Stuffed Zucchini

Stuffed Zucchini – serves 4 Great way to use up all that zucchini. 4 medium zucchini – not large! ½ medium onion, finely chopped 4 garlic cloves, chopped ¼ cup bell pepper, whatever color, diced small, use spicier peppers if you like 1 tbs butter Olive oil ¼ cup dried fruit, raisins, currants, apricots or […]

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Watermelon Arugula Salad

Watermelon Arugula Salad – serves 4 1 cup seedless watermelon cubed or cut with a melon baller 1/3 cup goat cheese 1/3 of a red onion, sliced very thin 4 cups of arugula 2-3 stalks of fresh basil; leaves stacked and cut in small strips Pine nuts (optional) Vinaigrette ½ cup plus 1 tbs canola […]

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Fennel, Cannelini and Tuna Salad

Fennel, Cannelini and Tuna Salad – easy and no cooking for those hot summer nights. 1 15 oz can cannellini beans, rinsed and drained 1 small fennel bulb ½ cup thinly sliced red onion 1 can tuna, packed in oil Juice of one lemon 1 tbs olive oil ¼ cup Italian parsley, chopped 2-3 sprigs […]

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Lamb Burgers with Feta and Olives

Lamb Burgers with Feta and Olives – makes 4 I love these for a quick meal. Make extra and freeze some. 1lb ground lamb ½ cup pitted, diced olives (I like Kalamata, but use what you like) ½- 2/3 cup crumbled feta 2 tbs finely diced onion 1-2 garlic cloves, minced ½ tsp cumin ½ […]

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Broccoli Bacon Salad

Broccoli Bacon Salad – great for picnics! 1 clove garlic, minced 1/4 cup mayonnaise 1/4 cup sour cream 2 tsps cider vinegar 1 tsp sugar, honey or agave 4 cups finely chopped broccoli crowns 1 cup celery, chopped into small pieces 3 slices cooked bacon, crumbled 3 -4 tbs dried cranberries Salt and pepper to […]

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Cherry and Goat Cheese Appetizer

Cherry and Goat Cheese Appetizer – great for picnics 2 cups fresh cherries, pitted and halved ½ cup mint or lemon balm leaves, thinly sliced Crackers of choice 4 oz goat cheese ¼ cup chopped, roasted cashews or pistachios Combine goat cheese and pistachios. In a separate bowl combine cherries and mint. Slather goat cheese/nut […]

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Sweet Pea Hummus

Sweet Pea Hummus 2 cups garbanzo beans, cooked – you can use canned, rinse them well 1 ½ cup lightly cooked green peas 3 tbs sesame tahini 2 tbs lemon juice 2-3 cloves chopped garlic 1 tbs olive oil 2 tsp lemon zest 1 tbs minced Italian parsley ½ tsp red pepper flakes (optional) Salt […]

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Stuffed Apricots

Stuffed Apricots  I found fresh organic apricots at the store and served this as a salad course. Very easy to make and a great way to enjoy this delicious fruit which is available for a short time every summer. Take a freshly washed apricot, 1 per person, halve and remove pit. Fill center with goat […]

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Easy Rhubarb Pie

Easy Rhubarb Pie I got this recipe from my good buddy and fellow herbalist Teresa Koby. Teresa teaches some very interesting classes on herbs and nutrition at the Center for Integrative Botanical Studies with classes in Denver and Boulder. Check her out at www.integrativebotanical.com. 1 unbaked 9 inch pie shell 3 cups (one pound) diced […]

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Candied Walnuts

Candied Walnuts 1/2 cup sugar 1 cup raw walnut halves salt, pepper, you can add chili powder, cumin, coriander, cinnamon for more flavor. Preheat oven to 350°F. Lay walnuts out on a baking sheet in a single layer. Roast for 5-7 minutes. Remove from oven and cool. Prepare a rimmed baking sheet by lining it […]

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Sesame Orange Dressing

Sesame Orange Dressing 2 tbs frozen orange juice concentrate 1 tbs soy sauce 1 tbs herb or rice wine vinegar 3 tbs toasted sesame oil 1 -2 tbs agave or honey, according to taste. Combine in blender or shake vigorously in a covered jar.

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Baby Greens with Berries Walnuts and Goat Cheese

Baby Greens with Berries, Walnuts and Goat Cheese This will be my first course on Easter Sunday, a great spring salad. I always make it with strawberries, but use any fresh fruit you wish. You can also serve it with a simple balsamic dressing, but the sesame orange is quite yummy. 3 cups washed baby […]

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