"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

MARGEE'S PASTA WITH TOMATO VINAIGRETTE

Makes 4 servings

2 Tbsp. herb oil such as rosemary or basil (or any herb oil you have on hand)

2 Tbsp. olive oil

2 Tbsp. lemon juice

1 Tbsp. minced green onions or shallots

2 Tbsp. minced garlic

4 medium tomatoes, cored and coarsely chopped

2 Tbsp. minced parsley or basil

� tsp. salt and pepper to taste

1 fresh green pepper coarsely chopped

2 cups penne pasta

4 Tbsp. grated Parmesan or Romano cheese

In a large bowl, whish together the herb oil, olive oil and lemon juice. Stir in green onion, garlic, tomatoes, parsley, salt and pepper to taste. Set aside at room temperature for 30 minutes.Bring a large pot of water to a bowl and cook the pasta according to package directions. Drain well and add to the sauce, mixing well. Sprinkle grated cheese over the pasta and serve.

GRILLED RATATOUILLE

2 zucchini, cut into quarters lengthwise

2 yellow squash, cut into quarters lengthwise

2 Japanese eggplants, halved lengthwise

2 red bell pepper, stemmed, seeded and quartered

2 green or yellow bell pepper, stemmed, seeded and quartered

2 red onions, quartered

1 pint cherry or grape tomatoes

� cup olive oil, plus 2 Tbsp.

Salt and fresh ground pepper to taste

4 cloves garlic, finely chopped

2 Tbsp. finely chopped fresh oregano leaves

� cup finely chopped parsley or basil

PREHEAT grill to medium high.

PLACE all cut vegetables and the tomatoes in a large shallow baking dish, add the � cup olive oil and toss to coat. Season with salt and pepper (keep the tomatoes separate from rest of vegetables in baking dish). Place the vegetables on the grill and cook 5 to 6 minutes, turning half way through the cooking time. Remove the tomatoes, cover grill and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leaving tomatoes whole), Place the chopped vegetables and tomatoes in a large bowl, add the 2 Tbsp. of olive oil, garlic, oregano and parsley. Season with salt and pepper, to taste. Serve at room temperature.

SIMPLE SALAD OF SUMMER

2 medium zucchini, diced (do not peel)

2 medium yellow squash, diced (do not peel)

6 green onions, sliced

2 carrots, peeled and cubed

1 green bell pepper, diced

1 pint cherry or grape tomatoes, halved

1 cup homemade or bottled Italian dressing of choice

Toss vegetables with the dressing and chill for 1 hour before serving. Season with salt and pepper to taste.

ALL THE ABOVE LIGHT SALADS GO GREAT WITH ANY GRILLED MEAT OF CHOICE.

ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR OLD FAMILY FAVORITES, CONTACT ANDREA AT afreebody@verizon.net or john@hydroharvestfarms.com Attention: TERRIE

RECIPES COURTESTY OF ANDREA FREEBODY, APOLLO BEACH, FL