Provencal Summer Vegetable Bake

used this recipe last night, it used most of the basket. Family & friends loved it. The recipe says it is 4 servings, but I feed 5 people and had almost half left over.

Ingredients
2 medium sweet onions
3 tablespoons olive oil
3/4 teaspoon salt
2 cloves garlic, chopped
1 15 ounce can cannellini beans, drained and rinsed

2 1/2 teaspoons herbes de Provence
1/4 teaspoon pepper
1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
3 large summer squash (combination of zucchini and yellow squash), ends trimmed
1/2 pound russet potatoes
3 plum tomatoes
4 ounces goat cheese
Directions
1. Heat oven to 400 degrees . Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a largesaute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole.
2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use afood processor fitted with a slicing blade or a mandoline.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly.
3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.
Tip
Forget what you learned about salting eggplant.The theory is that it eliminates bitterness. But most varieties nowadays don’t have that undesirable trait, so salting only serves to increase a dish’s sodium level. Skip it
-Debbie Gantt

A Noisy Rabbit Dinner

We made an almost full The Noisy Rabbit (tnr) dinner tonight. I wanted to use the apricots so I started throwing stuff in a iron pan to stick in the oven. What came out was really good – the kiddos asked for a third helping. There are no measurements, sorry, but here is what I threw in:

Chicken breasts
A few springs of rosemary from my neighbors’ garden
Apricot halves (tnr)
blueberries (tnr)
Orange juice (from last weeks oranges – tnr)

Coconut oil
sea salt
pepper

* cooked it in the oven then finished the chicken on the grill.

Fruit for a side:
strawberries (tnr)
blueberries (tnr)
apricots (tnr)
cucumbers (tnr)
roasted coconut (tnr)
cherries (tnr)
OJ (tnr)
1/2 tps of sugar
little bit of coconut oil
chia seeds
flax seeds

Veggie for side(s):
salad = lettuce (tnr) + spinach (tnr) shredded cheese
roasted broc and yel squash (both tnr)

= health meal and happy folks. 🙂

-Jess Bayne

Cool Summer Salad –

From my garden – 2 zucchini, chives, cilantro

From this week’s basket – 1 squash, 2 tomato, 1 cucumber, lime
From last week’s basket – 2 Red pepper
From pantry – salt and pepper

Dice all the veggies, finely chop herbs, combine and toss thoroughly. Squeeze lime to keep it fresh. Salt and pepper to taste.

Makes a huge amount of salad.

And I use it so many ways:
Italian dressing for some of it, ranch(dressing and powder) in another part, another section will be roasted on the grill, another warmed portion will be added to pasta as the sauce, and cold with pasta and more italian dressing for pasta salad.

Its the bomb.

-Christine Nicholl

Vegetable Chicken Lasagna

I made a delicious vegetable chicken lasagna this weekend. Very healthy and tasty.
I diced into small pieces 1 yellow summer squash, 1 stalk of celery, 1 very large!!! carrot (I used my mini chopper to dice this), 1 red pepper, 1 green pepper. I used alfredo sauce and cooked diced chicken, 4 cloves of garlic (I used my garlic press) and a sprig or 2 of celantro and simmered all the veggies in th…at. Then I used an 8 oz container of ricotta cheese mixed with 2 garlic cloves, 1 egg and lots of spinach. I put olive oil on the bottom of my 13X9 and put down a row of lasagna noodles. On top of them I put the cheese mixture and placed thinly sliced roma tomatoes on top. Another layer of noodle and the chicken alfredo mixture. Another layer of noodles and topped it off with mozzarella cheese. Bake 350 for 1 hour.
-Sue Wojack

Spicy Soup (With Cilantro)

In a large pot slice and dice every vegetable in your vegetable drawer (no potatoes tho… ). I love it with: zuc, sq, onions, celery, tomatoes, lots of fresh garlic, shredded cabbage (napa is best, but any will do)bamboo shoots, red/green peppers, bean sprouts, carrots (shredded) and a whole bunch of cilantro (stems and all). Add beef stock and red pepper oil to taste. I usually make this when we have a sushi night. Yummy 🙂

– The Noisy Rabbit