use-up-random-garden-veggies torte

This recipe was adapted from Smitten Kitchen and it is delicious - - plus it is a great way to use up a random veggies from the garden.

From our garden: 1 squash, 2 cloves of garlic, two carrots, two tomatoes, four kale leaves, and thyme.

Saute 1/2 onion in some butter in skillet

add four chopped kale leaves and chopped carrots

Simmer on low

Combine in a bowl:

1 c. of shredded pecorino romano

1/2 tsp of pepper

2 tsp of salt

2T of flour

1T lemon juice

2 cloves of chopped garlic

2T of freshly chopped thyme

Butter a cake pan and layer like a lasagna:

thinly sliced squash

onion/kale/carrot mixture

cheese mixture

sliced tomato

repeat until you've used all of the ingredients

Top the layers with freshly grated pecorino romano (at least 1/2 c.)

Cover with foil and bake at 375 for 30 minutes

Take off the foil and bake for another 10 minutes

Slice and enjoy!

I ate mine with a slice of French bread covered in almond butter.

now harvesting

I don't think we'll be picking 316lbs of tomatoes this year, but we are enjoying what we've got!

Recently, we've enjoyed tomato, basil and mozzarella salad.

Also, I made pasta with pesto, using our homegrown garlic and basil -- along with easy peasy alfredo sauce (thanks, Dorothy!). Right before we were about to eat, David went out and picked some tomatoes, which we sliced up to have with the pasta and the taste was heavenly!