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RECIPES

Apple Radish Cucumber Raita

Chef Barb Kehoe

1 cup each: Radish-diced Apple peeled, cored, diced 1 ½ cup plain greek yogurt 1 teaspoon each cumin and fennel seeds-toasted and ground ½ cup chopped cilantro Mix all-refrigerate about 1 hour before serving…Continue reading

Asian-Style Spinach Salad

Chef Margaret Horak

3-4 servings 1 large bunch of fresh spinach, cleaned and cut or broken into bite-sized pieces. You can also use mixed baby lettuce. 10-12 strawberries, sliced (about a cup) or raspberries or blueberries, or a combination of berries. I also … Continue reading

Basic Dressing

3 Tbsp. fresh-squeezed lemon juice ½ cup flax seed oil (may substitute sesame, olive, safflower or sunflower) 1 clove of garlic crushed (alternative is to cut the garlic clove into pieces and let them sit in the dressing, removing them … Continue reading

Basil Butter

Chef Barbara Kehoe

Yields 1/2 cup seasoned butter 1/2 cup unsalted butter, softened at room temperature 1/2 cup finely chopped sweet basil 1 tsp freshly grated lemon zest 1/2 tsp kosher slat 1/2 tsp ground white pepper In a bowl, combine the butter, … Continue reading

Basil Oil

Chef Barbara Kehoe

Yields 3/4 cup 2 cups tightly packed sweet basil leaves 1 cup mild olive oil, chilled Kosher salt Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling … Continue reading

Beef Fajitas

Adapted from the “San Juan Classics Cookbook”

Serves 4 I used the marinade from the “San Juan Classics Cookbook”, and the Pico de Gallo recipe from a New Mexican recipe. Once the veggies and meat are cut up, it only takes a few minutes to grill the … Continue reading

Beet and Nectarine Salad with Raspberry Vinaigrette

Barbara Kehoe

From the book: Asparagus to Zucchini 1 lb beets, scrubbed. Preheat oven to 350 degrees. Place beets (skins on) in a baking dish and cover with foil. Roast beets until tender 35 to 55 minutes depending on size. Let cool … Continue reading

Beet Chocolate Cake

Barbara Kehoe

From the book: Asparagus to Zucchini 1/2 cup sugar, 2 cups flour, ½ tsp salt, 2 tsp baking powder,1 tsp. baking soda. 3-4 ozs.  Unsweetened chocolate, 4 eggs, ¼ cup oil, 3 cups shredded raw beets. Heat oven to  325 … Continue reading

Beet Salad with Blue Cheese and Almonds

Serves 6 6 medium beets (2 cups when cooked and cut in bite size pieces) 1 teaspoon olive oil 2 cups chopped beet greens ½ cup roughly chopped sweet onions ½ cup Golden Glen feta cheese (½ cup crumbled) ¼ … Continue reading

Beet Soup

Barbara Kehoe

From the book: Asparagus to Zucchini 1 large onion, 2 stalks celery, 2 medium carrots.  Chop and sauté in a small amount of olive oil for several minutes. 4 large beets, 1 large potato, other veggies such as: spinach, kale, … Continue reading

Berry Salad

Chef Margaret Horak

4-5 servings 3-4 cups of assorted berries 1 ½ teaspoons white wine vinegar or raspberry flavored vinegar 2 tablespoons honey 1-2 tablespoons fresh mint In a large bowl, whisk the honey, mint and vinegar together, add berries and gently toss …Continue reading

Berry Vinaigrette

Chef Barb Kehoe

Berry Vinaigrette 2/3 cup berry/veg juice. (I used Columbia Gorge Super Berry) Mix all together and serve on lettuce or ¼ cup olive oil spinach salad. 2 Tbsp. lemon juice 1 Tbsp. honey ¼ tsp. salt & a dash of … Continue reading

Braised Zucchini Sauce

From the book, “Get Saucy”

2 pounds small, young zucchini ends trimmed and halved crosswise 1 ½ teaspoons kosher salt ¼ cup extra virgin olive oil 1 medium-size onion, thinly sliced lengthwise 2 large garlic cloves, thinly sliced ¼ to ½ teaspoon red pepper flakes, … Continue reading

Calabacitas

Chef Barbara Kehoe

1 C chopped zucchini or other summer squash 1 C fresh corn, cut from the cob 1/2 C sweet diced onions 2-4 diced garlic cloves 1 Tbsp olive oil Fresh chopped cilantro Salt and pepper to taste Optional Seeded, diced … Continue reading

