At the end of summer, eggplants, tomatoes, and basil all begin to come in together. This recipe is quick, easy, and very rewarding. The challenge with this dish is to cook the eggplant, zucchini, onions, and tomatoes so that none is overcooked or under‐cooked. Parker's solution to this is to cook each vegetable separately in olive oil or a combination of olive oil and butter. Finally, put all the vegetables together with the tomatoes and some basil. If reheating, bring it all the way up to a boil and serve hot.
Patty Pan squash is one of my favorites. It’s very flavorful, easy to cook with, and we get a ton of them come Summer. This recipe takes advantage of its bowl-like shape, and the stuffing can be made with whatever you have on hand or have a tasting for. You also can use Zucchini instead of Patty Pan, just follow the same recipe and make long Zucchini Boats (cut in half and scoop out most of the flesh from the middle), steam, and stuff.
Gallo Pinto ("Painted Rooster" in Spanish) is the traditional Costa Rican breakfast. We swapped cooked Spelt Berries for the rice, and used Worcestershire Sauce instead of the standard Lizano sauce (for the real thing, try a speciality grocery store, like La Plaza in Lakewood, or make your own.)

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