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This Week's Recipes

StartFragmentHARVEST SALAD: By Susan Huff

Chop and Lightly steam Cauliflower - Season with lemon and sea salt

Cut Green Beans in Half and steam for 3-5 minutes strain and season with olive oil and red pepper flakes if you like

Shred Zucchini in a spiralizer or with a grater - 1-2

Slice 2 apples thinly and mix with a touch of lemon juice and thyme de- stemmed

Now tear lettuce - spread evenly on plates and top with layers of the veggies above with Apples on Top - Add toasted Walnuts and your favorite dressing or just olive oil a perfect dinner that is easy and fun.

PS: Steam Extra veggies for a salad mixed with a grain for tomorrow!


Meal 1

Cauliflower, Green Bean, and Tomato Gratin


1 bag (16 oz) frozen cauliflower florets

2 C (1/2 of 14 oz bag) frozen cut italian green beans, cut green beans, or sugar snap peas

2 C cherry tomatoes, rinsed and stemmed

1/2 C dried whole grain bread crumbs

1/3 C grated pecorino romano cheese

1 tbsp. extra virgin olive oil

1 clove garlic, grated or crushed


Preheat oven to 400ºF. Coat 13" x 5 x 9" baking dish with olive oil spray.

In large saucepan, bring 1 cup water to a boil. Add cauliflower and beans, cover, and cook 3 minutes, then drain. Distribute cauliflower, beans, and tomatoes evenly in prepared dish.

In small bowl, combine bread crumbs, cheese, oil, and garlic. Stir with fork until blended. Sprinkle mixture evenly over vegetables.

Bake until crumbs are golden brown, about 20 minutes

Cauliflower, Turnip + Parsnip Mash


1 head of cauliflower, chopped

1 turnip, chopped

1 parsnip, chopped

1 small yellow onion, chopped

2 cloves garlic, whole

4 tablespoons grass-fed butterbone stock

¼ teaspoon kelp

celtic sea salt + freshly ground black pepper, to taste

parsley, to garnish


Place cauliflower, turnip, parsnip, onion, and garlic in water on stovetop. Bring to boil, reduce heat to low simmer, and cover. Cook until veggies are tender, about 20-30 minutes. Another option would be to roast these veggies @ 375 for 30 minutes, coated in butter.

If boiling, remove, strain, and place into high speed mixer or food processor. I recommend preserving the stock made for a casserole so as to conserve and utilize all nutrients.

Add butter, stock (just enough to cover veggies), kelp, and spices. Blend until smooth. Add stock as needed to reach desired consistency.

Transfer back to stovetop and heat on low to allow flavors to marry. Garnish with parsley and enjoy!

Green Bean and Plum Salad

Serves: 2-4



pound green beans


small plums


handfuls salad greens


cup rice wine vinegar


tablespoons water


teaspoon sugar


teaspoon salt


pinch red pepper flakes


tablespoon fresh chopped chives


Trim the beans and blanch them in salted boiling water until they are just cooked but still retain some crunch.

Cut the plumbs into halves or quarters, removing the stones.

Heat the vinegar, water, sugar, salt and red pepper flakes in a small sauce pan until the sugar has dissolved.

Toss the beans in the hot vinegar dressing, and then stir in the plums. Let sit for at least 15 minutes.

Plate salad greens, layer on the beans and plums, garnish with fresh chopped chives, and serve.

Plum Applesauce

YIELD: 6 cups




2 lbs gala apples, quartered and seeded and left unpeeled (can substitute McIntosh)

2 lbs plums, quartered and pitted (red, black or Italian plums)

  1. ⁄4 cup water

  2. ⁄4 cup sugar

1 teaspoon cinnamon


Cook first 4 ingredients in a 4 -5 quart heavy pot, covered, over moderately low heat, stirring occasionally, until fruit is very tender and falling apart, 1 to 1 1/4 hours.

Force mixture through a food mill using the finest blade.

Add cinnamon and stir to incorporate.

Will keep one week covered and chilled.

Note: My cooked mixture created a LOT of liquid. I did not want a runny sauce, so before putting through the food mill, I put mixture in a sieve to separate out the liquid. AFTER using the food mill, I added just a bit of the liquid back until the sauce was a consistency I liked.

