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Meal 1

Pizza with Grilled Eggplant, Zucchini, Red Onion and Corn


  • Gluten Free Pizza Crust

  • Sweet and Smoky Tomato Sauce

  • 6 rounds of Eggplant, ¼ inch thick

  • 8 rounds of zucchini, ¼ inch thick

  • 1 ear of corn

  • ½ red onion, cut into ¼” thick wedges

  • 3 tablespoons olive oil

  • kosher salt

  • olive oil


  1. Prepare the pizza crust and par bake until lightly golden, (through step 8. In the directions). Leave the oven on at 400 degrees.

  2. Preheat a grill to medium-low.

  3. Drizzle the vegetables with the olive oil and sprinkle them lightly with kosher salt. Place them on the grill with the largest pieces over the hottest part of the grill.

  4. Watch them carefully so they don’t burn, flipping them just as they start to soften and get good char marks on them, about 2 minutes depending on the vegetables.

  5. Continue to cook them until they have the marks on the other side as well. When they are cooked to tender on both sides, remove them from the grill and set them aside.

  6. Cut the cooked corn off of the cob and discard the cob.

  7. Spread a generous amount of the Sweet and Smoky tomato sauce on the crust and top with the assorted vegetables. Drizzle with olive oil and bake the pizza at 400 degrees for another 5 minutes.

  8. Top with fresh chives and slice and serve immediately.

Preparation time: 30 minute(s) Cooking time: 10 minute(s) Number of servings (yield): 8

Cucumber and Red Onion Salad


  • 1 medium cucumber, cut into thin slices (preferably long English or European cucumber)

  • 1⁄2 small red onion, cut into thin slices

  • 1⁄4 cup light sour cream (or plain yogurt)

  • 1 tablespoon white wine vinegar

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon black pepper

1 (8 ounce) bag mixed baby lettuces and spring greens (or your favorite salad greens)


  • Cut onion slices into quarters.

  • Toss cucumber slices and onion together in a medium bowl.

  • Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended.

  • Let stand 5 minutes.

  • Divide salad greens among four salad plates.

  • Stir cucumber and onions again.

Top each plate of greens with 1/4 of the cucumber mixture.

Curried Celery Apple Soup

Serves 6

In most recipes celery hangs back like a timid wallflower, underpinning sauces and soups with its herbal minerality. But put it center stage, sweeten it with apples, and spike it with a little curry powder, and you will be rewarded with a delicate and soothing soup, made creamy by simmering it with a little rice in place of dairy.

⅓ cup sliced almonds

2 tablespoons unsalted butter

8 celery stalks, trimmed and thinly sliced

1 large leek, trimmed of green part, halved lengthwise, and thinly sliced

Salt and pepper, to taste

2 apples, peeled, cored, and diced

4 teaspoons curry powder

1 teaspoon ground turmeric

1 can (15 ounces) low-fat coconut milk

3 tablespoons rice

6 cups chicken stock

3 tablespoons lime juice

¼ cup coarsely chopped celery leaves

(for garnish)

1. Set the oven at 350°F. On a baking sheet, spread the almonds. Bake for 8 minutes, or until light brown. Cool.

2. In large soup pot over medium heat, melt the butter. Add the celery, leeks, and salt and pepper. Cook, stirring occasionally, for 5 minutes. Stir in the apples, curry powder, and turmeric. Cook for 3 minutes. Add the coconut milk, rice, and stock. Bring the soup to a boil. Lower the heat to medium-low, and simmer for 15 minutes, or until the vegetables are soft.

3. In a blender, puree the soup in batches until smooth. Return to the pot, and stir in the lime juice. Taste for seasoning and add more salt and pepper, if you like.

4. Ladle the soup into bowls, and sprinkle the celery leaves and toasted almonds on top. Sally Pasley Vargas

Plum Apple Crumble


  • 6 large plums

  • 3 Bramley apples, about 500 g (1lb 2oz)

  • 50 g (2oz) light brown soft or caster sugar

  • 1 tsp ground cinnamon

  • Finely grated zest of 1 lemon for the crumble topping

  • 175 g (6oz) plain flour

  • 125 g (4oz) butter, chilled and cut into cubes

  • 50 g (2oz) rolled oats

75 g (3oz) demerara sugar


  • Preheat oven 200°C (180°C fan) mark 6. Halve and stone the plums, then roughly chop and put into a large pan. Peel and core the apples, roughly chop, and add to the pan with the sugar, cinnamon, lemon zest and 5tbsp water. Cover and heat gently until apples are softening, about 5min.

  • Empty fruit into a shallow, ovenproof serving dish. Set aside.

  • To make the topping, put the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine rubble. Mix in the oats and demerara sugar, then scatter the topping over the fruit.

Bake for 25-30min or until the crumble is golden. Serve immediately with our Foolproof Custard (see left) or vanilla ice cream.

