Zucchini Chocolate Cake
Preheat over to 350 degrees and grease a 10 inch tube or bundt pan. In a stand mixer or large bowl cream sugar and shortening. Add eggs, one at a time,… Read More »
Lemon Coleslaw
Lemon Coleslaw Directions: Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions,… Read More »
Caprese Salad
Directions: Line plate with lettuce. Slice roma tomato and arrange it on plate alternating with slices of fresh mozzarella. Tuck some fresh basil leaves into the salad. Sprinkle… Read More »
Panzanella Salad
Directions: 1. Preheat oven to 350, cut garlic clove in half. 2. Rub the garlic over the slices of bread. 3. Cut the bread into medium size cubes…. Read More »
Michelle’s Summer Highlights
Hi! We’ve been having endless fun and enjoyment from your vegetables! a couple of highlights so far… Adzuki beans with raw bok choy, red onion, toasted sesame seeds,… Read More »
Kale Coleslaw
Directions: Combine ingredients for Dressing in a blender and puree, using a small amount of water as necessary to achieve the consistency of a thin mayonnaise. Chiffonade the… Read More »
Zucchini-Lemon Sorbet
Directions Cut the zucchini in half lengthwise and scrape out the seeds. Cut the zucchini into chunks and place into a blender along with the lemon juice, lemon… Read More »
Cindy’s Garlic Scape Pesto
Here is Cindy’s Garlic Scape Pesto. It was SO good on fish, chicken, and pasta! Directions: Place scapes and walnuts in the bowl of a food processor and… Read More »
Garden-Style Lasagna
Garden-Style Lasagna From The Best Casserole Cookbook Ever By Beatrice Ojakangas Directions: 1. Preheat the oven to 375° F. Coat a 9-by-15 inch or 10-by-15 inch lasagna pan… Read More »
Red Potato Salad
1. Cook potatoes in boiling water until tender. Drain and let cool in a large mixing bowl. 2. Combine oil, vinegar, mustard and garlic into measuring up, whisk… Read More »