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1 large eggplant, sliced into 1/2-inch thick slices
1 cup each chopped zucchini, mushroom & bell pepper
1 tablespoon olive oil
1 cup filling cheese of choice
1 egg
2 garlic cloves, minced
1/2 teaspoon each & black pepper, more to taste
2 1/2 cups tomato sauce (optional)
1 cup mozzarella cheese
2 tablespoon fresh parsley, chopped
2 cups halved cherry tomatoes
1 cup diced cucumber
2 tbs fresh basil leaves, cut into thin strips
2 tbs olive oil
1 tbs balsamic vinegar or lemon juice
1/4 cup fresh/crumbling cheese
salt and pepper to taste
Ingredients:
1-2 sweet potatoes peeled and diced
1 heaping Tablespoon dry cumin
1 heaping Tablespoon smoked paprika
1 heaping teaspoon dry oregano
3 Tablespoons olive oil
1-2 jalapenos seeded and diced
Salt and pepper to taste
1 yellow onion sliced
2 cloves garlic finely minced
1 bunch swiss chard washed and chopped including stems
6 corn tortillas
Ingredients:
1/2 head red cabbage sliced thin
1/2 cucumber sliced thin
1/2 lb blue lake beans trimmed and chopped into 1/2 inch pieces
1/2 bunch cilantro, chopped
1/2 bunch green onion, chopped
1 shredded carrot
3 tablespoons tahini, almond or peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar or lemon juice
Ingredients:
2 each Shallots
1 pound Butternut Squash
1 pound Potatoes
1 tablespoon Olive Oil
1 Bay Leaf
Kosher salt
To garnish: crumbled Cypress Grove cheese
Ingredients:
1 head cauliflower, cut up into bit size pieces
1/2 yellow onion, diced
2 cloves garlic minced
2 tbs olive oil, separated
1 bell pepper, diced
1/2 lb melting cheese, grated
1 cup milk
2 tbs butter
2 tbs flour
Salt and pepper to taste
1/4 tsp chopped rosemary (optional)
