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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