Ingredients

• 2 tablespoons extra virgin olive oil
• ½ large yellow onion minced
• 2 cloves garlic minced
• 5 large ripe soft tomatoes
• 2 large sweet apples peeled and roughly chopped
• 2 cups vegetable broth
• 2 teaspoon tumeric powder 
• 1 teaspoon dill
• Pinch of salt
• Pinch of Cayenne pepper
• Emmentaler cheese if desired and to taste*

​
Instructions

1. Heat olive oil in a large saucepan or soup pot over medium heat. Add minced onion and garlic, and cook for a  few minutes, stirring often until onion is translucent.
2. Add roughly chopped tomatoes and apples. Sprinkle with salt. Cook, stirring often, for 20 minutes, until apples are tender.
3. Pour in 1,5 cups vegetable broth. Bring all to a boil.
4. Remove from the heat. Puree with an immersion blener or transfer to a dlender, and blend until smooth.
5. Return the soup to the saucepan and stir in turmeric, dill and cayenne pepper. Add more salt to taste.
6. Add some of remaining vegetable broth until you get the thickness you want.
7. Pour the soup into bowls and serve.
8. Garnish with grated Emmentaler cheese.*

Ingredients
4 corn ears
4 tablespoons olive oil
2 poblano peppers, cut in half lengthwise
1 small red bell pepper, seeded, cored and cut in half lengthwise
1 can (15-ounces) black beans, rinsed and drained
1/2 small red onion, peeled and diced
2 limes, juiced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions
1.Remove and discard the husk and silk from each ear of corn. Lightly brush sides of each corn with 1 tablespoon of the olive oil. Arrange in a single layer on hot grates and close grill cover. Grill, turning every 5 minutes, for about 15 to 20 minutes or until corn is tender and has light char marks. Remove from heat and allow to cool.
2. Arrange the peppers in a single layer skin side down on hot grill. Grill for about 3 to 5 minutes or until skin is nicely charred but flesh still firm. Remove from heat. Tranfer into a small bowl and cover with plastic film for about 10 minutes to loosen skin. Peel skins and discard. Dice peppers.
3.Hold an ear of corn vertically so that the thicker end sits over the hole of a large bowl . Using a small, sharp knife, slice the corn off the cob going downwards, turning the ear as you go.
4. In a large bowl, combine, corn kernels, black beans, poblano peppers, red bell peppers and onions.
5. In a small bowl, combine the remaining 3 tablespoons olive oil, lime juice, cumin, salt and pepper. Whisk together until well-blended.
6. Add lime dressing onto bowl of corn and black beans. Gently toss to distribute. Serve at room temperature.

Ingredients

• Cooking oil
• 1 garlic scape, minced (or 1 clove garlic)
• 1 TBSP fresh ginger root, peeled and minced
• ½ pound green beans, cut into 2” pieces
• 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
• 1-3 summer squash, cut into 2” x ½” x ½” sticks
• Salt to taste
• 2-3 TSP lime or lemon rind, grated
• Curry powder or paste to taste
• 1 cup+ coconut milk
• 1-2 TBLS cilantro, chopped (optional)

Preparation

1. Heat oil in skillet. Sauté garlic and ginger for 10 seconds.
2. Add green beans and squash and sauté 5 mins, stirring.
3. Add eggplant sauté 5 min more.
4. Add rest of ingredients except cilantro and simmer until veggies are tender.
5. ​Garnish with cilantro.

Ingredients:

1. 4 cups watermelon, cubed
2. 1/2 cup crumbled feta cheese
3. 1/4 cup fresh mint leaves, chopped
4. 1 tbsp olive oil
5. 1 tbsp fresh lime juice
6. Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. Drizzle the olive oil and lime juice over the salad.
3. Add the chopped mint and gently toss everything together to combine.
4. Season with a pinch of salt and pepper to taste.
5. ​Serve immediately or chill in the fridge for 15-20 minutes before serving for an extra refreshing touch.

