Great to make when you are having company. You can also make this recipe with 6 medium squashes.

Yield: 6 servings

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3 small zucchini         
5 o. goat cheese
1/4 cup Nicoise olives, pitted and chopped
1/4 cup blanched almonds, chopped
1/3 cup chives, chopped
5 sprigs oregano, leaves only, chopped (about 2 T.)
1/8 olive oil
Salt and pepper to taste
 
Preheat the oven to 360°. Halve the zucchini (or squash) and hollow them out with a spoon and reserve 2/3 of the pulp and set aside Chop the pulp and mix with the goat cheese, olives, almonds, chives, oregano, salt and pepper.Divide the mixture among the zucchini (or squash) halves and drizzle them with olive oil. Place on a tray and bake for 10 to 15 minutes in the oven
 

Typical French soup from Morgane Bradley. You can also use canned tomatoes if you don’t have fresh once.

Yield: 4 servings

Ingredients 
1 T. extra virgin olive oil
1 small onion, chopped
4 to 6 garlic cloves (to taste), minced
Salt and pepper to taste
2 pounds tomatoes, cored and diced, or 1 28-ounce can chopped tomatoes with juice
Pinch of sugar
16 leaves, plus 2 tablespoons slivered basil for garnish
1 quart water
1 Parmesan rind (optional)
¼ cup rice or tapioca

Preparation 
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in half the garlic and a generous pinch of salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Add the tomatoes, sugar, basil sprigs or leaves, and remaining garlic. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes.
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Add the water and salt to taste. Bring to a simmer, cover and reduce the heat to low. Simmer 15 minutes. Add the tapioca or rice, and simmer for another 15 minutes until the tapioca is tender and the soup fragrant. Remove the basil sprigs and Parmesan rind. Puree in a blender in small batches, taking care to place a towel over the top of the blender and hold it down tightly. If you used fresh unpeeled tomatoes and want a silkier soup, put through a strainer, using a spatula or the back of a ladle to push the soup through. Return to the pot, add pepper to taste and adjust salt. Serve garnished with garlic croutons and/or Parmesan, if desired, and slivered basil leaves. If serving cold, refrigerate until chilled.
 

Serves 4

Ingredients
8 large tomatoes
1 T. olive oil
1 medium onion, finely chopped
1 bunch parsley, finely chopped
Pack of hamburger meat
Swiss cheese, grated
2 T. Rice
Salt and pepper

Preparation 
1. Preheat oven to 350F. Cut the top off the tomatoes, and scoop put the inside using a small spoon and keep the pulp. Sprinkle some salt on the inside and place them upside down on a plat in order to drain some of their water.

2. In a frying pan, heat up the olive oil and add the rice, onion. Stir so that the rice is completely coated in the oil. Add the tomato pulp and half a glass of water. Add some salt and pepper. Cover and cook on low heat for 15 minutes.

3. Add the hamburger meet and mix it up. Add the parsley and stir well.
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4. Fill the tomatoes with the mixture you just made. Place them in a cooking sheet, sprinkle the cheese on the tops. Cook in oven for 25 minutes.
 
 
 

You can experiment with other fresh fruits too like peaches or pineapple.

Ingredients 
5 tomatoes, chopped
1 onion, very finely chopped
1 garlic clove, very finely chopped
1 hot pepper, very finely chopped
1 bunch of cilantro, chopped
1 mango, cubed (optional)

Preparation 
Combine everything in a bowl. Refrigerate for 15 minutes, serve with chips or Mexican food. 
 

This is Morgane’s favorite thing to do with cherry tomatoes. It’s a savory take on a classic French dessert. The recipe is from The Guardian.

Yields: 4-6 servings

Ingredients
2 pounds cherry tomatoes
Olive oil
Salt and black pepper
1 oz. butter
3 eggs
8 oz. milk
3 1/2 oz. flour
1 oz. basil, chopped
3 oz. mozzarella, grated (you can also use parmesan or pecorino) 

Preparation
1. Preheat oven to 400F.

2. Toss the tomatoes with a little olive oil, then season with salt and pepper. Roast for 30 minutes and set aside.

3. Turn oven down to 350F.

​4. In a heavy-based ovenproof frying pan or roasting tin, melt the butter in the oven. In a large bowl, whisk together the eggs and milk. Next, whisk in the flour with a generous pinch of salt and pepper. Stir in the basil and cheese, then pour into the pan. Add the tomatoes to the top of the "custard" mixture, then bake for 40 minutes, or until set.
 

