Not as strange as it sounds, the zucchini in this recipe provides moisture and doesn’t really contribute a lot of flavour.

Pre heat the oven to 350 degrees.

In a bowl mix together the butter, oil, sugar and vanilla. Beat in the eggs and mix well. Beat in the shredded zucchini. In a separate bowl mix together the flour, baking powder, cinnamon and cocoa.

Mix the baking soda/milk mixture into the eggs and fold the dry ingredients into the egg mixture. Fold together and pour into a nine inch round cake pan

You can use any kind of summer squash in this recipe. Yellow or green or patty pan, sliced thin all work well.

3 cups sliced summer squash
2 tomatoes, slice thin
1 large onion, sliced thin
2 cloves garlic, minced
¼ cup extra virgin olive oil
2 tbsp. Chopped fresh herbs ~ basil, thyme, parsley or chives (mixed)
sea salt and freshly milled black pepper to taste
4 oz. Soft chevre

Pre heat the oven to 400 degrees. In a bowl mix together the vegetables, garlic and herbs.

Drizzle over the olive oil and salt and pepper and toss gently to coat. Use an ovenproof dish and place a layer of vegetables on the bottom of the dish.

Dot with the chevre and cover with the remaining vegetables.

3 avocadoes
2 red bell peppers
3 large tomatoes
2 bunches of green onions OR 1 bunch of green onions and 1 small red onion
2 gloves of garlic
¼ jar of banana peppers (mild or hot) OR 3 green jalapeno peppers or other hot peppers.
¼ cup of the banana pepper juice (if using banana peppers)
3 tbsp lemon juice (add more if not using banana pepper juice)
Salt and Pepper

Chop everything and toss it into a bowl. Use a hand mixer to puree the ingredients or toss everything into a food processor.

NOTE: You can add other vegetables to the guacamole if you would rather make it a vegetable dip in order to increase fiber and lessen the fat of the avocadoes. Here are suggested ingredients that I have used: artichokes from a can, hearts of palm from a can, zucchini, cucumber or green peppers.

Provencal dish

1 2/1/2 lb. pumpkin, peeled, seeded and cubed
8 cloves garlic
1/2 cup chopped parsley
2 tbs. chopped fresh sage, or 1 tbs dried
1/4 cup olive oil
1/2 cup parmesan
1/4 cup breadcrumbs

1.Preheat oven to 350 F.Oil the dish
2.Toss pumpkin with garlic, heabs, salt and pepper. Transfer to dish, and drizzle with oil.
3. Bake 1 hour, stirring occasionally. Remove from oven, toss with cheese and breadcrumbs. Bake 15 minutes more, or until top is golden brown.

Preparation time 10 minutes; cooking time is 30 minutes

3 acorn squash, halved and de-seeded
olive oil
1 1/4 cups light cream (anything less than 18%)
1 1/4 cups shredded Parmesan
1 mild green chile, deseeded and chopped finely
1-2 garlic cloves, crushed
salt and pepper

Preheat the oven to 400`F

Score the flesh of the squash deeply, drizzle with oil.

Mix the rest of the ingredients together and pour even amounts into each squash.

Bake for 30 minutes, or until squash is tender.

Fresh tomatoes make a nice accompaniment.

2 gem squash
1 "gem" lettuce, torn into small pieces
3/4 cup of cold, cooked potatoe
6 cherry tomatoes, halved
2 scallions, sliced fine
1 small carrot, cut into fine julienne strips or shredded
1 mild red chili, deseeded and chopped finely
2 slices of roasted ham, shredded or 4-6 slices of prosciutto
salt and pepper
1 tbsp chopped fresh parsley
2-3 tbsp mayonnaise or vinaigrette

Pierce squash to two or three times with a fork.

Cook in a large pan of boiling water for 20-25 minutes, drain and leave to cool.

Cut away the tops, scoop out and discard the seeds.

Score remaining flesh and rub some oil over the shells.

Mix remaining ingredients together, binding lightly with mayonnaise or vinaigrette.

Pile filling into squash, serve the rest as a garnish. Chill slightly before serving.

1 c. cooked mashed turnip
1 c. bread crumbs
1 tbsp. sugar
Salt to taste
1 egg, beaten
1 c. milk
1 tbsp. butter

Mix all the ingredients with half of the bread crumbs. Place in greased casserole. Cover with the rest of the crumbs and bake 45 minutes at 350 degrees.

Turnip haters like this dish.

5 med. turnips, peel and slice about 1/4 inch thick
1 beef bouillon cube (or 1 tsp. granulated bouillon)
1/4 c. butter, melted
2 tbsp. brown sugar
Black or red crushed pepper to taste
Salt (if you like) to taste

Cook turnips until tender in water in which cube is dissolved.

Drain and place in casserole dish.

Drizzle with melted butter, sprinkle with sugar and pepper.

Place in 350 degree oven for about 15 minutes until flavors are blended. Serve hot.

Serves 4

3 tbsp. unsalted butter
1 sm. onion, minced
1 lb. turnips
1 med. tomato, peeled, seeded, and rough chopped
1/4 tsp. sugar
1/4 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
1 tbsp. fresh chopped parsley

Peel and cut turnips into 2 inch by 1/2 inch strips.

Melt butter, medium low heat; stir in onions.Cook 5 minutes, then add in turnip strips, tomato, sugar, and allspice; mix well.

