You may have heard that tomatoes should not be stored in the fridge. Here's why: Z -3 hexanel is the compound that gives tomatoes their lovely flavor and aroma. When tomatoes are stored in cold temperatures pro- duction of Z-3 hexanel is decreased leaving a bland, tasteless tomato. While we do refrigerate boxes for a short time before they get to you, as long as you take them out and let them finish ripening on the counter (away from direct sun- light), they should still retain their flavor. Place under-ripe fruit in a warm spot or in a brown bag to ripen. If tomatoes are red and soft, they will keep for 2-3 days at room temp.  

​Tomatoes are an excellent source of dietary fiber, antioxidants, min-erals and vitamins. They are also fat free and low in calories. One cup of fresh tomatoes contains only 35 calories! Tomatoes are also known for their high lycopene content. Lycopene is a phytonutrient (a nutrient found in plant material) that acts as an antioxidant which helps prevent skin damage and protects against cancer.

Instructions
1. Preheat oven to 425F
Spread out the chopped veggies on two baking sheets.  Cover veggies with about 1-2 tablespoons of oil and about 1/2 tsp. of salt per baking sheet and mix to coat.  Roast veggies for about 10 minutes and then take them out and mix them.  Return to the oven and roast for about 10 more minutes.
NOTE: If you prefer not to turn on the oven,  you can grill all of the veggies (be sure to coat with oil and salt first) or you can just sautee all the veggies in a large pan, but we don't recommend this if you are using eggplant as it is better roasted or grilled.
2. While the veggies are cooking, boil water and cook the pasta accoding to package instructions (be sure to keep about 1/2 cup of the cooking liquid when you drain the pasta).
3. When pasta is done, drain and transfter to a large serving bowl.  Add the pesto and reserved cooking liquid and mix until pesto coats the pasta.  Add the veggies, tomatoes, mozarella and salad greens and serve.

This recipe converted me to coleslaw!  Prefer a recipe without beets? Check out this coleslaw with carrots and peppers.
 Ingredients (6-8 servings)

• 4 medium beets, trimmed
• 1/4 cup apple cider vinegar
• 2 Tbsp. sugar
• 1 tablespoons whole grain Dijon mustard
• 1 tsp. caraway seeds
• 1/3 cup corn oil  (canola or olive works too)
• 6 cups thinly sliced red cabbage (about half of large head)
• 2/3 cup chopped onion
• 1/4 cup (packed) chopped fresh dill
• 2 large carrots, peeled, coarsely grated (about 2 cups)

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 Directions
1. Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate.
2. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper.
3. Mix 2 1/2 cups carrots into cabbage mixture. Sprinkle remaining grated carrots over and serve.

I made this without the pancetta and added some olive oil to the pan before adding the cabbage.
Ingredients (2 mains or 4 appetizers)

• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 1/2 tablespoons balsamic vinegar
• 2 1/2 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts (optional)
• 2 oz sliced pancetta, chopped (optional)
• 1 lb red cabbage, cut into 1/4-inch-thick slices
• 1 (5-oz) bag baby spinach

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 ​Directions
1. Make the vinaigrette:  Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
2. Make the salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes.
3. Add cabbage to pancetta and pinenuts, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.

You can try replacing the shredded fontina with shredded mozzarella cheese or substitute summer squash for zucchini. Serve as a side dish alongside chicken, pork or tofu. 
Ingredients (Serves 6-8):
2 cups tomato sauce
1 small eggplant, sliced thinly lengthwise
2 small zucchini, sliced thinly lengthwise
1 cup shredded fontina cheese
1 cup shredded parmesan cheese
½ cup fresh basil, coarsely chopped
Directions

1. Preheat oven to 400 degrees
2. Pour ½ cup tomato sauce in 9-by-13-inch baking dish, spread evenly with a spatula or spoon
3. Lay ½ of the zucchini and eggplant slices in a single layer on top of sauce
4. Pour ¾ cup of tomato sauce on top and sprinkle with ½ cup fontina, ½ parmesan and ¼ cup of basil
5. Repeat steps 3-4.
6. Bake for 25 minutes or until cooked thoroughly