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  1. Eggplant Parmigiana

    Eggplant Parmigiana

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    • Eggplants Baked with Gingered Red Pepper Purée

      Eggplants Baked with Gingered Red Pepper Purée

        The Essential Reference: Vegetables From Amaranth to Zucchini
        Published by HarperCollins Publishers

        Narrow, lightweight lavender Oriental-type eggplant is the most dependably sweet and tender type for this and other recipes, Eastern or Western.
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    • Ellen’s Dilly of a Potato-Radish Salad

      Ellen’s Dilly of a Potato-Radish Salad

        At a New Haven Arts & Ideas Festival concert on the green, my friend Ellen made an amazing potato salad with fresh Dill, sliced Radishes, chopped green Onions and Hellmann’s mayonnaise (our favorite when homemade is simply not possible). The addition of Radishes was stunningly flavorful, causing us to look at potato salad in a completely different light.
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    • Fresh Corn Fritters

      Fresh Corn Fritters

        The Totally Corn Cookbook
        by Helene Siegel and Karen Gillingham
        Published by Celestial Arts
        Produced by Becker & Mayer!
        available at Penguin Random House
        The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest.
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    • Garlic Mashed Cauliflower and Celeriac

      Garlic Mashed Cauliflower and Celeriac

        I concocted this in a low-carb phase and found it most delicious and satisfying.
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    • Garlicky Blue Potatoes with Lavender

      Garlicky Blue Potatoes with Lavender

        2002 Award Winning Recipe!
        Georgia Thurman
        Hanover, Illinois

        We love the unusual combination of Blue/Purple Potatoes and Lavender in this savory, heart-warming recipe. A Master Gardener, Mrs. Thurman has kept the ingredients without measurement: "this recipe can not be precise: only one's palate knows the right proportions." It is a startling, beautiful presentation.
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    • Gene's Silky Potato Gratin

      Gene's Silky Potato Gratin

        Gene Genarelli, Chef
        Litchfield Catering Company
        Litchfield, Connecticut
        Featuring his own homegrown vegetables and herbs in seasonal menus inspired by his father's love for cooking, Gene concocted this silky potato casserole that is sinfully superb. In Connecticut and need a private chef? Call Gene at (860) 567-9878.
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    • Gene’s Broccoli Pecan Salad

      Gene’s Broccoli Pecan Salad

        The Litchfield Catering Company
        722 Bantam Road, Bantam, CT
        Phone: (860) 567-9878

        Featuring his own homegrown vegetables and herbs in menus inspired by his father’s love for cooking, Gene created this amazing Broccoli Pecan Salad. Just one bite will convert avowed Broccoli haters into avid Broccoli aficionados. And it is raw Broccoli~the best ever for you! Our family cannot have dinner together without it. We love to make this exactly like Gene does, but some like to briefly steam the Broccoli ever so slightly first. If you decide to steam it first, plunge it into an ice bath to stop it from cooking further and to preserve its greenness. Drain and chill before making the salad. You can also change it up by adding dried cranberries.
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    • Ginger Spiced Carrots

      Ginger Spiced Carrots

        We love every form of ginger possible: fresh ginger root, crystallized ginger, stem ginger and ginger jam. We add it into everything possible and here, we came up with what we think is a winner of a Carrot dish.
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    • Green Beans with Crème Fraîche & Violas

      Green Beans with Crème Fraîche & Violas

        Odessa Piper, founder & chef
        L'Etoile Restaurant
        Madison, Wisconsin

        Odessa Piper, one of the most talented regional chefs in America, founded L'Etoile Restaurant in Madison, Wisconsin over 42 years ago. As its former Chef-Proprietor, she has become famous for marrying fine cuisine with the honest fruits of the land. Over the years, her passion for fresh, seasonal produce of exceptional quality has led her to forge bonds with and to nurture the local organic farmers who supply her with these jewels. As she herself puts it, "We believe that respect for nature and all that grows is the beginning of the understanding of good food. We strive to work with ingredients that are cultivated in accordance with their natural cycles, and are grown in their native and adapted soils. Eating locally and seasonally nourishes both the land and our communities." Odessa's style of cuisine combines the bounty of her own countryside with the traditions of France and a dash of genius as well. We asked her a for a recipe that would celebrate the freshness and wholesomeness of Green Beans from the garden.
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    • Grilled Endive with Goat Cheese and Walnuts

      Grilled Endive with Goat Cheese and Walnuts

        Vegetables: The Essential Kitchen
        By Vicki Lilley
        Periplus Editions Ltd.
        A beautifully photographed cookbook, this contemporary collection of delicious yet simple recipes will inspire you with its use of the freshest ingredients, around-the-world creativity and practical tips. (Available through your local book store or
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    • Grilled Romaine

      Grilled Romaine

        John Scheepers
        Bantam, CT

        I confess that there are some nights when I am too lazy to make salad. This is when I pass the Romaine to my husband, the grillmaster, so I can get out of virtually any kitchen time. Grilled Romaine is fantastic with grilled steak and a baked Potato. Sander has grown to love it too, as strange as it first appeared to him..
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