Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm 

Zucchini Sauce

Wednesday, October 14, 2015


Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering 

Summer Squash Medley

Friday, August 14, 2015

Courtesy:  Darlene & Mackenzie Kelbach

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

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

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


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