Serves 6 to 8

This recipe is a multi-pot process, not my usual modus operandi of simply executed recipes involving as few dishes as possible. (I like to cook, not do dishes.) It’s also a bit larger than many of my vegetable dishes—it makes for delicious leftovers. Succotash has many versions, but all contain corn and beans. If butter beans are not available, I often substitute shelled edamame or blackeyed peas. Small farm stands, local and state farmers markets and even the Whole Foods in my area usually carry shelled peas and butter beans in the summer. They are both doubly precious—extremely delicious and fairly expensive, the result of the luxury of not having to shell your own.

2 cups shelled fresh butter beans (about 1½ pounds unshelled) or
frozen butter beans
Coarse salt and freshly ground black pepper
½ pound small Yukon Gold potatoes, halved
2 tablespoons canola oil
2 tablespoons unsalted butter
1 onion, preferably Vidalia, chopped
Scraped kernels from 4 ears fresh sweet corn (about 2 cups)
1 small yellow squash, chopped
1 small zucchini, chopped
1 cup grape, cherry, or teardrop tomatoes, halved
¼ cup chopped fresh basil

To cook the beans, place them in a pot and cover with cold water.

Bring to a boil over high heat and season the water with salt and pepper; decrease the heat to low. Simmer until tender, about 30 minutes for fresh beans, less for frozen. Drain well and set aside.

To cook the potatoes, place them in a second saucepan and cover by 1 inch with cold water; season with salt. Bring to a boil over high heat, then decrease the heat to low and simmer until the potatoes are just tender, about 20 minutes. Drain in a colander and set aside.

In a large, heavy-bottomed skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over high heat until the foam subsides.

Add the drained potatoes and season with salt and pepper. Cook the potatoes, stirring infrequently, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.

In the same skillet, heat the remaining 1 tablespoon each oil and butter over medium-high heat; add the onion, corn, squash and zucchini and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butter beans and cook, stirring, until heated through. Add to the potatoes along with the tomatoes and fresh basil, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve hot, warm or cold.

Cutting Corn off the Cob There are gadgets to cut the corn kernels off the cob, but a sharp knife will do the job well. Most people stand the corn vertical to a cutting board and the kernels go everywhere. Instead, set the ear of corn on its side and, using a chef’s knife, slice away the kernels on four “sides,” squaring off the round ear. The kernels will fall away, but not having far to go, will not scatter. Then, stand the ear on one end and cut away the “corners” of the cob. Finally, scrape the milky remainder into a bowl with the back of the knife.

Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press, a division of
Random House.

This is a vegetarian version, but you can also add fresh grilled or canned tuna or any combination of various salumi such as finocchiona
salami, proscuitto or bresaola.

1 tablespoon chopped fennel fronds (see below) or chives
1 clove fresh garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/8 teaspoon cracked black pepper
6 tablespoons olive oil
1 bunch radishes, washed and thinly sliced
1 bulb fresh fennel, fronds and core removed; thinly sliced
1 cup roasted peppers, skins removed (about 2 whole peppers)
6 hard-boiled organic eggs
1 large loaf of rosemary foccacia bread (about 10 by 12 inches)
1/3 cup olive pesto or
chopped kalamata olives
1/3 cup mayonnaise + 2 tablespoons fresh basil pesto, blended well
1 large handful arugula greens

In a small bowl, add the chopped fennel fronds (or chives), garlic, vinegar, salt and pepper. Whisk in the olive oil until emulsified. (This can also be done in a blender.) Place the radishes and fennel in two separate bowls. Toss with the marinade until well coated.

If you are roasting the peppers, remove the skins and seeds. If you are using jarred peppers, remove peppers from the jar and, if in brine, wash and pat dry. If the peppers are whole, slit the peppers on one side so they open up and can lay flat (Be sure to remove seeds.)

Cut the eggs crosswise into ¼-inch rounds.

Slice the focaccia loaf in half crosswise so you have a top and a bottom piece. Spread the inside of the bottom half of the bread evenly with olive pesto or chopped olives. Spread the inside of the top half of the bread with the basil mayonnaise.

