Ratatouille Subs

A twist on classic ratatouille. Inspired by Deb Perelman’s Smitten Kitchen cookbook Makes 4 – 4” sandwiches Ingredients 1 eggplant 1 zucchini 1 summer squash 2 bell peppers 1 onion 1 cup tomato puree or tomato sauce 1 garlic clove minced 2 T olive oil Salt...

Baked Zucchini and Tomato Tian

A delicious way to enjoy summer tomatoes and zucchini in one dish. This tian can be served as a vegetarian entree or pairs nicely with grilled poultry or fish. Inspired by Kate McMillan, One Pot of the Day Makes 4-6 servings Ingredients: 2 T olive oil 1 onion, sliced...

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...

Zucchini Pancakes

Fresh zucchini shredded with feta cheese and oregano in a savory little cake. Delicious on their own or with Greek yogurt for dipping. Ingredients 3 cups shredded zucchini (about 2 medium-sized zucchini) 1 teaspoon salt 2 large eggs , lightly beaten 3 cups whole-wheat...

Zucchini-Tomato Gratin

Thinly sliced tomato and zucchini layers sprinkled with olive oil, garlic, Kalamata olives and feta. Serves: 4 Ingredients 1 ½ lb. tomatoes, cut into ¼-inch-thick slices 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices 1 Tbs. plus 1 tsp. olive oil,...