Meal 2

Re-Imagined Ratatouille


serves 4-6

This is a beautiful dish to prepare as we make the transition from summer to fall with zucchini, eggplant, sweet onions and beefsteak tomatoes. The recipe itself is fairly straightforward, although we recommend using a mandoline if you’d like to speed up all the fine slicing.


1/2 organic sweet onion, finely chopped

2 garlic cloves, thinly sliced

1 cup tomato puree

2 tablespoons olive oil

1 small organic eggplant

2 organic tomatoes

1 small organic zucchini

1 small organic yellow squash

Few sprigs fresh thyme

Salt and pepper


Preheat the oven to 375 degrees F.

Pour the tomato puree into a 10" baking dish. Drop in the sliced garlic and chopped onion, stir in one tablespoon of the olive oil and season generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. Slice them, and the tomatoes, into very thin slices (about 1/8" thick). Carefully arrange the slices of prepared vegetables on top of the sauce in neat rows, overlapping them so that just a bit of each flat surface is visible, alternating vegetables. (It's okay if you have leftovers that don't fit.)

Drizzle the remaining olive oil over the vegetables and season them generously with fresh thyme, salt and pepper. Cover the dish with a piece of parchment paper cut to fit inside.

Bake for approximately 45 to 55 minutes, or until veggies have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and the tomato sauce should be bubbling. Serve with some crusty French bread, or on top of polenta or couscous.

Plum Cucumber Salad

Makes: 6 Servings


6 black or red plums, diced

1 ½ cups diced cucumbers (about 1 medium cucumber)

½ red onion, diced

1 orange bell pepper, diced

2 Tbs balsamic vinegar

1 Tbs vegetable oil

Optional: ¼ cup cilantro or arugula, ¼ tsp salt and pepper


  • In a large bowl combine plums, cucumber, onion, pepper and cilantro/arugula.

  • In a small bowl, whisk vinegar, oil, salt and pepper. Or combine these ingredients in a small jar and shake.

  • Add dressing to the salad and toss



15 mins


15 mins

When the summer heat is at its peak, sometimes you just don't feel like cooking. Thankfully, these tasty little bites are cool, crunchy, and require zero oven time!

Serves: 4 servings


  • 1 5 oz can chunk light tuna in water, drained well

  • 2 tsp minced red onion, soaked in cold water for 5 minutes, then drained and rinsed

  • 1 Tbsp minced celery

  • 1 Tbsp minced dill

  • ¼ C mayo

  • ½ tsp fresh lemon juice

  • ⅛ tsp black pepper

  • 2 cucumbers with slices down the sides

  • 3 grape tomatoes sliced into quarters

  • Dill sprigs for garnish


  • Combine the tuna, red onion, celery, dill, mayo, lemon juice, and black pepper in a bowl. Mix together with a fork while breaking up the tuna until evenly combined.

  • Peel 4 slices of evenly-spaced skin off of the cucumbers, creating a striped pattern. Cut the cucumber in ⅓-1/2 inch slices and then, using a melon baller, scoop out the center, leaving the bottom of the slice intact to create a cup. Plan on making about 12 cucumber cups.

  • Scoop 1 heaping teaspoon of tuna salad into each cucumber slice. Garnish with ¼ of a sliced grape tomato and a sprig of dill. Serve immediately.

Apple Plum Cocktail

What you'll need

  • plum ginger simple syrup

  • 3/4 cup water

  • 1 1/2 cups plums, about 3 plums

  • 1 1/2 tsp ginger, grated

  • 1 1/2 tsp Truvia

  • cocktail

  • 1 1/2 cups plum ginger simple syrup, see instructions above

  • 3/4 cup apple juice

  • 3/4 cup Riesling wine

  • 2 red apples, sliced

  • 2 plums, sliced


Let's do it

plum ginger simple syrup

  • Bring water, plums, ginger and Truvia to a boil in medium saucepan.

  • Reduce heat and remove ginger.

  • Let simmer 10-15 minutes.

  • Strain mixture, let cool.


  1. Mix simple syrup, apple juice and wine in pitcher.

  2. Add apple slices, plum slices and ice.

  3. Stir well until ingredients are chilled.

Pour into glasses and serve.

Meal 3

Red Butter Lettuce with Crispy Leeks, Toasted Hazelnuts, Fuji Apples & Chèvre

Servings 2


  • 8-10 leaves large red butter lettuce washed and gently torn in medium-sized pieces, or other lettuces!

  • ½ Fuji apple

  • ¼ cup thinly sliced leek green or white parts

  • 3 Tbsp . olive oil

  • ¼ tsp . Maldon smoked sea salt or other flaky sea salt, smoked optional

  • ¼ cup toasted hazelnuts

  • ¼ cup chèvre goat’s cheese

  • 2 tsp . red wine vinegar

  • sea salt to taste


  1. Heat olive oil in frying pan over medium heat. Add leeks and sea salt and stir occasionally, cooking until crisp, about 2 minutes. Don’t burn. Remove from heat, and drain oil into a small bowl.