Caprese Panini Sandwich

Chef Margaret Horak

4 large servings 1 large ciabatta, sliced lengthwise, like a roll. 1 pound of fresh mozzarella, sliced thinly 1 large ripe tomato 10 basil leaves 1 teaspoon olive oil 1 medium red onion sliced thinly 2 tablespoons butter, softened If … Continue reading

Chef Peter’s Cucumber Pico

From Peter Belknap

1 English cucumber, seeded and minced 1 tablespoon salt 1 small zucchini, minced 1 yellow pepper, minced 1 red pepper, minced 2 jalapeno peppers, seeded and minced 3 tablespoons vinegar, any flavor 1 teaspoon salt 1 teaspoon sugar ½ teaspoon …Continue reading

Chunky Blueberry Sauce

Recipe from “Get Saucy”, by Grace Parisi.

½ cup sugar ½ cup juice 1 tsp lemon zest 1/8 tsp cinnamon Bring these ingredients to a boil. After bringing to a boil, add: 1 pint blueberries Dissolve ½ tsp in 1 tsp of water, and cook for 2 … Continue reading

Citrus-Sesame Marinade

This marinade is bright and fresh, with an unexpected sweet touch. Citrus acid causes meat to break down, allowing more moisture absorption for a juicier result (but don’t marinate too long or food will turn mushy). The blend is perfect … Continue reading

Coconut Chocolate Pudding

Chef Barb Kehoe

Coconut Chocolate Pudding 1 14 oz. can coconut milk (divided) 3 Tbsp. sugar Scant ¼ tsp salt ¼ cup arrowroot powder, sifted 1 tsp. curry powder or berebere (optional) 3 Tbsp. cocoa powder 1 3 oz. chocolate bar, chopped 1 … Continue reading

Cucumbers Moons Sautéed with Fresh Dill

2 large or 3 medium cucumbers 3 tablespoons butter 3 tablespoons minced shallots or chopped green onions 2 tablespoons chopped fresh dill Salt and pepper Peel cucumbers with potato peeler and slice in half lengthwise. Scoop out all the seeds …Continue reading

Cucumber Pico de Gallo

Barbara Kehoe

1 English cucumber, seeded and minced 1 tablespoon salt 1 small zucchini, minced 1 yellow pepper, minced 1 red pepper, minced 2 jalapeno peppers, seeded and minced 3 tablespoons vinegar (we used Sandi Hahn’s Tarragon vinegar), any flavor 1 teaspoon …Continue reading

Deconstructed Pesto Pasta

Chef Barbara Kehoe

Serves 4-6 as a main course Kosher salt 6 Tbs extra-virgin olive oil 8 cloves garlic, very thinly sliced Freshly ground black pepper 1 lb. dried fusilli or radiatore pasta 1/2 cup toasted pine nuts 4 oz. coarsely grated Pecorino … Continue reading

Dehydrated Veggie Chips

Barbara Kehoe

Tear your greens into chip size pieces. We used Kale, Spinach, Chard and Arugula. Put the greens in a large bowl and drizzle with your choice of oil. We used olive oil. Season with your choice of flavors.  We used … Continue reading

Dipping Sauce Ideas

Chef Barbara Kehoe

We used Tayaka Teriyaki sauce  www.tayakateriyaki.com Mixed with various nut butters We tried almond butter (low allergen) Dry roasted tahini (high calcium) And fresh ground peanut butter (simply delicious) We did one peanut butter batch with the addition of sriracha … Continue reading

Fresh Bing Cherries with Jalapeno Salsa

(adapted from Greg Atkinson’s cookbook Northwest Essentials Cookbook)

2 pounds pitted, clean bing cherries 1 tablespoon sugar 1 teaspoon chili vinegar (can also use rice wine vinegar or white wine vinegar) Salt Mix all the ingredients together. Add salt to taste. Cover and let sit at room temperature … Continue reading

Fresh Quick Strawberry Jam

Margaret Horak

You can have this ready for dinner in a few minutes! 3 cups fresh strawberries 1/3 cup sugar 2 teaspoons lime zest 2 teaspoons fresh lime juice   Combine all ingredients in a medium saucepan. Cook and stir the strawberries … Continue reading

Fresh Strawberry Punch

Margaret Horak

1/3 cup sugar 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups), divided 1 3-inch piece ginger, peeled, thinly sliced, divided 1/2 cup (packed) fresh basil leaves, divided 1 1/2 cups apple juice 3 tablespoons fresh … Continue reading

Fruit and Tomato Salad

Barbara Kehoe

4 cups fruit chopped. We used a combination of peaches, apricots and Rainier cherries. 3 cups chopped tomatoes, 4 tsp. lime juice,1/2 cup chopped mint, 1/4 tsp. salt. Combine all together and serve.

