Sweet and Savory Kale
2 Tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 Tablespoon Dijon mustard
4 teaspoons white sugar
1 Tablespoon cider vinegar
1 1/2 cups vegetable broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and vegetable broth, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.
Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Tzatziki (Greek cucumber dip)
1 pint (470 mL) Greek-style yogurt
2 cloves garlic, minced
1/2 medium cucumber, seeded, finely shredded and squeezed dry
1 Tbs. (15 mL) red wine vinegar
1 Tbs. (15 mL) extra virgin olive oil
1/4 tsp. (1.5 g) table salt

Mix together the garlic, cucumber, vinegar and olive oil. Then add the yogurt and salt. Mix well and refrigerate for one day (less will work, more is better).

Cook time: about 35 minutes
2 Tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3 to 4 small zucchini, cut into 1/4″ slices
1 Tablespoon fresh basil
1 1/2 teaspoons fresh oregano or 1/2 dried oregano
3/4 teaspoon fresh thyme or 1/4 dried thyme
2 Tablespoons chopped fresh parsley

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant, stir until coated with oil. Add peppers, stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender, but not too soft.
Serves 4.

Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and pepper, to taste

Combine the basil with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few more times.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and black pepper to taste.
Makes 1 cup. Serve over pasta or baked potatoes, spread on toasted baguette slices, or use in the recipe below!

Early August Farmshare Box Spectacular
contributed by CSA customer Jessica
In an olive oiled 8-inch cake pan, layer:
potatoes, very thinly sliced
summer squash, very thinly sliced
kale, blanched and chopped
(1 layer of potatoes, 1 payer of pesto, 1 layer of kale, 1 layer of squash, 1 layer of pesto, 1 layer of kale)
Top with
tomato, very thinly sliced
parmesan cheese, grated
Cover and bake at 400 for 35 minutes covered and 25 minutes uncovered.

Zucchini Casserole
2 medium zucchini, sliced in 1/4-inch slices
1 medium onion, thinly sliced
1 green bell pepper, sliced
1 /2 red bell pepper, sliced
2 tomatoes, sliced
salt and pepper, to taste
garlic powder, to taste
basil and oregano, about 1/4 teaspoon each
6 ounces shredded Cheddar cheese

Preheat oven to 350* F. Butter a 2-quart casserole. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with seasonings. Top with cheese. Bake at 350 for 50 to 60 minutes. Serves 6.

Potato and Onion Flatbread
2 Tablespoons olive oil
1/2 cup ricotta cheese
3 Tablespoons milk
1 teaspoon garlic powder
1/2 teaspoon oregano
salt and pepper, to taste
1 small yellow onion, thinly sliced into circles
1 large or several small potatoes, peeled and thinly sliced
1 Tablespoon rosemary needles
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small zucchini, sliced
cornmeal for the skillet
1 package (about 1 pound) refrigerated pizza dough

Heat oven to 450* F.
Mix together the ricotta cheese, milk, garlic powder, and oregano. Add salt and pepper, to taste.
Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss. Set aside.
Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet.
Spread the ricotta cheese mixture on the crust, leaving a 1-inch border. Arrange the potato and onion mixture evenly over the cheese mixture. Top with zucchini slices. Bake until the crust is golden brown, about 20 minutes. Slice into wedges before serving.
Excellent with a green salad, or Peach Mozzarella and Basil salad (recipe is on our Fruits page).

Linguine with Arugula, Pine Nuts and Parmesan Cheese
1 pound linguine

1/2 cup olive oil

4 ounces arugula, trimmed

1 cup freshly grated Parmesan cheese

1/2 cup pine nuts, toasted

additional freshly grated Parmesan cheese

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.

Watermelon-Cucumber Salad
1/4 cup distilled white vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper
4 cucumbers, peeled, halved and seeded
8 cups seeded and cubed watermelon
1/4 red onion sliced thinly

Combine vinegar, sugar and pepper in saucepan. Bring to a boil; boil 1 minute, remove from heat and cool. Slice cucumbers and toss with 1 teaspoon of salt. Let sit in colander for 30 minutes. Pat dry. Just before serving toss watermelon with salt in a large bowl. Add cucumbers, red onions, and pepper syrup and toss.

