Summer Vegetable Crepes

Serves 2-4


⅓ cup reduced-fat sour cream
½ cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1¼ cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon freshly ground pepper
4 9-inch “ready-to-use” crepes, (see Tip)

Summer Vegetable Crepes


1. Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ teaspoon salt in a small bowl until combined. Set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ cup chives, the remaining ½ teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

3. To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about ¾ cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Peach Salsa Recipe

Serving: 6-8

1 lb tomatoes, diced
1 bell pepper (4 oz), seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1½ lbs peaches, diced
½ bunch cilantro, chopped
2 Tbsp lime juice
1½ tsp salt, or to taste
¼ tsp freshly ground black pepper or to taste

Peach Salsa


1. Chop tomatoes and transfer them to a large bowl.

2. Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.

3. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.

4. Add ½ bunch chopped cilantro, 2 Tbsp lime juice, 1½ tsp salt and ¼ tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!

Poutine with Mushroom Gravy

Serving: 6-8


24 ounces frozen shoe string fries
1 tablespoon olive oil
1 small onion, chopped
12 ounces sliced crimini mushrooms
1 garlic clove, minced
1 teaspoon whole black peppercorns
1/4 cup red wine
3 cups vegetable stock
10 fresh sage leaves (about 1 branch)
1/4 cup Gold Medal all purpose flour
1/4 cup warm water
1 tablespoon butter
8 ounces cheese curds



1. Bake the fries according to the directions on the package.

2. While the fries cook, prepare the gravy: Heat the oil in a large, deep-sided saute pan. Add the onions and cook 5 minutes, or until they begin to brown. Add the mushrooms and cook for 3 minutes, or until they soften. Add the garlic and peppercorns; cook 1 minute.

3. Deglaze the pan with red wine, scraping up any browned bits that are stuck to the bottom of the pan. Add the vegetable stock and sage. Simmer over low heat for 10 minutes. Whisk together the flour and water in a small dish. Whisk the flour mixture into the gravy. Simmer another 5 minutes. Strain the gravy through a mesh strainer to separate out the solids.Return the gravy to the pan and whisk in the butter. Add the fries to a bowl or serving dish. Toss with cheese curds. Pour gravy over top. If desired, top with some of the mushrooms and onions that were strained from the gravy.

Blueberry Lemon Streusel Muffins Recipe

Serving: 12-14


1½ Cups All Purpose Flour
¾ Cup sugar
2 Teaspoon baking powder
Pinch of salt
Zest 1 Lemon
⅓ Cup vegetable oil
1 Lg. egg
⅓ Cup milk
2 Cups blueberries

Streusel Topping:
½ Cup sugar
½ Cup flour
¼ Cup butter (cold)
1 Teaspoon cinnamon

Blueberry Lemon Streusel Muffins Recipe


1. Preheat oven to 400 degrees.

2. In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.

3. In another take your blueberries and a spoonful of your dry mix and toss.This actually will help your blueberries stay put in the batter and not sink to the bottom.

4. In your last bowl combine the vegetable oil, egg, and milk. Whisk.

5. Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix!

6. Add your blueberries and mix as little as possible.

7. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you’re like me just use your hand. Then sprinkle over the muffin batter.

8. Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.

Kohlrabi Fritters

Serving: 2-4

Recipe courtesy of The Root Cellar’s Garden

Ingredients (makes 10 appetizer sized fritters)

1 small kohlrabi
1 medium yukon gold potato
1 T chives, thinly chopped
1 egg
3 T flour
1 T milk
Salt and pepper
Oil for frying



1. Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish.

2. Add chives and egg and mix to combine. Add flour and milk to make a caky batter.

3. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time.

4. Flatten a little so the fritter is flat not round.

5. Fry each fritter for 4-5 minutes on each side. Just check the doneness and turn when brown. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again) and serve with sour cream or whatever your favorite dipping sauce might be!

Fennel Egg Salad

Serving: 4


6 large eggs, hard boiled
1/3 cup fennel stalk, finely chopped
2-3 Tbsp sweet onion, finely chopped
4 Tbsp mayonnaise
1 1/2 Tbsp white wine vinegar
2 tsp Dijon mustard
salt and pepper to taste

Fennel Egg Salad


1. There are many variations on how to hard boil eggs, but this seems to work for me: Bring a large pot of water to a boil, lower a dozen eggs into the boiling water, return to a boil, lower heat to a simmer, and cover for 12-15 minutes depending on size of eggs. Rinse under cold water and allow to cool before peeling. Remember, older eggs peel easier than fresh eggs!

2. Quarter the eggs and pulse in a food processor 8-12 times.

3. Add remaining ingredients to food processor and pulse another 3-6 times or until it’s nicely blended.


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