To assemble the sandwich, start by placing the bottom half of the bread (spread side up) on a parchment- or plastic-lined half sheet pan. Layer eggs evenly on the bread until completely covered. Continue the same layering process with the radishes, fennel and roasted peppers. Finish layering with the arugula. Cover with the top piece of bread. Put a piece of parchment or plastic over the top of the bread and cover with another sheet pan. Place a few bricks or a heavy-bottomed pan on the sheet pan and let sit for about 30 minutes so it is compressed. With a serrated knife, cut into 6–8 sandwiches. Wrap in two layers of heavy parchment for safekeeping. Pack up your picnic and enjoy the feast.  Don’t forget the pasta salad and a bottle of chilled rosé wine. Salute to the summertime!

Copyright 2010 Alisa Barry

1/2 stick unsalted butter, melted
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup milk
2 cups fresh blueberries
1/3 cup water
1/2 cup sugar

Preheat oven to 350 degrees F.

Pour melted butter into a shallow glass baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl gently combine berries, water and
sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.

Recipe adapted from foodnetwork.com

Serves 4 to 6

Working the line in a restaurant is usually challenging, often miserable, but always an absolute adrenalin-filled rush. When dinner service is going at full throttle, the only option is to do as instructed by the expediter and hang on. This is a version of an appetizer served from my station many years ago while I was interning for Chef Nora Pouillon at her Restaurant Nora, in Washington, D.C. She was an amazing role model for me: Not only was she an industry leader and a woman, but also a pioneer in the organic movement. Her restaurant was the first in America to be certified organic. Fresh mozzarella is radically different from the hard “pizza cheese” commonly found in supermarket refrigerator cases. The fresh version, in the form of balls packed in lightly salted brine or whey, is increasingly available in many local markets.

1 baguette, sliced diagonally ¼ inch thick
2 tablespoons extra-virgin olive oil
2 cloves garlic, halved, for the toasts, plus 2 more cloves garlic, very finely chopped
½ pound dandelion greens, fresh spinach or arugula, stemmed
Coarse salt and freshly ground black pepper
½ cup shredded fresh mozzarella cheese

Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2–3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the halved garlic cloves. Transfer to a rack to cool.

To prepare the greens, in a large, heavy-bottomed sauté pan, heat the remaining olive oil over medium heat. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Increase the heat to medium-high, add the greens, season with salt and pepper; sauté, stirring, until wilted and tender, about 3 minutes. Remove from the heat and pour off any excess liquid.

Add the mozzarella and stir to combine. Taste and adjust for seasoning with salt and pepper.

To assemble, place about 1 tablespoon of the greens mixture on the oiled side of each toast. Serve immediately.

Making ahead: The toasts can be made up to two days ahead and stored at room temperature in an airtight container.

Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press, a division of Random House.

Here’s one of my favorite recipes that can be adapted to whatever seasonal vegetables are part of the CSA offering:

Savory Pastry Dough

4 cups all-purpose flour
1 teaspoon salt
8 ounces sweet butter, cut into pieces
2 whole eggs
½ cup milk
Torta Filling
¼ cup olive oil
2 medium leeks, sliced thinly
1 large bulb fennel, chopped coarsely
2 cups fresh chopped spinach, Swiss chard, kale or a variety of
braising greens.
1 cup fresh ricotta cheese
¼ tsp salt
1/8 tsp pepper
1/3 cup Parmesan cheese
6 slices provolone
1 red pepper, roasted and skin removed
8–10 slices grilled eggplant
1 egg yolk (to brush on top crust)

In a food processor, mix flour and salt. Add butter and mix until mixture resembles coarse cornmeal. Blend eggs and milk separately, then add to processor. Mix until dough just forms a
ball. Wrap and let rest for 30 minutes in refrigerator. Sauté leeks and fennel in olive oil until limp; set aside until cool.

Wash spinach and dry. Sauté in olive oil and garlic. Mix spinach, ricotta, salt and pepper. Mix grated cheese and set aside. Cut pepper into thin strips.

Roll out approximately ¾ of the dough and place into springform pan, making sure some of the dough overlaps the side of the pan. Layer half the ingredients, starting with the
cheese, then layering with the greens mixture, leeks and fennel mixture, eggplant and red pepper, then repeat layers.