  2. Add red wine vinegar to oil and whisk with a fork to blend. If not already toasted, toast hazelnuts in a pan on the stove or in a toaster oven at high heat for a couple minutes. Be careful not to burn! Roughly chop.

Assemble salad, layering leaves with apples, crumbled chèvre, and chopped hazelnuts. Drizzle with dressing mixture. Add a few sprinkles of sea salt, to taste.

Garlic-Lover’s Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash

(Makes about 4 servings, recipe created by Kalyn with inspiration from Cooking from the Heart: The Hmong Kitchen in America.)


1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)

2 T peanut oil or canola oil (or possibly a little more if you don’t have a non-stick pan)

2 T finely minced garlic (or less)

1 onion, sliced top to bottom in strips about 1/2 inch wide

1/4 tsp. salt

3 T Oyster Sauce (look for it by the Asian foods in any supermarket. If you need gluten-free, be sure to get Gluten-Free Oyster Sauce.)


Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.

Put wok or frying pan on the stove and heat 1-2 minutes, until it’s too hot to hold your hand over it. (You should be able to almost see the heat shimmering up from the wok.) Add the oil and heat about 30 seconds, then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.

Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds, or until vegetables are barely starting to soften.

Add oyster sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes more, stirring a few times. Serve hot.

Cucumber Zucchini Salad


  • 1 English cucumber (about 12 ounces)

  • 1 medium zucchini (about 8 ounces)

  • ½ small red onion (about 2 ounces), very thinly sliced

  • 1 teaspoon kosher salt

  • ½ cup apple cider vinegar

  • 2 tablespoons granulated sugar

  • ½ teaspoon red pepper flakes


  • Using a mandoline or a sharp knife, cut the cucumber and zucchini into very thinly sliced rounds. When you are finished slicing, you should have about 2 cups of cucumber and 1½ cups of zucchini.

  • In a medium size bowl, toss the cucumber and zucchini slices with the onion and salt, allow this mixture to sit for 30 minutes, then transfer it to a colander to drain off the excess liquid. Return the veggie mixture to the bowl and set aside.

  • Next, combine the vinegar, sugar, and red pepper flakes, whisking or stirring until the sugar has dissolved. Then pour this mixture over the veggie mixture, tossing the veggies to coat them evenly.

  • Chill the salad for at least 30 minutes in the refrigerator. Be sure to drain off any excess liquid once again, before serving.

Zucchini Plum Bread


  • 2 cups shredded zucchini

  • 1 cup vegetable oil

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 3 eggs

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon baking powder

  • 3 cups chopped plums

  • 1 tablespoon white sugar

  • 1 teaspoon ground cinnamon


  • Prep15 m

  • Cook1 h

  • Ready In1 h 25 m

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray.

  • Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans.

  • Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


Green Goddess Hummus Sandwich

  • Author: Cookie and Kate Prep Time: 20 mins Cook Time: 5 mins Total Time: 25 minutes Yield: 1 sandwich Category: Sandwich


4.3 from 3 reviews

This healthy hummus sandwich recipe features crisp cucumbers, tangy quick-pickled red onions and carrots, lettuce and herbed hummus! I’m partial to the homemade hummus and pickle combination below, but feel free to substitute your favorite store-bought hummus and pickles for a quick and easy lunch.


Per sandwich

  • 2 slices sturdy whole grain bread, lightly toasted

  • ¼ cup homemade green goddess hummus or store-bought hummus

  • About a 1-inch section of cucumber, sliced thin

  • 1 to 2 lettuce leaves, cut to size

  • Pickles, to taste (slice larger store-bought pickles into thin strips if necessary)

Quick-pickled red onions and carrots*

  • 5 to 7 medium to large carrots (¾th to 1 pound carrots)

  • 1 small to medium red onion (about ½ pound)

  • 1 cup plain white vinegar or white wine vinegar or apple cider vinegar

  • 1 cup water

  • ¼ cup honey or maple syrup or sugar of choice

  • 2 ½ teaspoons salt

  • ½ teaspoon red pepper flakes, optional


  1. To make the quick-pickled vegetables, first peel the carrots and then use a julienne peeler or regular vegetable peeler to slice the carrot into ribbons. Use a mandoline or a sharp chefs knife to carefully slice the onion into very thin rounds. Stuff the carrots into one pint-sized mason jar and the onions into another (if you mix the two, you’ll muddy the colors).

  2. In a medium-sized saucepan, combine the vinegar, water, sweetener, salt and optional red pepper flakes (for spicy pickles). Bring the mixture to a gentle boil, then pour half of the mixture into each mason jar. Use a spoon to gently press the onions and carrots into the liquid, then let the pickles cool to room temperature. Assuming that you sliced the onions and carrots very thin, they should be ready to eat within thirty minutes or less.

  3. To assemble your sandwiches, spread a hearty layer of hummus onto each slice of toasted bread. Top one slice with a layer of cucumbers, followed by lettuce and some pickles. Place the second slice of bread hummus-side down on top of the pickles. Enjoy!

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