Garden-Fresh Pasta Sauce

Garden-Fresh Pasta Sauce Created by Heidi Fiedler Makes ½ gallon (4 servings) Ingredients 1 large onion, small dice 3 cloves garlic, chopped ¼ pound zucchini, medium dice ¼ pound green beans 2 pounds tomatoes 1 Tablespoon olive oil basil salt and pepper Directions 1. Quarter the tomatoes, and remove seeds and juice. Cut into medium

Cooking for Salud!: Chicken, Beans and Pasta

Cooking for Salud! Chicken, Beans and Pasta Created by Chef Matt Gordon Serves 4 Ingredients 8 ounces chicken (or pork), sliced into strips 1 pound pasta, cooked 1 zucchini or 1 squash, sliced into strips 2 cups red kidney beans 1 teaspoon chili flakes 3 cloves garlic, minced 1 cup cherry tomatoes, chopped ¼ cup

Cooking for Salud!: Zucchini Bread with Homemade Applesauce

Cooking for Salud! Zucchini Bread with Homemade Applesauce Created by Chef Joe Pastry Ingredients 1 cup homemade applesauce (see Homemade Applesauce recipe) ½ cup sugar ½ cup brown sugar 3 eggs, slightly beaten 2 teaspoons baking soda ½ teaspoon baking powder 2 teaspoons vanilla 2 cups grated zucchini 2 cups all-purpose flour Directions 1. Preheat

Harvest Cupcakes

Harvest Cupcakes Created by Cups La Jolla Ingredients for Low Glycemic Zucchini-Carrot Cake 2 cups zucchini, packed, finely grated 1 teaspoon salt 1 cup carrots, packed, finely grated ½ cup walnuts, chopped 1¼ cups whole wheat flour ¼ teaspoon nutmeg 1½ teaspoons cinnamon 2/3 cup canola oil ¾ cup light organic raw agave nectar 2

Corn and Zucchini Quesadillas

Corn and Zucchini Quesadillas Adapted from Everyday Recipes and Activities by The Junior League Serves 4 Ingredients 8 mini corn tortillas ½ cup shredded cheese, such as Monterey Jack, cheddar, etc. 2 Tablespoons red onion, finely chopped 2 ears of corn, kernels removed from cob ½ cup zucchini, small dice Directions 1. Preheat oven to

Veggie Pesto Tacos

Veggie Pesto Tacos Created by Kati Butler Serves 4 Ingredients for Tacos 8-10 corn or flour tortillas 1 medium zucchini or summer squash, chopped ½ small onion, diced 1 bell pepper, chopped 1 clove garlic, minced 1 jalapeño, minced 1 medium potato, small dice 1 can of black beans (kidney beans or white beans would

Veggie Tacos with Salsa Picante

Veggie Tacos with Salsa Picante Created by Sabrina Carrillo Serves 4-6 Ingredients 4 small potatoes, diced small olive oil 1 red bell pepper, chopped ½ yellow onion, diced 8-12 corn tortillas 1 medium zucchini, chopped salt and pepper, to taste cumin, to taste handful of cilantro, stems removed cotija cheese, as desired, for garnish 1

Three Sisters Cornbread Stuffing

Three Sisters Cornbread Stuffing Created by Chef Ricardo Heredia of Alchemy Makes 12 servings Ingredients for Cornbread 1 Tablespoon olive oil, for greasing the pan 2 cups medium-grind yellow cornmeal 2 cups all-purpose flour 2 Tablespoons baking powder ¼ cup sugar 2 ears of corn salt 2 large eggs ½ cup olive oil 2 cups

Tortilla Espanola

Tortilla Espanola Serves 4-6 Ingredients 2 Tablespoons green onions, chopped 2 Tablespoons fresh basil, chopped 1 small yellow squash or zucchini, grated 5 large eggs 1-2 Tablespoons of olive oil for pan salt and pepper to taste Directions 1. Pre-heat oven at 400˚. 2. Place the grated squash, chopped green onion, and chopped fresh basil

Pickled Squash Blossoms

Pickled Squash Blossoms Created by Chef Ron Oliver Ingredients 6 cups water 4 cups white vinegar 6 garlic cloves, sliced 2 Tablespoons black peppercorns ½ Tablespoon dried thyme 5 Tablespoons kosher salt 30 baby zucchini with flower Directions Remove knob end from zucchini. Place in glass jars. Bring remaining ingredients to a boil. Pour over