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

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