Name: Grilled Vegetable Stacks
Ingredients: TO GRILL:; 1 large Portobello mushroom; 1 red onion; 1 zucchini; 1 eggplant; TO TOSS:; 1 tomato, sliced lengthwise and in half; A handful of basil leaves; Sea salt and freshly cracked black pepper; Olive oil and balsamic vinegar; Raw milk cheddar cheese, sliced (optional)

Tomato Salsa (For Canning)

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Author: Weaver's Orchard

Ingredients

Scale

5 cup skinned tomatoes, chopped
2/3 cup onion, diced
1/3 cup green peppers
½ cup Jalapeno peppers (or 1/3 cup Hot Hoagie Spread)
1 clove garlic, minced
1 tablespoon salt
¼ cup vinegar

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Instructions

Peel tomatoes, chop, and drain juice.
Add remaining ingredients.
Bring salsa to a boil and then simmer forty-five minutes.
Fill jars and water bathe twenty minutes.

Find it online: https://www.weaversorchard.com/recipes-first-wednesdays/