Carrboro Community Garden Coalition

Hot salad:
½ onion
½ eggplant, chopped
Mushrooms
Salt and pepper to taste

Sauté onion in olive oil until browned. Add eggplant and mushrooms and sauté until all is soft and delicious. Add spices if desired (oregano, basil, fennel, cayenne).

Cold salad:
1 avocado
1 cucumber
Fresh mozzarella
Fresh basil (Thai, Italian, or Lemon)
Tomatoes if in season
Salt and pepper to taste

Combine all and add a few splashes of red wine vinegar, salt and pepper.

Put salads, one on each side of plate, over bed of greens. Top with cruet of olive oil desired.

Olive oil
1 onion
2 zucchini
1 yellow squash
½ eggplant, chopped
1 cup chopped greens (spinach, kale)
3 garlic cloves
3-4 cups vegetable broth or bouillon

1 lb carrots

Serves 4

1 1/2 to 2 pounds green zuchinni or summer squash, or a combination, coarsely grated
2 eggs, beaten
1 medium spring onion, chopped including the greens
1 cup of bread crumbs