Meal 2

Herb-Crusted Cauliflower Steaks with Beans and Tomatoes

YIELD 2 servings ACTIVE TIME 30 minutes TOTAL TIME 45 minutes


1 large head of cauliflower (about 2 pounds)

1/2 cup olive oil, divided

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

8 ounces green beans, trimmed

3 garlic cloves, finely chopped

3/4 teaspoon finely grated lemon zest

1/3 cup chopped parsley, plus more for serving

1/3 cup panko (Japanese breadcrumbs)

1/4 cup freshly grated Parmesan

1 (15-ounce) can white beans, rinsed, drained

1 cup golden or red cherry tomatoes (about 6 ounces), halved

3 tablespoons mayonnaise

1 teaspoon Dijon mustard


Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.

Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.

Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.

Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.

Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5–7 minutes more.

Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.

Fall Vegetable Hash


4 thick bacon slices

2 tablespoons olive oil

1 medium-size sweet onion, chopped

1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes

2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes

1 tablespoon white wine vinegar

1 pound small fresh Brussels sprouts, quartered

2 garlic cloves, sliced

How to Make It

Step 1

Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.

Step 2

Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.

Step 3

Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.

Green Beans with Thyme


1 pound fresh green beans, cut into 2-inch pieces

1/2 cup water

1/2 teaspoon salt

1/4 cup finely chopped onion

2 tablespoons butter

1 tablespoon minced fresh parsley

1 tablespoon lemon juice

3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

1/8 teaspoon paprika


In a 3-qt. saucepan, combine beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender.

Meanwhile, in a small saucepan, saute the onion in butter until tender. Add parsley, lemon juice, thyme and paprika. Drain beans; add butter mixture and toss to coat.

Nutrition Facts

1 each: 58 calories, 4g fat (2g saturated fat), 10mg cholesterol, 240mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 1g protein.

Plums, Apples, and/or Pears, Baked in Marsala or Port


use one or all of

4 granny smith apples (small)

4 beurre bosc pears

4 plums, halved and stoned

adjust the portions of fruit if using only one or two of the fruits – ie you might choose the bake a dish full of fruits for freezing for later.

these amounts are for the 12 fruits above. adjust amounts if baking more

200g jaggery or palm sugar or use caster sugar if these are not available

1 cinnamon stick

juice and zest of 1 lemon

180 ml marsala or tawny port

1 stick fresh rosemary


Heat the oven to 190C.

If using a mixture of the fruits, halve them and stone the plums. If using only one type of fruit, they can be baked whole or halved.

If the fruit are halved, place the apple and pear halves, flesh side down in a baking dish and place the plums whole or halved around the fruit.

Scatter with sugar and lemon zest. Add the cinnamon stick, and drizzle in the port or marsala and lemon juice. Lay the rosemary over the top of the fruit.

Place in the oven and bake for 30 – 40 mins until tender. Cool slightly and serve the fruit with their juices.

Meal 3

Couscous with Seven Vegetables

Yield: 8 servings

1 tomato

½ bunch parsley

½ bunch cilantro

¼ cup olive oil

1 pound lamb or beef, cut into 1½- to 2-inch pieces

½ teaspoon turmeric

1 teaspoon ground ginger

Large pinch of saffron threads

1 teaspoon salt, to taste

½ teaspoon pepper, to taste

1 onion, chopped

1 (15.5-ounce) can chickpeas (also called garbanzo beans), drained and rinsed

3 carrots, peeled, halved lengthwise and cut into 2-inch pieces

2 sweet potatoes, peeled and halved, and each half cut into quarters

2 to 3 turnips, peeled and cut into 2-inch pieces

2 zucchini, halved lengthwise and cut into 2-inch pieces

½ of a small cabbage, cored and cut into bite-sized pieces

¾ of an acorn squash or ¾ pound of another squash, cut into bite-sized pieces

1 red chile pepper

1 pound dry, 5-minute couscous

Note: Feel free to substitute vegetables such as potatoes, celery root, fava beans or any others of your choice.

1. Slice tomato in half and grate the pulpy flesh on the large holes of a grater; discard the skin. Set aside. Tie the parsley and cilantro together with kitchen twine.

2. Heat oil over medium-high heat in a large pot, and add the meat, turmeric, ginger, saffron, salt and pepper. Add the chopped onion, and mix. Brown the meat for a few minutes, stirring frequently.

3. Add the grated tomato and bundle of parsley and cilantro. Cover with water. Add the chickpeas. Cover the pot and simmer 30 minutes.

4. Add the carrots, sweet potatoes and turnips. Return to a simmer, cover and simmer 15 minutes.

5. Add zucchini, cabbage, squash and chile pepper. Return to a simmer, cover and simmer 10 minutes.

6. Test the vegetables (you only need to test one of each type). If any are not thoroughly tender, remove the cooked vegetables to a bowl and leave the ones that need more time in the pot. Cover and simmer until the vegetables and meat are all done.

