Tomato, Potato, Summer Squash Casserole

1 tablespoon olive oil
1 medium onion
2 cloves of garlic
1 medium zucchini
1 medium summer squash
1 large potato
1 large tomato
1 teaspoon dried thyme
1 teaspoon fresh rosemary (chopped)
1 cup shredded Italian cheese

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Preheat the oven to 400 degrees. Finely dice onion and mince garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes). While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape and thickness.

Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.  Adapted from:farmboxdelivery.com

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Shishito Pepper Salsa

​​1 lb shishito peppers
2 garlic cloves, minced
1/4 cup red wine vinegar
Salt and pepper to taste
Vegetable oil, for frying

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​In a large cast iron skillet, add about a 1/4 cup of vegetable oil. Turn the skillet to medium-high heat; almost smoking. Add the shishito peppers in batches turning them to keep them from burning but still allowing them to char slightly. 

Once slightly charred, place the peppers on a cutting board to cool. After the peppers have cooled, roughly chop the peppers and place them into a bowl. Next, add the garlic, vinegar, salt and pepper. Toss to combine and set aside until ready to garnish tacos.  Adapted from: climbinggriermountain.com