Crispy Baked Tomatoes

Or in Italian, “Pomodori Croccanti al Forno”. Serve warm or at room temperature as a delicious side dish. Inspired by Lidia’s Italy Makes 6 servings Ingredients 6 plum tomatoes 2 T olive oil 1 ½ tsp salt 1 c panko bread crumbs ½ c grated parmesan cheese ½...

Summer Vegetable Ceviche

A great way to use up some of the veggies that give us plenty during the summer months. Serve with crusty bread. Inspired by Brigit Binns, Cooking in Season Makes 6 servings Ingredients: ½ c lime juice ¼ c orange juice ¼ tsp salt Dash of tobacco sauce (omit if you...

Scallion Turkey Burgers

These burgers are great grilled, but can also be made using a griddle on the stove top. Makes 4 burgers Ingredients: 1 lb ground turkey 1 bunch scallions, white parts thinly sliced 1 T soy sauce 1 tsp grated, fresh ginger Salt and pepper to taste Instructions: Oil...

A Showstopper of a Salad

The adorable little heads of lettuce in last week’s share immediately reminded me of this show-stopper of a salad, from Matt Jennings’ (formerly of Townsman) cookbook “Homegrown: Cooking from My New England Roots.”  It is...