Green Beans with Peanuts and Chilies

Adapted from Rodale’s Garden Fresh Cooking

Serves 4 1 pound green beans, trimmed and cut on the diagonal in 2” pieces 1 tablespoon non-aromatic olive oil 2 (2-inch) dried hot chilies 2 tablespoons raw blanched peanuts (the Coop has them) 1 large clove garlic, smashed and … Continue reading

Grilled Poblano Chiles with Cheddar

3 poblano chiles, sliced in half, membranes and seeds removed Sharp, aged cheddar, sliced Over medium hot grill, or in a cast iron pan on the stovetop, place the chiles with the sliced cheese placed inside the cavity. Cover and … Continue reading

Grilled Sugar Snap Peas

Chef Barb Kehoe

Grilled Sugar Snap Peas ¼ cup mayonnaise Mix all ingredients together. Sriracha 1 tsp. or to taste Brush grill sauce on peas with basting brush. Juice of ½ lime Use a grill basket on a hot grill, cook for 2-3 … Continue reading

Grilled Veggie Tacos or Burritos

Margaret Horak

3 cups mixed veggies. We used asparagus, sugar snap peas, spring onions, tomato, red peppers and a jalapeno, but use whatever veggies are in season. Zucchini, corn and tomato would be nice. 1 tablespoon olive oil Salt, pepper Fresh tortillas, … Continue reading

Herbed Zucchini Cakes

2 ½ cups grated zucchini 1 cup bread crumbs ¼ cup minced onion ¼ tsp dry mustard ¼ tsp salt ¼ tsp pepper ¼ cup total chopped parsley and rosemary 1 Tbsp lemon juice 1 egg 1-2 Tbsp flour Mix … Continue reading

Jalapeno Lime Cilantro Butter

Chef Barbara Kehoe

4 tbs. butter 1 tsp jalapeno 1 tbs lime juice 1 tbs cilantro 1/4 tsp salt

Lamb Kabobs

Chef Margaret Horak

Serves 6 Thread the lamb and veggies on to wooden skewers that have been soaked in water for 30 minutes, or 12-inch metal skewers. 2 pounds trimmed leg of lamb, cut into 1-inch cubes 1 tablespoon olive oil 2 cloves … Continue reading

Lemon-Yogurt Marinade

Chef Barbara Kehoe

Makes about 1 cup. Use this when you want to tenderize or finish foods with a slightly tangy glaze; for example, it’s ideal for grilling beef, lamb, poultry, eggplant, onions, peppers, potatoes, tomatoes, grapes, and melons. 1 cup nonfat plain … Continue reading

Market Fresh Coleslaw

Chef Barbara Kehoe

1.  Small to medium head young green cabbage, sliced thin by hand or with food processor. 2.  Medium kohlrabi grated or chopped fine. Other optional ingredient ideas: grated carrots, cooked or raw beets, minced green onion. Dressing: ¼ cup pineapple …Continue reading

Melon Salsa

Chef Barbara Kehoe

4 cups melon balls 3 cups ripe Sungold tomatoes 4 tsp. lime juice ½ cup spearmint ¼ tsp. salt

Miso, Tahini and Lemon Dressing

Chef Barb Kehoe

Miso, Tahini and Lemon Dressing 1/3 cup water Mix all together and serve on mixed green 3 Tbsp. tahini salad or gently warm and serve on steamed 2 Tbsp. lemon juice vegetables. 2 Tbsp. white miso 2 or 3 Tbsp. … Continue reading

Mustard Spread for Lox Sandwich

Chef Laura Hartner

1 1/2 tbsp. sugar 1 1/2 tbsp. Dijon mustard 1 1/2 tbsp. mild mustard salt to taste 1/2 c butter There’s always something cooking at Gretchens! Join us all summer long at Gretchens kitchenware store. We have an exciting selection … Continue reading

Nectarine Salsa

Dice the following: 1 ½ cups peeled, fresh nectarines 2 med. tomatoes ½ cup red onion 1 cup canned black beans, rinsed 1 jalapeno Add: 2 Tbs. fresh lime juice 1-2 tsp. sugar 1 Tbs. salt

Peach Salsa

Recipe from “Get Saucy”, by Grace Parisi.

