Here are a few recipes for things that we are getting in our baskets...

Sauteed Swiss Chard Ribs with Cream and Pasta Recipe

• 2 cups of chopped chard
• 1/4 cup of butter
• 3/4 to 1 cup of heavy cream
• Salt and Pepper

Enough dry pasta to make about 1 quart of cooked pasta. Wash and cut the ribs into 1/2 inch pieces. Blanch the chard in lightly salted boiling water for 3 minutes. Melt butter over med heat. Add the drained, blanched chard and simmer for 4 minutes. Add cream and cook until cream reduces by about two–thirds In the meantime, cook your pasta. When finished, mix the creamed chard with pasta. Season lightly with salt and pepper.

Eggplant Parmesan

• 2 small eggplant (peeled or not) cut into 1/4" rounds
• 2 eggs lightly beaten
• 1 1/2 cups bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic peeled & halved
• 3/4 cup olive oil
• 2 1/2 cups tomatoes
• 1/3 cup tomato paste
• 2 Tablespoons chopped basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup grated parmesan cheese
• 1/2 pound mozz cheese, sliced

Mix 1/2 the salt and pepper in bread crumbs

Dip eggplant in egg then in bread crumbs. Refrigerate for 20 minutes

In large pan, saute garlic in 2 Tablespoons olive oil for 2 minutes. Remove garlic, add tomatoes, tomato paste, basil, salt and peppers. Cover and simmer for 30 minutes. Preheat oven to 350 degrees. Brown eggplant in 1/4� of oil. Drain on paper towels.

Put a thin layer of tomato sauce in a baking pan and layer eggplant, sauce, parmesan, and mozzarella alternately. End with mozzarella on top. Bake uncovered for 30 minutes.

Penne with Summer Squash

• 1 lb. dry penne pasta, preferably whole-wheat
• 1 1/2 tsp. finely grated lemon peel
• 1/4 cup olive oil, preferably extra-virgin
• 1/2 tsp. salt
• 3 medium cloves garlic, minced
• 1/2 tsp. freshly ground pepper
• 2 large shallots, finely chopped
• 1/2 cup finely shredded fresh basil
• 4 small zucchini (1 lb.), very thinly sliced
• 1/3 cup chopped fresh chives
• 8 oz. small pattypan squash, quartered (2 cups)
• 1/2 cup shaved fresh Parmesan cheese

Bring large pot of water to a boil. Add penne and stir to prevent sticking. Cook until just tender, about 10 minutes. Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and shallots and cook, stirring, until lightly browned, 2 minutes. Add zucchini and squash and cook, stirring occasionally, until tender and golden at edges, about 6 minutes. Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and reserved cooking water into squash mixture. Transfer penne to large serving bowl. Add squash mixture, basil and chives and toss to combine. Sprinkle with Parmesan cheese and serve hot. Serves 6.