4 cups of zucchini, apples OR carrots, shredded 2 cups white sugar
2 eggs 1 cup chopped walnuts
2 cups flour 2 tsp cinnamon
1 tsp nutmeg 1 tsp salt
2 tsp baking soda 1/2 cup vegetable oil
Preheat oven to 350 degrees. Prepare a 9 x 13 pan by greasing.
Blend sugar with eggs, add oil. Mix in flour, spices, salt and soda. Stir in nuts and zucchini/apple/carrot.
Bake 40 minutes.
Delicious served warm with vanilla ice cream or cooled and frosted with cream cheese frosting.
2 medium zucchini, chopped 3 cups water
2 medium onion, chopped 3 cubes chicken bouillon
2 tbsp minced fresh parsley 1 tsp lemon juice
12 oz evaporated milk 1 tsp dried basil
1 can diced tomatoes 1/3 cup butter
1 package frozen corn 1/3 cup flour
1/4 cup Parmesan cheese 1 tsp salt
2 cup grated cheddar cheese 1/4 tsp pepper
Saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add bouillon cubes and lemon juice. Mix well. Bring to a boil, cook and stir for 2 minutes. Add evaporated milk, tomatoes and corn. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
1 cup mayo ½ cup buttermilk
1 package buttermilk ranch dressing mix 2½ teaspoons garlic
1 cup cilantro 3 tomatillos, husked and chopped
½ teaspoon lime juice 3-6 boneless skinless chicken breasts
Blend together mayo, buttermilk and next five ingredients. Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
Preheat oven to 375. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!
3/4 lb penne or other pasta 3/4 lb sweet or spicy Italian sausage
5 cloves garlic 1/2 tsp hot pepper flakes (optional)
3 tbsp olive oil 4 plum tomatoes, diced
1 cup red wine 2 cups chopped greens—arugula, spinach, kale, chard
1 cup grated Parmigiano-Reggiano cheese
Cook the pasta until al dente. Drain and lightly coat with olive oil.
In large skillet, brown sausage, garlic and pepper flakes in oil. Add the tomatoes and cook, stirring frequently until all the liquid has evaporated. Add the wine and continue cooking for 3—4 minutes. Add pasta and cheese and heat thoroughly. Adjust the seasoning. Add the greens* and toss lightly before serving.
*Kale and chard may need to be cooked/heated for longer than become tender before serving.
2 small bunches or 1 large bunch kale 1 18-oz can chickpeas, drained
2 tbsp cooking oil 1 tbsp toasted sesame oil
1/2 tsp salt 1/4 tsp garlic powder
1/8 tsp smoked paprika 1/8 tsp black pepper
Lemon Tahini Dressing*
2 tbsp tahini 1 lemon juiced
water, as needed salt, to taste
*You can substitute this homemade dressing for any goddess dressing from the store.
Preheat oven to 400 degrees.
Rinse the kale and pat it dry. Remove the stems by pulling the leaves off of the middle. Discard the stems, then chop the leaves into 1 inch pieces.
Combine the cooking oil and sesame oil in a small bowl.
Combine the salt and spices together in another small bowl.
Toss about two teaspoons of oil with the chickpeas, followed by about 1/2 teaspoon of the spice mix. Spread on a baking sheet lined with parchment paper or silpat mats.
Toss the remaining oil with the kale, followed by the remaining spice mix. Rub the spices and oil together with the kale using your hands. “Massage” the oil into the leaves to soften them. Spread the kale out on two baking sheets, lined with parchment or silpat mats.
Roast the chickpeas for about 20 minutes, and the kale for about 10 minutes. The chickpeas should change in color slightly, but don’t let them completely dry out. The kale should shrivel and crisp up around the edges. Give it an extra 5 minutes if needed.
Mix the tahini and lemon juice together in a small bowl. Add a little salt to taste, and a little water if the mixture is too thick. Skip this step if you are using goddess dressing.
Toss the roasted kale and chickpeas together. Just before serving, drizzle the dressing over the mixture.
