Chayotes Relleno

http://www.foodnetwork.com/recipes/chayotes-relleno-recipe/index.html

Vegetarian, side or main dish. Great meal to impress those around your table. 🙂

-The Noisy Rabbit

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Scalini’s Labor-inducing Eggplant Parmigiana

http://abcnews.go.com/GMA/recipe?id=6877112

If you still have eggplant, and have a baby on the way, try Scalini’s Labor-inducting Eggplant Parmigiana! Even without a baby, though, the sauce is out of this world:

-Angela Ashley

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

Wilted Kale Salad with a Creamy Chipotle Dressing

http://therawchef.com/therawchefblog/wilted-kale-salad-with-a-creamy-chipotle-dressing.

I made this tonight. I really liked it.

-Wendy Powell

Slow-Simmered Fresh Tomato Spaghetti Sauce (Freezable)

Here’s a recipe for spaghetti sauce…

This recipe provides a great way to use up garden tomatoes. You can make a batch for tonight’s dinner and extra batches to pour into storage baggies, plastic tubs, or glass jars to store in the freezer. Label each container with the date you stored it. That way you can use up the oldest dates first and

also recall the hot summer day when you prepared the sauce. Sauces can keep for more than a year in the deep freeze. Remember to taste test and add ingredients as needed to truly make it your own.

· 8 cups of fresh garden tomatoes, prepared (see below)
· 15 oz of Hunt’s tomato sauce
· 2 cloves of garlic
· 1/2 cup of minced onion
· 1 teaspoon salt
· 1 teaspoon basil
· 1/2 cup of water
· Dash of sugar (optional)
· Splash of red wine (optional)

To prepare the tomatoes for the sauce, first heat a pot of boiling water. Carefully dunk the tomatoes in and remove in 1 minute. Now put the tomatoes in a bowl of ice water. The skins will slide off easily. Next, cut the tomatoes in half and squeeze out the excess water and seeds. Take the tomatoes and place in a large pot. You can cut them if you wish but they should break up as you simmer them. Add the tomato sauce, garlic, onion, salt, basil, and water. Simmer the sauce for approximately two hours. Taste the sauce and add more ingredients to your taste, such as sugar or red wine. Stir the sauce occasionally to make sure the tomatoes are breaking up and the sauce has thickened. The spaghetti sauce is now ready to eat or to be put in containers for the freezer.

-Laura Bruner

Restaurant Style Salsa

One great way to use those tomatoes!

Ingredients
• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin

• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

-Laura Bruner

Baked Gnocchi with Zucchini and Tomatoes

Going to try this today w/ the zucchini & tomatoes, but I’m going to add ground Italian sausage for my meat-loving husband 🙂

http://www.halfhourmeals.com/recipe/baked-gnocchi-with-zucchini-and-tomatoes

-Danielle Roberts

Creamed Spinach Gratin

How I used the spinach and tomatoes from last week’s basket… Very good! Turned out perfectly. Hubby & I liked it quite a lot, and my 7YO son asked for seconds. I will try panko next time based on other reviews, and see if it’s even better than the first try! Will definitely make again.

http://www.myrecipes.com/recipe/creamed-spinach-gratin-10000000222585/

-Lisa Davis

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

Roasted Eggplant Dip

Have not tried this yet, but most of the supplies are in this weeks basket.

http://www.eatingwell.com/recipes/roasted_eggplant_dip.html

-Mandy Deming