Lemon Ricotta Cheesecake with Blueberries


Lemon-Ricotta Cheesecake with Blueberries

Recipe Level: Creative | Recipe Speed: Leisurely | Season: Summer/Fall | Type: Dessert | Diet: Veg/GF

We found a recipe for lemon-ricotta cheesecake, and put blueberries on top! 

Pickled Green Beans


Pickled Green Beans

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Veggie Side | Diet: V/GF

What do you do with extra veggies? Pickle 'em! This basic brine is good for beans, cukes, and pretty much anything else you wanna put into it. 

  • green beans, tops and tails removed, and cut on the bias
  • 1 cup white wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • pickling spice or your own combination of mustard seed, dill seed, peppercorn, cinnamon stick, and coriander
  • 5 cloves garlic
  • 2 teaspoons salt
  1. Place the green beans in a glass dish, and put aside
  2. In a small saucepan over medium heat, bring the other ingredients to a boil. Remove from heat, and let steep for 1 hour
  3. Bring the liquid to a boil again, and strain over the beans. Let sit until cool, cover, and place in the fridge. You can eat 'em after a couple hours, but they'll keep for days. 

Cornmeal-Crusted Zucchini Sticks

Cornmeal-Crusted Zucchini Sticks

Recipe Level: Basic | Recipe Speed: Average | Season: Summer/Fall | Type: Veggie Side | Diet: V/GF

A quick, slightly out-of-the-ordinary way to use up zucchini! 

  • 2 zucchini, cut in half, and trimmed into sticks
  • 2 eggs, whisked
  • 1/2 cup finely ground cornmeal
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  1. Preheat the oven to 375
  2. Place the cornmeal on a sheet pan
  3. Toss the zucchini sticks in the whisked eggs, and then press each one into the cornmeal, turning to coat
  4. Place the coated sticks on a baking sheet that is covered with parchment or foil
  5. Bake the zucchini until the coating is crispy and just a bit browned, and the zucchini is tender
  6. These can be eaten plain, or served with a dip

Veggie or Meat Stromboli


Veggie or Meat Stromboli

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Meal | Diet: O or Veg

With a slab of frozen pizza dough, you can make this Italian-American specialty in just a few minutes! Top the dough with a little bit of sauce and some cheese, and layer on any meat or veggies you desire. Roll it up like a jelly roll, bake, and voila! 

Here are some topping ideas: 

  • roasted zucchini and eggplant, wilted spinach, mozzarella, basil
  • salami, prosciutto, arugula, mozzarella
  • fresh tomatoes, mozzarella, basil
  • wilted chard, sautéed onions, cheddar cheese
  • anything you can dream up!
  1. Preheat oven to 375
  2. Prepare the pizza dough as instructed on the package
  3. Brush the dough with olive oil
  4. Top with sauce and cheese
  5. Layer on your toppings
  6. Roll up your stromboli, dampen the final edge, and stick the edge onto the roll to seal.
  7. Bake until the fillings are oozing and the dough is slightly browned

Pan-Seared Zucchini


Pan-Seared Zucchini

Recipe Level: Basic | Recipe Speed: Quick | Season: Summer | Type: Veggie Side | Diet: V/GF

Another basic recipe that you'll use all summer long. Because zucchini is mild tasting, cooking it in a way that develops some browning is a great flavor-building strategy. 

  • Olive oil, or another cooking oil of your choice
  • 2 zucchini or summer squash, sliced into rounds, or on a slant
  • salt
  • pepper
  1. Heat a heavy bottomed pan (cast iron is great).
  2. When it's hot, add enough oil to liberally coat the bottom of the pan. When the oil shimmers, add one layer of zucchini. It's best to keep the pieces from touching.
  3. Sprinkle the first side with salt and pepper. 
  4. When the first side is brown, use tongs or a pair of forks to flip each piece.
  5. Sprinkle the second side with salt and pepper.
  6. Cook until the second side is brown.
  7. Remove from pan.
  8. Repeat with remaining zucchini slices.