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...

Blanched Sugar Snap Peas

Adapted from Cook’s Illustrated Cookbook serves six Blanch the snow peas 1 tsp salt 1 pd sugar snap peas strings removed   1. Fill a bowl with ice water 2. Bring 6 cups of water to a boil 3. Add peas and salt cook until peas are tender 1 ½ – 2 minutes 4....

Garlic Farm Scape Pesto Recipe

Adapted from the Garlic Farm, West Granby Ct. 1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese 1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste 1/4 pound roughly chopped scapes 1/2 cup olive oil salt to taste 1. Puree...

Frittata Bites with Chard, Sausage, and Feta

Adapted from  Bon Appetit  | June 2010    by Tori Ritchie makes 20 as an appetizer or cut larger pieces for a brunch Nonstick vegetable oil spray 1 12-ounce bunch Swiss chard, stems and center ribs removed 1 tablespoon olive oil 1 cup chopped onion 8 ounces mild...