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 […]

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 […]


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 […]

Loaded Zucchini Skins

This is a fun alternative to the usual loaded potato skins and another different way to use up all that zucchini.

Honey-Balsamic Cabbage Steaks with Tomato-Zucchini Compote

Serves 8 1 head green cabbage, outer leaves removed 1/4 cup olive oil 1 tsp. fresh thyme 1 tsp. salt 1/2 tsp. pepper 2 Tbsp. balsamic vinegar 2 Tbsp. honey Pre-heat oven to 400°F. Cut cabbage into 1/2-inch thick slices. Arrange slices on a baking sheet. In a small bowl, combine remaining ingredients. Brush mixture […]

Grilled Corn Salad

4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option) 1 large red bell pepper 1 5-inch long zucchini, sliced in half lengthwise 1/2 cup chopped red onion 1/2 cup chopped cilantro 1 serrano chili pepper, seeded and minced (optional) 1 tsp. ground cumin (best if you toast […]

Navy Bean Soup

About 10-12 servings 3-4 onions 3 large cloves garlic 4 large carrots 6 celery stalks 4 green onions 12 sprigs parsley 6 sprigs thyme 3 cans navy beans large can diced tomatoes 2 zucchini squashes splash of sherry bonfire smoked salt black pepper 2 bay leaves 1 cob’s worth of corn kernels 1/3 C olive […]

8 Ball Zucchini

2-3 “8 Ball” Zucchini 3 slices bacon 1 tomato, peeled and chopped 1/2 medium onion, chopped 3/4 cup grated sharp cheddar cheese 1/2 cup Italian seasoned bread crumbs 1/2 to 1 cup chicken stock Salt Pepper Preheat oven to 375 degrees. Slice the tops off each zucchini. Set aside and reserve for later. Hollow out […]

Grilled Gruyere and Zucchini Sandwiches

1 packed cup basil leaves 1 large garlic clove, coarsely chopped 1/2 tsp. hot smoked paprika 3 Tbsps. extra-virgin olive oil, plus more for brushing Salt 1 8-ounce zucchini, cut into 4 lengthwise slices 4 English muffins, preferably Bays split 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices In a mini food […]

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