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Farmer's Market Veggie Stack

Try this simple, fresh recipe next time you go to the market!


· 2 large Pueblo squash

· 2 heirloom tomatoes

· 8 large leaves of basil

· ¼ - ½ cup parmesan

· 1 cup bread crumbs

· 2 eggs, beaten

· ½ cup flour

· 4 tbsp olive oil and more to drizzle

· Salt & Pepper to taste


1. Slice squash, tomatoes and mozzarella into ½ inch thick pieces. Set tomatoes and mozzarella aside.

2. Mix breadcrumbs and parmesan together on a plate, season with salt and pepper. Beat eggs in a small bowl and pour out onto a plate. Place flour onto an additional plate. Dip squash into flour, egg then bread crumbs and set aside until all pieces are breaded.

3. Heat 2 tbsp olive oil in a fry pan over medium high heat. Fry zucchini on both sides until golden brown.

4. Alternately stack zucchini, mozzarella, basil and tomato into one stack. Repeat until you have 4 stacks.

5. Drizzle with olive oil, season with finishing salt & pepper and enjoy!