Recipes

Ingredients

Directions

• 2 Tbsp Olive Oil
• 3 Garlic Cloves, chopped
• 6 Fresh mushrooms, sliced
• 4 Roma Tomatoes, chopped into 1/4" pieces
• 6 Large fresh basil leaves, cut up
• Dash salt and pepper, to taste
• 8 oz. angel hair pasta

1. In skillet, over high heat, heat oil 1 minute. Stir in garlic and mushrooms. Cook and stir a couple of minutes, or until mushrooms are soft.
2. Reduce heat to medium, add tomatoes, basil leaves, and salt and pepper and stir to blend ingredients well. Cook 6 minutes, stirring occasionally.

1. Add angel hair pasta to the boiling water in saucepan and cook according to package directions. Watch time carefully: Angel hair pasta cooks very quickly!
2. Drain cooked pasta well.

Ingredients

Directions

• 1 Butternut squash, any size

1. Preheat the oven to 375 F. To ease clean-up, line a baking sheet with foil or parchment paper.
2. Cut the squash in half lengthwise. Scoop out and discard the seeds and stringy flesh. Place cut side down on the baking sheet. Bake until tender, when the tip of a sharp knife can be easily inserted through the skin. This takes about 45 minutes to 1 hour, depending on the size of the squash.

Ingredients

Directions

• 1 small rectangle Banana Squash, cut into 2" squares
• 12 baby carrots, or 2 large carrots, cut into 2" lengths
• 2 Tbsp. Butter
• 1/2 lime
• 4 mint leaves, cut up
• Salt and pepper, to taste

1. Pour 1/2" of water into skillet. Place squash, skin side down, in water and lay carrots on squash. Turn heat to medium high.
2. When water comes to a boil, cover the pan, lower heat to medium, and cook (steam) for 20 minutes, or until squash and carrots are tender.
3. Drain pan of any excess water. Add dollops of butter onto squash and carrots. Sprinkle with lime juice and top with mint leaves. Cover pan and heat on medium low 2 minutes, until steamy hot.
4. Season to taste with salt and pepper when ready to eat.

Ingredients

Directions

• 1 Head raw broccoli, cut into small florets
• 1 lemon cut into quarters
• 2 Tbsp. butter
• 2 sprigs fresh tarragon leaves
• Salt and Pepper

1. In saucepan, place broccoli and add 1" of water. (Don't cover broccoli with water) Turn heat to high and bring water to boil.
2. Cover pan and reduce heat to medium. cook broccoli 5 minutes, or just until tender but still bright green. Drain off water.
3. Squeeze juice from lemon over broccoli. Add butter and sprinkle on tarragon.
4. cover pan and heat for 2 minutes on medium heat. Season to taste with salt and pepper.

Ingredients

Directions

• 10 baby carrots or 3 carrots washed and peeled
• 1/2 onion cut into thin slices
• 1 tbsp butter
• 1 large parsley sprig, green leaves cut up
• salt and pepper

1. In saucepan, place carrots and onion. Add water just over carrots. Turn heat on high and bring water to boil.
2. Cover pan with lid and turn heat down to medium.
3. Cook 8 minutes, or until carrots are just barely tender. Drain off excess water.
4. Return pan to stove. Add butter and sprinkle with parsley. Cover pan and heat on high 1 minute, or until carrots are steamy hot. Season to taste with salt and pepper.

Ingredients

Directions

• 1 eggplant, peeled and cubed
• 1/4 cup cracker or bread crumbs
• 1/4 cup shredded sharp Cheddar cheese
• 2 eggs, beaten
• 2 Tbsp onion, diced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 Tbsp oil

1. Place eggplant in a saucepan; cover with water. Bring to a boil; simmer until eggplant is tender.
2. Mash eggplant; stir in crumbs, cheese, eggs, onion, garlic powder, salt and pepper.
3. Shape into 3-inch round patties; fry in heated oil for about 3 minutes on each side or until golden brown.

