I’m not a huge fan of eggplant. I’m not even a medium-sized fan of eggplant. Maybe a small one. Maybe. Sure I like it fried in a crispy curry batter, but in general, nope it’s just not my favorite.

Guess what filled our last CSA basket of the growing-season to the brim? Bunches and bunches of eggplant! So I’m really branching out here and trying to find some good recipes for all of this fresh eggplant. I remembered this one from our CSA Farm Cookbook, and it was just as good as my memories. The prosciutto adds the perfect hint of meaty flavor to this hearty dish. Even I am wild for this stuff – I hope you enjoy it, too!

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Shrimp Scampi has been one of my favorite dishes for years. When I was little, my dad would tease me and call it “Scamp Shrimpi.”

This version is not only tasty, but pretty easy and quick too! The shrimp are cooked perfectly, and the lemon and white wine blend beautifully with the shallot, garlic, and parsley for a light but satisfyingly rich dish.

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I’ve said it before, and I’ll say it again – sometimes just the simplest, freshest ingredients don’t need a whole lot of hootenanny in order to make a delicious dish. Simple stewed tomatoes with pungent garlic and fresh herbs make a perfect pasta sauce – quick, easy, fresh, simple, pure – delicious!

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Here’s another easy weeknight meal that I made up with some fresh and flavorful ingredients we had on hand. These peppers were bursting with flavor – but still quite lean because we used chicken sausage.

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