• 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

    Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer […]

  • 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 the corn and steam over medium-high heat for […]

  • 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 cup water
    2 cups fresh berries, whatever is […]

  • Honey Glazed Green Beans & Carrots

    Serves 8

    1 lb. fresh green beans, trimmed
    1 lb. carrots, peeled and cut into 1/4-inch x 3-inch pieces
    3 cloves garlic, sliced
    1/4 cup onion, minced
    2 Tbsps. olive oil
    2 Tbsps. honey
    2 Tbsps. water
    1 Tbsp. fresh dill, chopped
    1 Tbsp. fresh chives, chopped
    Salt and pepper, to taste

    In a large saute pan heat oil and onions. Add carrots and green beans […]

  • Zoodles

    Serves 8

    4 medium zucchini, cut into thin strips (like spaghetti)
    1/4 cup extra virgin olive oil
    Salt and pepper, to taste

    Using a spiralizer or mandolin, cut zucchini into long thin strips, about 1/8-inch in diameter.

    Bring a pot of water to a boil. Once boiling, add salt. Blanch zucchini in boiling water for about 2 minutes, until crisp-tender. […]

  • Stuffed Eggplant

    Serves 8

    4 medium eggplants (look for long and slender ones)
    1/4 cup olive oil
    1 small onion, finely chopped
    1/4 cup fresh chives, chopped
    2 cups fresh Ohio sweet corn, or frozen and thawed
    2 cups cherry tomatoes, quartered
    1 cup quinoa, cooked
    1/2 cup Parmesan cheese
    Salt and pepper, to taste

    Pre-heat oven to 425°. Cut eggplants in half, lengthwise. Use a spoon […]

  • Tomato & Cucumber Salad

    Serves 8

    2 cups salad greens, chopped
    2 large tomatoes, cut into 1/2-inch pieces
    1 cucumber, cut into 1/2-inch pieces
    1/2 lb. fresh mozzarella cheese, cut into 1/2-inch pieces
    1/2 baguette, cut into 1/2-inch pieces
    Olive oil, as needed
    Salt and pepper, to taste
    1/3 cup champagne vinegar
    1 Tbsp. honey
    1 tsp. Dijon mustard
    2/3 cup olive oil
    1 Tbsp. fresh chives, chopped
    1 Tbsp. fresh dill, […]

  • Quick Pickle Brine

    The Spice newsletter recently included a recipe for pickling, a great way to preserve some of the items in your share that can become overwhelming at this point in the season, such as zucchini!
  • Stuffed Eggplant

    This is one of the recipes from the CSA cooking class at the Loretta Paganini School of Cooking. Chef Kate waits until the Tuesday before the class when she learns from our newsletter what she might expect to find in the week's shares before making up the recipes. It's one of my favorites.