Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

Zucchini Casserole

2 tbsp butter
3 cloves garlic, minced
1 shallot, minced
1 onions, diced
6 medium zucchini, peeled and sliced
2 eggs
1 C milk
1 C cheddar cheese, shredded
salt/pepper to taste
1 sleeve ritz crackers, crushed(optional)







1.Preheat oven to 350
2. Saute garlic, onion, and shallots with the butter in a skillet for 2 minutes on medium
3. Add zucchini and cook for 5 minutes
4. Whip eggs with milk and add cheese
5. Add zucchini mix to the egg mixture
6. Pour into a greased 9x13 pan
7. Top with crushed crackers (when I make this again, I will omit this)
8. Bake for 45-50 minutes, let stand 5 minutes before serving

(inspired by Squash Casserole, by Add a Pinch)

Veggie Quinoa

¼ onion, finely diced

1 ½ peppers, thinly diced (I used 1/3 Red, 1/3 yellow and 1/3 orange)

1 small zuccihini, chunked

2 cloves garlic, minced

1 tbsp olive oil

½ C quinoa

1 C Water

Salt /pepper to taste

½ C Dubliner Cheese, finely shredded (optional)

1. Add onion, pepper, olive oil, garlic, salt/pepper to a skillet. 

2. Cook for 10 minutes on medium until onions are translucent and starting to brown. 

3. Add zucchini and cook for an additional 5-7 minutes until zucchini is soft. 

4. While veggies cook, bring water to a boil in a separate saucepan. 

5. Once boiling, add quinoa, reduce heat to low and cook for 15 minutes. 

6. Add the quinoa to the veggies mix and stir to combine well. 

7. Add cheese and serve warm.

Biscuits

3 C flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 C butter
1 C milk


Preheat oven to 450. Mix biscuit ingredients in a medium bowl. Then on lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides. Bake 10-12 minutes


Prep time: 0 minutes
Cook time: 12 minutes
Serves: 6

(inspired by Buttermilk Biscuits, by Betty Crocker)

Butter and Brown Sugar Roasted Sweet Potatoes and Onion

3 sweet potatoes, cubed with skin
1 medium onion, large chunks
2 tbsp olive oil
1 tbsp butter, melted
1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp all spice
1 clove garlic, minced

Preheat oven to 400. Combine all ingredients and place in a 9x13 baking dish. Bake for 60 minutes. Turn oven to broil on high and broil for about 5 minutes or until the top potatoes have a crispy layer.


Prep time: 5 minutes
Cook time: 65 minutes
Serves: 4

Corn Bread

1 C white or yellow corn meal
1 C all-purpose flour
1/4 C granulated sugar
1 tbsp baking powder
1 tsp. salt1 cup milk
1/3 C vegetable oil
1 large egg, lightly beaten

Combine meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

(Recipe from Alber's Corn Meal)

Twice Baked Sweet Potatoes

2 sweet potatoes

1 tsp olive oil

1 shallot, minced

1 clove garlic, minced

1 1/2 C baby spinach, chopped 

1/4 C sour cream

1/4 C light cream cheese

1 C garbanzo beans, pureed

1 tsp pepper

1/3 C shredded mozzarella cheese, optional

1. Bake sweet potato at 350 for 45 minutes or until tender

2. Cook shallots and garlic in pan with olive oil until browned and tender

3. Scoop out insides of cooked sweet potatoes (Careful they will be hot!), leaving skin intact. Place skins back in oven for 10 minutes to crsip

4. Mix sweet potatoes, cream cheese, sour cream, beans and pepper in mixing bowl until well combine. Fold in shallots and garlic

5. Spoon mixture into sweet potato skins and top with mozzarella (optional)

6. Cook for 15 minutes

(inspired by Healthy Sweet Potatoes, by Pinch of Yum)

Parmesan Mushrooms

1 lb fresh mushrooms, thinly sliced
1 tbsp unsalted butter
1 clove garlic, minced
1/2 C sour cream
1 tbsp flour
1/8 tsp pepper
1/3 C parmesan cheese, shaved or shredded
4 tbsp dried parsley

Preheat oven to 425. Mix together sour cream, flour, pepper, parmesan cheese and parsley. In a large skillet saute mushrooms in butter and garlic for about 3 minutes, until they start to soften. Remove from heat and mix in sour cream mixture. Place in a greased 8x8 pan and bake for 10 minutes or until cheese is melted and bubbly.

(inspired by Parmesan Mushrooms by Stephanie Marchese)

Black Bean and Corn Salsa

2 C frozen sweet corn
1 1/2 C black beans, drained
1 can fire roasted tomato
5 green onions, finely chopped
1 bell pepper, chopped
1 onion, finely chopped and sautéed until golden
1 shallot, finely chopped and sautéed until golden
1 clove garlic, minced
1/4 C lime juice
3 tbsp olive oil
1 avocado, peeled, pitted and diced

Stir together corn, beans, tomatoes, green onions, bell pepper, onion, shallot, garlic, lime juice and olive oil. Place in fridge to cool for one hour. Gently old in avocado. Serve chilled with chips.

(inspired by Heather's Cilantro, Black Bean and Corn Salsa by Hvoeltner)

Mushroom Risotto

6 C chicken broth
3 tbsp olive oil
3 C mushrooms, finely chopped 
2 shallots, finely chopped
1 1/2 C basmati brown rice
1/2 C dry white wine
1/4 tsp pepper
3 tbsp chives, finely chopped
1 onion, finely chopped
1/2 C water
1/2 C grated parmesan


In a saucepan, warm broth. Warm 2 tbsp olive oil in a large skillet and cook mushrooms until soft, about 3 minutes. Set aside. Add the remaining olive oil and cook shallots and onions until soft. Add rice and coat well with oil, cook for 3 minutes. Pour in wine and cook on medium until well absorbed. Add a 1/2 C warm chicken broth and stir until absorbed, repeat until all chicken broth is added. Add mushrooms, parmesan and water and cook until absorbed. 


(inspired by Gourmet Mushroom Risotto by Myleen)

Bread Stuffing

1/2 C butter
3 large celery stock, finely chopped
1 medium onion, finely chopped
1 tsp ground thyme
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground sage
1/2 tsp poultry seasoning
15 sliced of white bread, cubed
1 1/2 C chicken broth


Melt butter in a large stock pot. Add celery and onion and cook until onion is translucent. Stir in thyme, salt, pepper, sage and poultry seasoning. Remove from heat and add bread cubes and coat well. Slowly add chicken broth stirring constantly, ensuring the bread is coated well.


(inspired by Bread Stuffing by Betty Crocker)

Sauteed Zucchini

2 medium zucchini, sliced and halfed
1 tsp butter
3 tbsp brown sugar
1/8 tsp ground black pepper

Place zucchini in a medium saucepan. Cook covered on medium for 7 minutes, stirring frequently. Drain liquid. Add butter and brown sugar. Mix well and simmer for 3 minutes.


(Inspired by Sharon Graff)

Cauliflower and Potato Mash

1 head uncooked cauliflower florets
1 C uncooked baby red potatoes, chopped
1/8 tsp pepper
1/8 tsp ground parsley
pinch of salt
1 tsp garlic, crushed
1/8 C grated Parmesan
2 tbsp butter
1 C milk
2 tbsp sour cream

Boil potatoes for 10 minutes. Add cauliflower and boil for another 10 minutes or until potatoes fall apart when poked with a fork. Drain potatoes and cauliflower. Add all other ingredients mix with electric mixer until smooth.

(inspired by Andrea Latham)