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From epicurious.com, here’s a take on a sandwich from a great little eatery in San Francisco called The Sentinel. It’s a BALT (basil, avocado, lettuce, and tomato) sandwich, with goat cheese slathered on it for some extra flavor. A delicious, healthy lunch! (more…)
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
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From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
Overwhelmed with all of the eggplant that we have been getting in the shares? Eggplant Parmesan is an easy family favorite, and freezes well for future eating! (more…)
Here’s a delicious vegetarian lasagna that your family will love! This recipe was found on the food blog chocolatemoosey.com. To save time, making the sauce and assembling the lasagna can be done ahead of time. Store in the refrigerator until ready to use/bake. Serves 10-12.
This recipe, found on simplyfreshcooking.com is a great way to use arugula. The great thing about pesto is that it’s so versatile. You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard. (more…)
Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6. (more…)
From Bon Appetit magazine, a quick easy pesto to toss over pasta, salad, or spread on toast. (more…)
This recipe for Zucchini Butter Spaghetti found on the Smitten Kitchen food blog is so delicious! The zucchini gives this pasta a creamy texture, like a “spicy green alfredo”. This recipe serves 2 as a main dish, or 4 as a side, but can easily be doubled.
From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
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