Veggie Lasagna
Need:
13x9 pan
1 medium pot, 1 large pot
1 medium bowl

Ingredients:
1 Box Lasagna noodles
1 small onion
1 tsp garlic powder
1 Tbsp basil
4 Tbsp Parsley; divided
2 tsp salt; divided
2 tsp black pepper
3-4 cups of tomato sauce
1 Squash
1 Zucchini
3 Bell Peppers of different colors
2 Firm Tomatoes ; 1 chopped, 1 sliced
3 cups small curd cottage cheese
2 eggs
1 cup Parmesan; divided
3-4 cups shredded mozzarella; divided
2 cups cooked spinach

1 - Cook noodles according to package directions
2 - Slice and Simmer (or steam?) all veggies until slightly tender except 1 tomato (slice 1 tomato, but don't cook) WITH onion, garlic powder, basil, 2 Tbsp parsley, 1 tsp salt, 1 tsp black pepper, tomato sauce, and 1 chopped tomato
3 - Mix cottage cheese, eggs (beaten), 1 tsp salt, 1 tsp pepper, 1/2 c parmesan, and 2 Tbsp parsley

Grease pan and put some of the tomato sauce on the bottom

Layer 1/2 of each:
noodles
cheese mix
shredded mozzarella
veggie mix and sliced tomato

Repeat -- put Parmesan on top if desired
Cook in oven at 350 for 45 min to about an hour (watch center for bubbling and slightly brown - might even take longer)

From Rachel Sochor
Enjoy!!

ingredients: phyllo, butter, garlic, mozzarella, nathan's tomatoes, feta, basil

melt butter with crushed garlic and brush between each of 1 or 2 sheets of phyllo. sprinkle mozzarella to within 2 inches of edges. layer sliced tomatoes. sprinkle with feta and fresh basil. roll edges of phyllo up, use butter for 'glue' if needed.

bake at 375 until it looks yummy, about 20-25 minutes. serve at room temp, surrounded by community/love/best people in my world!

accept accolades from all. ha!!!

Recipe by Dana Bennett

Use a traditional 9-inch pie shell, not a deep-dish. There's no need to thaw the crust before assembling.
• YIELD: Makes 4 to 6 servings
• COOK TIME: 28 MINUTES
• PREP TIME: 20 MINUTES
• COOL: 20 MINUTES
• COURSE: Main Dishes
Ingredients
• 1 (8-oz.) package diced cooked ham
• 1/2 cup sliced green onions (about 4 onions)
• 1 (9-inch) frozen unbaked pie shell
• 1 tablespoon Dijon mustard
• 1 cup (4 oz.) shredded mozzarella cheese, divided
• 2 medium plum tomatoes, thinly sliced
• 1 large egg
• 1/3 cup half-and-half
• 1 tablespoon chopped fresh basil
• 1/8 teaspoon pepper
• Garnishes: fresh basil sprigs, tomato slices
Preparation
• 1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
• 2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
• 3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
• 4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.

Recipe from Chantelle Crouch

This time of year is crazy around here.  During the busy summer months on a farm I find it easiest to prepare 2-3 big meals that we can all eat from through the week.  These are perfect with a side of fresh corn (we eat it raw), cantaloupe, watermelon, sliced tomatoes...

You could really vary these according to what you have on hand, find at your local farmers market or even to use up extras in the freezer.  I simply throw all the ingredients into the crockpot and let it sit for 6-8 hours.

Cabbage and Sausage
Head of Green Cabbage
Head of Purple Cabbage
Bell Pepper
3 Mild Jalapeno
Sweet Onion
2 Pounds Sausage
Salt & Pepper
Drizzle of Honey
Total Cost:  $12

If you have a lot of fruit in your kitchen then you probably get to experience fruit flies this time of year.  Bananas and peaches seem to be the two biggest culprits around here.  It's frustrating and until this year I let them win!  But not anymore.  A friend of mine shared this great tip with me and you have no idea how excited I am that it works.

In a mason jar or glass fill the bottom with apple cider vinegar and a small piece of fruit (banana and peaches work great).  Roll up a piece of paper into a cone shape with a small opening at the bottom and place in jar.  Place near the swarming, aggravating, annoying, troublesome fruit flies and watch them fly down into their fateful demise.  Can you sense how much they "bug" me?


You can tape the paper in place so that interested kids don't let them free!  Place the jar in the freezer to ensure that they are truly captured and executed.

Then...with much joy, feel free to bring in as many fruits and vegetables as you would like!  Canning tomatoes just got much more pleasant!

The days are long and hard lately.  We wake up with a list of things that must be done that day, and the evenings are as full as the mornings. Teaching the kids how to work hard even when they don't feel like it is one of the most important jobs we have.  And we often struggle ourselves with it ourselves.  Adding simple rituals to our days tend to make them easier to get through.  Time in the pool, reading under the tree, 10 minute naps.  And lately our favorite is fresh peach salsa each night. It's sweet, salty, and a little spicy!

Peach Salsa
Peaches
Jalapeno Pepper
Bell Pepper
Onion
Tomatoes
a pinch of salt and a drizzle of honey

On our schedules this week was cleaning out all the yellow tubs for taking the tomatoes to market.  Combining it with pool time made our work a little sweeter!

And whatever you do, do it heartily, as to the Lord and not to men, knowing that from the Lord you will receive the reward of the inheritance; for you serve the Lord Christ.

~Colossians 3:23-24 (NKJV).