From Asparagus to Zucchini, 3rd ed. Ingredients ¾ c. oil 1 ¼ c. sugar 2 eggs 1 tsp. Vanilla 2 c. grated summer squash ½ c. sour milk or buttermilk 3 TB cocoa or carob powder ½ tsp baking powder 1 tsp baking soda ½ ts. Each cinnamon and cloves 2 ½ c. flour small … Continue reading Double Chocolate Zucchini Cake
Marinated Cucumber Tomato Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 2 cucumbers, sliced into rounds 4 large tomatoes, sliced into rounds ½ c. thinly sliced red onion ½ c. extra-virgin olive oil ¼ c. red wine vinegar 1 TB sugar salt and pepper 1 TB slivered fresh basil strips 1 TB chopped parsley Directions: Arrange cucumbers, tomatoes, and … Continue reading Marinated Cucumber Tomato Salad
Middle Eastern Lentils and Endive
from New Vegetarian Cooking, by Rose Elliot Ingredients: 1 TB olive oil 1 onion, sliced 1 tsp ground coriander 1 tsp. ground cumin 6 c. endive or spinach 2 x 15oz cans green lentils, drained 2 garlic cloves, crushed juice of 1/2 lemon salt and pepper to taste Directions: Heat the olive oil in a … Continue reading Middle Eastern Lentils and Endive
Beets and Greens Salad with Pears
from FoodNetwork.com Ingredients 4 large or 8 small beets 2 Anjou pears 3 to 4 tablespoons balsamic vinegar Extra-virgin olive oil Kosher salt 2 cups baby washed arugula (or lettuce or wilted beet greens) 1/4 cup Marcona almonds, coarsely chopped 1 bunch chives, finely chopped Directions 1. Preheat the oven to 375 degrees F. 2. … Continue reading Beets and Greens Salad with Pears
Banana-Beet Green Smoothie
From HealthSmoothieHQ.com 1 cup water 1 cup beet greens, chopped, thick stems removed and discarded 1 fresh or frozen banana A little honey, stevia, or maple syrup to sweeten (optional) 1/2 cup frozen berries of choice 1 serving of your preferred protein and/or green superfood powder 1 tablespoon flax or chia seeds Directions Add the … Continue reading Banana-Beet Green Smoothie
Homemade Salad Dressing
Homemade Salad Dressing From CSA member Randi Arnar 2 cloves garlic 1 tsp honey 1 tsp dijon mustard ¼ c. raspberry vinegar 2 TB balsamic vinegar 2 TB brown sugar 1 c. vegetable oil Directions 1. Mix and serve with salad. Try adding nuts or fruit, if desired.
Fresh Greens Pasta Pie
in From Asparagus to Zucchini, 3rd ed. Ingredients 6 oz. Vermicelli pasta2 TB butter or margarine, softened1/3 c. grated Parmesan cheese5 eggs2 tsp. Cooking oil1 small onion or bunch scallions, chopped2 c. chopped tat soi, spinach, endive or other greens1 c. shredded mozzarella cheese1/3 c. milksalt and pepper to tastedash nutmeg Directions 1. Preheat the … Continue reading Fresh Greens Pasta Pie
Gingered Kale and Tofu
From Simply In Season ½ c. soy sauce ½ c. dry sherry or broth ¼ c. rice vinegar or white vinegar 3 TB brown sugar 1. Bring to a boil in a medium saucepan. Simmer 1 minute and remove from heat. 2 cakes firm tofu 2. Place in a single layer in an ovenproof pan. … Continue reading Gingered Kale and Tofu
Herb Roasted New Potatoes
From Simply In Season 1 large shallot or bunch scallions 1 large clove garlic or half garlic scape, minced 1 bay leaf, crumbled 1 TB fresh thyme, chopped 1 TB fresh sage, chopped 1 TB fresh oregano, chopped ¾ tsp. Salt ½ tsp pepper 1. Blend together in a food processor or blender ½ c. … Continue reading Herb Roasted New Potatoes
Arugula and Apple Salad with Creamy Mustard Dressing
From 1,000 Vegan Recipes 2 TB white wine vinegar 1 TB Dijon mustard 1 TB minced fresh parsley 1/3 c. olive oil ½ tsp salt ¼ tsp freshly ground black pepper 2 c. arugula leaves 3 c. chopped salad mix ½ small red onion, sliced, or one bunch scallions 1 apple, such as Gala or … Continue reading Arugula and Apple Salad with Creamy Mustard Dressing
