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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 cilantro, rinsed and roughly chopped
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 in a roasting dish, mix
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 and minced, or 1/4 teaspoon
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups pea tendrils, roughly chopped 1 clove garlic, thinly sliced 1–2 tablespoons olive oil 1/2 cup grape tomatoes, halved 1 tablespoon balsamic vinegar Salt and pepper to taste Pinch of red pepper flakes (optional) PREPARATION In a skillet over medium heat, sauté the garlic for less than 1 minute, then add
by Tanya Milosevich INGREDIENTS 2 parsnips, scrubbed well or peeled and cut in diagonal chunks 3–4 carrots, scrubbed well or peeled and cut in diagonal chunks 1–2 potatoes, sliced in wedges 1–2 yams, sliced in wedges 1 red onion, sliced in eighths 1/3–1/2 cup olive oil Salt and pepper to taste Fresh herbs for garnish (optional) PREPARATION Preheat oven to
Courtesy of Tanya Milosevich INGREDIENTS Juice of one Valencia orange 3 tablespoons sugar 4-6 plums, cut in quarters and pitted Slices of baguette, toasted 1 1/2 cups fresh ricotta cheese PREPARATION Put orange juice and sugar in a pan and heat until sugar is dissolved. Put the plums in the pan and cook until they are softened and caramelized. Top
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