All Recipes

3-4 medium zucchini or summer squash, cut in half (after roasting you should have 1 1/2 cups chopped)
1/4 cup olive oil
1/4 cup Tahini
2 tablespoons lemon juice
1-2 medium cloves of garlic, minced
1/4 teaspoon nutmeg
salt to taste

Place zucchini cut side up on baking sheet and roast at 400 degrees for about 1 hour or until very soft.  Let zucchini cool, then chop and place with all other ingredients into a food processor.  Process until a smooth and creamy.  Check salt and serve!  Great substitute for mayonaise or can be used as a dip or spread.  Store in the refrigerator.

• 2 packed cups grated summer squash,
• squeezed of excess liquid
• ½ cup onion, finely chopped or grated
• 1 garlic clove, minced
• 2 eggs
• ¼- ½ cup parmesan cheese, grated
• 6-8 TBLS flour (your choice)
• ¾ tsp salt, or to taste
• Cooking oil

Combine all ingredients into thick batter.  Heat oil in large skillet. Flatten tablespoons of batter into skillet and cook about 2 min per side until golden brown. Serve warm. 

• 1-2 heads cauliflower, chopped (1.5-2#)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• Olive oil
• ¼ tsp dried rosemary
• 2-3 cups broth
• Salt and pepper

Sauté onion and garlic in oil until soft. Add rosemary for 2 min. Add cauliflower, 2 cups broth, and salt and pepper. Simmer until cauliflower is soft. Puree until chunky. Add more broth if needed to make thick soup. Check seasonings. Serve with croutons and a drizzle of olive oil.