Eggplant Dip with Roasted Garlic and Peppers

Utilizing two kinds of eggplant, garlic, Jimmy Nardello peppers and herbs, this fabulous dip is bursting with enough flavor to convert even the staunchest eggplant naysayers.

Vegan Polenta with Beans, Squash and Tomatoes

Of the millions of ways to eat corn, polenta might be our favorite. Enjoy this vegan version of the beloved cornmeal porridge made from corn grown right here at The Ecology Center and complemented by perfectly ripe tomatoes, squash, and more.