Kitchen Sink Vegetable Stew
2 Tablespoons olive oil
2 medium onions, diced
3 cloves garlic, crushed
2 medium potatoes, in small chunks
3 carrots, sliced
2 medium-small eggplants, diced
1 stalk fresh broccoli, sliced
3 fresh tomatoes, diced
2 medium-small zucchini, in chunks
3 ears corn, kernels cut off the cob
1 cup red wine
1/3 cup Worcestershire sauce
salt and pepper, to taste
8 oz. wide egg noodles
sour cream for serving

In a stew pot, begin sauteing onions, garlic, potatoes, carrots, and eggplant in olive oil. Salt and pepper lightly. When potatoes begin to get tender, add broccoli and tomatoes, along with wine and Worcestershire. Steam until all vegetables begin to be tender, then add zucchini and corn. Cover and simmer over low heat for about 20 minutes. In the meantime, cook the egg noodles according to package directions. Add to stew, correct seasoning. Serve piping hot, topped with sour cream.

Quick Broiled Tomatoes
2 medium tomatoes
Dijon mustard
freshly ground pepper
ground cayenne pepper, to taste
3 Tablespoons melted butter
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese

Cut tomatoes in half. Spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Serves 4.

Cucumber Raita
1 medium (7-inch) cucumber
3 cups yogurt
1 teaspoon cumin
1 teaspoon salt
dash of cayenne

Peel, seed, and coarsely grate the cucumber. Combine everything and chill for several hours. Garnish with fresh mint leaves.
*Raita is delicious with spicy curry dishes or just on flatbreads, such as pita or naan.

Fresh Okra Succotash
1 quart okra, washed and sliced
1 cup young fresh lima beans
1 cup fresh corn kernels
3 large tomatoes
1 Tablespoon butter
1 teaspoon salt
1/4 teaspoon black pepper

Peel and seed tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven. Add sliced okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the corn. Cook 20 minutes longer; add butter and stir. Serves 4 to 6 as a side dish.

Grilled Eggplant with Balsamic Vinegar
1 large or 2 smaller eggplant
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 cloves garlic, very finely minced
1 pinch each thyme, basil, dill, and oregano
salt and freshly grated black pepper

Heat grill. When grill his hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Place eggplant on the hot grill. Grill about 15 to 20 minutes, turning once.

Bruschetta with Tomato and Basil
6 or 7 ripe tomatoes (about 1 1/2 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
6 to 8 fresh basil leaves, chopped
salt and pepper, to taste

1 baguette French bread or similar Italian bread
1/4 cup olive oil

Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a small sharp knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
Make sure there is a top rack in place in your oven. Preheat the oven to 450° F. While the oven is heating, chop the tomatoes finely. Put tomatoes, garlic, 1 Tablespoon olive oil, and vinegar in a bowl and mix. Add the basil and salt and pepper to taste.
Slice the baguette on the diagonal about 1/2-inch thick slices. Using a pastry brush, coat one side of each slice with olive oil. Place on a cookie sheet, olive oil side down. Toast on the top rack of the preheated oven for 5 to 6 minutes, until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up. Just before serving, place some tomato topping on each slice of bread and serve.
Makes 24 small slices – serves 6-10 as an appetizer or 3-4 for lunch (delicious served with cottage cheese on the side).

Eggplant Rolls with Spicy Tomato Sauce
1 clove garlic, minced
1/4 teaspoon dried hot red pepper flakes
7 Tablespoons olive oil
1 1/2 pounds tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
1 1/2 cups ricotta (preferably fresh)
1/2 cup finely grated Parmigiano-Reggiano
3 Tablespoons finely chopped fresh basil
1/4 teaspoon black pepper

Make sauce:
Cook garlic and red pepper flakes in 1 Tablespoon oil in a heavy saucepan over medium heat, stirring, for about 30 seconds. Add the tomatoes, sugar, and 1/2 teaspoon of salt and simmer, uncovered, until the sauce thickens slightly (about 15 to 20 minutes). Stir occasionally.
Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot, or preheat the outdoor gas grill as appropriate.
Peel a 2-inch wide strip of skin off opposite side os the eggplants vertically. Cute each eggplant lengthwise into 8 slices. Brush both sides of each slice with olive oil, then season well with salt and pepper.
Grill the slices in batches, turning over once and brushing grilled sides with some of the remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
Assemble eggplant rolls:
Stir together cheeses, 2 Tablespoons basil, pepper, and remaining salt in a small bowl. Spread about 3 Tablespoons of the cheese mixture down the length of each slice, leaving a small border around the edge. Roll up each slice, starting with the short end. Serve the rolls topped with sauce and sprinkled with the remaining basil.
Serves 4.

