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

If you are like our family you are probably hosting or attending a lot of potlucks, BBQ's and celebrations this summer.  Salads topped with lots of your favorite goodies are a great way to share local foods with big crowds.  A special thanks to the Page family for inviting us into their home and lives over the past couple of years.  You have been mentors to us in so many ways, food and mothering to name a few!  May we share many more meals together over the years...

Fresh Local Salads (topped with your favorites)

Lettuce $1.50 (Caneyville Farms)
Tomatoes $1.50 (Caneyville Farms)
Brown Eggs .50 (Stoney Creek Farm)
Onion .75 (Caneyville Farm)
Peppers .50 (Coleman Bros. Farm)
Chicken $1.75 (Stoney Creek Farm)
Cucumber .50 (Coleman Bros. Farm)
All items were purchased at Community Farmers Market
Total Budget $7.00

Kimberly's Honey Mustard Dressing
1 cup Mayonaise
1 squirt Spicy Brown Mustard
1 Tablespoon Raw Honey

Dana's Balsamic Vinaigrette
2 Parts Extra Virgin Olive Oil
1 Part Balsamic Vinegar
Italian Seasoning
Celery Seed
Dry Mustard
Raw Honey

With the money you are saving you can pick up a bar of soap or a potted plant for the hosts!