Ratatouille Bake

This bake is one of Terry's favorites! From a cookbook called Rolling Prairie Cookbook by Nancy O'Conner, which was written especially for her CSA members. Enjoy!


Ratatouille Bake

1 tbsp olive oil

3 to 5 cloves

1 medium onion, chopped

2 cups eggplant, peeled and dlced

2 cups zucchini, or other summer squash, diced half inch or so

1 large green or red pepper, diced

2 to 3 medium tomatoes, chopped

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

Salt and pepper to taste

8-10 oz package frozen filled tortelloni or ravioli

4 ounces Mozzarella cheese, grated


Heat oil in heavy skillet over medium heat. Add garlic, onions, and eggplant and saute for several minutes, stirring constantly. Add zucchini, pepper, tomatoes, parsley, basil, salt and pepper.  Stir well and cook over medium heat several minutes more. Reduce heat to simmer and allow to cook until vegetables are tender and flavors are well blended, about 30 minutes. While vegetable are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta.  Cover with hot ratatouille. Top with grated cheese. Broil until nicely brown on top.  Serves 6.

'The only way to eat zucchini' pancakes

3 to 4 zucchini, grated and pressed to remove some of the water
1 egg
1 heaping Tbsp flour
2 heaping Tbsp grated parmesan cheese
small handful of minced herbs (chives, parsly, basil)
freshly ground black pepper

Beat the egg with flour and add all the other ingredients and stir lightly.
Melt a bit of butter in a pan that is lightly coated with olive oil. Drop the batter in the pan as you would regular pancakes. Brown on both sides. Salt after the cakes cooked as salt will cause the batter to be watery. Serve the cakes with a tad of butter, a sprinkle of parmesan and a smile!

Orzo with Summer Squash and Toasted Hazelnuts

1 1/2 cups orzo (10 oz)
3 tbsp butter
3 tbsp olive oil
1 finely chopped shallot (0r use leeks or half a sweet onion)
2 medium zucchini cut into 1/3 inch dice
2 medium yellow squash, cut into 1/3 inch dice
1 tsp salt
black pepper to taste
3/4 cup hazelbuts, toasted, loose skins rubbed off and coarsely chopped
1/2 cup chopped fresh flat-leaf parsely
1/2 cup chopped fresh basil
2tsp finely grated lemon zest

Cook orzo in a pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in colander. While orzo is cooking, heat butter and oil in a deep 12 inch heavy skillet over moderately high heat until foam subsides, then saute until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved cooking water. Season with salt and pepper. Serve warm or at room temperature.

from Gourmet, August 2003 via www.epicurious.com

Kansas Quiche

From Rolling Prarie cookbook, written especially for CSA members

1 lb chard, yellow summer squash, zucchini, or a combination
1/2 onion chopped
3 whole eggs
1 egg white
1/2 cups skim or lowfat milk
1 1/2 cups grated swiss cheese
salt and pepper to taste
chopped basil
chopped oregano

steam chard, squash or combination with onions until tender, set aside to cool slightly
preheat oven to 374 degrees. Beat eggs thoroughly. Add milk, grated cheese, salt, pepper and herbs. Blend in steamed vegetables and mix together well. Pour into medium-sized oiled casserole dish and bake, covered, until set- approximately 30 to 40 minutes.

serves 4