Pick Your Own Meal Series: Grilled Vegetable Pasta Salad

We are featuring our next Pick Your Own (PYO) meal, Grilled Vegetable Pasta Salad. Craving pasta…but also wanting something summery and fresh? Presenting the long weekend Grilled Vegetable Pasta Salad, because it ages like fine wine, feeds a crowd, and you grill the veg on a barbecue which is perfect for keeping your house cool during those hot days. 

We made this salad to go with a BBQ meal including steak, halloumi, and tofu, which provided protein, but you could always add protein of your choice directly to the salad. Things like tuna, or chicken would work great!

Please tag us on Instagram (@thamesrivermelons) if you try this recipe!

Look at all the veggies!

Recipe

*Serves 10 - 12

Ingredients

2-3 Thames River Melons zucchini 

2-3 cups Thames River Melons grape tomatoes

½ medium Thames River Melons red onion

1 Thames River Melons red bell pepper

2 cups arugula 

½  cup capers

½ kalamata olives 

200g of dried pasta (we are using penne)

200g of feta 

1 tsp salt (for boiling pasta)

For the Dressing

⅓ cup of olive oil 

Salt and pepper

⅓ cup red wine vinegar 

1 tbsp Thames River Melons honey

2 tbsp Thames River Melons garlic scape mustard 

1 cup of fresh Thames River Melons herbs (dill, basil, oregano, etc)- please feel free to add more 

Prepping the produce!

Instructions 

1. Prepare the vegetables, beginning with the zucchini and bell pepper, for grilling. Wash and then cut zucchinis in half lengthwise then half again to get four pieces. Sprinkle salt over the zucchini to help draw excess water out, and set aside.

Cut the red pepper into quarters and set aside.

2. Slice the red onion with the grain and separate, halve the grape tomatoes, and mince fresh herbs. We used dill and basil.

3. Peel, crush and mince 3-4 garlic cloves

4. Dab the zucchini with a paper towel to remove water. Add olive oil, salt and pepper to the zucchini and red pepper, ensuring all is well coated.

5. Add pasta to boiling water and cook according to instructions. 

6. Place the zucchini and red pepper on the BBQ.

7. Begin to assemble the salad. In a large serving bowl, place grape tomatoes, olives, capers, red onion, arugula, dill, basil, and crumbled feta

8. Make the salad dressing. Combine olive oil, minced garlic, dijon mustard, red wine vinegar, honey, salt and pepper and mix

9. Remove the vegetables from the grill.

10. Drain the pasta and set aside to cool slightly.

11. Cut the grilled vegetables into bite sized pieces.

12. Add the pasta, grilled vegetables, and dressing to the serving bowl. Toss and serve.

Grilled Vegetable Pasta Salad

Cost 

The zucchini weighed 1lb. The bell pepper was 0.35lb. The tomatoes were 0.8lb. 

PYO zucchini is $0.50/lb, bell peppers cost $2/lb, and grape tomatoes cost $0.80/lb. 

Therefore, the PYO vegetables in this dish cost approximately $2 in total. 

Storage

This salad will keep in the fridge for 4 days. If planning to store, we recommend keeping the arugula separate and adding at time of consumption. However, dressing the salad is recommended as the pasta and vegetables can marinate over time.

Waste Less Notes 

It is an easy way to incorporate vegetables that may be on their last days of freshness. 

Modifications

This recipe may be modified to suit your needs. You can add or subtract vegetables depending on what is in season and what you have on hand. 

Recipe developed and photographed by dietetic interns Lise Wolyniuk and Lexie Nobbs and reviewed by Alex Chesney, RD

Pulled Beef

For tacos, nachos, quesadillas, pulled beef sandwiches, and more!

Ingredients

1 (2 ½  – 3 pound) Blade Roast or Blade Steaks

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Pinch of red pepper flakes

(Or, instead of the above spices use 2 x 1 ounce taco seasoning packets)

1 cup Thames River Melons salsa

1/2 cup low sodium beef broth

Instructions

1. Trim any large exterior fat, then place the roast in the slow cooker and rub the seasoning mix over all sides of the meat. Top with the salsa and beef stock.

2. Cook on low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.

3. Use tongs to transfer the beef to a cutting board. Discard any remaining bones and most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.