Roll out the rest of the dough and place on top of torta. Crimp edges of dough together. Make a pretty design on top. Brush with egg yolk. Cook at 375° for about 1 hour, until golden.

Though ramp season may be short, you can enjoy their intense flavor all year round by locking that flavor in a compound butter. I make enough each year to preserve that unique flavor until spring launches forward another crop.

Ramp butter is excellent on grilled meats and seafood or even tossed into your favorite pasta. Enjoy!

8–10 ramps
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon grated nutmeg
1 pound unsalted butter, at room temperature
Parchment paper

Wash the ramps thoroughly to remove all traces of the forest, then separate bulbs from the greens. Add the olive oil to a medium pan and sauté bulbs until they’re just translucent, about 2–3 minutes. Rough chop the greens and add them to the bulbs. Sauté the ramps for another minute or so until the greens just begin to wilt. Season with the salt, pepper and nutmeg and put the whole mess into the food processor. Pulse the processor until the greens are all chopped and it reaches the consistency of pesto.

Allow the ramp purée to cool to room temperature before smashing it with your room-temperature butter. You can use a mixer for this, but I like to use my hands to really squish it all into the butter. Lay the butter lengthwise in the middle of a large sheet of parchment paper and roll the whole thing up like a giant saltwater taffy. Twist the ends tightly to really force the butter into a nice uniform log. Now freeze the butter until you need it. When you want some of that ramp flavor, just slice off what you need and put the rest back in the freezer for later.

3 cups, shredded sharp Cheddar
1/4 pound Gruyere shredded
1 rounded tablespoon all-purpose flour
1 cup SweetWater 420 Pale Ale
A few drops Worcestershire sauce
A few drops hot sauce or horseradish (optional)
1 SweetWater 420 Extra Pale Ale bread loaf

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.

Hollow out the bread to form a bread bowl. Pour the fondue into the bowl.

Make cubes from the leftover bread that was hollowed, dip cubes into the fondue and enjoy.

1½ cups milk
1½ cups sugar
¼ plus 1/8 cup self-rising flour (total of 3/8 cup)
3 egg yolks (save the whites for meringue)
1½ teaspoons vanilla flavoring

Mix and cook all above pie ingredients on medium heat stirring often until thickened. Remove from heat. Add 4–5 tablespoons of Hershey’s cocoa powder for chocolate pie OR ½ bag flaked coconut for coconut pie and pour into prepared deep-dish pie shell.

Make meringue and brown.

Recipe will serve 6–8.

In large bowl put in vanilla wafers then gently mix in bananas sliced in rounds. Fill to near top of the bowl.

Pudding
3 cups whole milk
3 cups sugar
¾ cup self-rising flour
6 egg yolks (save whites for meringue)
3 teaspoons vanilla flavoring

Mix and cook all above pudding ingredients on medium heat stirring often until thickened. Pour over wafers and bananas.

2 pounds small apples
¼ cup of golden or dark raisins
2 tablespoons chopped walnuts (optional)
¼ cup of brown or turbinado sugar
2 tablespoons unsalted cream butter

Wash and dry the apples, then carefully cut off the top of each apple about ¼ inch from the top, keeping the stem intact.

With a small, sharp paring knife, gently carve out the core, moving the knife around in a circle until the core falls out.

Line a sheet pan with foil or a silicone pad. Place the apples on the sheet pan. Fill each apple evenly with some of the raisins, walnuts and then brown sugar. Dollop with a pat of butter and put the top back on the apple.

Bake in a 350° oven. Check the apples in 30 minutes. They need to cook until tender and soft, about 45 minutes to an
hour, depending on the size of the apples. The outside should be golden and caramelized.

To make the caramelized sugar sauce, heat ½ cup sugar and ½ cup water in a pan over medium heat. Cook at a low simmer— just until the sugar syrup turns a thick, light golden brown.

Keep warm over very low heat until ready to serve, but not longer than 5–10 minutes.

Top the warm apples with a dollop of mascarpone, then drizzle on some of the caramel sauce.

Serves 4–6.

