3 tablespoon garlic, chopped

Assorted summer squash, large diced

2 teaspoons thyme or 1 teaspoon dried thyme

Salt and pepper to taste

In a large pan, heat the oil and cook the garlic for a few seconds until it is fragrant. Add the squash and the thyme and season to taste with salt and pepper. Cook the squash until it is tender, but still crisp.

¼ cup plus 3 tablespoons olive oil

1 cup pepper, diced

3 cups tomatoes, diced

2 cups onions, chopped

1 pound fresh mozzarella, sliced

½ cup of basil, chopped

Salt and pepper to taste

Preheat the oven to 350 degrees. Brush olive oil on both sides of the eggplant slices and place on a greased or parchment lined baking sheet. Bake until the eggplant is easily pierced with a fork. Check after 15 minutes and then check every few minutes until they are softened. Remove from the oven but leave the eggplant on the pan.

Sauté the peppers until they are soft in a tablespoon of olive oil. Add the diced tomatoes and simmer for 10 minutes. Add the basil and salt and pepper to taste and turn down the heat to very low. In another pan add 2 tablespoons olive oil and over medium heat cook the onions until they are caramelized, about 7 to 10 minutes.

Top each slice of eggplant with a small spoonful of onions and then a slice of mozzarella. Sprinkle a small amount of salt on the mozzarella and return the eggplant to the oven until the mozzarella melts. To each plate spoon about 1/3 cup tomato sauce and top each pool of sauce with two slices of eggplant. Garnish with basil.

Small amount of dried or fresh basil and parsley            1 or 2 carrots, chopped

Large amount of dried or fresh oregano                                    Salt and pepper

Olive oil

Use you imagination for quantities - in Italy no one follows a recipe for tomato sauce. Use lots of garlic unless you do not like garlic, but it is traditional. Carrots are used as a sweetener so use a much as you like.  If you don’t have carrots, you can add a little sugar instead.

Blend or process the tomatoes to an almost pureed texture. Gradually add the garlic, herbs and carrots. Cook slowly in a deep skillet. When the sauce has reduced to about half and it is the texture you like, season to taste with salt and pepper. Add several tablespoons of olive oil before reheating for serving.

This recipe was adapted from From Asparagus to Zucchini.

2 tablespoons lemon juice                                         Salt to taste

1 cup chicken or vegetable broth                           4 tablespoons minced chives

In a blender or food processor, chip the cucumbers into rough pieces.  Save a few slices for garnish.  Whirl with all the other ingredients until just blended. Or grate the cucumbers with a hand grater and then blend with all the other ingredients. Add salt and chill. Serve in bowls with a cucumber slice and a sprinkle of chives, if desired

This recipe was adapted from The Fannie Farmer Cookbook.

2 cups diced squash                                    2 or 3 slices chopped cooked bacon

1/3 cup dry white wine                              ½ teaspoon salt

1 pound spaghetti                                            3 large eggs

4 tablespoon Parmesan cheese                       1 tablespoon chopped parsley

Freshly ground pepper

Heat the butter and oil add the squash and sauté until it is tender and browned. Stir in the bacon and the wine and cook until the liquid is reduced by half. Remove from the heat and set aside. Cook the pasta in boiling salted water and drain, In a large serving bowl, lightly beat the eggs, cheese, parsley, salt and pepper. Add the hot pasta and toss well. Add the squash mixture and toss again until thoroughly combined. Serve immediately.

3 pounds tomatoes, cut into 1 inch pieces                        1 tablespoon wine vinegar

2 cucumbers, sliced                                                              1 red onion, sliced

2 tablespoons olive oil (for the bread)                              salt and pepper

2 tablespoons olive oil (for the dressing)

Remove the crust from the bread and cut into ¾ inch cubes. Toss the bread with oil, garlic, salt and pepper to taste. Toast in a preheated 350 degree oven for 10 to 15 minutes or until golden brown and crispy. Set aside.

Place the tomato pieces in a colander over a bowl and let the juices drain for 20 minutes. Measure out ½ cup of juice into a smaller bowl and whisk in the vinegar, and the olive oil, and season to taste with salt and pepper. Keep any remaining juice in the refrigerator to add to sauces or another vinaigrette. Gently toss the tomatoes with the cucumbers, sliced onion, vinaigrette and reserved bread cubes and serve.

This recipes was adapted from Placer County Real Food.

2 tablespoons olive oil                                                           1 or 2 onions, thinly sliced

Peel and cut the potatoes into ½ inch thick slices. Parboil the potatoes briefly, one or two minutes until they are barely tender.

Place the butter and oil in a large skillet over medium heat. When the butter foams, add the potatoes and the onions to the skillet. Cook, uncovered, stirring occasionally until the potatoes and onions are golden. Season with salt and pepper and serve.

This recipe was adapted from Modern Italian Cooking

1 clove garlic, minced                                               ½ of an onion, thinly sliced

½ teaspoon dry mustard                                        2 teaspoons soy sauce

½ teaspoon rice vinegar                                        2 teaspoons sake or dry sherry

Salt and pepper to taste                                        Garnish: toasted sesame seeds

Cut the Pak choi stalks into 1-inch lengths. Finely cut the green tops and reserve. In a large skillet, heat the oil, add the garlic and the onions and stir fry until softened. Stir in the stalks, mustard and soy sauce and stir fry until the Pak choi is tender, about 10-12 minutes.  Stir in the tops, vinegar, sake or sherry and salt and pepper to taste. Cover and cook 2 more minutes. Garnish with toasted sesame seeds and serve.

This recipe was adapted from More Recipes from a Kitchen Garden.

2 tablespoons olive oil

1 small onion, quartered and thinly sliced

2 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 ½ tablespoon chopped, basil or marjoram

Salt and pepper

1 tablespoon balsamic vinegar

Slice the peppers into rings and remove the seeds and veins if desired. Heat the oil in a skillet, add the onion and garlic and cook over medium heat until they are translucent, 4 to 5 minutes. Raise the heat and add the peppers, sauté for 5 minutes stirring now and then. Add the tomato paste, half the herbs and ¼ cup water to the pepper mixture. Cover the pan and lower the heat to medium and cook until the peppers are soft, another 10 minutes or so. Season the peppers with salt and pepper add the vinegar and raise the heat. Continue cooking until the peppers are glazed, then stir in the rest of herbs. Serve warm or cold.

This recipe was adapted from Local Flavors.

4 tablespoons olive oil

1 tablespoon butter, melted

Salt and pepper

1 or 2 rosemary sprigs or 1 tablespoon dried rosemary

2 cloves of garlic, finely chopped

2 or 3 slices of cooked bacon, chopped or strips of pancetta

Preheat the oven to 350 degrees. Cut the potatoes into medium chunks. Place the potatoes in a large baking dish with the oil and the butter. Season the potatoes with salt and pepper and stir well to be sure all the chunks are covered with oil. Bake for 15 to 20 minutes. Add the rosemary, garlic and bacon and mix well. Bake the potatoes for 15 to 20 minutes more or until the potatoes are golden brown. Serve hot.

The recipe was adapted from Modern Italian Cooking.