Recipes

Makes 6 servings

• 1 large onion, chopped
• 1 clove garlic, crushed
• 4 stalks celery, chopped
• 1 tsp ground cumin
• 2 Tbsp olive oil
• 6 c packed spinach leaves (about 2 bunches), stems removed
• 4 c chicken broth
• 1 tsp dried oregano
• 4 tomatoes, diced; divided
• Salt and pepper, to taste

1. Place onion, garlic, celery, and cumin in pot with olive oil over medium heat. Cook 5 minutes.
2. Add spinach; stir well. Reduce heat to low; cover. Simmer until spinach is wilted, about 4 minutes.
3. Add broth and oregano; simmer, covered, 20-25 minutes.
4. Working in batches, puree mixture. Place mixture and 2 cups diced tomatoes in pot and heat through. Season with salt and pepper.
5. Serve garnished with reserved diced tomatoes.

Makes 4 servings

• 8 pattypan squash (about 5-inch diameter)
• 1 1/2 c water
• 1 large white onion, chopped
• 1 small bay leaf
• 1 c crushed cooked tomatoes
• 1/4 c freshly chopped parsley
• 1/4 tsp Tabasco sauce
• Salt and pepper, to taste
• 2 c cooked brown or white rice
• 1/4 c chopped parsley

1. Cut squash into wedges; simmer in pot with water, onion, and bay leaf until tender. Drain but reserve cooking liquid. Discard bay leaf.
2. Mash vegetables with fork; place in microwave-safe serving dish. Mix in tomatoes, parsley, Tabasco, salt and pepper. Add rice and cooking liquid as needed to keep moist.
3. Stir well, reheat in microwave, and serve garnished with parsley.

Makes 4 servings

• 1 Tbsp margarine
• 2 medium yellow summer squash, sliced
• 1 medium zucchini, sliced
• 1 medium yellow onion, diced
• 3 medium fresh tomatoes, diced
• 1/2 c corn kernels
• 1 clove garlic, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 tsp ground black pepper

1. Melt margarine in a large pan over medium heat. Add squash, zucchini and onion. Cook 3-4 minutes.
2. Add tomatoes, corn, garlic, oregano, basil and pepper. Cook and stir 2-3 minutes, until heated through. Serve immediately.

Makes 4 servings

• 5 medium sweet potatoes, scrubbed
• 2 Tbsp maple syrup
• 1/2 tsp salt
• Black pepper, to taste
• 1/2 tsp ground cardamom or nutmeg
• 1 Tbsp butter

1. Place potatoes on baking sheet and bake at 375 degrees 35 - 45 minutes, or until very soft when squeezed.
2. Cool potatoes until you can handle them. Cut ends off potatoes; peel. Place in a deep bowl and mash.
3. Add maple syrup, salt, black pepper, and ground cardamom or nutmeg; mix well. If desired, reheat briefly in microwave.
4. Serve topped with butter.

Makes 1 1/2 dozen

• 1 1/4 c flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 3 Tbsp shortening
• 1 c mashed, cooked sweet potatoes
• 1/4 c milk

1. Mix flour, baking powder, salt, cinnamon and nutmeg in mixing bowl. Cut shortening into flour mixture until it resembles coarse meal.
2. Cut in sweet potatoes. Add milk all at once and toss with fork until mixture comes together. On lightly floured board, knead lightly 8 times.
3. Roll out on floured surface to 1/2 inch thickness. Cut with biscuit cutter. Arrange 2 inches apart on ungreased baking sheet.
4. Bake at 450 degrees 12 minutes or until golden and puffed.