Ingredients

Directions

• 4 eggs
• 1/2 cup milk
• 1/4 cup chopped fresh cilantro
• 1 red bell pepper, diced
• 1 pinch salt
• 1 pinch ground black pepper
• 2 dashes jalapeno sauce
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• 1 can (4 oz) diced green chiles
• 1 tomatillo, diced
• 1 recipe pastry for a 9 inch single crust pie

1. Beat the eggs. Combine with milk, cilantro, bell pepper, spices, cheese, chiles and tomatillo. Pour filling into pie shell.
2. Bake at 350 degrees for 45-50 minutes or until knife inserted into center comes out clean. Garnish each piece with a dollop of sour cream and drizzle with your favorite salsa.

Ingredients

Directions

• 4 cups tomatoes, chopped
• 2 cups beef or vegetable broth
• 1 cup cucumber, diced
• 1 cup green or red sweet pepper, diced
• 1 cup celery, diced
• 1/2 cup red or yellow onion, diced
• 2 Tbsp sugar
• 1 Tbsp lemon juice
• 1 tsp salt
• Several dashes Worcestershire sauce
• 10-12 drops Tabasco pepper sauce
• 6 ice cubes

1. Mix together all ingredients. Allow soup to stand for 30 minutes to let the ice cubes chill the soup and for the flavors to mingle.

Ingredients

Directions

• 1 beefsteak-size tomato, peeled
• 1 cup sour cream or plain yogurt
• 6 basil leaves
• dash of salt and pepper

1. Puree all ingredients in blender until smooth.

Ingredients

Directions

• 3 tomatoes, sliced
• 1 cucumber, thinly sliced
• 1 sweet onion, thinly sliced
• 2 Tbsp cider vinegar
• 2 Tbsp water
• 1 1/2 tsp salt
• 2 tsp sugar

1. 1. Layer vegetables in a glass bowl; set aside.
2. 2. Mix remaining ingredients together; pour over vegetables.
3. 3. Cover and refrigerate until ready to serve.

Ingredients

Directions

• Mayonnaise
• Pumpernickel bread slices (as many as you want)
• 1 cucumber, very thinly sliced
• Dash lemon pepper of "Lawry's" seasoned salt
• Fresh parsley, finely chopped

1. Spread mayonnaise over each slice of pumpernickel bread.
2. Cut bread slices small enough to fit the sliced cucumber.
3. Add one slice of cucumber to every piece of bread.
4. Add dash of lemon pepper on cucumber.
5. Sprinkle with chopped parsley.

Ingredients

Directions

• 1 Cucumber, peeled
• 1 8 oz. container plain yogurht
• 1 Tbsp. soft cream cheese
• 2 garlic cloves, cut into very small pieces
• Squirt hot sauce
• Juice form 1/2 lemon
• 1 Green Onion, thinly sliced (green parts included)
• Dash black pepper

1. To prepare cucumber, cut in half lengthwise and scoop out seeds.  Chop rest of cucumber into very small pieces and place in mixing bowl.
2. Add rest of ingredients and stir to mix well.
3. Cover and refrigerate until ready to use.

Ingredients

Directions

• 3 cups cucumbers, thinly sliced
• 1/2 cup onion, thinly sliced

• 1/3 cup sugar
• 1/4 cup vinegar
• 1/2 tsp celery seed

1. Place cucumbers and onion in a large bowl and sprinkle with 1 tsp salt. Let stand 1 hour. Drain.
2. Mix together sugar, vinegar and celery seed in saucepan. Bring to boil, cook and stir until sugar is dissolved. Pour over cucumbers. Cover and marinate in refrigerator for several hours or overnight. Keeps for several days.

• 1/4 cup vinegar or lemon juice
• 2 Tbsp oil
• 1/2 tsp salt
• 1 Tbsp sugar (optional)

1. Mix vinegar, oil, sat and sugar together and add to cucumbers and onion.

• 3/4 cup plain yogurt
• 1 Tbsp fresh mint or dill weed, chopped

1. 1Place cucumbers and onion in a large bowl and sprinkle with 1 tsp salt. Let stand 1 hour. Drain.
2. 2Mix yogurt and herb together. Add to the cucumbers and onions.

