While Summer is nearing its end, late August gardens are overflowing with juicy tomatoes, gorgeous eggplants, ripe zucchinis, crunchy beans, and fragrant herbs. At this point in the growing season, most people have made zucchini bread and marinara sauce, and have shared freshly picked fruits and veggies with neighbors. But with a few more weeks of warm weather on the horizon, it’s time to exercise our creativity and get cooking in the kitchen!

Both of the following recipes use seasonal, farm fresh veggies that energetically support the body, and take just a few minutes to prepare.

Recipe 1: Eggplant and Tomato Boats

Ingredients:

• 1 Eggplant, halved and cut into wedges*
• Tomatoes, as many as you’d like in as many varieties as you have!
• 3 cloves garlic, minced
• 1/4 cup pine nuts
• Freshly ground salt and pepper, to taste
• Olive oil
• Fresh herbs, optional

Directions:

1. Place eggplant wedges in an oven safe dish. Chop tomatoes and place on top of the eggplant.
2. Top with garlic and pine nuts. Season with salt and pepper and drizzle with olive oil.
3. Bake at 350F for about 45 minutes or until eggplant is soft and tomatoes have broken down.
4. Serve over rice or puree with an immersion blender and serve over pasta. Garnish with fresh herbs, optional.

*Zucchini can be substituted for the eggplant. Follow the same steps as shown, but simply halve or quarter the zucchini lengthwise, depending on its size.

Recipe 2: Gingery Veggie Lettuce Wraps

Ingredients:

• 1 T olive oil
• 2 cloves garlic, minced
• 1 inch piece fresh ginger root, minced
• 1 carrot, julienned
• 1/2 head fennel, julienned
• 2 cups snap or snow peas, halved
• Freshly ground salt and pepper, to taste
• 1/2 tsp mushroom seasoning
• Fresh cilantro, optional
• Romaine lettuce leaves

Directions:

1. Warm a saute pan over low heat. Add the olive oil, garlic, ginger, and salt and saute for 2-3 minutes, or until fragrant.

2. Warm a saute pan over low heat. Add the olive oil, garlic, and ginger and saute for 2-3 minutes, or until fragrant.
3. Add the carrot and fennel and saute for 2-3 minutes. Then add the snap/snow peas. Saute for another 5 minutes. Season with salt, pepper, and mushroom seasoning to taste. Garnish with fresh cilantro, optional.
4. Scoop the veggie filling into a lettuce leaf or serve over rice. Enjoy!

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