Recipes
Serves: 4 Source: Cindy Orley from Akron Ohio Moms Ingredients: 4 Tbsp rice vinegar 2 Tbsp sugar or stevia 4 Tbsp Soy sauce 7 Tbsp sesame oil, divided 3 tsp corn starch 2 Tbsp water 8 cloves garlic, minced 3...
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Our gardens are overflowing with late summer produce! This wonderful stew of eggplant, zucchini, peppers, and tomatoes will use up your excess vegetables in one pot, making enough to enjoy with a crowd and still have leftovers! Ingredients Fresh Vegetables:...
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Source: Chef Jehangir Mehta Ingredients: 8 small zucchini 8 tbsp parmesan, grated fine 1 jalapeño, finely minced 5 oz. olive oil pepper 6 oz. goat cheese edible flowers 1/2 cup panko bread crumbs Directions: Preheat the oven to 375ºf Lightly...
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Prep: 30 minutes Cook: 10 minutes Servings: 10 blooms Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 10 squash blooms with squash attached 1 eggs 3/4 cup whole milk ½ cup grated Parmesan ½ cup Ricotta Cheese ½ envelope best...
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