Ingredients

Directions

• 1 cucumber or 2 small zucchini, diced
• 1 lb. tomatoes, peeled and diced
• 1/2 cup sweet onion, thin slices

Dressing

• 1/4 cup oil
• 2 Tbsp apple cider vinegar or red wine vinegar
• 2 Tbsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• Choose one: 1/8 tsp celery seed;  or
• 1/4 cup fresh parsley, chopped;  or
• 1 Tbsp fresh oregano, chopped with 1/4 tsp dry mustard;  or
• 1 Tbsp fresh basil, chopped

1. Whisk together dressing ingredients until sugar is dissolved and dressing begins to thicken. Pour over vegetables.

Ingredients

Directions

• 1 qt vinegar
• 3 cups water
• 2 cups oil
• 2/3 cup salt
• 1/4 cup dried oregano
• 1/4 cup celery seed
• 4 cloves garlic, minced
• 8 qts mixed hot and sweet banana peppers, sliced into rings
• 1 stalk celery

1. Combine vinegar, water, oil, salt, oregano, celery seed and garlic in heavy sauce pan; bring to a boil.
2. Place peppers and celery in a large heat-proof bowl; pour boiling mixture over peppers and celery until just covered.
3. Let stand at room temperature for 8 hours, stirring occasionally.
4. Put into jars and keep refrigerated up to 6 months.

Ingredients

Directions

• 4 1/2 cups eggplant, cut into 1/2 in. cubes
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 Tbsp fresh oregano, chopped
• 1 Tbsp fresh basil, chopped
• 1 small zucchini, sliced
• 2 cups mozzarella cheese, shredded
• 2/3 cup evaporated milk
• 1 egg

1. In large frying pan, saute eggplant, onion and garlic in 1 1/2 Tbsp of oil, for about 2 minutes. Cover and cook until eggplant is soft, about 5 minutes, stirring as needed.
2. Add oregano, basil mixture. Salt to taste.
3. In the meantime, line bottom and sides of greased 10-in. pie pan with zucchini slices. Spoon eggplant mixture on top.
4. In a small bowl, combine cheese, milk and egg. Pour over vegetables in pie pan.
5. Bake in preheated oven at 375 degrees for 30 minutes.

Ingredients

Directions

• 3 large ears fresh corn
• 3 tbsp vegetable or olive oil
• 1/2 onion chopped
• 1/2 each, green and red bell pepper, cut into 1/2" pieces
• couple shakes salt and pepper to taste

1. With a sharp knife, cut the corn kernels from the cob.
2. In large skillet, heat oil on high heat 1 minute.
3. Add onion and peppers. Cook and stir 2 minutes.
4. Stir in corn kernels and salt and pepper and cook 5 minutes, or until heated through.

Ingredients

Directions

• 1 Small red onion, chopped
• 2 Tomatoes, chopped
• Handful cilantro, cut up, to taste
• 1/2 Green bell pepper, chopped
• Juice from 1/2 lime
• Splash hot sauce

1. In small bowl, combine all ingredients.
2. Stir to mix well.
3. Cover and refrigerate any remaining salsa. Keeps fresh for a couple of days.

Ingredients

Directions

• 8 medium tomatoes, peeled, seeded, and chopped
• 4 or more cloves of garlic, minced
• 3 cups water or vegetable juice
• 2 chicken or vegetable bouillon cubes
• 1 tsp sugar
• 2 sprigs of fresh basil, chopped

1. Combine tomatoes and garlic in saucepan and cook over medium heat, stirring occasionally, until tomatoes are soft.
2. Add remaining ingredients to saucepan. Bring to a boil, simmer for 5 minutes and serve.

