Peppers Stuffed with Polenta and Ricotta, Baked with Italian Sausage, Eggplant, Summer Squash and Tomato Sauce

Sweet, creamy polenta is enriched with Bennington, Vermont’s Maplebrook Farm Whole Milk Ricotta and fills garden fresh peppers. Nestled into a mixture of summer vegetables, spicy Italian sausage, and deeply flavored marinara sauce these peppers are a treat to serve friends or family. Perhaps some crusty bread to help sop up the sauce is all you need to accompany this one-dish meal. A spicy, full-bodied Shiraz would stand up to the range of deep flavors. Schooners of American India Pale Ale would play off the spicy notes of the sausage as well as the cheesy polenta. Continue reading

Eggplant & Summer Squash Lasagna with Roasted Red Peppers and Black Olives

When the weather is hot we all want something that can be put together without much effort, but takes advantage of the season’s best ingredients. This recipe use some of the garden’s bounty; if you are a gardener that means, what am I going to do with all these vegetables? They’re taking over. Layered like a lasagna, but containing no pasta, it is light to suit the seasonal heat, yet still rich with fresh cheese and a sharply flavored topping. This one-dish meal pairs well with a toasty loaf of garlic bread and some mixed greens.

Try a crisp, Sauvignon Blanc. The acidity, citrus quality, and herbal tones will compliment the garlic and roasted red peppers. American Amber Ale has just the right sweetness and spice to work with the vegetables and cheeses. Continue reading