• 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 cut into 1/4 inch dice
    1 yellow […]

  • 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 […]

  • 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. […]

  • 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 over each cabbage steak. Bake until cabbage edges start to […]

  • 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 whole cumin seeds then grind)
    1/4 cup […]

  • 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 oil

    Chop and set aside in separate bowls:

    Onion and garlic
    Carrots, celery, green onions, parsley and […]

  • 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

    Preheat oven to 375 degrees.

    Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and […]

  • 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
    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 processor, combine the basil, garlic and paprika and […]