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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.
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.
From Bon Appetit magazine, a quick easy pesto to toss over pasta, salad, or spread on toast.
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings.
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.
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011).
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).
This recipe, from Penzey’s Spice catalog, serves 4 easily and uses several squash and some of the herbs we should be getting this week.
Don’t be scared by these unique looking heirloom beans – they are really very delicious. Dragon’s Tongue beans have vivid purple streaks that fade when the beans are cooked. Here’s a simple preparation from the It Ain’t Meat, Babe food blog.