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 […]

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 […]


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 […]

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 […]

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 Dressing: 1/3 cup champagne vinegar 1 Tbsp. honey 1 tsp. Dijon […]

Loaded Zucchini Skins

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

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!

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