches & Mixed Berry Sauce

Serves 8 4 free-stone peaches, cut in half, pit removed 1/4 cup brown sugar 1/2 tsp. cinnamon 1 tsp. ground ginger 4 Tbsps. melted butter Place peach halves in a large bowl and toss with remaining ingredients. Marinate for 30 minutes. Grill them over medium heat until browned. Mixed Berry Sauce 1/4 cup honey 1/4 […]

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