Type of dish: Main Dish

2 medium onions
olive oil
salt
1/2 teaspoon sugar
2 slices ciabatta or focaccia
1 Tablespoon Dijon mustard
1-1/2 cups arugula greens
1/2 apple, cored and thinly sliced
salt and pepper, to taste
6 ounces Brie, rind removed, thinly sliced
1/2 teaspoon dried thyme

Slice onions thinly lengthwise. Coat the bottom of a wide saute pan with olive oil (about 2 teaspoons). Heat over medium high until the oil is shimmering, then add the onion slices and stir to coat. Stir occasionally. After 10 minutes, sprinkle some salt and sugar over onions. Cook until deep brown and sweet.

Broil bread for 1 to 3 minutes, until lightly toasted.

Remove bread from broiler. Spread Dijon mustard evenly on untested side. Add arugula, caramelized onions, apples, salt, pepper, Brie, and dried time. Place under broiler again for 1 to 2 minutes, or until Brie melts slightly. Remove from heat, sprinkle with pepper and serve.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Main Dish

1 acorn squash, cut in half lengthwise and seeded
1 1/2 teaspoons olive oil
1/2 cup half & half
1 egg, plus 1 egg white
1 ear fresh corn, removed from cob
1/2 cup grated parmesan cheese
1/4 teaspoon garlic
1/4 teaspoon fine grain sea salt
1/4 cup grated cheddar cheese
1/2 apple, sliced

Preheat oven to 350°F.

Cut the acorn squash in half and scoop out the seeds with a spoon. Drizzle olive oil and salt on the squash. Cook squash until fork tender (about 50 minutes).

Mix egg with egg white, half & half, corn kernels, garlic and parmesan cheese in a bowl.

Fill squash 3/4 fill with the mixture and return to oven in a baking dish, being careful not to spill the contents.

Lower temperature to 325°F and bake for 30 to 40 minutes, depending on desired consistency of pudding.

Place on serving dish and grate cheddar over the squash.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Main Dish

1 clove garlic, minced
1/4 teaspoon dried hot red pepper flakes
7 Tablespoons olive oil
1 1/2 pounds tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
1 1/2 cups ricotta (preferably fresh)
1/2 cup finely grated Parmigiano-Reggiano
3 Tablespoons finely chopped fresh basil
1/4 teaspoon black pepper

Make sauce:
Cook garlic and red pepper flakes in 1 Tablespoon oil in a heavy saucepan over medium heat, stirring, for about 30 seconds. Add the tomatoes, sugar, and 1/2 teaspoon of salt and simmer, uncovered, until the sauce thickens slightly (about 15 to 20 minutes). Stir occasionally.

Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot, or preheat the outdoor gas grill as appropriate.

Peel a 2-inch wide strip of skin off opposite side os the eggplants vertically. Cute each eggplant lengthwise into 8 slices. Brush both sides of each slice with olive oil, then season well with salt and pepper.

Grill the slices in batches, turning over once and brushing grilled sides with some of the remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.

Assemble eggplant rolls:
Stir together cheeses, 2 Tablespoons basil, pepper, and remaining salt in a small bowl. Spread about 3 Tablespoons of the cheese mixture down the length of each slice, leaving a small border around the edge. Roll up each slice, starting with the short end. Serve the rolls topped with sauce and sprinkled with the remaining basil. Serves 4.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Main Dish

2 Tablespoons olive oil
2 medium onions, diced
3 cloves garlic, crushed
2 medium potatoes, in small chunks
3 carrots, sliced
2 medium-small eggplants, diced
1 stalk fresh broccoli, sliced
3 fresh tomatoes, diced
2 medium-small zucchini, in chunks
3 ears corn, kernels cut off the cob
1 cup red wine
1/3 cup Worcestershire sauce
salt and pepper, to taste
8 oz. wide egg noodles
sour cream for serving

In a stew pot, begin sauteing onions, garlic, potatoes, carrots, and eggplant in olive oil. Salt and pepper lightly. When potatoes begin to get tender, add broccoli and tomatoes, along with wine and Worcestershire. Steam until all vegetables begin to be tender, then add zucchini and corn. Cover and simmer over low heat for about 20 minutes. In the meantime, cook the egg noodles according to package directions. Add to stew, correct seasoning. Serve piping hot, topped with sour cream.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Main Dish

1 pound linguine

1/2 cup olive oil
4 ounces arugula, trimmed

1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted

additional freshly grated Parmesan cheese

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Main Dish

2 Tablespoons olive oil
1/2 cup ricotta cheese
3 Tablespoons milk
1 teaspoon garlic powder
1/2 teaspoon oregano
salt and pepper, to taste
1 small yellow onion, thinly sliced into circles
1 large or several small potatoes, peeled and thinly sliced
1 Tablespoon rosemary needles
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small zucchini, sliced
cornmeal for the skillet
1 package (about 1 pound) refrigerated pizza dough

Heat oven to 450* F.

Mix together the ricotta cheese, milk, garlic powder, and oregano. Add salt and pepper, to taste.

Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss. Set aside.
Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet.

Spread the ricotta cheese mixture on the crust, leaving a 1-inch border. Arrange the potato and onion mixture evenly over the cheese mixture. Top with zucchini slices. Bake until the crust is golden brown, about 20 minutes. Slice into wedges before serving.

Excellent with a green salad, or Peach Mozzarella and Basil Salad (recipe is on our Fruits page).

Recipe courtesy of Gazy Brothers Farm

Type of dish: Main Dish

2 medium zucchini, sliced in 1/4-inch slices
1 medium onion, thinly sliced
1 green bell pepper, sliced
1 /2 red bell pepper, sliced
2 tomatoes, sliced
salt and pepper, to taste
garlic powder, to taste
basil and oregano, about 1/4 teaspoon each
6 ounces shredded Cheddar cheese

Preheat oven to 350* F. Butter a 2-quart casserole. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with seasonings. Top with cheese.

Bake at 350 for 50 to 60 minutes. Serves 6.

Recipe courtesy of Gazy Brothers Farm