Savory Summer Egg “Muffins”
Zucchini is a delicious and versatile summer staple that can be used in any dish. It’s nutrient-dense and packed with potassium. Kickstart your summer mornings with this easy summer egg muffin recipe that features zucchini! Ingredients 2 small zucchinis or summer squash, grated (about 1 cup) 2 small leeks, thinly sliced or 1/2 onion, minced […]
Sliced Persimmon and Winter Squash Salad
Two of winter’s tastiest treats—squash and persimmon—come together in this healthy, colorful salad recipe. Ingredients Winter squash, 2 cups, sliced (after cooking) Fuyu persimmon (1 large or 2 small) Seeds from 1 pomegranate 2–3 cups kale (destemmed), cut or torn into bite-size pieces; or fresh salad greens 2–3 tablespoons olive oil 1–2 tablespoons vinegar (sherry, […]
Roasted Winter Veggie Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 medium-small winter squash (buttercup, acorn, butternut, kabocha, etc.), about 1/2–1 pound 4–6 medium-small potatoes, about 1 pound, well scrubbed (peels optional) 1 garlic clove, minced 1–2 tablespoons olive oil 1/2 teaspoon cumin Salt to taste 1/8–1/4 cup onion, minced (more or less to taste) 12-ounce can […]
Greens and Mushroom Gyozas
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 8 ounces mushrooms, cleaned and finely chopped (about 1 1/2 to 2 cups) 2 tablespoons vegetable oil 4 scallions, minced 1/2 cup onion, minced 1 carrot, grated 1 cup kale or chard, finely shredded 1 tablespoon soy sauce 1 tablespoon mirin or rice vinegar 1/4 cup white […]
Baked Portobellos with Cheese
INGREDIENTS 2 portobello mushrooms, cleaned with a dry towel 1/4 cup shallot or onion, minced 1 tablespoon olive oil, divided, plus more for rubbing 2 teaspoons balsamic vinegar Pinch of salt 1/2 cup cheese (Gruyí¨re, fontina, goat, mozzarella), grated and divided 2 tablespoons fresh herbs (parsley, basil, rosemary), minced PREPARATION Preheat oven to 350 °F. […]
Sweet and Spicy Raw Kale Slaw
INGREDIENTS 1 bunch kale, well washed, thick stems removed 1 teaspoon olive oil 1 apple, cored and halved lengthwise 1 pear, cored and halved lengthwise Peanut Dressing 3 tablespoons smooth peanut butter 2 tablespoons toasted sesame seed oil 2 tablespoons of rice wine vinegar 1 tablespoon lime juice 2 teaspoons soy sauce 1 teaspoon honey, […]
Roasted Poblano Peppers
INGREDIENTS 2–3 poblano peppers (see Cook’s note) 1 teaspoon vegetable oil 1–2 tablespoons extra virgin olive oil ¼ cup fresh cheese (queso fresco or crumbled feta) ¼ cup parsley, minced Sea salt and pepper to taste PREPARATION Set oven to broil. Rub poblano peppers with vegetable oil to ensure they don’t dry out and place […]
Red Currant Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS ½ cup currants, de-stemmed 2–3 cups cooked grains of choice (brown rice, wild rice, quinoa, etc.) 4 cups kale, roughly chopped into 1-inch pieces (see cook’s note) 1 cup cherry tomatoes, halved 1 peach, sliced into ¼-inch thin wedges ½ cup cucumber sliced into ¼-inch thick rounds […]
Roasted Tomatillo Salsa
Recipe by Rebecca Dienner for The FuitGuys INGREDIENTS 1 ½ cups whole tomatillos (about 6 medium-sized tomatillos), husked and washed well 1–3 hot peppers, depending on heat preference (such as jalapeño, Fresno, serrano, etc.), stems, seeds, and membrane removed, finely chopped 2 large cloves garlic, with husks on 2 teaspoons vegetable oil ½ cup fresh […]
Fresh Tomato Penne
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 1/2 cups tomatoes, diced (regular, roma, or cherry) 2 tablespoons fresh basil or parsley, or 1 tablespoon fresh oregano, minced 1 clove garlic, finely minced 1/4 cup olive oil 1–2 tablespoons balsamic vinegar Salt and pepper to taste 1/4 teaspoon chili pepper flakes (optional) 1/2–3/4 cup […]
