Tomato and Zucchini Tart

adapted from The Tomato Cookbook iNGREDIENTS 1 Prepared Pie Crust 1 LB Tomatoes peeled and sliced 8 oz Zucchini sliced and blanched 2 large eggs 2/3 cup light cream 1 TBL chopped parsley 1 Tsp Chives snipped 1 Tsp Sage chopped salt and pepper Directions Preheat oven...

Fried Tomatillos with Cilantro Chive Aioli

Adapted from Eat Clean Live Well by Terry Walters Ingredients 6 large tomatillos 1/4 cup rice milk (substitute regular milk) 1 1/2 cups corn flour (fine cornmeal) 1 Tsp minced fresh oregano 1 Tsp minced fresh thyme 1/4 Tsp sea salt fresh pepper grapeseed oil for...

Bacon, Kale and Cheese Scones

Adapted from King Arthur Flour   Ingredients 2 cups  All-Purpose Flour 1 tsp salt 1 tbl baking powder 2 tsp sugar 4 tbl cold  butter 1 cup coarsely grated or  diced cheddar cheese 1/3 cup fresh chives, or finely diced scallion tops (the  green part) 1/2 pound...

Cold Fresh Pea Soup

Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled   2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½  cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...

Double Celery Soup

From Saved by Soup, Judith Barrett 1 medium-size onion, chopped Salt, sea or kosher and fresh ground pepper 6 ribs celery, with leafy tops – trim bottoms- slice the rest (including leaves) thinly to yield 2 cups 1 small celery root, peeled and diced to yield 1 cup 4...