Type of dish: Main Dish

Contributed by CSA customer Jessica

In an olive oiled 8-inch cake pan, layer:
potatoes, very thinly sliced
summer squash, very thinly sliced
kale, blanched and chopped
pesto
(1 layer of potatoes, 1 payer of pesto, 1 layer of kale, 1 layer of squash, 1 layer of pesto, 1 layer of kale)

Top with:
tomato, very thinly sliced
parmesan cheese, grated

Cover and bake at 400 for 35 minutes covered and 25 minutes uncovered.

Recipe courtesy of Gazy Brothers Farm

Type of dish: Main Dish

Cook time: about 35 minutes

2 Tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3 to 4 small zucchini, cut into 1/4″ slices
1 Tablespoon fresh basil
1 1/2 teaspoons fresh oregano or 1/2 dried oregano
3/4 teaspoon fresh thyme or 1/4 dried thyme
2 Tablespoons chopped fresh parsley

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant, stir until coated with oil. Add peppers, stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender, but not too soft.
Serves 4.

Recipe courtesy of Gazy Brothers Farm