5 cups butternut squash, cut into 1 inch cubes 1/3 cup butter 1/2 cup maple syrup 2 garlic cloves, minced 2T fresh parsley, minced 1T fresh chives, minced 1/2t salt 1t black pepper Preheat oven to 375 degrees Butter 2 quart baking dish In a large bowl, add squash. In… Read more »
Ingredients: 12 large jalapeno peppers 6 ounces cream cheese, softened 6 ounces (1 1/2 cups) shredded mozzarella cheese or Monterrey Jack 1/4 cup (packed) finely chopped cilantro leaves 1/8 teaspoon salt Bread crumbs or Parmesan cheese, optional Instructions: 1. If you have sensitive hands, wear protective rubber or plastic gloves,… Read more »
1 15 ounce can of chickpeas (rinsed) 4 tomatoes (plum work best, sliced into half-moon shapes) 1/2 cup fresh cilantro or parsley, minced (we use parsley) 2 tablespoons fresh lemon juice 1 cup crumbled Feta (approx. 4 ounces) Salt & Pepper 1 tablespoon of oil Heat oil in skillet over… Read more »
1 small zucchini (shredded and drained) 1 Jiffy cornbread mix 1 egg 1/2 cup milk Let batter stand for 5 minutes. Heat oil in pan and drop large tablespoons of the batter into the oil. Cook 1 1/2-2 minutes per side. This will make approximately 14 cakes.
2 tomatoes (seeded & diced) 1 sm. yellow bell pepper, diced 1 cucumber, diced 1/2 red onion, diced 1 T. red wine vinegar 1 T. extra-virgin olive oil Salt & Pepper In a medium bowl, combine all the ingredients, salt & pepper to taste and serve with dippers (veggies, chips,… Read more »
