Oriental Chicken Salad with Almonds

Adapted from From Ellie’s Kitchen to Yours by Ellie Deaner   3 cups cooked shredded chicken 1 cup scallions sliced 1/2 lb pea pods, blanched 1 cup slivered almonds toasted 1/2 red pepper cubed Dressing 1/4 cup teriyaki sauce 3 T fresh lemon juice 1/4 cup...

Quick Carrot Top Pesto

adapted from Clean Eating Ingredients 1 1/2 cups roughly chopped 
carrot-top leaves 1 large garlic clove, chopped 1/3 cup extra-virgin olive oil 1/8 tsp kosher salt 1 tbsp fresh lemon juice 3 tbsp toasted walnuts or pine nuts 1/3 cup freshly grated...

Curried Winter Squash Puree

adapted from the blue room in Cambridge Ingredients 4 Tbl unsalted Butter 1 1/2 or 2 pd winter squash peeled, seeded and cut into 1″ cubes 1 russet potato peeled and cut into 1″ chunks 1/2 cup chopped onion 1 tsp minced fresh ginger pinch of ground ginger...

Chocolate Zucchini Cake

www.stonyfield.com Ingredients 1/4 c butter 1/2 c vegetable oil 1 3/4 c sugar 2 eggs 1 c Stonyfield Organic Fat Free French Vanilla Yogurt 1 t vanilla extract 2 c all-purpose flour 1 t baking soda 1/2 t ground cinnamon 1/2 t ground cloves 1/2 t salt 4 T unsweetened...

Zucchini Soup

Zucchini soup 1 Tbl butter 2 Tbl olive oil 1 onion chopped 2 lb. peeled cubed zucchini 2 ½ cups vegetable broth 1/8 of light cream or to taste Salt and pepper Hot chili oil (optional) Melt butter and oil in saucepan Cook onion until soft Saute zucchini until soft...