4. Keep in the slow cooker on warm until ready to enjoy.

5. Use to top nachos (that’s what I did!) or in tacos, quesadillas, or sandwiches.

Easter Recipe Inspo

Looking for some Easter recipe ideas? We’ve pulled a few of our favourites from the past for you to check out!

Quick & Easy Asparagus Benny

Potato Ham Soup

Homemade Hashbrowns

Potato Ham Soup

Servings: 6

Ingredients:

2 tbsp butter

3 cloves garlic, minced

1 white onion, chopped

1 medium sized carrot, chopped

1 celery stalk, chopped

4 white potatoes, chopped to bite sized

½ head of cauliflower, roughly chopped to bite sized pieces

1 ham steak (or about 1 cup ham), chopped

6 cups vegetable stock

¼ cup cream

1 tsp thyme, ground

Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter. Add the onions, carrots, and celery and saute until tender. Add the garlic and stir for 1 minute.

2. Add the vegetable stock, and potatoes to the pot. Cook on low-medium heat for about 10 minutes. Add the cauliflower and ham and continue to cook until cauliflower and potatoes are tender.

3. Add ground thyme, and season with salt and pepper. Remove from heat and stir in cream.

4. Serve hot.

Note: you can serve this topped with cheddar cheese, bacon bits, a dollop of sour cream, and sliced green onions for added freshness and flavour!

Root Vegetable Sheet Pan Dinner

Sheet pan dinners are super easy and filling! You can omit the protein and use this as a side dish as well. Use any vegetables that you like and that you have on hand. This is a great way to use up those veggies that aren’t looking so fresh, but because we are roasting them, they are perfect for the job!

Ingredients: recommendations only

2 medium carrots, cut into wedges

1/2 onion (red/yellow/white, whatever you have!)

1 parsnip

½ beet, chopped (will change the colour of other vegetables on the pan)

5 mushrooms, cut into quarters

1 head of broccoli

2-3 potatoes (white, red, sweet, whatever you want!)

5-6 Brussels sprouts, halved

5 turkey sausages (if using as a meal)

2-3 generous tablespoons of olive oil or another

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning

Instructions:

1. Preheat the oven to 375°F.

2. Cut up all vegetables and slice turkey sausages. Lay out on a roasting pan.

3. Cover in oil, and seasonings.

4. Bake for about 40 minutes, or until potatoes are soft.

Butternut Boursin Sauce

Ingredients

3 cups cubed butternut squash (approximately ½ a squash)

1 block Boursin cheese

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon thyme

½ teaspoon onion powder

2 tablespoons canola oil

1 tablespoon balsamic vinegar

½ teaspoon maple syrup

Salt & pepper to taste

½ cup broth

Sage

Instructions

1. Preheat oven 425°F.

2. Place butternut squash in a 9 x 13 dish, then add oil, spices, vinegar, and maple syrup.

3. Season with salt and pepper to taste, then stir to ensure all cubes of squash are coated in oil and the other flavours.

4. Make a space in the middle of the pan and add the block of Boursin cheese.

5. Transfer the prepared pan to the preheated oven and bake for 40 minutes, until squash is browned and softened.

6. Transfer the squash and cheese to a blender or food processor, and blend until smooth.

7. Loosen up the mixture with broth as desired.

8. This sauce can be used in lasagna, as a sauce for mac & cheese, or to coat cooked orzo. Or try making a rice casserole with it! The options are pretty endless.

9. If you want to add a fancy garnish, fry sage leaves in canola oil and place on top.

Recipe developed & photographed by Alex Chesney, RD

Waffle Iron Zucchini Fritters

Ingredients

4 zucchini, shredded

1/4 cup bread crumbs

1 egg, whisked

1/2 cup feta, crumbled

1/4 teaspoon red pepper flakes

1/2 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Cooking spray

Instructions

1. Preheat your waffle iron.

2. Shred zucchini, then place in a dishtowel and squeeze out as much liquid as you can.

3. Place the shredded and drained zucchini in a mixing bowl and add all remaining ingredients.

4. Mix until combined.

5. By now the waffle iron should be nice and hot. Open it up, and grease it very thoroughly with cooking spray. This is important, so that the fritters don’t stick!

6. Scoop 1/3 cup of fritter batter and place in each waffle ‘square’. Use a spatula to gently spread the batter around so that it’s in a relatively even layer, reaching towards all four corners.