Here’s an unapologetically simple dressing that works great on both raw and wilted kale. It’s also a great way to utilize your leftover homemade cranberry sauce (you didn’t use “canberry” sauce, did you?) from the holidays.

2 tablespoons cranberry sauce
¼ cup white balsamic vinegar
½ cup avocado oil or olive oil
Salt and pepper to taste

This is a great way to give new life to leftover cranberries. (Either homemade or canned cranberry sauce works just fine here, but I vote for homemade.) Simply whisk or shake ingredients together in a shaker or jar. Dressing will hold refrigerated for up to two weeks … if it lasts that long! Feel free to modify this as you like, replacing my favorite vinegar with yours. Just remember to keep the ratio one part vinegar to two parts good-quality oil … life is too short to use cheap oil!

TO MAKE THE ROOT VEGETABLE TAGINE:

You can use a heavy-bottom casserole dish or a large ovenproof ceramic tagine (a traditional Moroccan cooking dish with a cover, typically made of clay).

3 tablespoons olive oil
1 cup leeks, washed, green stems removed and cut into
¼-inch half-moon slices
1 cup carrots, chopped
1 cup celery, chopped
1 clove garlic, peeled and chopped
1 teaspoon salt
½ teaspoon pepper
1 cup turnips, peeled and cut into quarters
1 cup rutabaga, peeled and coarsely chopped
1 cup butternut squash, peeled and coarsely chopped
1 cup parsnips, peeled and coarsely chopped
1 cup sweet potato, peeled and coarsely chopped
1 bulb fennel, coarsely chopped
1 cup apple, chopped
1½ cups kale, washed, ribs removed and leaves sliced into ribbons
4 cups vegetable or chicken stock.

In a large casserole dish or tagine, heat the oil over medium heat. Add the leeks, carrots, fennel and garlic. Season with the salt and pepper. Cook until the mixture is soft and translucent, but not browned. Add the remaining ingredients to the pan with the stock.Bring to a gentle boil. Cover, remove from heat and place in the oven. Cook until the vegetables are tender and easily pierced with a fork and the broth is thickened, about 1 hour and 15 minutes.

TO MAKE THE PARMESAN POLENTA:

I like to use local producer Anson Mills for my polenta. I make a mix of 1 part yellow polenta and 1 part white grits. The combination of the two makes for a creamier texture.

4 cups boiling salted water or whole milk
1 sprig of fresh rosemary
1 cup polenta or ½ cup polenta and ½ cup grits
1 cup Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste

Heat the water or milk with the rosemary over medium heat. Warm the liquid until it is gently boiling. Remove the rosemary sprig and discard. Sprinkle in the polenta and stir continuously to avoid clumping or sticking to the bottom. Continue stirring until the polenta is soft and tender to the bite. When the polenta is cooked and creamy in its consistency, add the Parmesan cheese and butter. Stir, season to taste and serve with the Root Vegetable Tagine. Serves 4–6.

2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
¼ cup lard
¼ cup Crisco solid
½ cup whole milk
7 ounces dried apples
½ cup sugar
1½ cups cooking oil
Water

Mix flour, salt and baking powder. Cut in shortening until crumbly. Add milk and mix until dough forms a ball. Pinch off about ¼ cup of dough mixture. On a lightly floured surface roll into 6-inch circles 1/8 inch thick. Repeat. Makes 8–9 circles. Stack on saucer with waxed paper between each circle.

Mix apples with sugar. Put in saucepan and add just enough water to cover apples. Bring to boil and immediately reduce to low. Cover pan and cook, stirring occasionally, until apples are very tender and juicy. Drain off excess water. Let apples cool completely before continuing.

While oil is heating to medium, prepare first pie for cooking. Put 1½ tablespoons of apple mixture on one side of a dough circle. Fold over and crimp edge with fork dipped in water. Fry in heated oil 2–3 minutes on each side.

Repeat with all dough circles. Cook only 2–3 pies at one time. Cool on paper towel–covered plate.

Note: I found that I needed to put my hands in the dough to form it into a ball. Various cooking oils would do the job... I used canola. A wooden spreader worked well to cut the lard and Crisco into the flour. It’s important to roll the dough thin enough, so make a 6-inch circle for this. Some plastic pastry sheets have circles printed on them. Good luck and enjoy!

