Pasta with Fresh Tomato Sauce

Adapted from The Uncommon Gourmet’s All Occasion Cookbook by Ellen Helman Ingredients 1 pd ziti 3 cups quartered cheery tomatoes 6 oz feta crumbled 1 cup black olives 1/2 cup scallions thinly sliced 1 tbl dried mint or 3 Tbl fresh salt and pepper to taste 2 Tbl...

Watermelon, Orange and Feta Salad

An easy watermelon salad that also uses herbs from the culinary garden. It’s one of several recipes provided by Abby Reich from ChopChop magazine during her cooking demonstration on June 23, 2016. Ingredients 3 cups cubed seedless watermelon 1   large orange, peeled,...

Green Herb Shrimp with Summer Squash Couscous

adapted from The Sprouted Kitchen Ingredients Herb Sauce: ¼ cup extra-virgin olive oil ½ teaspoon sea salt 4 green onions, white and light green parts, chopped 2 tablespoons coarsely chopped fresh mint leaves ½ cup coarsely chopped fresh basil ½ cup fresh flat-leaf...

Roasted Delicata Squash with Quinoa Salad

Adapted from Michael Symon INGREDIENTS 2 Delicata squash (about 1 pound each), halved lengthwise and seeded 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 cup quinoa 2 tablespoons golden raisins 1 tablespoon sherry vinegar 1 teaspoon honey 1...

Cucumber Mint Sorbet:

adapted from wheat free meat free makes about a pint Ingredients 2 ½ cucumbers; peeled, seeded, and sliced 10 medium-to-large mint leaves (more or less to taste) ½ cup sugar ½ cup water juice and zest from one lime Directions 1. Make the simple syrup first. Take ½ cup...