1 ½ cups peaches, cubed 2 medium tomatoes, chopped ½ cup red onion, minced 1 cup black beans 1 jalapeno ¼ cup cilantro 2 Tbsp lime juice 1-2 tsp sugar 1 Tbsp salt Mix altogether. Serve with chips.

Peach Salsa

Barbara Kehoe

1 1/2 cups peaches or nectarines, chopped, 2 medium tomatoes chopped, 1/2 cup onion chopped, 1 cup cooked or canned black beans, 1 jalapeno seeded and chopped, 1/4 cup minced cilantro, 1 tsp. honey, 1 Tsp. salt. Mix all together … Continue reading

Poached Apricots with Goat Cheese Medallions

(You can use plums, rhubarb, cherries, and other ripe fruit) 1 quart ripe apricots, pitted and peeled 1 cup red wine (we used Zinfandel) 1/3 cup organic honey (more to taste) 1 vanilla bean (Pod split and seeds scraped – … Continue reading

Quick Radish Appetizer

Fresh baguette, sliced Fresh radishes, sliced Butter Sea salt Spread bread with butter. Add sliced radishes, sprinkle sea salt.

Quinoa with Snap Peas and Mint

Chef Margaret Horak

To 4 cups of cooked quinoa, stir in: 1 cup sliced snap peas (can also substitute shelled peas) 1 tablespoon minced mint (spearmint or peppermint) ½ cup sweet vinaigrette Sweet Vinaigrette ¼ cup olive oil 3 tablespoons raspberry vinegar (can … Continue reading

Quinoa with Spinach, Tomatoes, Onions, and Garlic (Spanish style)

Chef Margaret Horak

To 4 cups of cooked quinoa, stir in: 1 cup torn fresh spinach (can substitute swiss chard) ¾ cup diced tomatoes 2-3 green onions sliced 1 clove garlic, minced

Quinoa with Strawberries, Mint and Honey

Chef Margaret Horak

To 4 cups of cooked quinoa, stir in: 1 cup sliced strawberries 1 tablespoon minced mint (spearmint or peppermint) 2-3 tablespoons honey (to taste)

Radish Chips with Herb Butter

Chef Laura Harner

Ingredients 1 stick of butter 1/4 cup of herbs minced (thyme, rosemary, dill, garlic) salt to taste 12 radishes Directions 1. Mince herbs of your choice as finely as possible. 2. Add to softened butter. Whisk together and add salt … Continue reading

Radish-Cucumber Raita

Chef Barbara Kehoe

Makes about 1 ½ cups 1 small hothouse or 3 large Kirby cucumbers, peeled, seeded, if necessary, and finely dices 11/2 teaspoons coarse salt 1 cup plain whole-milk or low fat yogurt, drained, or 2/3 cup Greek-style yogurt 6 large … Continue reading

Radish Salad

Here’s a super simple, but deliciously refreshing salad. 12 radishes grated or sliced thin,  1 tsp. fresh dill finely minced,  2 Tbsp. lime juice,  2 Tbsp. olive oil Combine dressing items, pour over radishes salt to taste. Chill and serve.

Red Potato Salad

6 servings 2 pounds small red potatoes ½ diced red onion or any sweet onion 3 tablespoon olive oil 3 teaspoons white wine vinegar or Asian flavored vinegar 1 large tomato diced 2 teaspoons fresh thyme Optional: diced, pitted kalamata … Continue reading

Rhubarb Chutney

Chef Barb Kehoe

Rhubarb Chutney Sauté a sliced shallot In olive oil with 2 cups chopped rhubarb. Add a heaping spoonful of orange marmalade. Season with a pinch of salt and fresh chopped rosemary.

Rhubarb Pie with Pistachio Crumb

Chef Laura Hartner

Single crust pie dough 3 cups flour 1 cup shortening pinch of salt 1 egg 1 Tablespoon vinegar 1/3 cup water Filling 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces 1 cup sugar 2 … Continue reading

Roasted Corn Salsa

Chef Barbara Kehoe

4 ears of corn 1 poblano or jalapeno pepper 1 tbl. oil 1 garlic clove minced2 tbs. cilantro 1/4 cup sour cream or yogurt Inch ground cumin Salt/pepper Chop and refrigerate.