7. Close the waffle iron and cook until brown and crispy. The amount of time this takes will vary by waffle maker brand. For me, it took 2 rounds of the auto shut-off, or about 8 – 10 minutes.

8. Once brown and crispy, carefully lift up the fritter and remove from the waffle maker.

9. Cook another batch of fritters, making sure to thoroughly grease the waffle maker again before starting.

10. Serve zucchini fritters with your grilled proteins, a sunny-side up egg, or alongside pulled pork.

New Potato and Spinach Curry with Halloumi

Ingredients

1 head spinach, washed and roughly chopped

1 pint new potatoes, washed and cut so that sizes are all roughly similar

¼ cup minced garlic scapes

2 tablespoons tomato paste

½ teaspoon red chili powder (different than ‘regular’ chili powder – much more spice!)

2 teaspoons coriander

1 teaspoon ground ginger

½ teaspoon garam masala

¼ teaspoon turmeric

2 tablespoons water

½ cup cream

1 block halloumi, sliced

1 tablespoon canola oil

Instructions

1. Begin by prepping all ingredients: wash and chop your veggies, chop the halloumi, and measure out the spices, tomato paste, and cream. Having everything ready to add to the pan as needed will speed up the process!

2. Add canola oil to a large pan and turn on to medium-high heat. Cook until golden brown, then flip and repeat. This should take about 5 minutes per side. Once done, remove from the pan and set aside.

3. While the halloumi cooks, bring a medium pot of water to a boil. Once boiling, add your prepared new potatoes and cook for 15 minutes.

4. While the potatoes cook, add the garlic scapes to the pan you cooked the halloumi in. Stir often and cook over medium heat for 2-3 minutes until fragrant.

5. Next, add spices and tomato paste to the pan. Cook for another minute or so, then add the water.

6. Add the spinach and stir and cook until wilted. Add the cream and stir until combined. Reduce heat to low at this time.

7. By now the new potatoes should be done cooking. Drain the water then add them to the pan with the spinach curry. Stir until potatoes are coated.

8. Finally, add the cooked halloumi slices to the pan as well.

9. Serve with a dollop of yogurt and enjoy!

Recipe developed & photographed by Alex Chesney, RD

Roasted Asparagus Mac & Cheese

Ingredients

1 bunch asparagus, washed, ends trimmed, and then cut into 1-inch chunks

3 stalks green garlic washed, trimmed, and roughly chopped

1 log goat’s cheese, sliced

Cooking oil

Salt & pepper

Red pepper flakes

3 cups pasta of choice

½ cup reserved pasta water

½ cup cream

½ cup grated parmesan (optional)

¼ cup breadcrumbs (optional)

Instructions

1. Preheat oven to 425°F.

2. Add the prepared asparagus and green garlic to a baking sheet lined with parchment paper and drizzle with cooking oil. Toss until veggies are coated.

3. Season with salt, pepper, and red pepper flakes and again stir until coated.

4. Add slices of goat’s cheese on top of veggies and spray tops with cooking oil spray.

5. Place in the oven and roast for 20 minutes, until veggies are softened and browned.

6. While the veggies roast, cook your pasta according to package instructions. Once finished cooking, drain and drizzle with oil (so the noodles don’t stick!). Be sure to reserve ½ a cup of pasta water, though!

7. Transfer roasted veggies and goat’s cheese to a bowl, then add pasta water and cream. Blend with an immersion blender until smooth.

8. Pour asparagus sauce on top of cooked pasta and mix until noodles are evenly coated.

9. You can enjoy this take on mac & cheese as-is, or you can transfer to an oiled baking dish and top with parmesan and breadcrumbs. I transferred to some mini baking dishes to make cute single-serve portions, but a 9x13 would work just fine!

Recipe developed and photographed by Alex Chesney, RD

Asparagus Soup

Ingredients

1 tablespoon canola oil

1 tablespoon butter

1 small onion, diced

2 stems green garlic, trimmed and diced

½ teaspoon red pepper flakes

Salt & pepper to taste

1 bunch asparagus, washed and trimmed, then roughly chopped

1 potato, peeled and pureed

4 cups vegetable broth

1 tablespoon lemon juice

½ cup cream

Cottage cheese, for serving

Instructions

1. Heat oil and butter in a medium sized pot over medium heat, until butter is melted. Add one piece of diced onion, and when it starts to sizzle, add the rest along with the diced green garlic.

