• One Small Red Cabbage
  • 2 TBSP Butter
  • 2 TBSP Sugar
  • 1/4 Cup Balsamic Vinegar
  • Salt and Pepper

Cut the cabbage in half, cut out the core, and slice it into thin ribbons.

Melt the butter in a large pot over med-high heat, then add the cabbage and cook it for 5 minutes, stirring constantly, until it's slightly wilted.

Add the sugar and vinegar, stir it in, lower the heat to med-low, cover, and let it cook for 1/2 hour, stirring occasionally.

Season with salt and pepper to taste.
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  • One 13 oz. Package of Frozen Peas
  • 1/3 Cup Chopped Red Onion
  • 8-10 Slices of Cooked Bacon (chopped)
  • 1/2 Cup Shredded Cheddar Cheese
  • 1/2 Cup Mayo
  • Kosher Salt and Black Pepper

Rinse the frozen peas in a colander and let drain for a few seconds while you make the rest of the salad.

Into a large bowl add the cheese, red onion, mayonnaise, Kosher salt, black pepper and bacon.

Top with the peas and stir together until fully combined, then chill in the refrigerator for at least an hour before serving.
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  • One Large Cucumber
  • 1/2 Small White Onion
  • 1 TSP Sugar
  • 1/4 Cup White or Cider Vinegar
  • 1/4 Cup Water
  • 1/4 TSP Each Salt and Pepper
  • 1 TSP Fresh Dill (or 1/2 TSP dried)

Slice the cucumber and onion thin. Mix the vinegar, water, sugar, dill, salt and pepper, and pour over the cucumbers. Let it rest in the fridge for an hour. Drain and serve.
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  • 1 TSP Olive Oil
  • 1 Medium Yellow Onion
  • 2 Cloves Garlic - Minced
  • 3/4 Cup Uncooked White Rice
  • 1-1/2 Cups Vegetable (or Chicken) Broth
  • 1 TSP Cumin
  • 1/4 TSP Cayenne
  • 1/4 Cup Chopped Fresh Cilantro
  • 1 - 28 oz. Can Black Beans (drained)
  • 1 - 14.5 oz. Can Petite Diced Tomatoes

Heat the oil on med-high in a large pot or Dutch oven and cook the onion for 5 minutes then add the garlic and cook for a minute. Add the rice and sauté for 2 minutes.

Add broth, bring it to a boil, then reduce the heat to med-low and simmer for 20 minutes. Add the tomatoes, spices, and black beans, and heat for 5 minutes.
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  • 2 cups grated zucchini
  • 2 large eggs, slightly beaten
  • 2 tablespoons chopped green onion
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pinch dried oregano
  • Olive Oil for frying

Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until just moistened.

Heat oil in a large skillet over med-high heat. Drop rounded spoonfuls of zucchini batter into hot oil. Pan-fry until golden, about 2-3 minutes per side. Drain on paper towel lined plate.
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  • 1-1/2 Pounds Eggplant (1 large), Roasted
  • 2 TBSP Olive Oil
  • 1 Medium Onion, Chopped
  • 1 Cup Chopped Thinly Sliced Fennel Bulb
  • 3 Large Garlic Cloves, Minced
  • 1 Red and 1 Yellow Bell Peppers, Diced
  • 1/2 TSP Red Pepper Flakes
  • 1/4 Cup Pine Nuts
  • Salt to taste
  • 1 14-oz. Can Crushed Tomatoes (in Puree)
  • 3 Heaped TBSP Capers, Rinsed and Drained
  • 3 TBSP Coarsely Chopped Pitted Green Olives
  • 2 TBSP Plus a Pinch of Sugar
  • 3 TBSP Red Wine Vinegar
  • Freshly Ground Pepper to Taste

Roast the eggplant, allow it to cool. (1/2" cubes, coat in olive oil, 400 degree oven for 15 minutes)

Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion, fennel, and red pepper flakes. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and pine nuts and 1/2 teaspoon of salt. Cook, stirring, until the peppers are just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.

Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Printable version


  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt

Preheat oven to 450 degrees F.

Grease a popover pan or six 6-ounce custard cups.

In a medium bowl beat eggs slightly, Beat in flour, milk, sugar, and salt until just smooth; being careful not to overbeat.

Fill pan/cups 1/2 full.

Bake at 450 degrees F for 20 minutes. Decrease oven temperature to 350 degrees F and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
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  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 zucchinis, diced
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons grated Parmesan, or more, to taste

Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.

Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.

Serve immediately, sprinkled with Parmesan.

Printable version


  • 2 tablespoons olive oil
  • 2–3 large cloves of garlic
  • 1/4 teaspoon chili flakes, adjust to taste
  • 2–3 medium zucchini, ribboned with a peeler
  • Zest of 1 lemon
  • 1/4–1/2 teaspoon kosher salt, more to taste
  • A squeeze of lemon juice
  • Black pepper to taste
  1. Saute garlic and red pepper flakes for 1 minute on medium heat until just softening.
  2. Add zucchini ribbons and cook 1-2 minutes more until just slightly wilted.
  3. Toss in zest and kosher salt. Mix gently.
  4. Add a squeeze of lemon juice and a few grinds of black pepper.
  5. Optional garnish suggestions: basil, cherry tomatoes, feta, pecorino, pinenuts, or toasted nuts

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