- ½ cup red lentils
- 3 TBSP butter OR coconut/canola oil
- 3 TBSP honey/agave
- ½ cup chocolate chips
- ¼ cup sugar or honey
- ⅓ cup nut butter (cashew, almond, PB, hazelnut); OR sunflower/pumpkin seed butter for nut-free alternative
- 2 tsp vanilla
- ¼ cup whole wheat flour; OR ¼ cup almond meal PLUS 1 TBSP flaxseed meal for gluten free alternative
- ½ tsp salt
- ½ tsp baking powder
- 1 TBSP cocoa powder
Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc . (9 by 5 loaf pan also works.)
Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook over medium heat. Cook for 15 to 20 minutes or until the lentils are a bit mushy. Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any) and use a fork to make a smooth blend.
Heat honey/agave syrup and oil/butter in a skillet over medium heat. When hot, add chocolate and sugar/honey and mix. Take off heat. Continue to mix until chocolate is melted and well combined.
Add the lentils and the rest of the ingredients to the skillet and stir until a smooth batter forms. Add spices such as cinnamon, or fold in chopped walnuts for variation.
Pour into prepared brownie pan. Sprinkle more chocolate chips to top, if desired. Bake for 34 to 36 minutes. Bake them a bit longer for more set and crispier edges. Check with a toothpick from the center if too soft/wet.
Cool for 15 minutes before slicing and serving. Refrigerate for up to 4 days, freeze for later. The brownie texture improves after refrigeration for a bit.
- ½ lb fettuccine
- 4 TBSP butter
- 4 cloves of garlic
- ½ tsp chili flakes
- 2 small zucchini, finely diced
- 1 lemon zested
- ¼ cup cream
- ½ cup romano or parmesan cheese
- Salt and pepper to taste
- Fresh basil, chopped (optional)
Bring a pot of water to boil over high heat. Salt the water liberally.
Cook the pasta according to the package directions. I prefer my pasta with some bite, so I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan to cook slightly more.
Meanwhile, melt a tablespoon of butter in a pan on medium heat. Add the garlic and chili flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat them. Cook for 5 to 7 minutes, stirring occasionally, until some of the water has cooked off and the veggies are tender when stabbed with a fork. Young summer zucchini doesn’t need much cooking. Add the lemon zest. Stir!
Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the butter, the cream, and most of the Romano cheese. Toss the fettuccine around the pan to get everything mixed. Add salt to taste and lots of freshly ground pepper. Top with a bit more cheese and serve immediately.
-May through September is the prime season for zucchini and other summer squash, so this is a great dish to make during the summer. Many of our vendors are selling zucchini and summer squash at the market!
-For a healthier option, substitute whole wheat pasta, choose a lighter cream, and reduce the butter to 3 TBSP
Recipe makes 4-6 servings.
- 4 small cucumbers
- 1 bunch Easter egg radishes OR 2-3 purple daikon radishes
- 1 cup goat cheese or feta cheese
- Handful of dill
- 2 Tbsp white wine vinegar OR juice of 1 lemon
- ¼ cup olive oil
- Dash of pepper
- Salt to taste
Thinly slice the cucumbers and radishes. Add the cucumbers, radishes, dill, and cheese to a bowl.
In a jar, add the lemon juice, honey, and olive oil. Shake until creamy. Add dressing to the salad and toss well.
Makes 4 servings
- 1 head of lettuce
- 1 bunch radishes
- 1 quart strawberries
- 1/2 cup olive oil
- 1/4 cup vinegar (white wine or balsamic)
- 1 tsp honey, molasses, or dark brown sugar
Wash the produce. Quarter the strawberries and thinly slice the radishes. Tear or cut the lettuce. Mix in a bowl.
For the dressing, pour the liquid ingredients (or dark brown sugar) in a jar, shake well, drizzle over salad.
This recipe, adapted from FoodPrints, is perfect for summer as a side or vegetarian taco filling!
Makes 4-6 servings
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- ¼-½ head purple cabbage, diced
- 2 cans black beans, drained and rinsed
- 1 cup cilantro
- ½ cup olive oil
- ¼ cup lemon juice, lime juice, or a combination
- ¼ tsp salt
- ½ tsp cumin
- ½ tsp cayenne pepper (optional)
In a bowl, place the black beans, diced bell peppers, and cabbage. Finely chop the cilantro and add to the bean mixture.
In a jar, add the olive oil, lemon/lime juice, salt, cumin, and cayenne pepper (if using). Close the lid and shake to mix well.
Add the dressing to the bean mixture and toss to mix well.
Tip: You can use the other half of the cabbage as “boats” to eat the salad.
- 2 peaches, washed, peeled, and chopped
- 1/2 red bell pepper, washed and chopped
- 1/2 cucumber, washed and chopped
- 2 green onions, washed and sliced
- 2 jalapeno peppers, washed, seeded, and finely chopped
- 2 T. honey
- 1 lime, juiced