Peppers

Pasta Salad with Vanilla Citrus Vinaigrette

Pasta Salad with Vanilla Citrus Vinaigrette Created by Chef Joe Pastry Serves 4 Ingredients for Pasta Salad 2 cups whole wheat or whole grain pasta citrus segments 1/8 cup onions, chopped 1 cup cherry tomato, quartered ½ cup bell pepper, diced small bunch of fresh herbs Directions for Pasta Salad Cook pasta according to directions.  Drain

Zucchini Potato Fritter

Zucchini Potato Fritter with Basil Pesto Aioli and Pickled Bell Peppers Created by Chef Hanis Cavin  Ingredients for Zucchini  Potato Fritter 1 zucchini, shredded ½ potato,  shredded 1 egg ½ cup bread crumbs 1 Tablespoon thyme, minced salt and pepper Directions 1. Mix all ingredients together.  Season with salt and pepper to taste. 2. Place

Stuffed Bell Peppers

Stuffed Bell Peppers Serves 6 Ingredients 1½ cups cooked brown rice 6 bell peppers 2 Tablespoons oil ½ onion, diced 1 carrot, diced 1 zucchini, diced 2 garlic cloves 1 teaspoon fresh thyme 1 teaspoon fresh oregano ½ teaspoon salt ½ teaspoon pepper ½ cup parmesan cheese ½ cup Monterey jack or mozzarella, shredded 1 jar of your favorite marinara sauce or homemade marinara sauce Directions 1. Pre-heat oven

Olivewood Garden Burgers

Olivewood Garden Burgers Created by SoNo Serves 6-8 What’s great about this recipe is that you can really use any mixture of vegetables that you want. I like to stick with what veggies are in season and look best in the garden! Ingredients 1 zucchini 1 yellow squash 1 small onion (or 1 bunch of spring

Tahitian Squash Taco

Tahitian Squash Taco with a Grape Tomato and Cucumber Salsa with a Black Chile and Lime Drizzle Created by Hanis Cavin Ingredients and Directions for Tahitian Squash 1 Tahitian squash – cut into large pieces ½ cup honey 2 limes, juiced 1 Tablespoon cayenne chile salt and pepper Mix honey, limes and cayenne together. Pour

Vegetable Stir Fry with Tahini Sauce

Vegetable Stir Fry with Tahini  Sauce Created by Julie Rohowits Serves 4 Ingredients 1 Tablespoon oil (not olive, something that you can stir fry with) 4 scallions, sliced 1 carrot, cut into sticks 1 zucchini, cut into sticks 1 pepper, cut into sticks ¼ cup Tahini paste 2 Tablespoons soy sauce 1 Tablespoon ginger, minced

Vegetable Stir Fry with Peanut Sauce

Vegetable Stir Fry with Peanut Sauce Created by Julie Rohowits Serves 4 Ingredients 1 Tablespoon oil (not olive, something that you can stir fry with) 4 scallions, sliced 1 carrot, cut into sticks 1 zucchini, cut into sticks 1 pepper, cut into sticks 2 Tablespoons crunchy peanut butter 1 teaspoon chili powder (optional) 3 Tablespoons

Succotash Salad

Succotash Salad with Citrus Dressing Created by Chef Tricia McCormick Ingredients 1 small red onion, medium dice 2 garlic cloves, finely chopped 1 medium red bell pepper, medium dice 1 medium green bell pepper, medium dice 1 cup lima beans (frozen is fine) 2 medium zucchini, ½ moon sliced 2 ears fresh yellow corn, shucked

Farm Vegetable Chilaquiles

Farm Vegetable Chilaquiles with Farm Eggs & Tomatillo Salsa Created by Chef Hanis Cavin Serves 4-6 Ingredients for Chilaquiles bag of tortilla chips (Or you can make your own chips… use a dozen corn tortillas, cut into strips, and fry with extra virgin olive oil) 3 radishes, sliced 2 green onions, chopped 2 ears corn,

Saag – Indian Style Fragrant Greens with Potatoes

Saag – Indian Style Fragrant Greens with Potatoes Created by Chef Marguerite Grifka Ingredients 2 pounds swiss chard, spinach or mixed greens such as mustard, collard, beet, etc. 2 small potatoes boiled, until barely tender 4 Tablespoons butter 1 teaspoon garlic, chopped 1 small poblano or other small mild chili, chopped 1 teaspoon fresh ginger