PrintCucumber Mint Tea Sandwiches Serving Size: 12 sandwiches Ingredients¼ cup loosely packed mint leaves rinsed, dried, and finely chopped 2... View Article
PrintButtery Flying Saucer Squash with Basil Ingredients5 or 6 medium flying saucer squash, sliced 1/4 C melted butter 1 bunch... View Article
PrintEggplant Appetizer Ingredients6 ¼” thick slices of eggplant 1 tsp. olive oil 6 ¼” slices tomato 2 oz shredded mozzarella... View Article
PrintOkra with Tomatoes Ingredients¼ cup peanut or canola oil 1 lb fresh okra, tops removed and tails removed, cut crosswise... View Article
PrintKale, Quinoa, and Beet Salad with Balsamic vinegar Ingredients1 bunches of beets, peeled and shredded 1/2 cup balsamic vinegar 2... View Article
PrintBabaganoush Ingredients1 large eggplant (about 1 pound) 1 glove garlic, minced 1/4 teaspoon salt 1/4 cup finely chopped fresh flat-leaf... View Article
PrintFarmers' Market Vegetable Lasagna Ingredients10oz lasagna noodles 2 Tablespoons extra virgin olive oil 2 large shallots, chopped (or 1 small... View Article
PrintYummy Yellow Curry Sauce This recipe can be prepared with fish, chicken, or vegetarian. Ingredients5 Tbsp. Oil 2 tsp. mustard... View Article
PrintKale Salad with Serrano Pepper, Mint, and Breadcrumbs Ingredients4 tablespoons fresh lemon juice 1 tablespoon lemon zest from 2 to... View Article
PrintPecan-Crusted Salmon with Sorrel Sauce IngredientsSauce: 1/2 cup (packed) chopped fresh sorrel or spinach 2 tablespoons dry white wine 1... View Article
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