Ingredients

• 1 tablespoon butter
• 8 ounces sugar snap peas,  strings removed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

• Heat the butter in a large 12-inch skillet over medium-high heat until it starts to foam.
• Add the snap peas and stir-fry for 1 minute.
• Add the salt, pepper, garlic powder, and onion powder.
• Keep cooking, stirring constantly, until the pods are tender-crisp, about 2 more minutes.
• Remove from the heat immediately and serve.  Do not leave in the pan since they will continue to cook. 

Ingredients

• 1 English cucumber
• 2½ pounds ripe tomatoes, chopped 
• 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
• ¼ small red onion, rinsed
• 2 garlic cloves 
• ¼ cup chopped fresh cilantro, plus more for garnish
• 3 tablespoons sherry vinegar or red wine vinegar
• ½ cup extra virgin olive oil, plus more for drizzling
• 1¼ teaspoons salt
• ¼ teaspoon freshly ground black pepper 
• Cherry tomatoes, red or yellow, for garnish
• Fresh herbs, for garnish

Instructions

1. Finely chop ¼ of the cucumber and reserve for garnish.
2. Peel the remaining cucumber, cut into chunks, and transfer to a food processor.  Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend in spurts so some chunks of cucumber and tomato remain or blend completely if you want a smooth soup.  Season to taste and chill for at least 2 hours.
3. Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Ingredients
2 shallots ( or 1/2 a red onion)
2 x 12 inch stalks rhubarb
2 tablespoons olive oil
2 salmon filets ( 4-6 ounces each) skinless, thicker cuts are best here
2 tablespoons maple syrup
2 tablespoons sherry cooking wine ( or sub 1 tablespoon balsamic vinegar)
salt and pepper to taste
8 sprigs thyme

Wilted Chard

• 1 bunch chard- leaves chopped, stems chopped thinly and separated
• 1 tablespoon olive oil
• 4 fat garlic cloves- rough chopped
• salt and pepper to taste
• 1 teaspoon lemon zest
• squeeze lemon

Preparation

1. Preheat oven to 325F
2. Slice shallots into thin wedges, long ways.
3. Cut rhubarb in half lengthwise and cut into 4 inch pieces.
4. In a large ovenproof skillet, heat oil over medium heat. Saute shallot for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauteing for one minute.
5. Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.
6. Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup just over rhubarb.
7. Drizzle sherry wine ( or balsamic) over the rhubarb. Sprinkle with ½ of the thyme leaves. 
8. Place in the oven and roast for 15 minutes. Check salmon after 10 mins and pull if necessary (thinner cuts will cook more quickly).  Continue cooking rhubarb for full 15 mins or until it is fork tender.
9. For wilted chard, in another skillet, heat oil over medium heat. Add garlic and sauté until golden about 2 minutes.
10. Add chard stems, sauté for 1-2 two minutes then add remaining chard and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.
11. Plate the salmon and divide rhubarb shallot mixture among the two plates. Add the wilted chard.
12. Spoon the flavorful liquid from the salmon pan over the salmon itself. Garnish with remaining sprigs of thyme.

​Ingredients

• 2 medium sized zucchinis
• 2  Tbls. olive oil
• 2  Tbls. butter
• 2  cloves garlic
• 1  Tbls. crushed red peppers
• ¼  cup shredded Parmesan
• Salt

Preparation         
1.  Cut up the zucchini into slices but not all the way through. Place two chopsticks along the long side of the 
     zucchini to prevent you from cutting all the way through
2.  Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
3.  Crush the garlic and blend them all into a thick paste.
4.  Mix with creamy, softened butter & olive oil mixture. Add fresh/dried thyme. Mix well.         
5.  Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use
      half & save the reserves.
6  Bake the hasselback zucchinis in a preheated oven at 425°F for 45 to 60 minutes or until the                           outside is nice and crispy and the inside is tender.
7.  Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
8.  When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds
      and finish baking