Poached Vanilla Peaches
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 peaches, ripe (fragrant) but not too soft 2 cups sweet white or dessert wine 1/4 cup maple syrup, agave, or sugar (see Cook’s note) 2-inch length of vanilla bean pod, split (or 1–2 teaspoons pure vanilla extract) Lemon peel zest strip PREPARATION Bring a pot of […]
Eggplant Fries
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 4 cups eggplant, cut into 1/4-inch thick fries (about 3–4 inches long) 3/4 cup flour 2 eggs, lightly beaten 1 cup panko breadcrumbs 1/4 cup grated Parmesan cheese Salt and pepper to taste Dipping Sauce 1/4 cup mayonnaise or Vegenaise 2 tablespoons minced fresh herbs (parsley, dill, […]
Garlic Zucchini Bites
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 medium zucchini, cut in 1 1/2-inch rounds 1/2 cup onion, cut in 1/2-inch pieces 2 tablespoons olive oil 1–2 cloves garlic, minced 2 tablespoons fresh dill, rosemary, thyme, or parsley, minced Salt and pepper to taste PREPARATION Preheat oven to 450 °F. Place zucchini and onion […]
Cucumber-Peach Salad
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups cucumber, halved lengthwise and thinly sliced 2 cups peaches (or stone fruit of choice: nectarines, plums, pluots, apricots, apriums, etc.), ½-inch thick slices ¼ cup onion, sliced into very thin slivers (a mandoline slicer is recommended) 1–2 tablespoons rosemary, minced (optional) 3 cups salad greens […]
Chimichurri-Citrus Sauce
INGREDIENTS 1 cup parsley (large stems removed), chopped and well-packed ¼ cup fresh cilantro, chopped and well-packed (substitute 1 teaspoon dried oregano if fresh cilantro is unavailable) 2–3 cloves garlic ½ cup olive oil ¼ cup freshly squeezed lime or lemon juice ¼ cup freshly squeezed orange juice 1 teaspoon salt, plus more to taste […]
Raw Kale Pesto
INGREDIENTS 1 bunch kale, stems removed, roughly chopped or torn (about 5–6 cups loosely packed) 1/2 cup olive oil 2–3 cloves garlic, peeled and quartered (or 5–6 garlic scapes) 1/4 cup pine nuts or slivered almonds 1/4 cup Parmesan cheese (optional) Salt and pepper to taste PREPARATION Place all ingredients in a food processor and […]
Fresh Spinach Lasagna
INGREDIENTS 4 cups fresh spinach, well-washed, de-stemmed, and roughly chopped 1 onion, chopped 2 cloves garlic, minced 1 can crushed tomatoes (32-ounce) 2 tablespoons tomato paste 1 cup mushrooms, sliced about 1/8-inch thick (optional) Olive oil 1/4 cup red wine 1/4 cup fresh basil, minced 1 tablespoon each of fresh oregano, fresh parsley, and fresh […]
Spring Toastie with Tarragon Aioli
INGREDIENTS 1 bunch asparagus, trimmed 4 leaves of lettuce 4 very thin slices of onion, ⅛-inch thick or thinner 4 slices tomato, about ¼-inch thick 2 tablespoons olive oil 1 tablespoon balsamic vinegar 2 tablespoons fresh tarragon, minced ¼ cup mayonnaise or Vegenaise 1 small clove garlic crushed and minced, or ¼ teaspoon garlic powder […]
Spring Toastie with Herbed Goat Cheese
INGREDIENTS ½ cup radishes, very thinly sliced (⅛-inch thick, or thinner if you have a mandoline slicer) 1 cup lettuce, torn into large pieces ½ cup onion, diced 2 tablespoons olive oil 2 tablespoons dill, minced ½ cup goat cheese 1 small clove garlic, crushed and minced, or ¼ teaspoon garlic powder Juice of a […]
Spring Toastie with Parsley Aioli
INGREDIENTS 2 small or one large zucchini, trimmed and thinly sliced lengthwise about 1/4-inch thick 4 thin slices of onion, about 1/8-inch thick 1 cup carrots, trimmed and thinly sliced lengthwise about 1/4-inch thick 2 tablespoons olive oil 1 tablespoon balsamic 2 tablespoons parsley, minced 1/4 cup mayonnaise or Vegenaise 1 small clove garlic crushed […]