Ingredients

Directions

• 1 stalk broccoli, cut into florets
• 3 large carrots sliced (12 baby carrots)
• 12 green beans, tips pinched off
• 1/2 head cauliflower, cut into florets
• 1 crookneck or zucchini squash, sliced

• 1/2 lemon
• 2 tbsp butter
• dash salt and pepper
• pinch each dried herbs (marjoram, thyme, tarragon,etc)

1. In saucepan, on high heat, add water to 1/2". Bring water to boiling. Add vegetables, cover pan, and cook 5-7 minutes, or until veggies are crispy tender. Drain pan.
2. Squeeze juice from lemon over vegetables. Add butter, salt and pepper, herbs.
3. Turn heat to medium high. Cover pan and heat vegetables in lemon butter 1 minute or until hot and sizzling.

Ingredients

Directions

• 3 lbs tomatoes, peeled and chopped
• 1 onion, peeled and diced
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 tsp salt
• 1 tsp paprika
• 1 tsp pepper
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 Tbsp chili sauce

1. Mix all ingredients together in a large stockpot; bring to boil then let simmer for 20 minutes.
2. Store in refrigerator up to 2 weeks.

Ingredients

Directions

• 4 large ripe tomatoes, cored and cubed (about 2 pounds)
• 1 cucumber, peeled and cubed
• 1 large green bell pepper, cut into 1/2-inch squares
• 1/2 cup red onions, thinly sliced into 1-inch pieces
• 2 Tbsp red wine vinegar
• 1 Tbsp extra-virgin olive oil
• 1 Tsp kosher salt
• 1 Tsp dried oregano
• 4 brine-cured olives, pitted and chopped
• 2 ounces feta cheese, crumbled (about 1/2 cup)

1. Toss together the tomatoes, cucumber, bell pepper, and onions.
2. Whisk together the vinegar, oil, salt and oregano. Pour over the salad and toss in the olives.

Ingredients

Directions

• 1 lb tomatillos, husks removed
• 5 serrano peppers
• 1/4 quarter of onion
• 1 1/2 cup chicken stock
• 1 clove garlic
• 1 pinch of salt

1. Place tomatillos and peppers in a pot with water, enough to cover them. Bring to boil and continue to boil until tomatillos turn a different shade of green (bright green to dull army green).
2. Strain tomatillos and chiles and place in blender with quarter of onion, garlic and salt. Pour in chicken stock so that the liquid covers the vegetables by about an inch.
3. Blend all ingredients together until they are completely pureed. Transfer to a serving bowl.

Ingredients

Directions

• 4 cups combination fresh vegetables
• 2 15 oz. cans vegetable broth
• 1 Tsp salt
• 1/2 Tsp black pepper
• 1/2 Tsp each dried herbs (basil, oregano, rosemary, thyme, etc.)

1. In large saucepan, stir together all ingredients and bring to a boil on high heat.
2. Stir soup and turn heat to low.
3. Cover and cook 50 minutes, or until all vegetables are tender. If you have time, let soup cook for several hours.

Ingredients

Directions

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Ingredients

Directions

• 2-3 bunches of kale, washed, dried and stems removed
• 2 cups cheddar cheese
• Olive oil for drizzling
• Salt to taste

1. Preheat oven to 350 degrees.
2. Spread parchment paper over cookie sheet. If parchment paper is not available, lightly spray cooking spray on sheet.
3. Tear kale, without the middle stem/stalk into chip size pieces.
4. Spread kale on cookie sheet in a single layer. Lightly drizzle olive oil and salt over kale.  Sprinkle cheddar cheese on top of kale.
5. Bake 10-15 minutes until cheese is melted and kale is crisp.

Ingredients

Directions

• 2 Tbsp. butter
• 2 Green Onions, thinly sliced
• 1/4 cup parsley, chopped
• 3 fresh basil leaves, cut up
• Juice of 1/2 lemon
• Dash salt

1. In small saucepan, on medium heat, heat butter or margarine for 1 mintue. Add onions. Stir and cook 1 minute.
2. Add parsley, basil, and lemon juice.
3. Cover pan and let sauce steam for a couple of minutes. Add salt to taste.