½ pound dried red beans
½ pound dried chickpeas (garbanzo beans)
Juice of 3 lemons
⅓ cup olive oil
⅓ cup white balsamic vinegar
1 large onion, thinly sliced
4 Roma tomatoes, diced
1 clove garlic, minced
½ cup parsley, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon cayenne
¼ teaspoon ground cardamom

Kosher salt and freshly ground black pepper to taste Soak dried red beans and chickpeas overnight. Rinse well and place in a large pot. Add plenty of cold water. Cover and cook slowly for about an hour and a half or until beans are just tender. Drain the cooking liquid and rinse beans with cold water thoroughly. Add remaining ingredients and mix well. The salad’s flavor will intensify with time, so plan on making it a few hours ahead for maximum effect. The salad will keep refrigerated for up to 3 days.

Recipe from Eat Like There's No Tomorrow

Bread pudding is one of those foolproof dishes that you can whip up on short notice. It’s also a great way to use up blemished or overripe fruits. You can substitute peaches for nearly any other fruit, or combine fruits as you like.

FOR THE PUDDING:

4–5 cups cubed stale bread (preferably whole wheat)
4 eggs
1⁄4 cup raw sugar
2 cups whole milk
1 teaspoon vanilla extract
1 cup peaches, rough chopped
2 cups peaches, diced
½ teaspoon nutmeg, grated

FOR THE LEMON BUTTER PEACHES:

½ stick unsalted butter
1⁄4 cup raw sugar
Zest from 1 lemon
Juice from ½ a lemon
2 peaches, sliced
1 tablespoon amaretto
2 scoops ice cream
Mint to garnish

Preheat your oven to 325°. Place the bread in a large bowl. Now in a separate bowl, whisk the eggs with the sugar until it’s fully combined, then whisk in the milk and vanilla. Pour over bread and let it soak.

In a food processor or blender, purée the chopped peaches. Add the puréed peaches to the bread mixture and stir to combine. Add the bread mixture to a buttered, ovenproof dish. Scatter the diced peaches over the top and gently swirl into the pudding. Grate the nutmeg over the top and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

For the Lemon Butter Peaches: Place the butter in a medium skillet over medium-high heat. When butter melts, add the sugar, lemon zest and juice, sliced peaches and amaretto. Cook until sugar is just melted and peaches are warmed through. If you’re cooking over a gas burner, you can make a little show of flaming the whole concoction with a splash of brandy or peach schnapps.

To serve, spoon some bread pudding into individual serving bowls, top with some good vanilla or peach ice cream, then spoon over the warm Lemon Butter Peaches. Garnish with a sprig of mint and get ready for people to ask for seconds.

This recipe has been slightly changed from its original form. For those who appreciate a lightly sweet cake, omit the sauce. About 12 servings.

1½ cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
3 eggs (lightly whisked)
1 cup fig preserves and juice
1 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350°. Sift dry ingredients into large mixing bowl. Stir in eggs, fig preserves, oil, buttermilk and vanilla. Fold in pecans. Pour into greased and floured tube pan and bake for approximately 55 minutes. Remove cake from oven. Cool for 15 minutes. Remove cake from pan and pour sauce (recipe follows) over cake while still warm. Cool before serving.

SAUCE FOR FIG CAKE

1 cup sugar
1 tablespoon White Karo
½ tablespoon vanilla
½ cup buttermilk
½ cup butter

Boil ingredients together for 3 minutes, stirring constantly. Pour over cake. [Source: Anonymous]

½ cup lard and ½ cup butter, mixed
2 cups sugar
3 eggs beaten
3½ cups all-purpose flour (approximately)
½ teaspoon soda
2 teaspoon baking powder
½ cup buttermilk
1 teaspoon vanilla (if you like)

Cream butter and lard together. Add sugar, then the beaten eggs Sift one cup flour, soda and baking powder. Add to sugar mixture. Add milk and vanilla and enough flour (2½ to 2¾ cups) to make a soft dough. Knead until smooth. Make small balls, a little larger than large marbles. Put on ungreased pan/cookie sheet. Do not let dough touch the side of the pan. Place dough on cool cookie sheet each time. Bake at 375° for 8–10 minutes, until light brown. Yield 10–10½ dozen. If you prefer you can roll to about ¼ inch and cut with cookie cutter or juice glass, but they come out pretty much the same either way.

