Recipes
Bok Choy Chicken Soup
1 T canola oil
1-2 green onions, thinly sliced
1-2 cloves garlic, (or 1 T garlic scape, minced)
3 - 14.5 oz. cans chicken broth
2 C water
4 C potatoes, diced (or 1/2 bag of egg noodles)
3-4 C chopped Bok Choy (about 1 small head)
4 carrots, sl
Buttery Bok Choy Gratin
5 T butter
4-5 C bok choy, chopped leaves and stalks
1 C green onions, green and white parts
1-2 cloves garlic, minced (or 1 garlic scape, minced)
1/3 C flour
2 C milk
1 ½ C white sharp cheddar cheese (or Gruyere)
salt and pepper to tas
Taco Salad
1 lb. ground beef
1 packet taco seasoning
1 head lettuce, chopped
2 green onions, thinly sliced
6 hardboiled eggs, sliced or crumbled
1 (8 oz.) bag of shredded cheddar cheese
1 bag nacho cheese Doritos, broken into pieces
1 bottle French dress
Radish Spread
8 oz. cream cheese
1/4 C butter
1/2 t celery salt
dash of paprika
1/2 t Worcestershire sauce
1 C finely chopped radish
1/4 C finely chopped green onion
Cream together cream cheese and butter. Add celery salt, paprika, and Worcestershire sauce;
Cannellini Bean & Kale Soup
12 oz. Italian sausage links, sliced (ground sausage will also do)
1/4 C water
1 T canola oil
1 medium onion, chopped (or 1/2 C green onion)
1-2 cloves garlic, minced (or 1-2 scapes)
2 - 15oz. cans cannellini beans, rinsed
2 - 14 oz. cans chick
Grilled Acorn Squash & Red Cabbage over Pasta
1 box penne pasta
2 acorn squash, cut into wedges
2 T canola oil, divided
4 C red cabbage, shredded
½ t cinnamon
1 t ground ginger
4 T brown sugar
4 T apple cider (or red wine vinegar)
1 t thyme
Cut acorn squash into wedges al
Roasted Eggplant Spread
1 eggplant, peeled
2 sweet peppers (red or green), seeded
1 onion
2 cloves garlic, peeled
3 T olive oil
1 t salt
1 t pepper
1 T tomato paste
Preheat oven to 400F. Chop up all veggies so they are similar in size. Place veggies on a lar
Pesto Pasta on Salad
1 basic recipe of pesto (recipe provided below)
1 package of pasta (rotini, farfalle, radiatore)
1 head of lettuce, chopped
1 C sliced Juliet tomatoes
1 C sweet peppers, chopped
½ C sliced black olives
Cook pasta according to pac
Butternut Squash Pizza
1 butternut squash (about 2 lbs.), peeled
1 small onion, thinly sliced into rings
3 T olive oil
1-1/2 t kosher salt
¼ t pepper
(1) 1 lb. package of refrigerated pizza dough
1 T cornmeal
1 T fresh basil, chopped (thyme or rosemary)
2 cl
Pasta with Roasted Tomatoes & Garlic
1 T salt
1 box uncooked pasta
¼ C olive oil
2-3 C Juliet tomatoes
4 cloves garlic, thinly sliced
½ t salt
¼ t pepper
Fresh Parmigiano-Reggiano cheese, shaved
¼ C basil leaves, chopped
Preheat oven to 450F.
Green Bean Salad
1 lb. green beans, ends trimmed
¼ C basil, coarsely chopped
1 C leeks, sliced
2 stalks celery, sliced
2 T olive oil
Juice from 1 fresh lime
Bring a pot of water to boil. Cook beans until crisp-tender, about 10 minutes. Drain; rin
Zucchini & Dill Pasta Salad
1 1 lb. box of orecchiette pasta (or farfalle)
2 medium zucchini, diced
1 15 oz. can cannellini beans (or any white bean)
½ lb. fresh green beans, cut into 1” pieces
¼ C olive oil
¼ C fresh lemon juice
Zest from one l
Smashed Red Potatoes & Cabbage
2 lbs. red potatoes, scrubbed
½ head of cabbage, quartered, cored, cut into thin shreds across the grain
2 T butter
2 T finely minced onions
¾ C milk
Ground pepper
Cover potatoes with water in a pot, add ½ t salt an
Creamy Corn & Zucchini
2 T bottled Italian dressing
2 C fresh corn kernels, cooked
1 zucchini, chopped
1 C shredded Mexican blend cheese
½ C sour cream
3 slices bacon, precooked and crumbled
1 T basil, chopped
Heat dressing in a large skillet on mediu
Late Summer Salad
4 T olive oil
3 T fresh lemon juice (or lime)
2 T honey
½ t kosher salt
¼ t pepper
¼ t crushed red pepper (optional)
1 cucumber, peeled, seeded and chopped
2 C green beans, trimmed, blanched and cut into thirds
1 C
Stuffed Green Pepper Soup
1 lb. ground meat
1 C onion, diced
½ t dried basil
½ t dried oregano
1 can (14.5 oz.) diced tomatoes
2 C green peppers, chopped
1 can (15 oz.) tomato sauce
3 C water
1 T beef bouillon
1 C cooked brown rice
In a large soup pot,
