Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.



2medium eggplants

2medium zucchinis

1large onion

2green peppers

1/4cup olive oil

2cloves garlic, minced

2teaspoons fresh thyme

2small bay leaves

1teaspoon salt (optional)

1/4teaspoon pepper

4medium tomatoes, peeled

1/2cup chopped fresh parsley

1/2cup pitted ripe olives

2cups grated Fontinella or similar cheese

3/4cup Parmesan cheese

Peel eggplant and cut into 11/2-inch slices. Peel zucchini and cut into 1/2-inch slices. Slice onions and green peppers. Cut tomatoes into small wedges.

Heat oil in heavy pan. Add eggplant and saute 3-5 minutes. Stir in zucchini, onion, green peppers, herbs and seasonings. Cook 4-6 minutes. Add tomatoes and parsley, simmer 15 minutes, stirring occasionally. Stir in olives and remove from heat. Cool.

Place a layer of vegetables in casserole dish, then a layer of Fontinella, then Parmesan. Repeat layers. Bake at 425 degrees for 30 minutes.


3cups warm water

3packages dry yeast

1/4cup sugar or honey

9-10cups flour

4teaspoons salt

2tablespoons dried parsley

2 tablespoons dried basil

2tablespoons dried oregano

1teaspoon garlic powder

5tablespoons oil

Combine water and yeast; stir until yeast dissolves. Add sugar or honey, salt, garlic powder and herbs. Stir well. Add half the flour and beat with spoon until batter is smooth. Add remaining flour and mix well. Pour oil over dough and knead in the bowl 2-3 minutes. Cover and let rise until doubled, about 45 minutes. Punch down, turn onto lightly floured board and knead slightly. Shape into 2 or 3 loaves and place in buttered loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees about 30 minutes.


The cookbook includes information on planting herbs, their uses, sketches of herb garden designs and how to dry herbs. The recipes include fresh and dried herbs.


Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.

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