Zucchini and Potatoes Jambot
Ingredients 1/4 cup extra-virgin olive oil 1 small yellow onion, chopped 2 potatoes, peeled and cubed (slightly larger than zucchini cubes) 2 zucchini, cubed Coarse salt Ground black pepper 1 teaspoon dry Italian seasoning (or a combination of
Products (Onion, Zucchini, Potato)

Kale Orzo Salad
Ingredients 4 cups chopped fresh kale 1/4 cup plus 2 tablespoons olive oil, divided 1/4 cup fresh lemon juice 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 3/4 pound orzo, cooked and cooled 1/2 cup diced cucumber 1/2 cup diced purpl
Products (Onion, Kale, Cucumber)

Cucumber and Snap Pea Salad with Mint
Ingredients 1 tablespoon extra-virgin olive oil 2 teaspoons white-wine vinegar 1 tablespoon Dijon mustard Coarse salt and ground pepper 2 large cucumbers, peeled and thinly sliced 1 pound snap peas, trimmed (strings removed if necessary) and sl

Grandma Dodes Icebox Cukes
These are the pickles my Grandma Dode made for her family of ten, with cucumbers fresh off the vine from my Grandpa Don’s huge garden.   4 cups cucumbers, sliced about ¼ inch thick 2 white onions sliced and separated into rings.

Zucchini, Chard, and Cilantro Succotash
Serves 4 as a side dish   Freshly shaved corn kernels from 3-4 ears of corn 1 red onion, diced 1 bunch chard or kale, finely cut in long strands, including stem 1 green pepper, de-seeded and diced 1 medium sized zucchinisquash, diced 2 cl
Products (Onion, Kale, Zucchini)

Cream of Carrot Soup
Cream of Carrot Soup (gluten-free and vegetarian options included)   2 pounds carrots, washed, peeled and sliced about ½ inch thick 1 yellow onion, diced 1 quart vegetable or chicken broth, not unsalted ¼ cup/35g gluten-free f
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Spicy Thai Beef Salad
Spicy Thai Beef Salad From   Ingredients   For the Salad: 3/4 lb flank steak
 ¼ cup fresh mint leaves, coarsely chopped
 ¼ cup cilantro leaves, coarsely chopped
 1 shallot, sliced very thin

Green Onion Oil Deviled Eggs
Green Onion Oil Deviled Eggs   From Adapted from Chef Chang’s cookbook, Momofuku   4 hard boiled eggs, peeled, chilled and cut in half 1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup) 1 clove of g

Parsley Zucchini
Parsley Zucchini From   Ingredients
 1 teaspoon olive oil
 1 large clove garlic, chopped
 3 medium-sized zucchini
 1/2 cup of parsley, finely diced
 1 teaspoon butter
 salt to taste
 hot pepper &
Products (Garlic, Zucchini, Parsley)

Broccoli Salad
Broccoli Salad From   Ingredients 4 -5 cups tiny broccoli florets (and chopped stalks if you like) 1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
 1/4 cup almond butter
 3 tablespoons f
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Blueberry Zucchini Bread
Blueberry Zucchini Bread From   Ingredients: 1 1/2 cups zucchini (grated, squeezed and drained) 3/4 cup brown sugar 1/4 cup oil 1/2 cup vanilla yogurt 1 egg 1 cup all purpose flour 3/4 cup whole wheat flour 1 teaspoo
Products (Zucchini, Blueberries)

Asian Carrot Slaw
Carrots, Green onions,

Romaine Caesar Salad
My children will all eat Caesar salad, no questions asked. I also happen to love it. If anchovies aren’t your thing, which I totally sympathize with as I used to find them a bit overpowering, simply substitute a teaspoon of Worcestershire sauce.
Products (Greens: Lettuce)

Roasted Broccoli
This recipe is more method then recipe, per se. The vegetables are completely open to interpretation and preference of what you enjoy and what’s in season. My father, a former chef, and now a fishmonger, prepares vegetables this way almost every

Red, white, and blue cheese salad
Red, White and Blue Cheese Cobb Salad From Clean Eating Magazine   Ingredients 1 large head Romaine lettuce, thick ribs removed and chopped 3 large eggs, hardboiled, whites only, chopped 1 small jicama, peeled and grated 1 yellow bell pep

Big Stack Burger
From Clean Eating Magazine   Ingredients 1/2 cup quinoa, rinsed (NOTE: This recipe yields extra quinoa to reserve for a later use. If you have cooked quinoa in your fridge, use 1 cup or use a frozen and thawed precooked brand such as Vil

Cilantro Pesto
1 cup      packed fresh cilantro      leaves 1/2      cup almonds 3      large garlic cloves      or garlic scapes 1/4      c

Green Onion Sweet Corn Fritters
I grew up eating sweet corn fritters late in the summer when the corn was freshly cut from the cob, or in the winter made with corn “put up” in the freezer. These fritters are delicious and endlessly adaptable to what you have available. My par

Beet Green and Young Garlic Pasta
A simple pasta dish likely to please children and adults alike, filled with nourishing greens and the slight assertiveness of young garlic.

Spinach Quiche with Lardons
Quiche is a versatile entrée to which any vegetable may be added. I bring bacon “lardons” into the mix, but of course feel free to omit for a vegetarian meal, though I must say I adore the combination of almost any green with bacon.

Fresh Vegetable Chips
The simplest way to eat raw radishes is to hand-dip the little spheres in some
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Arugula, Carrot and Chickpea Salad with Wheatberries
When I’m feeling earthy and healthy, I always think of summery salads and this one is a favorite that I first met at the local co-op. Full of color, texture and nutty, whole-grain goodness, this salad is perfect for a light lunch, dinner side or B

Red Salad with Champagne Vinaigrette
Red Salad with Champagne Vinaigrette From the December 2006 issue of Gourmet Magazine   Ingredients 2 tablespoons Champagne vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup plus 1 tablespoon mild olive oil (preferably French)

Chow Mein Style Noodles with Pea Shoots
Chow Mein Style Noodles with Pea Shoots From Chef Mark Hix at   Ingredients 1 teaspoon sesame oil 1 tablespoon vegetable oil 1 bunch of spring onions (or use this week’s green garlic!), sliced length-wise into thin stri

Baleada! a plato tipico in Honduras
You will need: Black beans—Baleadas are frequently made with day old beans (black or red). In Honduras, most households always have a large pot of cooked beans on the stove and yesterday’s beans make the perfect main ingredient for balea
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