Three Springs Farm

2 -3 large cucumbers, peeled and seeded

3 cups natural yogurt

1 1/2 cups milk

3 large cloves garlic, minced

1-2 Tbs. fresh mint, finely chopped

1 Tbs. olive oil

1 -2 Tbs. fresh dill, finely chopped

1 Tbs. fresh lime juice or 1-2 Tbs. white vinegar

salt and ground pepper

Grate the cucumbers in a food processor.  Add the yogurt, herbs, olive oil and lime juice.  Add the milk. Adjust taste.  Serve chilled.

1 cup firmly packed fresh basil
1/2 packed cup grated Parmesan or Roman cheese
1/2 cup toasted pine nuts, walnuts, or almonds
3 cloves garlic
1/4 teaspoon salt
1/2 cup olive oil
1 tsp. lemon juice

Combine all ingredients in a food processor.  Cover and blend until a smooth paste forms, stopping the machine several times to scrape the sides.  Add water to make the pesto creamy, if needed.  Serve over pasta or use as a dip.  Pesto can be stored in an airtight container in the frig for up to a week or in the freezer for several months.

2 medium to large eggplants, sliced into 1/8” thick rounds
3 large tomatoes, sliced into 1/4” thick rounds
3 leeks, chopped
15-20 basil leaves, whole
1/2 cup fresh mozzarella, grated
1/2 cup parmesan cheese, grated
salt and pepper to taste

Preheat the oven to 375 F.  Arrange the eggplant, tomatoes, basil, and leeks in layers in a medium sized baking dish (with a lid).  On top of each layer, sprinkle a dash of salt, pepper, and parmesan cheese.  When you have used all of the ingredients, cover the top with the mozzarella.  Cover the baking dish with a lid as this keeps the moisture in the pan while it’s in the oven.  Bake for 35-45 minutes, or until the eggplant is very tender.  This is a delicious celebration of summer’s flavors!