The rainbow contents of this week’s Medium share:

• Cherokee Purple Tomatoes
• Italian Eggplant
• Orange Carrots
• Red Cherry Tomatoes
• Slicing Cucumbers
• White Garlic
• Yellow Straightneck Squash
• Holy Basil

This box with yellow squash, eggplant, tomato, and garlic, looks like a set up for ratatouille (French stew). For the movie-version, use a recipe for confit bayaldi instead.

I’ve been grilling this summer’s Italian eggplants outside. The cooked flesh fits in a smaller space in the fridge than whole raw eggplants. Then I use that as the base for a variety of eggplant dips: eggplant caviar, baba ganoush/moutabbal (I’m confused about the difference too), or melitzanosalata.

I’ve made Smitten Kitchen’s Eggplant Parmesan before but haven’t tried her Eggplant involtini, a “summerweight eggplant parmesan. It’s absolutely fuss-free and weeknight-friendly. “

For Thai dishes that use holy basil, here is a list I found on the internet that may get you started on your own internet search journey

Lots of salad combinations in this box. Here are recipes for a Cucumber and carrot salad with Asian inspired dressing and a Yellow Squash Salad.