7. Make the couscous according to the package directions, using 1 cup of the broth in the pot along with water to make it.

8. Return the vegetables and meat to the pot to warm them and serve over the couscous, with the red pepper on top for a visual flourish.

Per serving: 416 calories; 7g fat; 2g saturated fat; 29mg cholesterol; 20g protein; 69g carbohydrate; 9g sugar; 10g fiber; 475mg sodium; 98mg calcium

Mixed Greens Salad, Pears, Apples and Toasted Pecans


3 cups mixed baby lettuces and spring greens, torn

1 small head romaine lettuce, torn

2 bosc pears

1 red apple

4 ounces blue cheese

  1. ⁄2 cup toasted pecans, broken

wine vinaigrette dressing (I use Kraft Seven Seas Red Wine Vinaigrette)


In large bowl mix leaf salad greens and romaine lettuce. Leaving peeling on for color, cut apple and pears in bite-size pieces and add to greens.

Add crumbled blue cheese and toasted pecans. Drizzle only enough vinaigrette dressing to moisten well. Toss well. Serve immediately.

Zucchini and Green Bean Soup


1 Tablespoon olive oil

1 small onion, diced

2 small cloves garlic, minced

3 medium zucchini, diced

 4 cups fresh green beans, chopped into 1" slices

1 small bunch parsley, chopped

1 Tablespoon or more chopped cilantro

4 cups low-sodium vegetable broth,

(or homemade vegetable stock)

About 4 cups water (enough to cover vegetables)

Freshly ground pepper

Salt to taste


In a large pot or Dutch oven, heat oil over medium high heat. Saute onions and garlic. Add zucchini and beans, and cover with enough broth and water to cover vegetables. Add salt and pepper and bring to a boil, then reduce heat to medium low and let simmer about 10 minutes until vegetables are very tender. Add the chopped parsley and cilantro and stir in. Using an immersion blender, puree soup to desired consistency. Taste and adjust seasonings. Garnish with a little chopped parsley or cilantro to serve, and if you like, add a little grated Parmesan on top.


Servings per recipe: 8

Serving Size: 1 cup

Calories: 55

Total Fat: 0 g

Cholesterol: 0 mg

Sodium: 104 mg

Total Carbs: 12 g

Dietary Fiber: 5 g

Protein: 2



Chocolate Chip Zucchini Banana Bread is the most delicious way to enjoy your ripe bananas and garden fresh zucchini!


1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/4 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup canola oil

2/3 cup granulated sugar

1 large egg lightly beaten

1 cup of finely grated zucchini

1 cup mashed banana

1 1/2 cup chocolate chips


Vegan Zucchini Tomato Gratin

A light and healthy summer vegetable gratin with fresh herbs.

Servings 4


5 tablespoons extra virgin olive oil

1 large onion peeled, and thinly sliced

2 cloves garlic minced

Kosher salt and freshly ground black pepper

1 teaspoon minced fresh thyme leaves

2 tablespoons minced fresh basil

6 plum tomatoes sliced crosswise on the diagonal into ovals

2 large zucchini sliced crosswise on the diagonal into ovals

1/2 cup whole wheat panko

2 tablespoons nutritional yeast optional or use 1/4 cup Parmesan cheese


Preheat the oven to 375°F.

Heat 2 tablespoons of the olive oil in a medium skillet. Add the onion and garlic and saute until softened and translucent, but not brown. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the thyme and basil. Spread the onion mixture into the bottom of a baking dish with a 6 cup capacity (like an 8-x-8-inch square).

In a large bowl, toss the tomatoes and zucchini with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Alternate the vegetables vegetables in compact upright rows on top of the onion mixture. Cover the dish with foil and bake until the vegetables have softened, about 30 minutes.

In a small bowl, toss the panko with the remaining tablespoon of olive oil and nutritional yeast (or Parmesan), if using.

Remove the foil from the vegetable dish and sprinkle with the panko mixture. Return to the oven and bake until the panko is toasted and golden-brown, about 20 minutes. Serve hot or at room temperature.



1 bag of Brussel Sprouts

1 quart cherry tomatoes

4 medium sized Turnips

2 medium zucchini squash

Olive oil

Salt and pepper to taste


Clean all the vegetables and cut into bit sized pieces.

Most important cleaning of turnips – see that ring around the inside?

Peel it all off or the turnip will be bitter. Nana taught me that.

Spread out on baking sheets, drizzle with olive oil then salt and pepper to taste.

Place in a 400F pre-heated oven until they are roasted. The tomatoes and zucchini will take longer because they have more water in them.

Remove and let cool.

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