Here’s a basic sauce recipe. Taking the seeds and pulp out make a thicker sauce that you don’t have to boil so much.

Ingredients 
1 1/2 t. olive oil
1/2 c. minced onions
2 garlic cloves, more to taste
1 T. white wine, more to taste, red works too.
2 T. sugar (more to taste)
4 medium tomatoes, peeled, seeded, and chopped (2 pounds)
1 c. fresh basil
1/2 c. fresh fennel leaves, if you have it.
1/4 t. kosher salt
1/4 t. freshly ground pepper

Preparation 
Heat the oil in a saucepan over low heat. Sauté the onions in the oil for about 5 minutes. Keep the pan covered. Add the wine and cook for 5 minutes more. Stir in the tomatoes, basil, sail, and pepper. Simmer, uncovered, for 20 minutes or longer.
 

Makes a pint

Ingredients
10 medium tomatillos
3 – 4 Serrano chilies or other hot chilies
1 small white onion
3 garlic cloves
1/4 c. water
Salt to taste
Cilantro

Preparation 
Heat the broiler in your oven. Put the tomatillos, garlic cloves, and serrano on a cookie sheet and broil for about 5 minutes, until skin cracks. Turn over and broil another 5 minutes. Remove from oven, peel garlic and serrano if desired. Put in a blender and blend until smooth. Chop the onion finely and stir into tomatillo mixture. Add cilantro and salt to taste. 
 

The soup is very good on its own, make sure to blend it well. The shrimp are an option, but they are worth it!
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Serves 4

Green Gazpacho:
1 cup quartered tomatillos or green tomatoes
1 cup chopped Persian or hothouse cucumber ("seedless"), about 1/2 of a large cucumber
2 T. chopped sweet onion
1 garlic clove, peeled and smashed
1 stalk celery
1 T. each cilantro, mint and basil leaves, chopped
1/2 avocado, peeled and pitted
2 t. red wine vinegar
1/2 t. salt

Green Gazpacho Preparation 
Place all ingredients in a food processor or high speed blender and process until smooth (or desired consistency, if you prefer your soups chunkier). Check seasonings, add salt and vinegar if needed. Chill.
Serve in shot glasses or small bowls with a shrimp dangling over the side. If you prefer, it also works well as a dip or a sauce.
 
Chili Cumin Shrimp:
1/2 pound large uncooked shrimp, tail-on
1/2 t. chili powder
1/2 t. cumin
1/2 t. garlic salt

Shrimp Preparation 
Preheat grill to medium. Mix together spices, then sprinkle evenly over shrimp. Grill shrimp about 2 minutes per side or until opaque, but not rubbery. Remove shrimp from heat and let cool to room temperature. Use shrimp to garnish gazpacho, or serve on the side.

We used this recipe for our 2009 Harvest dinner.

Ingredients 
2 T. vegetable oil
2 t. dried oregano
1 pound diced cooked chicken
1t. coriander
1 onion, chopped
2 t. cumin
2 cloves garlic 
1 can white beans
1 1/2 cups chicken broth or water
2 ears fresh corn
1 pound fresh tomatillos, chopped
salt and pepper
1 pound fresh tomatoes, chopped, prefferably yellow ones
1 diced hot pepper, any kind
1 lime

Preparation 
Heat oil, brown onions and garlic. Add broth, tomatillos, tomatoes, chilies, and spices. Boil, them simmer 10 minutes. Add corn, chicken, beans, and simmer 5 more minutes. Season with salt and pepper. Top with tomatillo salsa. You can also use dried white beans, but will have to soak them overnight first, and they’ll take awhile to cook.
 

Another no waste, easy to make recipe. Who doesn’t love those?
Serves 4

Ingredients
cups raw Swiss chard, sliced (including the stems)
2 handfuls dried spaghetti
2 strips bacon, cut into 1/4-inch slices or lardons
1/2 large shallot, minced
Olive oil, as needed
1/3 cup ricotta cheese
2 T. Parmesan cheese
Zest from 1/2 lemon
1/4 t. salt, to taste
1 pinch dried red pepper flakes

Preparation 
Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.

Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.
Fry bacon until just crispy. Add the shallot and sauté until soft, adding olive oil if needed.

Add the Swiss chard and toss well to break up the chard clumps.
Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the sauté pan and mix well.
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Add cooked spaghetti, and some of the pasta water as needed.