Cook, covered, (occasionally stirring) for 15 minutes or until tender.

Add salt and pepper; sprinkle with parsley and serve. Stir up before serving.

Serves 4.

Wash greens good, then cut up in small pieces. Put into pot with medium amount water. Add four tablespoons corn oil, small amount salt add 2 chicken or beef cubes and 1 tsp. sugar. Let it come to full boil. Stir good. Reduce heat to medium cover and let cook until tender. Stir several times while cooking.

 

2 cloves garlic, peeled
1 small red or white onion, peeled
2 cups lamb's-quarters leaves
1 ripe avocado, peeled and pitted (I didn’t have one so I used 1/3 cup olive oil)
1/2 cup toasted nuts (I used almonds, the original called for 1 cup walnuts)
1/3 cup pitted kalamta olives (the original called for: One 6-ounce jar low-sodium pitted olives, drained)
3 tablespoons hedge mustard leaves or seed pods(I left this out)
2 tablespoons mellow (light-colored) miso
1 tablespoon chili paste or 1 teaspoon cayenne pepper, or to taste

1. Chop the garlic in a food processor or by hand. 

2. Add the onion and chop.

3. Add the remaining ingredients and process or chop until finely chopped.  Spread will keep, tightly covered, in the refrigerator for 5 to 7 days. 

Makes 2 1/2 cups

3 tbsp. butter
2 or 3 med. size onion slices
3 tbsp. flour
1 1/2 tsp. salt
Few grains pepper
3 c. milk OR vegetable OR chicken broth / + potato (optional)
About 2 c. cooked, young lambs quarters, chopped lightly and cooking liquid

Cook up onions in butter ‘til wilted, add flour and cook up ‘til mixture browns a bit.

Add S & P. Cook for a few minutes over medium heat.

Add milk and lambs quarters. Then heat gently and eat 'chunky' or whirl with an immersion blender or in a food processor.

1 9" unbaked pie crust
1/2 t Salt
4 c Young lambs quarter leaves -cut up
3 Eggs
1 3/4 c Milk
1/4 c Chopped onion
2 c Grated Natural Swiss-cheese (8 oz)
2 T Butter
1 T Flour

Partially bake pie crust at 450 degrees for 5-7 min. or until light brown.

Reduce heat to 325 degrees. Cook onion and leaves until tender and limp.

Stir in flour and salt. Beat together eggs and milk; add vegetables.

Sprinkle cheese in pie shell; pour in eggs.

Bake 40-45 min. or until knife comes out clean when its inserted off center.

Let stand 10 min. before serving.

* Water
* Olive Oil
* As much Lamb's Quarter (Chenopodium species) as you'd like to eat.(a large, double handful makes a nice side serving per person)
* Fresh Minced Garlic
* Bragg

Steam these greens for several minutes (less than ten minutes, because you do not want them mushy).

Remove the greens from the steamer and place onto serving dish.

Pour a dash of olive oil onto each serving.

Top with minced fresh garlic and a bit of Bragg's.

3/4 pounds greens, such as lambs quarters, cleaned well and sliced into approximate 1 inch pieces
2 teaspoons cooking oil
2 stalks green garlic, cleaned as a leek and chopped, or another alium family, whatever you have on hand (onion, green onion, garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones

Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds.

Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like).

Take off heat and stir in cream cheese.

Heat tortillas, divide filling among them. Eat and enjoy.

1 pound fresh lamb's quarters or spinach -- bigger stems removed
1 tablespoon olive oil
3 stems green garlic or 3 cloves ‘regular' garlic -- minced
3 leeks -- finely chopped
1 cup canned pinto beans -- rinsed and drained
1 teaspoon chili powder
salt and pepper -- to taste

Rinse greens several times to make sure that all sand and grit are removed.

Steam greens in tightly covered pot until wilted.

Drain greens and finely chop them.

In large skillet, heat oil over medium heat. Add garlic/onions and cook, stirring frequently, until leeks are soft, 2 to 3 minutes. Stir in greens, beans and chili powder.Cover and cook over low heat for 5 minutes or until heated through.

Season with salt and pepper and serve
Per serving: 90 Calories; 3g Fat (25% calories from fat); 5g Protein;K 14g Carbohydrate; 0mg Cholesterol; 217mg Sodium

Fry one small, diced onion in 1/2 cup of salad oil.

Then (after first checking to make sure the oil isn't hot enough to "splash") add 1/4 cup vinegar, 1/4 teaspoon salt, and—if desired—pepper to the frying pan.

Throw in four cups of lamb's-quarters, stir-fry until limp . . . and eat with pleasure.

3 tablespoons butter
2 onions, chopped
1 teaspoon cinnamon
½ teaspoon ground cumin
Pinch of cayenne pepper (to taste)
½ teaspoon salt
½ teaspoon pepper
5 + cups carrots, cut into chunks
6 cups water or stock
½ cup orange juice
2 tablespoons sugar (optional)

Melt the butter in a large pot over low-medium heat. 

Add the onions and cook until tender. 

Add spices, salt and pepper and cook 2-3 more minutes. 

Add carrots and water/stock, increase heat and bring to a boil, then reduce heat to simmer until carrots are cooked. 

Purée the soup, then add orange juice and sugar if desired. Enjoy!