Recipes

Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm  Read More...


Zucchini Sauce

Wednesday, October 14, 2015

  Read More...


Vegetable Fritters

Wednesday, October 14, 2015


Courtesy of: Ross Dilley of Hollyhock Hill Catering  Read More...


Summer Squash Medley

Friday, August 14, 2015

Courtesy:  Darlene & Mackenzie Kelbach


Ingredients
Zucchini, sliced
Yellow summer squash, sliced
Onion, sliced 
Tomato, chopped
Mild cheese, thinly sliced (mozzarella/montery jack)
Butter or olive oil
Sea salt
Fresh ground pepper to taste

NOTE: Serving size is flexible. Add as many or as few of the veggies above as desired. Read More...


​Squash with Walnuts (Vegan)

Friday, July 17, 2015


Courtesy:  Mackenzie Kelbach
 


Ingredients
1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter
Foil 



Directions
Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...



Go Back


Tags

walnuts plums sauce Jerusalem artichoke mustard greens pudding Rice wine vinegar Soup coriander curry fraiche chimichurri zucchini Spread brown sugar chili beet blue cheese steak berry scapes ramps absinthe flank steak cauliflower beer bosc tomato shallots flank spiced winter squash biscuits capers parmesan jam knots peach cream cheese stuffing remoulade shrunken heads tomato corn pie chili peppers tomato juice spelt melon green beans wheat flour carrots bacon bok choy Poblano Chili roasted cucumber jack shiitake walnut oil garlic peppers Kale conserve habanero feta sour white beans carrot top kalamata crepes celery hearts Shitake Mushrooms celeriac hazelnuts autumn fennel seeds tomatoe Red Onion coeur pancake celebration latkes Potato prosciutto pork chop fritters gruyere Tomatoes sweet potato coconut milk almond milk kohlrabi pecans gin sherry yellow onion radishes bbq baby bok choy mushrooms scallions dill bell pepper goat Cheese cranberry gorgonzola blueberry parmigiano strawberry gratin heavy whipping cream shitake cockaigne radish currants swiss thai meatballs cake bulgar pepper maple caesar artichoke Recipes basil cream snow peas compote tortillas sweet Vegan bayeldi frittata jack cheese almonds chiles plum chorizo shelling apples casserole pork sandwich fritter wrap cheese tart dilly baguette reggiano carrot tops pineapple sesame strata fennel bulb Spinach sandwiches peas syrup pecan cointreau bean onion yogurt tenderloin kluski Farmers' Market sunchokes vegetable potatoes collins mint slaw onions fennel bloody mary Chevre couscous Beans pie Butternut nectarine Corn gazpacho arugula sour cream green pepper Cranberry Beans lemon grass okra olives honey Swiss Chard cantaloupe daisy coeur a la creme tostadas Bread beet greens lettuce chipotle vanilla wafers egg beets Leek beef egg noodles sausage buckwheat chicken Salsa pickled bulgar wheat Side spring asparagus vinaigrette verde chocolate Tomatillos oats dijon leeks gouda hickory watercress strawberries barley imam maple syrup panzanella wasabi celery root turnips poblano muffins crisp Drinks Greens pesto kirsch cilantro carrot fronds mushroom fondue bruschetta pumpkin creme anchovy pasta butter pine nuts turnip Cider Squash buttermilk chimmichurri paste vegetarian Dressing rhubarb Apple eggs anise Eggplant chilies Salad plum tomatoes bread pudding polenta pears tuscan chives cornmeal rouille chicken dinner salad