Ingredients

Directions

• 1 Tbsp olive or vegetable oil
• 1/4 Onion, cut into thin slices
• 1/2 Green Bell Pepper, cored and cut lengthwise into strips
• 1 Tomato, cut up
• 1/22 lb. Fresh spinach, washed well
• 1/4 Tsp garlic salt
• 1 Dash black pepper
• 2 tbsp. peanut butter

1. In skillet, on high heat, heat oil 1 minute. Add onion and green pepper. Cook and stir 2 minutes, or until onion is limp.
2. Stir in tomato, spinach, garlic salt, and pepper. Turn heat to medium, cover, and cook 5 minutes.
3. Stir in peanut butter.

Ingredients

Directions

• 1 cup apple cider vinegar
• 2 Tbsp honey
• 1 cup water
• 3 peppercorns
• 1 bay leaf
• 2 whole cloves
• 1 cup sliced onions
• 5 cups beets, cooked, peeled, and sliced

1. Bring the vinegar, honey, and water to a boil in a small saucepan. Add peppercorns, bay leaf, and cloves. Simmer for 10 minutes.
2. Place the onions and beets in the bottom of a heatproof jar or bowl. Pour the hot liquid over the vegetables and cover.
3. Keep in the refrigerator to marinate for at least 1 day before serving.

Ingredients

Directions

• 1 3-oz. package instant lemon or vanilla pudding
• 2 cups cold milk
• 1/2 cup canned pumpkin or pumpkin pie filling
• Handful shredded coconut
• 4 graham crackers, crushed
• Whipped Cream

1. In mixing bowl, prepare pudding according to package instructions, using the 2 cups of cold milk.
2. Add pumpkin and coconut and stir until smooth.
3. Pour pudding into dish or cups until half full, sprinkle with crushed graham crackers, pour on remaining pudding.
4. Top with a plop of whipped topping.

Ingredients

Directions

• 8 cups cucumbers, sliced
• 2 cups red onions, sliced
• 1 cup red bell pepper, slices
• 1 Tbsp salt
• 2 cups sugar
• 1 1/2 cup white vinegar
• 2 tsp celery seed
• 2 tsp mustard seed

1. In a large bowl, combine cucumbers, onions, and red pepper; sprinkle with salt and toss to coat. Let stand one hour; drain.
2. In medium bowl, combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved.
3. Place cucumber mixture in a non-metallic container; pour vinegar mixture over cucumbers.
4. Cover and chill for at least 24 hours to blend flavors.

Ingredients

Directions

• 1 medium eggplant
• 2 small zucchini
• 1 green pepper
• 2-3 medium tomatoes (or more if you like)
• 1 red or yellow pepper
• 1/4 cup olive oil
• 2 cloves garlic
• 1 cup mushroom

1. Slice, cube, cut vegetables.
2. Add olive oil to skillet. Cook vegetables and garlic in skillet over medium heat about 10-15 minutes until zucchini is tender.

Ingredients

Directions

• 1/2 cup sliced onions
• 1 Tsp olive oil
• 1/2 green bell pepper, cut into long, thing strips
• 1 yellow squash, thickly sliced
• 1 zucchini, thickly sliced
• 1 tomato, chopped
• 1/2 Tsp dried oregano
• 1 Tsp dried basil
• 1/4 Tsp freshly ground pepper

1. Sauté the onions in the oil over low heat until soft and translucent.
2. Add the green peppers and cook until they wilt. Add the yellow squash, zucchini, and tomato, and cook, covered, for 10 minutes.
3. Stir in the herbs and pepper and serve.

Ingredients

Directions

• 1 pound red or white Swiss chard, washed
• 1.5 Tsp. olive oil
• 1 clove garlic, minced
• 1/4 Tsp freshly ground pepper

1. Cut off and discard the bottoms of stems. Chop the leafy greens into pieces about 2 inch pieces.
2. Heat the oil in a large nonstick sauté pan. Sauté the garlic over high heat for about 1 minute. Add the chard and cook for 3-4 minutes more.
3. Toss frequently until the chard is wilted and soft but still a bright, dark green.
4. Stir in the pepper and serve immediately.

