 Serves: 2 to 3
1 large eggplant, sliced thickly and vertically Spray olive oil 2 -3 large ripe tomatoes, sliced thickly ¾ lb. crumbled feta cheese 1 small red bell pepper, chopped and pureéd 1 cup diced tomato ⅓ cup shredded mint
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 Serves: 4
1½ pounds green beans, washed and trimmed 1 cup grape tomatoes, sliced in half 1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving 4 cloves of garlic, finely minced ¾ teaspoon kosher salt freshly ground black pepper ¼ cup Parmesan cheese ¾ lb. penne or rigatoni pasta
You may substitute olive oil if desired. *Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving  Serves 6-8
½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon cayenne pepper ¼ teaspoon lime zest Juice of one lime 4 cups seeded cubed watermelon
 Serves 4
3 tablespoons olive oil, divided 1 cup chopped sweet onion (such as Vidalia or Maui) 3 cups fresh corn kernels (cut from about 3 ears of corn) 2 cups low-salt chicken broth 2 tablespoons fresh lime juice, divided 1 cup (or more) water 1 teaspoon green chilies, minced Fresh cilantro leaves, optional
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