July 24, 2018

Greetings All,

We’re gearing up for a stormy week. Think of the poor farmer and his workers, having to be out in the fields – all so you and I can enjoy the fruits (and veggies) of their labor.

This week’s recipe utilizes all those summer squash we’ve been getting – a respite from the grill.




  • Salt and pepper
  • ¼ cup extra virgin olive oil
  • 5 or 6 medium zucchini and/or summer squash, rinsed, trimmed and cut into ribbons or coins
  • 1 large onion, chopped
  • 2 or 3 sprigs thyme
  • 2 tomatoes, in wedges or roughly chopped, with their juice
  • ½ lb short pasta, such as ziti or penne
  • Freshly grated Parmesan or freshly chopped parsley for garnish.



    1. Bring a large pot of water to a boil and salt it well.
    2. Heat the olive oil in a large skillet over medium heat.
    3. Add the zucchini, squash, onion and thyme, and cook, stirring occasionally.
    4. Add salt and pepper and adjust the heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
    5. Add the tomatoes and their liquid to the zucchini and raise the heat a little so the mixture bubbles.
    6. Cook the pasta until it is al dente. Add a little pasta cooking water to the eggplant mixture.
    7. Drain the pasta and finish cooking it in the eggplant sauce.
    8. Serve, garnished with parsley or Parmesan.

    This is quick and easy to make and tastes great. Enjoy!

    Have a delicious week!



    HELPFUL HINT: We are getting cherry tomatoes this week. The way to cut them for use in a salad is this: You’ll need to Chinese food container lids. Place one on your counter so it forms a little tray. Put the tomatoes in the lid in one layer. Place the other lid upside down on top of the tomatoes . Resting the palm of your hand on the top lid, run a knife between the lids. Your tomatoes will all be cut in half at once..