Ingredients

Directions

• 1 Tbsp Butter
• 1 Onion, sliced
• 1 Green Bell Pepper, chopped into 1/2 inch cubes
• 8 oz. Okra
• 8 oz. corn
• 15 oz. can peeled up tomatoes with juice
• Salt and Pepper to taste

1. In saucepan, on medium-high heat, melt butter and add onion and green pepper. Cook 4 minutes, or until onion and pepper are softened.
2. Add okra, corn, and tomatoes. When tomatoes start to bubble, turn heat to low. Cover saucepan and cook about 20 minutes, stirring occasionally. Add salt and pepper to taste.

Ingredients

Directions

• 1 lb tomatillos, husked
• 2 Tbsp butter
• 1 onion, diced
• 1 can (20 oz.) white hominy, drained
• 1 tsp chopped, fresh marjoram
• 1 tsp fresh thyme leaves
• 4 cups milk
• 4 springs parsley
• 6 ears fresh corn kernels
• 2 roasted red peppers, chopped and drained
• 2 Tbsp chopped fresh cilantro

1. Bring a large pot of water to boil over high heat. Add tomatillos. Boil for 10 minutes; drain.
2. Melt butter in large pot over medium heat. Stir in onions, cooking for about 5 minutes. Stir in hominy, marjoram and thyme and stir for 5 minutes more. Pour in milk, parsley and half of the corn kernels. Bring to a simmer over medium-high heat.
3. Puree tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the red peppers. Simmer the soup for 10 minutes, then remove parsley sprigs and sprinkle with cilantro before serving.

Ingredients

Directions

• 1 quart strawberries, washed and hulled
• 1/4 cup frozen orange juice concentrate, thawed
• 1/3 cup white wine
• 1/2 cup low fat sour cream
• 1 Tsp sugar, or more to taste
• 1/8 Tsp kosher salt
• 1/4 Tsp freshly ground pepper
• 6 fresh mint leaves, finely sliced

1. Puree berries and the orange juice concentrate and wine until smooth.  Add the sour cream, sugar, salt and pepper, Puree until combined. Chill.
2. Taste and adjust the sugar. Serve garnished with sliced berries and mint.

Ingredients

Directions

• 2 Green Bell Peppers, tops cut off, and seeds removed
• 1 cup instant brown rice, cooked according to package directions
• 2 Green Onions, thinly sliced
• Handful frozen green peas
• 1 15 oz. can cut up stewed tomatoes, drained
• Couple shakes grated Parmesan cheese

1. Preheat oven to 350 F
2. In baking dish, add water to about 1/2" depth. Stand peppers in water and place pan in center of oven. Let peppers precook for 15 minutes while you cook the rice.
3. When rice is cooked, stir in green onions, frozen peas, and drained tomatoes. Stir to mix well.
4. Remove peppers from oven and fill cavities with rice mixture.
5. Set filled peppers back in hot water and return pan to oven. Cook, uncovered, 15 minutes.
6. Sprinkle with Parmesan cheese and enjoy.

Ingredients

Directions

• 6 small red potatoes, scrubbed
• 1 clove garlic, peeled
• 4 tomatillos
• 1/4 cup butter
• 1/4 cup milk
• Salt and pepper to taste

1. Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender (about 15 minutes). Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain.
2. Transfer potatoes and tomatillos to a large bowl. Add butter and milk and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.

Ingredients

Directions

• 3 avocados, peeled, pitted and mashed
• 3 tomatillos, husked and chopped
• 1 red onion, finely chopped
• 3 roma tomatoes, seeded and chopped
• 1 Tbsp lime juice
• 1 tsp red pepper flakes
• 3 drops hot pepper sauce
• Salt and pepper to taste

1. In medium bowl, mix avocados, tomatillos, red onion, roma tomatoes and lime juice.
2. Season with red pepper flakes, hot pepper sauce and salt and pepper.
3. Cover, and refrigerate at least 45 minutes before serving.