If you don’t have buttermilk you can substitute by putting ½ tablespoon of white vinegar or lemon juice in the ½ cup milk, stir it and let it stand 5 minutes before you use it. This really does work.

Here is one of my favorite simple recipes that celebrates the summertime abundance of ingredients, from my book La Bella Vita: Inspirations and Recipes from the Creator of Bella Cucina Artful Food:

FOR THE CROUTONS:

1 loaf of rosemary focaccia bread, cut into one-inch cubes (about 4 cups)

FOR THE SALAD:

1 cup diced cucumbers (I like to use the colorful Lemon cucumbers)
½ cup diced red onion
1 cup halved and cubed heirloom tomatoes (Green Zebra, Sweet 100s, Black Crimson are some of my favorites)
¼ cup pitted and halved Kalamata olives
¼ cup torn fresh basil leaves
For the vinaigrette:
½ cup red wine vinegar

1 tablespoon sea salt and 1 teaspoon freshly cracked black pepper ¾ cup extra-virgin olive oil (be sure to use a good quality oil here. It will really make a delicious difference in flavor.

To prepare the focaccia croutons: Toast in a 350° oven until light golden brown, about 10–15 minutes. Set aside to cool and crisp. To prepare the salad: In a large bowl, toss together all the salad ingredients and the toasted focaccia croutons until just combined.

To prepare the vinaigrette: In a medium bowl, whisk together the vinegar, salt and pepper and slowly drizzle in the olive oil until mixture is emulsified.

Pour the vinaigrette over the salad and toss gently to combine. Let sit 5–10 minutes before serving, until the vinaigrette is absorbed and the croutons begin to soften.

Note: I like to add other ingredients to the salad to make different menu combination. Some suggestions are: grilled chicken or shrimp, fresh milk Mozzarella or locally made cheeses such as Mozzarella or Tome (Sweet Grass Dairy is one of my favorite local makers of this Italian variety).

Serves 4–6. Buon appetito!

Moore’s Farms and Friends Recipe:

With the popularity of the movie you might get everyone in the family to try this one! If you think the vegetable chunks will be offputting for kids, try whizzing them up into a sauce. You can use any combo of vegetables, depending on what is available.

4 cups chopped fresh vegetables: zucchini, yellow squash, eggplant, onions, tomatoes
Pasta shape of your choice (we used spirals)
Olive oil to coat and to finish pasta
2–3 cloves chopped garlic, to your taste
Salt, pepper, fresh herbs such as basil or parsley chopped for garnish
Grated Parmesan or other favorite cheese

Toss vegetables with olive oil, season with salt and pepper. Spread out onto baking sheet and roast in 400° oven for 20–30 minutes. Cook pasta.

Preparing the vegetables: About halfway through vegetable roasting time, take them out and mix them around so that they will cook evenly. Return to oven and cook until just browned and the smell drives you crazy. Add garlic for the last 5 minutes or so; you don’t want it to burn.

Halfway through cooking... Drain cooked pasta and toss with olive oil to keep it from sticking. Add roasted veggies, season with salt and pepper, add a little more olive oil if necessary to keep the pasta from being too dry. Mix together well; the vegetables break down a little bit and become the “sauce.” Just before serving, top with fresh herbs and grated cheese. Add a salad and you’re talking supper!

Moore’s Farms and Friends Recipe:

This works in the oven or on the grill...

Peel 1 Vidalia onion. Slice off the very top and bottom, leaving the rest of the onion intact. Cut an X in the top, ½ inch deep. Place in a square of foil large enough to wrap it up in and drizzle 1 tablespoon soy sauce and 1 tablespoon honey over the top. Wrap up and bake at 350° or put on grill for 30 minutes. Slice and serve on the side of meat and vegetables, or delicious on a sandwich!