Usually if an eggplant and pasta are in the same room together, there’s tomato sauce involved. Here’s a recipe that bucks this convention and features eggplant without the sauce, but with red onions, garlic, baby spinach, and mint, all sautéed in olive oil and tossed with spaghetti pasta and crumbled feta cheese. Continue reading "Pasta with Eggplant, Feta, and Mint" »  Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Continue reading "Fresh Basil Pesto" »  Oh my. Look who’s getting all fancy with the vegetables! It’s as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to show everyone else up. (Clearly they deserve best prize for something, don’t you think?) Continue reading "Zucchini, Eggplant, Tomato Gratin" »  Sometimes I want to bake something sweet, but I just don’t want a big fuss with a mixer or running the oven for an hour. These chewy almond squares fit the bill. They’re basically blondies, but made with almond extract instead of vanilla, and with chopped toasted almonds mixed in instead of butterscotch. A big thank you to commenter Chris who made these substitutions on our blondie recipe and shared how well they turned out! Continue reading "Chewy Almond Squares" »  Ah bruschetta, one of the best ways to enjoy the bounty of summer. Pronounced “brusketta”, this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil. Think of it as summer on toast! Continue reading "Bruschetta with Tomato and Basil" »  | | |
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