Eggplant on Bread
● 2 large eggs
● 3 Coarse salt and ground pepper
● 3/4 cup plain dried breadcrumbs
● Olive oil, for baking sheet
● 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
● 1 loaf (8 ounces) soft Italian bread
● 2 cups tomato sauce (homemade or store-bought)
● 8 ounces part-skim mozzarella cheese, thinly sliced
Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl. Dip eggplant in egg and then in breadcrumbs. Brown eggplant in hot skillet. Cut Italian bread loaf in half and spread with tomato sauce, next lay the browned eggplants slices on bread, add another layer of tomato sauce and top with cheese. Bake in oven at 475F until tomato sauce is hot and cheese is bubbly.

Eggplant Parmesan
● 1-2 cups tomato sauce (recipe below) or purchased
● 1 egg beaten
● 1 tbsp water
● 1/2 cup herb infused bread crumbs
● 1/8 tsp sea salt
● 1/2 tsp basil, fresh
● 1/2 tsp oregano, dried or 1 tablespoon fresh, chopped
● Parmesan cheese, grated
● 1/2 tsp garlic powder
● 1/8 tsp cracked pepper
● 2 tbsp olive oil
● 1-2 large eggplants
● 1 cup mozzarella cheese, grated
Preheat the oven to 400F. Put the egg and water into a small bowl and beat till well mixed and set aside. Slice eggplants into 8-12 slices total (depending on size of eggplant). Mix breadcrumbs, basil, oregano, and garlic powder, and spread this mix onto a flat plate.

Heat a large skillet in oven. Dip eggplant slices into the egg then dip eggplant slices into the breading mixture, covering both sides, and place slices into frying pan. Turn after a few minutes to brown other side. Sprinkle with Parmesan cheese, sea salt and fresh ground pepper.

Oil an 8×8 Pyrex dish. Begin by covering bottom with tomato sauce (not all). Place browned eggplant slices on tomato sauce then another layer of tomato sauce and top with mozzarella cheese. Do several layers of this. Bake in oven at375F until hot and bubbly and mozzarella cheese is melted.

Salsa Night: Maine Wild Blueberry Salsa
● 2 medium heirloom tomatoes
● 1 cup fresh or frozen wild blueberries
● 3/4 cup chopped sweet onion
● 2 cloves garlic, minced
● 2 Tablespoons rice vinegar
● 2 Tablespoons olive oil
● 2 poblano peppers, finely chopped
● 1/2 Hungarian hot pepper, finely chopped (optional)
● 2 tablespoons chopped fresh cilantro (in season)
● 2 tablespoons chopped Italian flat leaf parsley
● Salt and pepper to taste
Bring a pot of water to a boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half, and remove the seeds. Chop the tomatoes and discard the seeds.

In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro, and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and store in the refrigerator overnight to allow the flavors to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.

Salsa Night: Nopales Salsa
● 1 lb. cleaned cactus pads
● ½ lb. tomatillos
● 1 small white onion
● 2 garlic cloves
● 2 poblano peppers
● ½ tsp. salt
● 2 tsp. lime juice, fresh
● ½ tsp. cumin
● 2 tbs. cilantro (in season)
Prepare the cactus pads as described in the preparation section. Once you have removed the needles, nodules and thoroughly washed the pads, grill for about 7 minutes on each side and cut the pads into strips.

Place tomatillos, cubed onions and garlic in a baking dish then cook in over for 20-25 minutes at 450F.

Roast poblanos on grill or under broiler then peel them, remove seeds. Place all ingredients in blender and mix until well blended. A little water may be added to moisten salsa. Serve chilled on chips, tacos, burritos, etc.

Peach & Blueberry Night: Peach Leaf Tea
● handful of peach leaves from an organic peach tree
● Stevia stalk
● handful of mint leaves
Stuff all into a two-quart jar. Pour boiling water over all and let steep. Serve over ice.

Peach & Blueberry Night: Peach Smoothie
● 1 cups milk
● 4 cups sliced peaches
● 3 Tablespoons sugar
● 4 Tablespoons chopped peppermint
● 1-2 Tablespoons grated fresh ginger, more if you love ginger
In a blender or use an immersion blender, combine all ingredients and puree until smooth. Chill thoroughly.

Peach & Blueberry Night: Homemade Blueberry Sauce
● 2 cups frozen blueberries
● 1 cup sugar
● 1/2 cup water
● Optional: 2 teaspoons grated orange zest/rind (I highly recommend adding the rind)
Cook blueberries, sugar, and water on medium-high heat for 10 minutes stirring occasionally. Turn heat off and stir in orange rind. We served over Greek yogurt. Makes approx. 1 1/4 cups of sauce. Enjoy!

Tomato and Pepper Night: Gazpacho
● 2 pounds ripe tomatoes, diced
● 1 cup cucumber, peeled and diced
● 1/2 cup onion, diced
● 1 cup green, yellow, &/or red pepper, seeded and diced
● 3 cup freshly minced basil leaves
● 2 cloves garlic, minced
● 1/4 cup olive oil
● 2 tablespoons sherry or balsamic vinegar
● 1 cup fresh bread crumbs, soak in water, drain then squeeze to remove liquid
● 1 cup Tomato Water, recipe follows
● Salt and freshly ground black pepper to taste
Combine the first 8 ingredients in a large bowl and blend using an immersion blender. Mix in the olive oil and vinegar. Add breadcrumbs, tomato water, salt and pepper. Serve chilled.

Tomato Water
● 1 pound very ripe tomatoes
● 1/2 tablespoon kosher salt
Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.