From Swiss chard season (early summer) to winter squash season (late fall) this is always a hit at our pot-lucks. We have included two easy pastry recipes and have only tested this with homemade pastry in standard 9-inch glass or enamel pie plates. If you want to use commercial 9-inch frozen crusts, choose deep-dish and... Continue Reading →
Veg and Fruit Recipes from Reboot Program
Baked Zucchini with Tomatoes and Herbs 5 small Zucchini 4 Scallions, sliced, white and green parts separated 1 small Onion, chopped 2 Plum Tomatoes, coarsely chopped 2 Tbsp. Celery Leaves (from inner stalks), chopped 4 Tbsp. Basil Leaves, chopped, plus extra for garnish 1/4 cup Olive Oil 1 tsp. Sea Salt 1/2 tsp. fresh ground... Continue Reading →
Rosemary and Lavender Baby Taters
Level:Intermediate Servings:4 Cook Time:20 min. Ready in:1 hr. 15 minIngredients:1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling)1 tablespoon good quality fruity olive oil2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves)3 drops culinary grade lavender essential oil1 clove garlic3/4 teaspoon sea salt for divided use1/2... Continue Reading →
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