~ Farmers Market Part III

                                        Still Life with Japanese Eggplant 2014
                                          Fresh Vegetable Pizza
1 Japanese Eggplant, washed and  sliced into thin circles
1 small onion, chopped
2 Roma tomatoes, washed,  seeded and chopped
1 Pepper of your choosing (orange, yellow or green),washed, seeded and chopped
2 garlic buds, cleaned and pressed through a garlic press
2 T. Olive oil
salt and pepper
1 C. Shredded Mozzarella cheese
1 ball homemade pizza dough
Heat oven to 425
Roll pizza dough into thin round on a pizza pan or onto oiled parchment paper if baking pizza on a preheated pizza stone. Brush rolled pizza dough with 1 T. olive oil and prebake in oven for 10 min. until lightly browned.
Take prebaked pizza dough out of the oven cover with pressed garlic, pizza sauce on prebaked pizza round.
Arrange veggies on pizza round with pizza sauce cover veggies with 1 C. shredded mozzarella cheese , salt and pepper and drizzle with remaining 1 T. Olive oil.  Bake for another 12-14 minutes at 425.  Slice and enjoy!

                                     Squash Varieties with Peppers 2014
                                                 Roasted Squash
2 Winter Squash of your choosing ( Butternut, Acorn, Sweet Dumpling etc.) , seeded, peeled and cubed
1 small pepper, seeded and chopped *optional
2 T. Olive oil
Salt and Pepper
1 T. Mural of Flavors (from Penzy Spices)
Heat oven to 400. Toss cubed Squash and pepper with oil and spice. Place cubed squash mixture in a casserole dish sprayed with olive oil cooking spray.   Bake for 40-50 minutes uncovered until cubed squash is cooked through and tender.  Cool and dab with 1 T. butter and season with salt and pepper to taste.