Strawberry Spinach Salad

Makes 4 servings

Ingredients:

  • 4 cups of spinach
  • 1 pint strawberries
  • 1 handful mint (chocolate mint works very well, but any mind works for the salad)
  • 1 cup goat cheese (optional)
  • ½ cup sunflower seeds, almonds, or pumpkin seeds (optional)

For the dressing

  • ¼ cup lemon juice
  • ½ cup olive oil
  • 1 Tbsp honey

Directions:

Rinse the spinach and strawberries. In a bowl, add the spinach. Quarter the strawberries and add those to the spinach. Cut the mint. Add the mint to the bowl. If using, add goat cheese or sunflower seeds.

In a jar, add the lemon juice, honey, and olive oil. Shake until creamy. Add dressing to the salad and toss well.

Pesto

Traditionally, the pesto is made with basil, pine nuts, olive oil, parmesan cheese, garlic, salt and pepper. However, there are many delicious alternatives that you can make with other greens and cheese you have in your fridge. It’s good on pasta, on top of toast, or as a dip for your favorite veggies!

Traditional Pesto:

Ingredients:

  • 2 cups basil
  • 4-6 cloves of garlic, roughly chopped
  • ⅓-½ cup olive oil
  • ½ cup parmesan cheese
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • ¼-⅓ cup pine nuts

Directions:

Place all ingredients in a blender or food processor and blend until smooth. If the pesto is too thick, slowly add 1 Tablespoon of water at a time until you have reached your desired consistency.

Variations 1:

Ingredients:

  • 2 cups greens of your choice (kale, chard, & spinach all work well) (you can also use a combination of greens & herbs)
  • 4-6 cloves of garlic, roughly chopped
  • ⅓-½ cup olive oil
  • ½ cup parmesan cheese (or feta, asiago, ricotta salata, etc.)
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • ¼-⅓ cup nut or seed of your choice (ie. walnut, almond, sunflower seeds, pumpkin seeds, etc.)

Directions:

Place all ingredients in a blender or food processor and blend until smooth. If the pesto is too thick, slowly add 1 Tablespoon of water at a time until you have reached your desired consistency.

Variation 2:

Ingredients:

  • 1 cup greens of your choice (kale, chard, spinach all work well) (you can also use a combination of greens)
  • ½ cup basil
  • 1 bunch cilantro
  • 4-6 cloves of garlic, roughly chopped
  • ½ cup olive oil
  • Juice of 1 lemon
  • ½ cup parmesan cheese
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • ¼-⅓ cup sunflower seeds or pepinas

Directions:

Place all ingredients in a blender or food processor and blend until smooth. If the pesto is too thick, slowly add 1 Tablespoon of water at a time until you have reached your desired consistency.

Rainbow Salad

This colorful salad is a delicious, hearty meal with a delightful blend of flavors.

Ingredients:

  • 2  bunches of kale, torn
  • ½ cup sunflower seeds or pepitas
  • ½ c dried fruit (raisins, blueberries, cranberries, etc.)
  • 1 pint blueberries
  • 1 cup strawberries, quartered
  • 1 cup feta or goat cheese, crumbled
  • 3 bell peppers, diced
  • 3 carrots, diced
  • 1 roasted sweet potato, diced (optional)

Ingredients for the dressing:

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp honey

Directions:

Wash the produce. In a bowl, massage the torn kale leaves until tender. Add all the ingredients for the salad to the kale.

In a jar, add the balsamic vinegar, honey, and olive oil. Shake until creamy. Add dressing to the salad and toss well.

Protein-Packed Brownies

These brownies, inspired by Vegan Richa, are a healthier, more filling take on your classic brownies, with more protein and less sugar. They’re easy to make them gluten-free and/or nut-free as well!

Ingredients:

  • 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

Directions:

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.

Creamy Zucchini Fettuccine

Creamy Zucchini Fettuccine from Good and Cheap by Leanne Brown

Serves 3

Ingredients:

  • 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)

Directions:

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.

Recipe Tips:

-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

Radish and Cucumber Summer Salad

Try this refreshing dish as a side to a delicious summer meal!

Recipe makes 4-6 servings.

Ingredients:

  • 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

Directions:

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.