Ingredients

Directions

• 1 cup chopped fresh tomato
• 1/3 cup red wine vinegar
• 1 dash Worcestershire sauce
• 1 tsp ketchup
• 2 tsp dijon mustard
• 1 Tbsp minced fresh basil
• 1 Tbsp minced fresh thyme

1. Place all ingredients in a small bowl. Mix thoroughly, cover and refrigerate until serving.

Ingredients

Directions

• 2 Tbsp vegetable oil
• 1 lb. diced, cooked chicken meat
• 1 onion, minced
• 2 cloves garlic, minced
• 1 can (14.5 oz.) chicken broth
• 1 lb tomatillos, chopped
• 1 lb. tomatoes, diced
• 1 can (7.5 oz.) diced green chiles
• 1/2 tsp dried oregano
• 1/2 tsp dried coriander seed
• 1/4 tsp ground cumin
• 1 can (15 oz) white beans
• 2 ears, fresh corn
• salt to taste
• ground black pepper to taste
• 1 lime, sliced

1. Heat oil and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer fro 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings to choose from: limes, cilantro, cheese, avocado, sour cream and/or tortilla chips.

Ingredients

Directions

• 1 Tbsp Olive Oil
• 1/2 onion, chopped
• 2 garlic cloves, finely chopped
• 1 Small jalapeno chili, cut up small
• 14 oz. can vegetable broth
• 1 Zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 8 oz. corn
• 8 oz. red kidney beans
• 8 oz. green beans

1. In large saucepan, heat oil on high heat 1 minute. Add onion, garlic, and chili. Stir and cook 2 minutes, or until onion is limp.
2. Add vegetable broth and squash. Reduce heat to medium high, cover, and cook 10 minutes.
3. Stir in corn and beans. Reduce heat to medium low, cover, and cook slowly 10 minutes, or until heated throughout.

Ingredients

Directions

• 1 Tbsp Olive Oil
• 1 Garlic Clove, cut into tiny pieces
• 1 Medium Zucchini, cut into thin strips, lengthwise
• Couple shakes chili powder
• 4 flour tortillas
• 15 oz. can enchilada sauce
• 1 cup grated Monterrey-jack or Cheddar Cheese

1. In skillet, on high heat, heat olive oil 1 minute. Add garlic, zucchini, bell pepper, and chili powder. Cook 4 minutes, or until vegetables are lightly browned.
2. Lay tortillas flat and spread vegetables on one side, then roll up.
3. In oiled baking dish, lay tortillas side by side. Pour enchilada sauce over evenly and top with cheese. Bake at 350 F for 20 minutes, or until cheese is bubbly.

Ingredients

Directions

• 4 to 5 medium zucchini (about 1 1/2 lbs)
• 3/4 tsp salt
• 4 eggs
• 3/4 cup flour
• 1 clove garlic, minced
• 3/4 cup grated parmesan cheese
• 1 Tbsp finely chopped onion
• 1/4 tsp ground black pepper
• Dairy sour cream (optional)

1. Trim and coarsely shred zucchini (about 5 cups total). In bowl, toss zucchini with salt. Place mixture in a colander. Place plate on top of mixture, weight it down with cans. Drain 15 minutes; discard liquid.
2. In bowl, beat eggs and garlic. Stir in flour, cheese, onion, and pepper until just moist. (Batter will be lumpy) Stir in zucchini just until combined.
3. For each pancake, spoon 1 heaping Tbsp batter on hot lightly oiled griddle or skillet, spread to 3-in circle. Cook over medium heat 2 to 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
4. Serve topped with sour cream. Or cool, layer in freezer container with waxed paper and freeze up to 3 months.

Ingredients

Directions

• 4 medium zucchini, halved crosswise and cut into spears
• 1 Tsp olive oil
• 1/4 cup pesto

1. Steam the zucchini until they are tender but not mushy, about 5 minutes. Remove from the pot.
2. Heat the oil in a large nonstick skillet. Add the spears and cook over high heat, tossing or stirring frequently until the edges begin to brown.
3. Remove from the heat, add the pesto to the pan, and toss until the spears are coated.