Serves 4 | prep Time 10 mins | Cook time 15 Mins

• 2 tablespoons olive oil
• 2 large red onions
• 1 pound oyster mushrooms
• 2 large bell peppers
• 3 teaspoons marjoram, divided
• 1 1/2 cups grated Fontina cheese

Heat oil in heavy large pot over high heat. Add onions and cook until beginning to brown, stirring frequently. Reduce heat to medium-high. Add mushrooms and sauté until wilted, Add peppers and sauté until just soft, about 5 minutes longer.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

Serves 4 | prep Time 15 mins | Cook time 10 Mins

• 3 ears of corn
• 1 pound red onion
• 1 pound zucchini
• 1 pound summer squash
• 1 lbs early girl tomatoes
• 1 bunch basil
• 1 lemon
• 1/4 cup olive oil
• Salt and pepper to taste

Shuck corn and cut red onions into 1/2-inch rings. Grill both vegetables until slightly charred. When cool to touch, cut corn off the cob and rough chop red onions and reserve to the side.

Wash squash. Cut the tops off and dice into 1-inch size cubes and save to the side. Take basil leaves off the stem, and tear into 1-inch size pieces. Juice the lemon and put to the side.

Heat up olive oil in a sauté pan on medium-high heat. Add squashes for about 4-5 minutes or until squash begins to sweat. Add in corn, red onions, cherry tomatoes. Sauté for another couple minutes.

Toss in basil and fresh lemon juice. Season with salt and pepper to taste.