Baba Ghanouj (or Baba Ganoush) – Arabic eggplant dip, similar to hummus
2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste – available at Middle Eastern or natural foods stores)
3 Tablespoons fresh lemon juice
1 clove garlic, chopped
a pinch or two of cumin
salt and pepper, to taste

Preheat oven to 375° F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using a spoon, scoop out pulp from the eggplants into a strainer set over a bowl. Let stand 30 minutes, allowing excess liquid to drain from the eggplant.
Transfer the eggplant pulp to a food processor. Add olive oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with cumin, salt, and pepper. Transfer to a small bowl.
Can be made 1 day ahead, cover and chill. Bring to room temperature before serving. Serve with pita wedges.

Italian Fried Peppers
4 frying peppers, stems removed, seeded and cored
6 to 8 whole garlic cloves, peeled
Olive oil
Saute the peppers and the garlic in a skillet with 1/4″ good olive oil. Turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point you can mash it into the oil and remove the garlic cloves so they don’t burn.
The peppers should begin to brown/blacken on one side. Turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Sprinkle with kosher or sea salt.
Serve drizzled with the garlic-mashed olive oil in sandwiches made with crusty Italian bread, and spread with the toasted garlic cloves.

Baked Radish Chips
10 radishes
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika

Preheat oven to 350. Thinly slice the radishes. Steam them in the microwave for 5 minutes. Put in a bowl with the spices and stir. Bake at 350 for 10 minutes, flip the chips, and then bake for another 10 minutes.

Oven-Roasted Plum Tomatoes
Non-stick vegetable oil spray
6 plum tomatoes, halved lengthwise
salt and pepper
2 Tablespoons extra virgin olive oil
Assorted fillings (such as whole-milk ricotta, pesto, soft fresh goat cheese)

Preheat oven to 400° F. Spray large rimmed baking sheet with non-stick spray.
Remove seeds and juices from tomato halves. Arrange halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling onto each.
Makes 12 appetizers.

Roasted Corn Pudding in Acorn Squash
1 acorn squash, cut in half lengthwise and seeded
1 1/2 teaspoons olive oil
1/2 cup half & half
1 egg, plus 1 egg white
1 ear fresh corn, removed from cob
1/2 cup grated parmesan cheese
1/4 teaspoon garlic
1/4 teaspoon fine grain sea salt
1/4 cup grated cheddar cheese
1/2 apple, sliced

Preheat oven to 350°F.
Cut the acorn squash in half and scoop out the seeds with a spoon. Drizzle olive oil and salt on the squash. Cook squash until fork tender (about 50 minutes).
Mix egg with egg white, half & half, corn kernels, garlic and parmesan cheese in a bowl.
Fill squash 3/4 fill with the mixture and return to oven in a baking dish, being careful not to spill the contents.
Lower temperature to 325°F and bake for 30 to 40 minutes, depending on desired consistency of pudding.
Place on serving dish and grate cheddar over the squash.

Fall Squash and Apple Soup
2 lbs acorn squash or pumpkin, halved and seeded
3 cups vegetable broth
2 tart apples, peeled, cored and chopped
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh ginger root, grated
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
salt and freshly ground white pepper, to taste
sour cream
Snipped fresh chives

Place squash or pumpkin cut side down on a rack set over gently simmering water in a saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly, then scoop pulp from shells.
Combine 1/4 cup broth, apples, and onion in a heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash or pumpkin pulp, remaining broth, apple juice, ginger, and 1/4 teaspoon salt. Cover and simmer until ingredients are very tender, about 20 minutes.
Puree soup in batches in food processor or blender. Strain through a sieve into a clean saucepan, pressing puree with the back of a spoon. Reheat soup gently. Add lemon juice. Season with salt and white pepper, to taste.
Ladle into bowls. Garnish with sour cream and chives.

Cream of Radish Soup
4-6 cups radishes, sliced
1 cup onion, chopped (leeks work too)
4 Tablespoons butter, divided
3 Tablespoons all-purpose flour
3 cups milk, warm
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon nutmeg
In a skillet, saute onions and radishes in 2 Tablespoons butter until both are limp. Put vegetables in blender and process until smooth. In a medium pot, melt 2 Tablespoons butter, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened. Add vegetables, salt, pepper, and parsley.