• 1 lb tomatillos, husks removed and quartered
• 1/2 of a large onion, chopped roughly
• 2 large jalapenos, halved
• 3 large garlic cloves, chopped roughly
• The juice of 1/2 a lime
• 1 large avocado, chopped into small pieces
• 1/4 c extra virgin olive oil
• freshly ground black pepper

Preheat broiler.  In a glass baking dish place tomatillos, onions, jalapenos, and garlic, season with pepper, add olive oil and toss until well coated.  Place in broiler for 20 min. or until vegetables are well charred, stirring every two -three minutes.  Allow mixture to cool, process in a blender or food processor.  Allow mixture to chill in refrigerator for two hours.  Before serving add avocado and lime and stir.

• 1 t olive oil
• 1 large portabella mushroom
• 2 c fresh spinach
• 3 cloves garlic (minced)
• Havarti Cheese (sliced)
• tomato (sliced)
• 4 T fresh pesto
• Baguette

Pre-heat oven to 350 degrees.  Saute the olive oil and garlic in a small frying pan on medium heat for 2 – 3 min.  Slice the portabella length wise, into skinny little strips and add to the fry pan.  Once the portabella has softened (5 – 6 min.) add spinach and stir until well combined.  As the spinach cooks it will become limp and try to ball up, do your best to keep separate and entwined with the mushrooms – soaking up all the garlic and oil goodness!  This should only take 2-3 min., turn off the heat at this point and start dressing your baguette.  Spread an even layer of pesto on the bottom half of the baguette, cover with sliced tomatoes, add a heaping spoonful of the mushroom spinach saute, top with havarti cheese, close up the baguette and place in the oven until the havarti has melted (3-4 min.).  Serve warm and enjoy!

Begin with heating the marinara in a sauce pan on med. heat, stirring occasionally.  Slice Eggplant in 1/2″ rounds, place on a sheet pan, brush with olive oil and place in oven.  Put them under the broiler for 4 -5 min.  Until golden brown and slightly crispy.  Remove from the oven, flip and brush with olive oil.  Broil for 3 -4 more min. until browned.  Remove from oven and place a 1/4″ slice of fresh mozzarella on each eggplant round.  Return to the oven for another minute or two, long enough to melt and slightly brown the cheese.  (This all goes very fast)  Remove from oven for the last time and top with a spoonful of hot marinara sauce and sliced fresh basil.  Serve hot and enjoy!

Delicate purple blossom

The velvety, purple blossom is literally hanging on by a thread.  Not to be disturbed, for the slightest movement will knock this little guy to the garden floor.  The interesting thing about eggplant however is that the “tread” turns into “rope” and once the vegetable is ripe it has to be cut off the plant.  Not only is it thick and strong once matured, it has also developed little spikes that will sting if touched.

The actual growth process of this vegetable is amazing as well.  Watching, through many warm, long, summer days as a fully matured eggplant develops from this precious, purple flower has given me a renewed appreciation for life.  It quietly says to you, “slow down”, “patience is a virtue”, “there is no time like the present”, “enjoy life and all experiences” . . .

There are many different varieties of eggplant, some oval and bulbous while others are elongated and slender.   Generally found in the super market as being purple, there are also white “Japanese Eggplant” and a purple and green striped assortment available as well.  Wikipedia explains how the name eggplant was used in the United States, Australia, New Zealand and Canada referring to the fact that the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen’s eggs.

Large purple eggplant

The eggplant is a great source for folic acid and potassium and believe it or not, can be used in recipes other than Eggplant Parmesan!  Try slicing 1/4″ thick rounds and frying them until golden brown, dip in a sweet and spicy sauce and enjoy!  Check out the recipe section for other ideas on preparing eggplant.  Large purple eggplant photo courtesy of aggie-horticulture.tamu.edu

Well wash that disappointment away!  You will be happy to know that many varieties of Summer Squash are loaded with fiber, vitamin C, carotene, potassium and folate which help prevent cancer and heart disease.  To gain the full nutrient value of this vegetable the skin must be eaten.  No fear, there are a million and one recipes out there that include your fresh summer squash, skin and all!  Summer squash can be grilled, steamed, boiled, sauteed or fried.  They mix well with onions, tomatoes, eggplant and pepper in vegetable medleys.  Keep in mind that summer squash can be used interchangeably in most recipes.  Check out the recipe section for ideas and suggestions on what to do with summer squash. Photo courtesy of veseys.com

Summer Squash Variety

• 1 c fresh tomatoes, any variety (diced)
• 1/2 small white onion (diced)
• 2 hot peppers – you choose depending on your hot meter tolerance (minced)
• 3 cloves garlic (minced)
• 1/4 c cilantro, equal to a large handful (minced)
• 1/4 c basil (minced)
• 1 lime (juiced)
• 3-4 twists of freshly ground pepper

Dice, mince and juice the above ingredients, throw it in a bowl, give it a couple stirs and serve!

*Have you ever tried fresh tortilla chips?  You need a small deep fat fryer for this adventure!  Fill the fryer to the “line” with vegetable oil and heat to 450 degrees.  Cut a stack of fresh little corn tortillas into pie pieces.  10 – 12 at a time ease the pie pieces into the hot oil.  Fry for 3-4 min. or until crisp and lightly browned.  I use a huge pair of tongs to wrestle them around in the hot oil.  If you do this as they cook it gives them shape – appears more chip-like!

Fried Green Tomatoes

• 1 egg
• pinch of salt
• 1/4 t freshly ground pepper
• 1/2 c flour
• fresh green tomatoes
• 1 T vegetable oil

Heat frying pan with vegetable oil on medium heat.  Slice tomatoes 1/4 inch thick.  Beat egg, salt and pepper in a shallow bowl.  Evenly spread the flour on a small plate.  Dip the tomato slice into the egg scramble mixture, then into the flour, making sure that both sides as well coated.  Once oil is hot toss the coated tomatoes in the frying pan, cooking 4-6 minutes on each side or until light brown, remove and place on paper towel to soak excess grease.  Sprinkle with salt and pepper, eat while hot.

Beautiful Green Zebra