It’s been a couple of weeks since I have done a CSA post and we’ve almost had a full turnover in produce since last time. Here we are now, in the midst of summer in North Carolina. That means tons of tomatoes. This particular combination of made me think of Ratatouille. We make this versatile vegetable stew quite often and most of the key ingredients are already here. I am particularly fond of the recipe in the New Moosewood Cookbook. This week we were able to use fresh tomatoes instead of canned. Try it for lunch, as a side dish or with fresh scrambled eggs at breakfast.

Ratatouille

The full list this week included:

• 1 eggplant
• 3 bell peppers
• 4# tomatoes
• 1 pint sungolds – these are extraordinarily sweet and a great on their own or on top of a salad.
• 1 baggie of fresh basil

I used the peppers, eggplant and some of the tomatoes in the Ratatouille. The fresh basil and tomatoes are a can’t-miss duo. I decided to use the basil to make pesto and create a dish to pair it with the tomatoes. I came up with Grilled Bruschetta Chicken with Roasted Squash and Pesto Sauce. I really wanted to use spaghetti squash to make this a “pasta” dish but it was not to be had at the grocery store this week so I had to work with what I could get. I will post the full recipe soon.

Grilled Bruschetta Chicken