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https://cooking.nytimes.com/recipes/9565-marios-eggplant-ragu This recipe is great for pasta and as a base for ratatouille. Great way to use your tomatoes. l l make it and freeze it.
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Slice the zucchini into thick slices any way you want. Brush with olive oil, salt and pepper, grill or broil. Yum.
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Yes, I love this tuna salad! Tuna chopped bell pepper celery scallions (or red onion, or your choice of onion) chopped radish zucchini lots of fresh parsley olive oil red wine vinegar salt and pepper That's it. The olive oil, vinegar and parsley are delicious with tuna. I only use the radish when I have some in the garden.…