2. Cook until onions and garlic are softened. Season with red pepper flakes, salt, and pepper.

3. Next, add asparagus and potato to the pot and mix until coated with spices and oil.

4. Add the broth to the pot and bring the mixture to a boil. Lower the heat and simmer for 10 – 12 minutes, until asparagus and potato pieces are soft.

5. Use an immersion blender to purée the soup until smooth and silky.

6. Finish off the soup by stirring in the lemon juice and whipping cream, stirring to combine.

7. Serve soup with a dollop of cottage cheese and enjoy! Pair with a protein and a piece of crusty bread for a delicious and nutritious meal.

Recipe modified from a newspaper clipping (from my grandma!) & photographed by Alex Chesney, RD

Lasagna ft. TRM Pasta Sauce

Lasagna is a classic winter comfort food, don’t you think? It can be pretty time-consuming to make, though, so this past weekend we used a jar of our Pasta Sauce to speed up the process.

We didn’t take exact measurements, and were trying to use up some ingredients in the fridge, but we put together a rough guide for you. Head to our website to see the full recipe, and let us know if you give it a try. It may be the perfect meal to help get you through this snow storm that’s on its way to us tomorrow!

Ingredients

1 jar Thames River Melons Pasta Sauce

12 lasagna noodles

1 pound ground beef

1 bell pepper, diced

1 carrot, peeled & diced

6 mushrooms, diced

1/2 head of broccoli, minced

1/2 tub of ricotta cheese

1/2 cup milk

1/2 cup Parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

1 cup provolone cheese, shredded

Salt & pepper to taste

Cooking oil

Instructions

1. Add a generous glug of cooking oil to a shallow pot and heat on the stove over medium. Add one piece of bell pepper to the pan to test the temperature. Once it starts to sizzle, you’re good to go!

2. Add the remaining diced bell pepper along with carrots and mushrooms. Cook for 6-7 minutes, until veggies are softened.

3. Add the ground beef and cook until browned. You can also use a ground meat alternative!

4. Once meat is cooked, drain any extra fat. I like to drain it into a small cup lined with tinfoil. Once the fat hardens you can wrap it up and dispose of it!

5. While the meat cooks, cook your lasagna noodles according to package instructions. When done, drain and lay out on a baking sheet lined with a kitchen towel.

6. Add the jar of pasta sauce to the meat and veggie mixture, and stir evenly until coated. Remove from heat and set aside.

7. Whisk together ricotta, 1/2 of the Parmesan, 1/2 the mozzarella, milk, and minced broccoli. Season with salt and pepper and stir until evenly combined.

8. Now it’s time to assemble!

9. Grab your favourite 9x13 casserole dish and coat the bottom & sides of the pan with cooking spray.

10. Next, add a generous scoop of the sauce mixture. Lay 3 noodles on top, followed by more sauce and 1/3 of the ricotta mixture.

11. Add 3 more noodles, more sauce & ricotta, and then sprinkle on the remaining mozzarella and half of the provolone.

12. Again, add 3 noodles followed by sauce and the remaining ricotta.

13. Finish with 3 final noodles and top with the rest of the sauce, followed by the remaining provolone and Parmesan. Make sure the top noodles are completely covered by sauce and/or cheese so they don’t dry out during the baking process! You may need to shred more cheese at this time.

14. Cover the lasagna with either a lid or tinfoil (spray with cooking oil so it doesn’t stick to the cheese!) and then bake at 425°F for 50 minutes.

15. After 50 minutes, remove lid or tin foil and bake for another 5 - 10, until top cheese is fully browned.

16. Remove from the oven and let sit for 10 minutes before serving.

Recipe developed and photographed by Alex Chesney, RD

Homemade Hashbrowns

*Makes ~8 hashbrowns

Ingredients

2 medium potatoes, about 1 pound

¼ - ½ an onion, diced (1/2 cup)

4 tablespoons cooking oil

Salt

Pepper

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon cayenne

Instructions

1. Wash and scrub potatoes thoroughly, removing any eyes or spots. Leave the skin on otherwise though, for extra flavour and nutrients!

