KINGFISHER FARM MARKET RECIPES

Ingredients 2 medium sized Italian eggplant 3 T balsamic vinegar 3 T extra virgin olive oil salt, pepper baguette butter arugula Instructions Preheat oven to 425F Slice eggplants lengthwise into 1/4 in thick strips adn lay strips on parchment on a baking sheet mix balsamic and olive oil and brush onto eggplant. Sprinkle with salt and pepper. Roast for about 10 minutes turning slices over and brushing again with oil mixture. Roast for another 9 minutes or so. Cool. Cut bag

Summer is just beginning and so are those long, easy al fresco nights around the table. This pasta is one of those dinners that comes together quickly but feels special enough to serve to friends or family out on the patio. As the Swiss chard starts flourishing at the farm, this recipe feels like the perfect way to let it shine. The earthy greens soften and sweeten as they cook, balanced with bright lemon zest, lots of parmesan, and a little heat from the chili flakes. Tossed

Photo and recipe creation by Erin Girard A late-summer twist on a classic — roasted eggplant and tomatoes, garlicky crumbs, Parmesan, and...

Ingredients: ¼ cup (60 ml) olive oil 2 eggplants, quartered lengthways, then each quarter cut in half widthways (1 lb 2 oz/500 g) Salt...

Here’s my low down on basil. It doesn’t last all season, but the taste of basil is synonymous with summer. There are lots of different...

Mediterranean Rice Salad Serves 2 1 cup rice (your choice brown or white) 1 T olive oil 2 small zucchini 1-2 T water ¼ cup fresh basil...

1 red onion cut in wedges 500 g cubed winter squash (butternut is great) 3 garlic cloves 2 T olive oil 1 tsp paprika 300 g dry orzo 700...

For years now we've been sharing this recipe at the end of August or September when the tomatoes are at their height. We often put it...

2 Tbs butter 2 medium zucchini (chopped) 1 medium onion (chopped) 2 Tbs fresh parsley (chopped) 1 Tbs fresh basil (chopped) 1/3 cup flour...