Ingredients:

• 8 large, firm tomatoes
• 4 Tbl. Kosher salt
• 3 Tbl. fresh ground black pepper
• 3 Tbl. dried thyme
• 1/4 cup sugar
• 2 Tbl. olive oil

Directions:

1. Mix well: Kosher salt, black pepper, dried thyme, and sugar
2. Preheat oven to 250 degrees
3. Plunge tomatoes into boiling water for 10 seconds. Peel and Core them.
4. Slice each tomato in 3 slices. Lay in large baking pan.
5. Brush each slice with olive oil and sprinkle with one large pinch of dry mix.
6. Bake at 250 degrees for 3.5 to 4 hours.

Great for bruschetta or on pasta or just by itself!
You may freeze by layering between plastic wrap sheets in foil loaf pans.

submitted by Janie Holland
Estimated preparation time: 15-20 minutes

Ingredients:

• asparagus- as much as you want
• olive oil
• kosher salt and pepper to taste

Directions:

1. fire up the grill and place rinsed asparagus cross-wise so they don’t fall through the grates.
2. Brush with olive oil and salt and pepper to taste.
3. Keep an eye on them and turn with tongs. If they ‘burn’ in some spots, that’s okay because it adds to the flavor. Don’t let them get limpy-they will be overcooked. The asparagus will take, maybe, 10 minutes.
4. Serve hot or cold. If cold, wrap with italian prosciutto and serve.

submitted by Janie Holland
Estimated Time: prep - 15 min, cook - 45 min

Ingredients:

• 2 lbs. baby red potatoes
• 10 or more cipollini onions
• 3 Tbls. or more fresh rosemary
• olive oil and kosher salt

Directions:

1. Scrub potatoes, leave whole and place
   in roasting pan
2. Peel the onions and leave whole and place in roasting pan with
   potatoes
3. Sprinkle rosemary and do a good drizzle of olive oil to coat
   everything. Salt to taste.
4. Bake uncovered at 350 for 45 min. Check at 30 min. and if they are
   done, go for it!
5. Great with lamb chops on the gill and asparagus.

Ingredients:

• 1 lb. mixes zuchinni and yellow squash, trimmed
• 2 Tbl. unsalted butter
• 1/4 cup heavy cream
• 1/4 cup minced fresh basil
• 1/2 cup freshly grated parmesano reggiano

Directions:

1. Grate squashes. Saute in butter in heavy skillet over moderately high heat, stirring, for one (1) minute.
2. Add cream, basil, salt and pepper to taste and cook, stirring, 2 to 3 minutes or until sauce has thickened slightly.
3. Remove skillet from heat, add cheese and stir gently until cheese has melted.

Serves 4

Ingredients:

• 6-8 ears bi-color corn, cut from cob
• 8 Tbl. flour
• 1 Tsp. kosher salt
• 1 heaping Tbl. sugar
• 1/2 stick butter, melted
• 4 eggs, well beaten
• 4 cups milk

Directions:

1. Stir flour, salt, sugar, and melted butter into corn. Mix well.
2. Add beaten eggs to milk and stir into corn mixture.
3. Put into 1 1/2 quart shallow pan or dish. Bake at 325 degrees for 40-45 minutes.
4. Stir from bottom 3 times while baking.

Serves 6

Ingredients:

• 1/4 cup (1/2 stick) butter
• 1 small onion, thinly sliced
• 2 tablespoons chopped garlic
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• 1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds
• 1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds

Directions:

1. Melt butter in large skillet over medium-high heat.
2. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes.
3. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes.
4. Season with salt and pepper.