2. Once potatoes are prepped, shred them using a box shredder.

3. Transfer all potato shreds to a thin tea towel, and pull up the edges so they are contained within the cloth. Squeeze the tea towel, expressing as much liquid as possible from the potato shreds.

4. Place the drained potato shreds into a medium-sized bowl and set aside.

5. Next, dice the onion, then add to the bowl with the potato shreds.

6. Finally, add the spices, salt, and pepper to the bowl then mix to combine.

7. Add 2 tablespoons of cooking oil to a large frying pan, and heat over medium. Add one piece of diced onion to the pan to test the temperature of the oil. Once the onion starts to sizzle you know the pan is ready!

8. Use a large spring-loaded scoop to portion out the hashbrowns. Add one scoop at a time to the pan with preheated oil. You should be able to fit about 4 hasbrowns at a time. Use a spatula to flatten the scoop of hashbrowns. Cook for about 5 minutes, until the bottom is golden brown and hashbrown holds its’ shape.

9. Carefully flip, press down, and cook for another 5 minutes, again until golden brown.

10. Transfer the cooked hashbrowns to a plate lined with papertowel and place in the oven to keep warm. I like to preheat the oven to approximately 180°F before doing this!

11. Add the remaining 2 tablespoons of oil to the frying pan and repeat the process of making the final four hashbrowns.

12. Serve with a protein and vegetable for a delicious meal! Pictured here is crumbled tofu and roasted bell peppers but they would also pair well with a fried sunny side up egg, sausages, or grilled chicken. A side salad would make a great accompaniment as well!

Recipe developed and photographed by Alex Chesney, RD

Cheesy Orzo with Roasted Broccoli

Ingredients

1 head broccoli, cut into florets

2 tablespoons canola oil, divided in half

Salt

Pepper

Red pepper flakes, to taste

1 small onion, diced

4 garlic cloves, minced

1 cup orzo

2 cups vegetable broth

1 cup shredded cheddar cheese

2 tablespoons cream cheese, softened

1 ½ cups diced protein of choice (we used ham, but roasted chicken or pinto beans would work well also)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside for now.

2. Chop head of broccoli into florets.

3. Toss broccoli florets with 1 tablespoon of the canola oil and season with salt and pepper.

4. Spread the broccoli out evenly on the prepared baking sheet.

5. Transfer the broccoli to the oven and roast for 30 minutes.

6. Meanwhile, heat canola oil over medium heat in a deep frying pan or shallow pot.

7. Add one piece of onion to the oil. When it starts to sizzle, add the rest of the onion and cook for 2-3 minutes, stirring frequently, until onion is softened.

8. Next add the minced garlic, and cook for an additional minute, until fragrant.

9. Now add the orzo, and cook for 2 – 3 minutes, until lightly browned and toasted.

10. Season with salt and pepper.

11. Add the vegetable broth and stir thoroughly.

12. Bring the mixture to a boil, then reduce heat to maintain a simmer and cover.

13. Cook the orzo mixture for 10 minutes, until broth is absorbed, and mixture is thickened.

14. While the orzo cooks, prepare your protein. We recommend lightly pan-frying to reheat and give some crisp.

15. Once the orzo has cooked for 10 minutes, remove from heat, and add shredded cheese and cream cheese and stir to combine, until melted.

16. Serve cheesy orzo topped with broccoli and protein and enjoy!

Twice-Baked Sweet Potatoes

Ingredients

4 small-medium sweet potatoes

1 tablespoon canola oil

2 cups kale or spinach, roughly chopped

1 small onion, diced

4 cloves garlic, minced

1 tablespoon balsamic vinegar

Salt

Pepper

¼ teaspoon red pepper flakes

¼ teaspoon cayenne pepper (optional, omit if you don’t like spice)

¼ teaspoon paprika

¼ cup cream cheese, softened

1 cup mozzarella cheese, grated + 2 additional tablespoons

1 cup protein of choice (we used a mix of shredded chicken & bacon!)

2 tablespoons Parmesan, grated

Instructions

1. Preheat the oven to 425°F.

2. Poke holes in the sweet potatoes (using a knife or fork), then lay on a baking sheet lined with parchment paper or aluminum foil.