Roasted Tomatoes

Chef Barbara Kehoe

Use a heavy-duty rimmed baking sheet; thin pans can cause burning. Also, pack the sheet full of tomatoes; if it’s not full, expect the tomatoes to cook more quickly. 4 Tbs. plus 1 cup extra-virgin olive oil 4 ½ to … Continue reading

Roasted Tomatillo Salsa

Chef Barbara Kehoe

6-8 tomatillos 1 red onion 2 jalapenos or Serrano peppers (add 1 more if you like it spicier) 4 garlic cloves 1/4 cup vegetable oil 1 bunch of cilantro Salt to taste Preheat oven to 400° F. Peel and wash … Continue reading

Salad Mix with Tahini Dressing

¼ cup fresh lemon juice ¼ cup olive oil ¼ cup tamari soy sauce 1/3 cup tahini 3 fresh garlic scapes or 2 to 3 cloves garlic (to taste) 1 tbsp. honey ¼ cup water Blend until smooth. Enjoy as … Continue reading

Salsa for Tacos

Margaret Horak

1 large jalapeno, seeds removed (more seeds the hotter), minced 1 can long green chili, or 2 fresh chilis, roasted, skinned, minced 1 small onion, minced 2 medium tomatoes, minced 3 tablespoons chopped cilantro 1 tablespoon olive oil 1 teaspoon … Continue reading  

Savory Vinaigrette

Chef Barbara Kehoe

¼ cup olive oil 3 tablespoons red wine vinegar 1 clove minced garlic 1 tablespoon honey 1 tablespoon Dijon mustard Whisk together, or add all ingredients to a lidded jar and shake.

Sesame Cucumbers

Chef Barbara Kehoe

8 cups sliced, peeled cucumbers 1 tablespoon sea salt Sprinkle cukes with salt and let sit for 30 minutes. Rinse and drain. 1-2 tablespoons canola oil 1 teaspoon toasted sesame oil 2-3 tablespoons Tamari 2 tablespoons rice vinegar 1/8 teaspoon … Continue reading

Simple Fava Beans

Barbara Kehoe

1 can  whole plum tomatoes or 2 large fresh tomatoes 2 cups Fava beans removed from pods ½ lb. bacon cut in ½ inch pieces 1 onion ,  chopped Tear the canned tomatoes into a bowl into bite size pieces … Continue reading

Spicy Cucumber Salad

Chef Barb Kehoe

2 cucumbers 1 tablespoon white vinegar or rice wine vinegar 2 tablespoons sesame oil 1/2 teaspoon salt 1 teaspoon soy sauce 1 tablespoon sugar 1 Thai Dragon hot pepper Peel the cucumbers, cut lengthwise in two, and scrape out the … Continue reading

Spicy Lentil Veggie Dipping Sauce

2 c. lentils plus chicken broth to cover 1 medium onion, chopped 6 cloves fresh garlic, minced 1 t. berbere (This is an Ethiopian spice that can be order from the SV Food CoOp) Cook all together about 45 minutes … Continue reading

Stir-Fried Eggplant

Adapted from Madame Wong’s Long Life Cookbook

Serves 4-6 1 Tbsp canola oil 1 Tbsp minced garlic 1 Tbsp finely chopped ginger 1 ½ lbs Chinese eggplant, sliced in ¼ inch pieces Sauce 3 Tbsp light soy sauce (found in Asian grocery stores) 2 Tbsp red wine … Continue reading

Sugar Snap Pea Salad

Barbara Kehoe

1 Lb. sugar snap peas blanched for 3-4 minutes and cooled in an ice bath, 1/4 cup fresh cherries pitted and quartered, we used a combination of Rainers and Bings, 3-4 Tbsps. nuts, we used Jay’s Gourmet Nuts, the lightly … Continue reading

Sugar Snap Slaw

Chef Barb Kehoe

Sugar Snap Slaw 1 lb. sugar snap peas, thinly sliced. 1 cup plain yogurt Several radishes, chopped. Splash apple cider vinegar Other vegetables you could add: Drizzle of honey or to taste Cabbage, any variety, thinly sliced 1 tsp Dijon … Continue reading

Summer Slaw

From Kristi Hein

Slaw: 4 green zucchini, shredded 1 large yellow squash, crooked or zucchini, shredded 2 medium carrots, shredded 1 cup shredded red cabbage ¼ cup chopped parsley ¼ cup chopped basil ½ cup sliced green olives, plus more whole olives for … Continue reading

Summertime Salad

Chef Margaret Horak

4-5 servings 3-4 cups arugula or mixed greens. torn ½ cup fresh basil, torn 1 cup assorted cherry tomatoes, sliced in half 2-3 tablespoons feta or shaved parmesan cheese Optional: fresh corn cut from the cob. 2 tablespoons olive oil … Continue reading

Teriyaki Peanut Butter

Chef Barbara Kehoe

3 Tbs. Teriyaki sauce (we used Takaya Teriyaki, found at the Skagit Food Coop) 3 Tbs. peanut butter (can also use almond butter) Mix and serve with steamed vegetables.