2 large Asian eggplants sliced to 1/2” thickness
minced parsley or cilantro for garnish, optional
1/2 cup olive oil 4 cloves garlic, minced
1 tbsp soy or Worcestershire sauce 1/2 tsp Dijon mustard
2 tsp lemon juice salt and pepper, to taste
Combine oil, garlic, soy sauce, Dijon mustard, lemon juice, salt and pepper. Mix well. Brush the marinade on the eggplant slices to coat all sides (Don’t take the short cut and directly add the eggplant to the marinade!)
Heat large skillet on medium-high heat. Lay eggplant slices in the pan and grill 2-3 minutes per side, until golden brown and tender. Repeat will all slices. Garnish and serve warm.
*This would also be delicious with bok choy!
1 head Napa cabbage, chopped 2 tbsp sugar
1 small package slivered almonds 2 tbsp white rice wine vinegar
2 tbsp sesame seeds 1 pkg ramen noodles
1/2 cup vegetable oil salt and pepper to taste
Mix chopped cabbage, almonds, sesame seeds, and raw noodles. Mix vegetable oil, sugar, vinegar and noodle seasoning mix. Dress and season salad just before serving.
1 tbsp. olive oil 6 slices bacon, roughly chopped
2 leeks, halved and finely sliced 2 cups risotto rice
3 cups hot stock (chicken or veggie) 1/2 cup frozen peas
3 tbsp. parmesan cheese zest of 1 lemon
Heat oven to 375 degrees. Heat oil in an ovenproof casserole dish (i.e. dutch oven). Add bacon and fry for 2 minutes. Add the leeks and cook until soft, but not colored, about 5 minutes. Add rice and cook for 1 more minute. Pour in stock. Cover and place in the oven for 20 minutes, stir every 10 minutes.
When rice is tender and all the liquid is absorbed, remove from oven and stir in peas. Return to the oven for 2 more minutes. Remove, stir in cheese and zest. Season with salt and pepper if desired.
COLD HERBED TOMATOES—2 servings
2 large tomatoes, sliced 1 tsp minced fresh tarragon
1 sweet onion, sliced 1 tsp fresh basil
4 tsp olive oil 1 tsp fresh parsley
1 1/2 tsp lemon juice salt and pepper
1/4 tsp minced garlic
In a bowl combine the tomatoes and sliced onions. In another bowl combine the oil, lemon juice, garlic, herbs and salt and pepper. Pour over the tomatoes and onion. Stir gently to coat
TOMATOES PROVENCAL—6 servings
3 medium tomatoes*—cut in half crosswise 2 garlic cloves, minced
1 tbsp chopped fresh garlic 1 tablespoon chopped fresh basil
2 tsp fresh thyme 1/4 tsp pepper
1/4 tsp salt (or to taste) 3 tbsp olive oil
1/4 cup Parmesan cheese
Preheat the oven to 350 degrees. Arrange the 6 tomato halves in a baking dish
Mix together the herbs, pepper and salt with the olive oil. Sprinkle the mixture on the tomato halves.
Bake for 20 minutes or until tomatoes are tender.
Sprinkle with Parmesan cheese and broil for 1 to 2 minutes or until the cheese is golden. Cool slightly and each while still warm.
*We recommend you try this recipe with our big heirloom tomatoes or a beef steak variety.
1 cup shredded green cabbage, packed 1 cup shredded red cabbage, packed
1/2 cup grated carrots 1 cup fresh pineapple, diced
2 green onions, sliced 1 tbsp ginger root, grated
3 tbsp rice wine vinegar 1 tbsp soy sauce
1 1/2 tsp honey 1 tbsp sesame oil
1/2 lime, juiced 1 tsp sesame seeds
1/8 tsp red pepper flakes (optional) salt to taste
Combine slaw vegetables, pineapples and green onions in a large bowl. Mix remaining ingredients and mix well. Pour over salad and mix to combine. Cover and let sit in the refrigerator for 30 minutes prior to serving.