3. Transfer to the oven and roast until potatoes are soft, around 40 minutes.

4. Remove sweet potatoes from the oven and allow to cool slightly, for 10 minute or so.

5. While the potatoes cool, add canola oil to a pan over medium heat.

6. Add one piece of diced onion to the pan, and when it starts to sizzle you know the pan is hot enough!

7. Add the remaining onion and saute for 2-3 minutes, until softened slightly.

8. Add the kale, garlic, and balsamic vinegar, and cook for an additional 5 minutes or so, until kale is wilted and softened, vinegar is evaporated, and garlic is nice & fragrant. Season the mixture with salt and pepper.

9. By now the potatoes should be cool enough to touch.

10. Slice each potato in half, being careful to keep the skin intact.

11. Carefully scoop the potato out of the skin, and place in a large mixing bowl.

12. Reserve the potato skins and leave them on the baking tray.

13. Mash the sweet potato thoroughly, until smooth with just a few lumps here and there. If you prefer a very smooth texture you can blend with a hand mixer.

14. At this point you can remove about ½ cup of the potato and reserve for another use. I like to save for making soup or homemade dog treats! If you don’t remove some potato the recipe will still work, but you will likely have very full potatoes 😊

15. Add the cream cheese, and 1 cup of the shredded mozzarella to the sweet potato. Mix to combine, until cheeses are melted and evenly combined.

16. Add the kale mixture and protein and again mix to combine.

17. Season with salt and pepper and give the filling a final mix together.

18. Next transfer the sweet potato filling back into the potato skins, about 1 cup per potato.

19. Top each potato with a sprinkling of the remaining mozzarella and the Parmesan cheese.

20. Transfer the stuffed potatoes back to the oven and bake for an additional 10-15 minutes, until the cheese is melted and browned.

21. If you find the cheese isn’t browning quickly enough, throw the broiler on for a minute or so at the end!

Recipe developed and photographed by Alex Chesney, RD

Stuffed Eggplant Parm

*Serves 4

Ingredients

2 eggplants, washed and stems trimmed

4 cloves garlic, thinly sliced

Olive oil

Salt & pepper to taste

½ onion, diced

2 tomatoes, roughly chopped

2 tablespoons tomato paste

½ cup water

1 teaspoon dried basil

1 teaspoon dried oregano

¼ - ½ teaspoon red pepper flakes

2 teaspoons red wine vinegar

2 tablespoons cream

¼ cup breadcrumbs

8 slices hot Genoa salami

¼ cup Parmesan cheese

1 cup mozzarella cheese

2 cups pasta of choice

Instructions

1. Preheat oven to 425°F.

2. Slice eggplants in half, then carefully score the inside by making long diagonal cuts. Be sure not to cut all the way through the eggplant, though, as we want to keep the skin intact!

3. Insert slices of garlic into the scored eggplant – evenly divide the garlic slices between the four halves.

4. Drizzle each eggplant half with olive oil and then season with salt and pepper.

5. Grease a non-stick baking pan with more olive oil, then place the eggplant halves cut side down onto the pan. Place in the oven and bake for 20 – 25 minutes, until skin is wrinkled and browned, and flesh is soft.

6. While the eggplant bakes, heat an additional tablespoon of olive oil in a large pan. Add one piece of diced onion to the pan to test the heat. Once it starts to sizzle, add the rest!

7. Cook the onion for 2 – 3 minutes, until softened.

8. Add the tomato paste, basil, oregano, and red pepper flakes and stir until they evenly coat the onions. Cook for an additional 2 minutes.

9. Next add the vinegar and cook until evaporated.

10. Next, add the chopped tomatoes and water. Bring to a simmer, then reduce heat and cook until thickened, smashing down the tomatoes every once in a while.

11. Once sauce is thickened, water is evaporated, and tomatoes are thoroughly crushed, add the cream.

12. By this time, the eggplant should be done baking. Remove the baking pan from the oven and scoop out the flesh (and the roasted garlic slices!) and add to the tomato sauce. Mash until evenly combined.

13. Be sure to reserve the eggplant skin and keep it intact after removing the flesh.

14. Place a generous scoop of the tomato and eggplant filling back into each of the eggplant skin. Sprinkle with some of the Parmesan and mozzarella and add 2 slices of salami per half.

15. Add another scoop of tomato filling to each eggplant half, then sprinkle the top with breadcrumbs and the remaining cheese.