Thai Cucumber Salsa

Chef Barbara Kehoe

Makes about 1 ¼ cups 2 tablespoons rice vinegar 1 tablespoon sugar ¼ teaspoon red pepper flakes Pinch of salt 1 cup peeled and finely diced hothouse (seedless) cucumber ¼ cup seeded and finely diced red bell pepper 1. In … Continue reading

Thai Peanut Sauce for Spinach

Adapted from Delightful Thai Cooking by Eng Tie Ang

Makes 3 cups 2 tablespoons vegetable oil 3 cloves garlic, crushed 1 cup water 2 fresh hot red chilies, finely chopped 2 tablespoons fresh lime juice 1 teaspoon salt 2 tablespoons brown sugar ½ teaspoon shrimp paste or 1 tablespoon … Continue reading

Thick Drinking Chocolate

Chef Laura Hartner

Inspired by the first movie in our Summer Film and Food Series, “Chocolat” on June 15th. Watch the movie at the Lincoln Theatre at 1pm and then head to Gretchens at 3:30 to learn recipes from the film. Sign up … Continue reading

Tomatillo Salsa

Chef Barbara Kehoe via Gilda Corr

1 pound tomatillos 3 cloves garlic 1 small bunch cilantro 1 small sweet onion 4 tomatoes 1/2 teaspoon sugar 1 jalapeno pepper, seeded and stemmed (use 2 if you like it hot) Finely chop all ingredients. Drain off some of … Continue reading

Vanilla Rhubarb Sauce

Makes about 2 cups This recipe is so simple, but it tastes like you spent all day cooking! 3 pounds of cleaned, fresh rhubarb, cut into 3 inch pieces ¾ cup 1 cup sugar (depending on your taste) ¾ cup … Continue reading

Vegetable Hash

From Jackie Chichester

2 to 3 tablespoons olive oil or butter 1 small onion, sliced thickly 1 to 2 garlic, minced 8 to 10 mushrooms of any variety you prefer 1 to 2 small crookneck squash, sliced in half lengthwise 1 to 2 … Continue reading

Veggie Wraps

Barbara Kehoe

Grate or finely chop a variety of veggies. Today I used zuccihni,  carrots,  beets,  radishes and Napa cabbage. Make dressings or use your favorite salad dressing. Spread dressing on a whole lettuce leaf, wrap and serve whole  or slice in … Continue reading

Warm Kale Potato Dill Salad

Barbara Kehoe

Clean and quarter 2 lbs small yellow potatoes. Steam or boil potatoes until fork tender. Drain and cut in bite size pieces and keep covered. Saute 1 medium diced onion in 1 Tbsp. olive oil until soft. Add 1or 2 … Continue reading

Whole Wheat Grilled Pizza

This is a snap to put together if you mix the dough together the night before, and let it hang out in the refrigerator overnight. 1 tablespoon active dry yeast (about 1 packet) 1 tablespoon honey 1/3 cup warm (about … Continue reading

Yummy and Mild Combo

From Jan Hersey

Instead of veggies and cheese in the preceding recipe, use: 1 (6-oz) can of tuna 1 carrot 1 stalk celery 1 small onion, chopped 1 clove garlic, minced ¼ teaspoon cayenne ¾ to 1 ½ cups Manchego cheese or your … Continue reading

Zucchini Berry Bread

Barbara Kehoe

3 cups flour 2 cups sugar (we used honey from our Burt’s Bees, our honey vendor) 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cloves 1/2 teaspoon salt 1 cup chopped walnuts (we … Continue reading

Zucchini Dill Soup

Barbara Kehoe

Grate 3 medium to small zucchinis. Saute 1/2 medium onion in some butter till soft. Add zucchini and saute for 4-5 minutes. Add vegetable or chicken stock. bring to a boil and then simmer for 5 minutes. Puree until smooth. … Continue reading