Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

The summer squash harvest is coming on now, and kale is still in abundance. This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish. Yield: 4 each  ½ cup portions Ingredients: ½ cup Italian Kale, fine chiffonade ½ cup Zucchini … Continue reading Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”. We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes. Note:  You will … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Zucchini, Dutch Chocolate and Almond Quick Bread

Our organic zucchini joins here with Dutch-processed cocoa powder and almond slivers for next-level deliciousness. Preparation Time:  30 min. Cooking Time:  55 min. Yield:  (2) 1.5 lb loaves Ingredients: 8 oz + 2 oz. organic all purpose flour 1 1/2 oz. organic whole wheat flour 1 oz. Dutch-processed cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 2 tsp kosher salt 1 tbsp ground cinnamon 1 … Continue reading Zucchini, Dutch Chocolate and Almond Quick Bread