Easy Cucumber and Tomato Salad

Ingredients:

Tomatoes, cut up into small pieces

1 cucumber, peeled and diced

juice of one lemon, or to taste

1 tablespoon fresh mint or another fresh herb, chopped

salt and pepper

Procedure:

Combine tomatoes and cucumber in serving bowl. Squeeze the juice of one lemon over vegetables and toss to coat. Sprinkle with mint/herbs, salt and pepper and toss to combine. Taste and adjust seasonings as necessary.

Submitted by Laura Grund

Pasta with Eggplant and Basil Pesto

Adapted from Giada De Laurentiis

Serves 4 to 6

Ingredients:

Pesto

2 packed cups fresh basil leaves

1/4 cup toasted pine nuts

1 clove garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1/3-2/3 cup olive oil (depending on preference of oil content)

1/2 cup (1 1/2 ounces) grated Parmesan

Pasta

1 pound fusilli or gemelli pasta

1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup for garnish

1/4 cup olive oil

1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes

Salt and freshly ground black pepper

Procedure:

1. For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

2. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.

3. In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

4. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Submitted by Stephanie Leonard

Zucchini Walnut Bread

Adapted from Bon Appétit

Makes 2 loaves

Ingredients:

2 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground allspice

1/2 teaspoon baking powder

2 1/2 cups sugar

1 1/2 cups vegetable oil

3 large eggs

1 tablespoon vanilla extract

2 teaspoons grated lemon peel (optional)

2 cups coarsely grated zucchini (from about 2 medium)

1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

Procedure:

1. Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans.

2. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.

3. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

Tastes best toasted with butter for breakfast, or warmed and served with vanilla ice cream for dessert.

You can also make cupcakes out of recipe. In that case bake until tester inserted into center comes out clean, about 25-30 minutes.

Submitted by Stephanie Leonard

Eggplant Bruschetta

From Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

Ingredients:

1 lb. eggplants, cut into 1-inch cubes

kosher salt

1/4 cup evoo

3/4 cup Pomi strained tomatoes

2 tbsp fresh mint, coarsely chopped

1/2 tsp hot red pepper flakes

6 3/4-inch-thick slices filone or other country bread

2 garlic cloves, peeled

Procedure:

1. Put the eggplant in a colander set on a plate, sprinkle generously with salt, and let stand for 20 minutes.

2. Preheat the broiler. Rinse the eggplant, drain, and pat dry. Toss with 2 tbsp of the oil and spread on a baking sheet. Broil, stirring and turning the eggplant occasionally, until it is charred in spots and just tender, about 15 to 20 minutes. Transfer to a bowl.

3. Meanwhile, bring the tomato sauce to a boil in a small saucepan and boil, stirring occasionally, until as thick as ketchup. Stir in the mint and red pepper flakes. Add the tomato mixture to the eggplant, stirring well. Stir in the remaining 2 tbsp evoo and serve warm, or at room temperature.

4. Grill or toast the bread, turning once, until marked with grill marks or deep golden brown, but still soft in the center. Rub a garlic clove just around the circumference of each toast, along the jagged outer crust. Divide the eggplant among the bruschetta and serve.

Submitted by Vicki Boyne

Carrot-Zucchini Bread with Candied Ginger

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher

Ingredients:

3 cups sifted unbleached all-purpose flour

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp baking soda

1/4 tsp baking powder

1 tsp kosher or sea salt

1/2 cup candied ginger, minced

3 large eggs

1 cup canola oil

1 3/4 cups sugar

2 tsp vanilla extract

1 cup carrots, peeled and grated on large holes of box grater

1 cup zucchini, grated on large holes of box grater

Procedure:

1. Preheat oven to 325 degrees. Coat 2 (8½-by-4½-by-2¾-inch) loaf pans with nonstick cooking spray.

2. Sift together sifted flour, ginger, cinnamon, baking soda and baking powder into medium bowl. Stir in salt and candied ginger.

3. In large bowl, whisk eggs until light and foamy. Add canola oil, sugar and vanilla, whisking vigorously until sugar dissolves. Whisk in the carrots and zucchini. Add dry ingredients to egg mixture all at once and stir with wooden spoon just until blended. Divide batter evenly between 2 prepared pans.

4. Bake until breads are well-risen and firm to touch, and a toothpick inserted into center comes out clean, about 1 hour. Let cool in pans on a rack for 10 minutes, then invert and finish cooling right side up on rack.

Submitted by Vicki Boyne

RECIPE: Eggplant Caponata

From Salt to Taste by Marco Canora

Serves 6 as a first course or side dish.

Ingredients:

8 cups diced (about ¾” square) unpeeled eggplant (about 2 medium)

Kosher salt and freshly ground black pepper

About 7 tbsp extra virgin olive oil

1 large onion, peeled and diced

1 garlic clove, peeled and minced

¼ tsp ground cinnamon

2 tbsp pine nuts

2 tbsp golden raisins

1 ½ tbsp chopped fresh thyme (can substitute basil, mint or rosemary)

1 ½ tsp sugar

2 tbsp balsamic vinegar

¼ c strained tomato puree

Procedure:

1. Toss the eggplant with 2 tbsp salt and set aside in a strainer for 20 minutes to drain. Pat the eggplant dry with paper towels or clean dish towels.

2. Heat about ¼” oil in a large skillet over high heat. When the oil starts to smoke, gradually start adding eggplant to the pan, adding only enough to almost fill the pan in a single layer. Cook the eggplant, turning it occasionally, until it begins to brown, about 5 minutes. Using a slotted spoon, transfer the browned eggplant to a plate lined with paper towels to drain. Add a little more oil and repeat, cooking the remaining eggplant; drain on paper towels.

3. Adjust the heat to medium-high, add more oil if the pan is dry (you want a good skim when you add the onion). Add the onion, season with salt and pepper, and cook until it softens slightly, about 1 minute. Add the garlic and cinnamon. Cook, stirring to prevent burning, for another minute. Add the pine nuts, raisins, and thyme. Continue cooking, stirring as you go, until the onion is soft and golden, about 5 minutes more.

4. Return the eggplant to the pan and add the sugar, vinegar and tomato puree. Reduce the heat to medium, season again with salt and pepper, mix well, and simmer until the mixture reduces slightly and the flavors blend, about 15 minutes. Turn off the heat and allow the caponata to settle for at least 5 minutes. Serve warm, at room temperature, or chilled.

Submitted by Ann Tilley

RECIPE: Quinoa with Spiced Zucchini

Ingredients:
2 cup reduced-sodium chicken (or vegetable) broth
1 teaspoon salt
1 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
2 medium zucchini, cut in half length-wise and then cut in half length-wise again, then cut into 1/4-inch wedges (basically half moons, cut in half down the middle)
1 teaspoon ground coriander
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

1/8 tsp cayenne pepper
1/2 cup chopped fresh mint
2 tablespoon fresh lemon juice

Procedure:

1. Bring 2 cups chicken broth and 1 cup quinoa to a boil in a medium saucepan. Add 1 tsp salt. Reduce heat to simmer, and simmer covered until all of the broth is absorbed, around 15 minutes.

2. Meanwhile, heat oil in a 10-inch heavy skillet over medium-high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and 1 tsp salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, cayenne, and pepper and cook, stirring frequently, 2 minutes. Taste and season with s&p if necessary. Gently stir zucchini mixture into quinoa and allow to cool for 5-10 minutes. Just before serving, stir in mint and lemon juice.

Submitted by Vicki Boyne

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