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Friends have been extremely generous with produce they have grown in their gardens this summer – we have received squash and cucumbers, cabbage, red cabbage, and eggplant and basil and tomatoes – all so wonderful and delicious. I love to find recipes, and prepare meals for my family using these incredible fresh vegetables.


roasted ratatouille salad

1 eggplant, cut into cubes

1 zucchini, cut into cubes

1 yellow summer squash, cut into cubes

1 red pepper, cut into pieces

1 onion, cut into cubes

4 tablespoons of olive oil, divided

1 head of garlic, halved crosswise

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh basil

Heat oven to 450F. Line baking sheet with foil and spray with cooking spray.

In a large bowl, combine eggplant, zucchini, squash, bell pepper and onion. Drizzle with 2 tablespoons of olive oil, toss with 1/2 teaspoon of salt. Spread vegetables in an even layer. Brush the garlic with olive oil, place, cut side down on baking sheet. Bake for 20 to 25 minutes until vegetables are tender. Squeeze garlic cloves out and arrange vegetables on platter. Drizzle with balsamic vinegar and remaining 2 tablespoons of oil. Sprinkle with basil.


Recipe adapted from Cooking Pleasures, June/July 2002


barbecue pork chops


– barbecue pork chops with red cabbage slawbarbecue sauce

– barbecue sauce

1/4 cup apple cider vinegar

1/4 cup freshly squeezed orange juice

2 teaspoons sugar

1/4 cup olive oil plus 1 1/2 tablespoons

1/2 head red cabbage, cored and thinly sliced

salt and freshly ground black pepper

1/2 cup ketchup

2 tablespoons molasses

2 tablespoons Dijon mustard

pinch of cayenne pepper

4 bone-in pork chops

1 apple julienned

In a large bowl, whisk together vinegar, orange juice and sugar, drizzle in 1/4 cup olive oil while whisking constantly. Add cabbage to the bowl, season to taste with salt and pepper and toss well.

Prepare grill to medium-high heat. In a small bowl, combine ketchup, molasses, mustard and cayenne pepper to make barbecue sauce, set aside. Rub remaining olive oil over pork, then season to taste with salt and pepper. Arrange on grill and cook, flipping once, until golden brown on both sides, about 10 minutes. Generously brush pork all over with barbecue sauce and continue cooking, frequently flipping and brushing again with sauce, until glazed and deep golden brown, 6 to 8 minutes more.

Mix apple into cabbage mixture and arrange slaw on plates with pork chops.


Recipe adapted from Oprah Magazine, April 2009



vegetable fusion

1 to 2 tablespoons of olive oil (divided use)

1 red onion, diced

1 teaspoon garlic, minced

1 zucchini thinly sliced

1 yellow squash, thinly sliced

2 potatoes, thinly sliced

1 teaspoon dried thyme

salt and pepper to taste

3/4 cup shredded cheese

Heat oven to 400F. In a pan, sauté the onion and garlic in 1 tablespoon of olive oil until soft. In an ovenproof dish, spread the onion/garlic mixture on the bottom of the dish. Layer the vegetables in rows in the dish, overlapping each slice of vegetable with the next, making a single layer. Sprinkle with remaining olive oil, salt, pepper and thyme. Bake for 30 minutes. Top with shredded cheese and bake for another 15 to 20 minutes until cheese is melted and browned.


Recipe adapted from Arkansas Living, June 2014