Spicy Baked Ziti with Eggplant and Peppers

Recipe by Heather Thomason

(serves 6)
1 lb. dried whole wheat ziti or other short pasta
1 large eggplant, cut into 1-inch cubes
2 bell peppers, cut into 1 1/2-inch strips
1 Tablespoon dried oregano
4 Tablespoons olive oil
salt and fresh ground pepper
1 quart of your favorite pasta sauce (did you make your own this season? now's the time for it!)
1 teaspoon hot pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound fresh mozzarella, sliced as thinly as possible

Heat the over to 400˙. Bring a pot of water to a boil and cook
pasta according to package instructions. Drain, shake dry and return to pot. Meanwhile, Toss the eggplant and peppers with olive oil, salt, pepper and oregano and spread in a singe layer on a baking sheet. Roast until tender, about 35-30 minutes. Toss roasted veggies with the cooked pasta, sauce, hot pepper and spices and spread into a 9x13” baking dish. Top with slices of mozzarella and bake until the cheese is melted and golden brown in spots, about 20-25 minutes.

Coconut Curry Stir Fry

Recipe by Heather Thomason

This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.

(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving

Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.

Creamy, Cheesy Corn Grits with Summer Vegetables and Basil

Recipe by Sarah Foster, Fresh Every Day

This recipe is also open for interpretation as to which summer vegetables you use. You might try substituting jack cheese and cilantro for the Parmesan and basil, and maybe add a hot pepper too.

(serves 4)
2 teaspoons sea salt
1 cup stone ground yellow grits (or polenta)
1 cup milk
1 cup fresh corn kernels (from about 2 ears)
4 Tablespoons unsalted butter
1 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 small summer squash, diced
1 red bell pepper, diced
1 Tablespoon olive oil
1 handful basil leaves, thinly sliced

Bring 3 cups of water to a boil in large saucepan over high heat. Stir in the salt and add the grits in a slow steady stream, whisking as you add them. Reduce the heat to medium-low and stir regularly for 40-45 minutes, until they are thick-soupy and the grains are tender to the bite. Stir in the corn kernels and cook for about 2 minutes longer to warm the corn through.

Meanwhile, heat 1 Tablespoon each butter and olive oil in a sauté pan over medium-high heat and cook the squash and pepper until tender, 6-8 minutes. Remove the grits from heat, stir in remaining butter and cheeses until melted. Taste for salt and pepper and serve immediately topped with sauteed veggies and sprinkled with basil.

Israeli Salad

Recipe adapted from Cooking at the Natural Gourmet by Debra Stark. As seen in Just Food.

3 large tomatoes cut into bite-size chunks
1 medium cucumber, diced
1 red or green bell pepper, diced
1/2 red or white sweet onion, diced
2 Tablespoons minced parsley
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 clove garlic, minced
salt and fresh ground pepper
feta cheese, crumbled (optional)

In a salad bowl, combine all prepared vegetables. In a small bowl, using a whisk combine parsley, lemon juice, oil, garlic, salt and pepper. Pour over vegetables, mix gently and serve. Garnish with feta cheese.

Sweet Pepper Relish

Recipe by Deborah Madison, The Greens Cookbook.

2 small bell peppers (ideally 2 different colors)
1/4 cup small red onion, finely diced
1/3 to 1/3 cup virgin olive oil
1-2 Tablespoon balsamic vinegar

Dice the peppers into even pieces, smaller than 1/4-inch. Combine
with onions in a small bowl, add enough olive oil to cover and
season with vinegar, salt and pepper. Marinate for 2 hours. Before
using, strain off any excess oil if desired (you can use this to make a
great vinaigrette). You might try this with a frittata or on a burger.

Roast Pepper Spread with Walnuts and Garlic

Recipe by Mark Bittman, The Best Recipes in the World

3 or 4 red peppers, roasted and peeled
1 cup walnuts, toasted
2 cloves garlic, roughly chopped
2 Tablespoons olive oil
juice of 1 lemon
1 teaspoon cumin
hot red pepper flakes (optional) and salt, to taste

Remove stems and seeds from peppers and add to food processor
with walnuts, garlic and olive oil. Pulse to a paste with some texture.
Transfer to a bowl and stir in lemon juice, pepper flakes and
salt. Serve or cover and refrigerate for day or two. Delicious with
pita and cucumber slices!

Garden Tomato Sauce

Adapted from a recipe by Anne Willans, Good Food, No Fuss.

If you’ve got lots of tomatoes, this recipe also freezes well.

1 Tablespoon olive oil
2 cloves garlic
1 red onion, diced
1 bell pepper, diced
1/4 cup red wine
1/2 cup vegetable broth
2 lbs. tomatoes
4 sprigs thyme, chopped
2 Tablespoons basil, chopped

Heat the oil in a very large sauté pan or stock pot. Stir in garlic
onion, pepper and season with salt and pepper. Sauté until soft,
about 5-7 minutes. Add the wine and stock, boil until reduced
by half. Meanwhile, score tomatoes and cover with hot water in
a large bowl. Allow them to soak for several minutes, then peel.
Halve tomatoes and squeeze over a mesh strainer to remove
seeds and reserve juices. Chop tomatoes and add with juice
and thyme to onion mixture. Simmer, uncover for -45 minutes,
stirring often until thick and concentrated. Stir in the basil and
adjust salt and pepper to taste. Serve over your favorite pasta.

Roasted Corn Salsa

Recipe by Sarah Foster, from Fresh Every Day, More Great Recipes
from Foster’s Market

(makes 2 cups)
3 ears corn, in the husk
1 poblano pepper, roasted, peeled, seeded and diced, or 1
chipotle in adobo, minced (you’ll find these canned)
grated zest and juice of 1 lime
2 garlic cloves, minced
1/2 small red onion, minced
4 basil leaves cut into this strips, or 2 Tbls chopped cilantro
1 Tablespoon olive oil
sea salt and fresh ground pepper to taste

Preheat the oven to 450˚. Soak the corn for 15-20 minutes in a
bowl or sinkful of water. Place the corn on a baking sheet with
sides and pour 1 cup of water over it. Roast 20-25 minutes, until
the kernels are tender to touch, then remove the husks and silks
and cut the kernels off the cob into a large bowl. Add the remaining
ingredients and stir gently to mix. This is best served same
day but will keep, refrigerated in an airtight container for up to 3.

Broccoli with Roasted Peppers and Olive

Recipe by Deborah Madison, The Greens Cookbook

(serves 4-6)
2 roasted red peppers, sliced into 1/2” strips *sundried tomatoes would be a great substitute for peppers or addition to the salad
1 garlic clove
4 Tablespoons good olive oil
1 Tablespoon small capers
12 Nicoise or Gaeta olives, pitted
3 scallions, finely sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped marjoram
1/4 teaspoon red pepper flakes
Balsamic vinegar
salt and pepper
1 bunch broccoli

Mix the peppers (and/or sun dried tomatoes) with garlic, olive oil, capers, olives, scallion, herbs, red pepper flakes and balsamic to taste. Season with salt and pepper. Bring 3 quarts of water to a boil. While heating divide the broccoli florets. Trim the tough end of the stalk and peel the outer fibrous skin. Slice the stalks 1/4” thick on the diagonal. Add a tablespoon of salt to the water and cook the broccoli in 2-3 bathces for 30 seconds and remove to a colander. Combine the broccoli with the rest of the ingredients and toss, adding more oil, vinegar, salt or pepper to taste. If you don’t plan on serving right away, wait to add the final vinegar to prevent bright colors from fading.