16. Place the tray back in the oven for an additional 10 minutes.

17. While the eggplant bakes, cook your pasta following the package instructions.

18. Remove the eggplant from the oven. The cheese should be melted and browned.

19. Serve alongside pasta, and pair with a green salad for a balanced and delicious meal!

Recipe was developed & photographed by Alex Chesney, RD

Vegetable Personal Pizza

Ingredients

1 whole wheat naan bread

1/4 cup pizza sauce

1/3 cup cheese

1/2 cup diced vegetables (we used sweet peppers, zucchini, and garlic scapes for this one!)

6 pepperoni slices (optional)

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Spread the pizza sauce over the naan bread.

3. Add the cheese on top.

4. Place the pepperoni slices and vegetables on the naan bread.

5. Bake at 375°F for 15-20 minutes until the cheese is melted.

6. This recipe makes one serving, but feel free to make several personal pizzas for your whole family!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Boursin Asparagus Pasta

Ingredients

1 bunch asparagus, washed and trimmed into 1 ½ inch pieces

2–3 stalks green garlic, washed, trimmed, and diced

2 cups mushrooms, sliced

2 tablespoons cooking oil

Salt & pepper to taste

Red pepper flakes to taste

1block Boursin cheese

1 lb. pasta of choice

1 tablespoon olive oil

1 cup reserved pasta water

Instructions

1. Preheat oven to 425°F.

2. Place trimmed asparagus, diced green garlic, and sliced mushrooms in a 9 x 13 baking pan and drizzle with the cooking oil.

3. Stir until all vegetables are coated, then sprinkle on salt, pepper and (if using) red pepper flakes. Stir again until coated.

4. Hollow out some space in the middle of the pan and add the block of Boursin cheese.

5. Transfer the pan of vegetables and cheese to the oven and bake for 25 minutes.

6. While this bakes, work on cooking your pasta. Cook according to package directions, then drain–be sure to reserve 1 cup of the pasta water, though!

7. Drizzle the drained pasta with olive oil (to prevent noodles from sticking together). By this time the vegetables and cheese should be softened and browned.

8. Add the cooked noodles to the pan with the vegetables and cheese and stir to combine.

9. Add a bit of pasta water at a time until your desired consistency is achieved.

10. Serve with a side salad and a protein of choice.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Brie and Raspberry Panini

Ingredients

2 slices of bread

4 slices of Brie

1/3 cup raspberries

1 tbsp butter

1 tbsp honey

Instructions

1. Butter both slices of bread on one side.

2. Place the sliced Brie on the none buttered side of one piece of bread.

3. Top the sliced Brie with drizzled honey.

4. In a bowl mash raspberries with the back of a fork until the raspberries look similar to a jam.

5. On the other slice of bread without the Brie and honey, spread the mashed raspberries on the non buttered side.

6. Combine the two slices of bread like you would a sandwich or a panini.

7. Place the panini on a frying pan and heat to medium-high temp. Flip the panini until golden brown on each side, about 3 minutes on each side and Enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Strawberry Bruschetta

Ingredients

2 cups strawberries, chopped

1/3 cup tree nuts

½ cup feta

¼ cup olive oil

2 tablespoons basil, chopped

¾ cup balsamic vinaigrette

Instructions

1. In a bowl combine strawberries, tree nuts, feta, olive oil and basil. Let sit in fridge until balsamic vinaigrette is complete.

2. Heat balsamic vinegar in a small pot or sauce pan over medium heat. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens (about 15-20 minutes). It should be thick enough to coat the back of a spoon. Let cool for 5 minutes.

3. Place a generous amount of the strawberry mixture on chicken or a crostini roll and top with a drizzle of the thickened balsamic vinaigrette and enjoy!

Recipe developed and photographed by Dietetic Internship student Rae Wilcox

Vegetable Fritters

Ingredients

1 1/2 pounds vegetable(s) of choice

1 large egg

1/2 cup grated or crumbled cheese

1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)

1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices

1 clove garlic, minced

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons olive or vegetable oil

Dipping sauce (optional)

Instructions

1. Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.

2. In a large bowl, whisk the egg thoroughly.

3. Squeeze handfuls of wet vegetables, like grated zucchini, to remove excess liquid before adding them to the bowl with the egg.

4. Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.Use a spatula to mix everything together so that it's evenly combined.

5. Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.

6. Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or non-stick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.

7. Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

8. Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.

9. Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney