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Serves 6; Recipe by Courtney McDonald

-1 pound small zucchini, ends removed
-1/2 pound small yellow squash, ends removed
-1/2 medium red onion, thinly sliced and soaked in ice water for 30 minutes
-1 basket mixed cherry tomatoes, cut in half
-1 large Armenian cucumber or 4 lemon cucumbers, thinly sliced
-1/4 cup chopped fresh mint or basil
– juice of 2 lemons
-1/4 cup extra-virgin olive oil
-1 large colorful heirloom tomato, thinly sliced
-Salt and freshly ground black pepper, to taste

-3/4 cup crumbled goat cheese
-1/2 cup toasted pine nuts
-1 cup chopped kalamata olives

Over a large mixing bowl, use a vegetable peeler to cut the zucchini and yellow squash into long, thin ribbons. Drain the soaked red onion and carefully toss with the squash along with the cherry tomatoes, sliced cucumber and chopped mint or basil. Add the lemon juice and olive oil and toss carefully to coat all ingredients. Season to taste with salt and pepper.

On a large serving platter, arrange the sliced heirloom tomato in a single layer to create a base for the salad. Season with salt and pepper. Arrange the squash salad on top of the tomato slices, garnish with the goat cheese, pine nuts and chopped olives, if using. Serve immediately.

Serves 6; Recipe by Courtney McDonald

-2 pounds medium-sized beets, any color
-3 Tbsp. extra-virgin olive oil
-1 Tbsp. Kosher salt
-4 cloves garlic, smashed
-6 sprigs fresh thyme
-2 tsp. lemon or meyer lemon juice
-1 ½ Tbsp. extra-virgin olive oil
-salt and freshly-ground black pepper, to taste

Preheat oven to 400 degrees F. Trim the tops and tails from the beets and wash well. In a medium bowl, toss the beets with the 3 Tbsp. olive oil, 1 Tbsp. Kosher salt, garlic and thyme. Add 2 Tbsp. water. Line a rimmed cookie sheet with foil. Spread the beets onto the cookie sheet and place another sheet of foil on top. Crimp the foil edges together to create a sealed pocket. Roast the beets in the hot oven until tender, 45 minutes-1 hour (beets should pierce easily with a paring knife). Remove from oven and set aside to cool slightly. While beets are still warm, peel by scraping the skin off with a paring knife. The
skin should come off easily. Quarter the roasted beets and place in a medium mixing bowl. Toss with the lemon juice and remaining olive oil, and season to taste with salt and pepper. Serve cold, hot or warm.

Serves 6; Recipe by Courtney McDonald

-3 bunches kale-any variety
-3 Tbsp. extra-virgin olive oil
-3 cloves garlic, thinly sliced
-1/2 tsp. crushed red pepper flakes
-salt, to taste

Tear the kale leaves from the stems. Cut kale leaves in to 1 inch ribbons and wash thoroughly in cold water. Drain.

Place the olive oil, garlic and chili in a large skillet. Heat over medium flame, stirring occasionally, until the garlic just begins to brown – be careful not to burn! As soon as garlic begins to brown, quickly add the wet kale. Stand back as the pan may splatter a bit. Cook the kale, stirring occasionally, until it is wilted and slightly tender – about 5 minutes. If the pan becomes dry, add a few teaspoons of water.

Season to taste with salt and serve immediately.

Serves 6; Recipe by Courtney McDonald

-3 bunches collard greens, stems removed, cut into 1 inch ribbons and washed
-1 tsp. olive oil
-1/4 pound sliced bacon, cut into ½ inch pieces
-1 white or yellow onion, finely chopped
-4 cloves garlic, minced
-2 Tbsp. red or white wine vinegar, or apple cider vinegar
-salt and freshly-ground black pepper, to taste

Place the olive oil and bacon in a large pot over medium heat. Stirring occasionally, cook until the bacon just begins to brown. Add the onion and garlic and cook until soft – about 10 minutes. Begin adding the washed collard greens. Add as much as can fit in the pot at a time; they will steam and cook down quickly. Add more as there is room in your pot. Add a few tablespoons of water as needed to help wilt the collard greens. Cook greens, stirring frequently, until soft and flavorful – about 25 minutes. Add the vinegar and cook another 5 minutes. Season to taste with salt and pepper and serve immediately.

Recipe by Courtney McDonald; Serves 6

1/2 cup extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, peeled and thinly sliced
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
1 Tbsp. smoked Spanish paprika
1 ¼ lbs. black beauty or other eggplant
1/2 tsp. crushed smoked dried chilies
1/4 cup chopped fresh parsley
1/2 cup sesame tahini
1/4 cup fresh lemon juice
1 tsp. toasted sesame seeds, for garnish
salt, to taste
1 recipe Zephyr squash chips (recipe follows) peeled and diced into 1/2 inch cubes

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sweat until onions are soft and fragrant, about 6 minutes. Add the cumin, coriander, paprika and crushed chilies. Cook until spices are fragrant, about 2 more minutes. Add the eggplant and reduce heat to low. Stir to coat evenly with the onion/spice mixture and cook until eggplant begins to soften. If eggplant begins to stick to the bottom of the pot, add a little water. Cook, stirring occasionally, until eggplant is completely soft, about 20-30 minutes. Add salt to taste and remove from heat.

Puree the eggplant mixture in the bowl of a food processor to the desired consistency, or mash finely with a potato masher. Transfer to a medium mixing bowl and add the parsley, tahini, and lemon juice. Taste and adjust seasoning, if necessary, and serve hot or cold with the squash chips.

Zephyr Squash Chips

2 medium-sized Zephyr squash, rinsed
1/4 cup olive oil
salt and pepper, to taste

Preheat oven to 225. Line 2 baking sheets with non-stick silicon baking mats. Brush the mats with olive oil. Using a mandolin slicer, slice the Zephyr squash as thinly as possible and line the slices in a single layer (not overlapping) on the baking sheets. Brush the top side of the squash with olive oil, lightly season with salt and pepper and bake in the preheated oven until chips are completely dry and crisp – 1 ½ to 2 hours. Let cool completely before removing from the baking mat. Store in an airtight container until ready to eat.

Serves 6; Recipe By Courtney McDonald

-6 slices bacon
-2 bunches spinach, washed, long stems removed
-2 ripe Fuyu persimmons, peeled and sliced
-1 tart green apple, cored and sliced
-2 Tbsp. chopped green onion
-1/2 cup toasted and chopped walnuts
-1 Tbsp. apple cider vinegar
-salt and pepper, to taste

Cook the bacon in a heavy skillet on the stove top to desired doneness. Drain on paper towels and keep warm, reserving ¼ cup hot bacon fat. Set aside.

In a large bowl, combine the spinach, persimmon, apple, onion and walnuts; toss to combine. Add the vinegar and mix well. Slowly drizzle in the warm bacon fat, toss well. The spinach should wilt slightly with the heat. Crumble in the cooked bacon and toss to combine all ingredients. Serve immediately!

Note: This salad would be fantastic with a little crumbled blue cheese!


Recipe by Courtney McDonald
Serves 6

-1 cup all-purpose flour
-3 Tbsp. sugar
-1 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-3 Tbsp. unsalted butter, cold, diced into pea-sized pieces
-1/2 tsp. poppy seeds
-2/3 cup buttermilk
-3 baskets fresh blueberries, washed
-2 baskets fresh raspberries, cleaned
-2 baskets fresh strawberries, washed, hulled and cut in half
-1/2 cup plus 2 Tbsp. sugar, or to taste
-1 pint vanilla ice cream

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds and diced cold butter. Using your fingers, add the buttermilk and mix to a thick batter consistency. Set aside.
Toss the berries with the sugar. Transfer to a baking dish and spoon on the cobbler dough. Bake in the preheated oven until cobbler topping is golden brown and bubbling. Serve immediately with a scoop of vanilla ice cream on each portion.

Recipe by Courtney McDonald
Serves 6

-2 Tbsp. olive oil
-2 stalks green garlic, thinly sliced
-2 green onions, thinly sliced (including whites)
-1 Tbsp. minced fresh ginger
-1/2 tsp. crushed red chili flake
-1 1/2 pounds snow or sugar snap peas, stems and strings removed and cut in half
-1 pound Daikon radish, peeled and thinly sliced
-1 Tbsp. toasted sesame seeds
-1/2 tsp. toasted sesame oil
-soy sauce, to taste
-1 Tbsp. Olive oil
-6 pasture-raised eggs
-salt and pepper, to taste

Heat a large wok or skillet over medium-high heat. When pan is hot, add the oil, garlic, green onions, and ginger. Quickly cook, stirring frequently, until garlic just begins to toast. Add the chili, peas and radish. Toss and cook until the peas are barely cooked, about 2 minutes. Remove pan from heat and add the sesame seeds and sesame oil. Season to taste with a few splashes of soy sauce. Transfer to a serving platter and set aside.
In a separate non-stick or cast iron skillet, heat the remaining olive oil over medium heat. Crack the eggs into the pan and cook to desired doneness. Season with salt and pepper and place on top of the stir-fried peas. Serve immediately.

Serves 6 – recipe by Courtney McDonald

-1 loaf day-old crusty bread, cut into ½ inch slices
-2 Tbsp olive oil
-1/4 cup unsalted butter
-2 bunches green onion, thinly sliced
-6 cloves garlic, thinly sliced
-1/4 cup all-purpose flour
-4 cups milk
-2 large meaty tomatoes, thinly sliced
-1 small zucchini, thinly sliced lengthwise
-1 small yellow squash, thinly sliced lengthwise
-1/2 cup grated mozzarella or provolone cheese
-1/4 cup grated parmesan
-salt and pepper, to taste

Preheat oven to 400F. Line the bread slices on a baking sheet, brush with the olive oil and toast until lightly browned. Remove from oven, reduce the temperature to 375, and set aside.

While bread is toasting, melt the butter in a heavy-bottomed medium pot over medium heat. Add the green onion and garlic and cook until fragrant, about 3 minutes. Add the flour and cook another 2 minutes, stirring constantly. Whisk in the milk and season very generously with salt and pepper. Bring to a boil, then reduce heat to a simmer. Continue cooking, stirring gently, until milk is thickened completely, about 10 minutes. Remove pot
from the heat. Whisk in half of each grated cheese and set aside.

In the bottom of a large casserole dish, spoon a little of the cream sauce to coat. Add a single layer of the toasted bread slices and spoon the cream sauce over the top to cover. Add a layer of tomato slices, then a layer of zucchini and yellow squash. Season the vegetables with salt and pepper, and spoon more of the cream sauce over top. Add another layer of the bread slices, then the vegetables, always coating with the cream sauce. You should end up with two layers of bread and two layers of vegetables. Top the casserole with the remaining cream sauce, then sprinkle with the remaining cheese. Bake in the hot oven until heated through and bubbling around the edges, about 25 minutes. Switch the oven to broil and cook until the top of casserole is nicely browned, about 2 minutes more. Remove from the oven, let stand for 10 minutes before serving.

Serves 6; Recipe by Courtney McDonald

-1 loaf good-quality crusty bread, sliced ½ inch thick
-1 tbsp olive oil
-1 clove garlic, finely chopped
-1/2 cup extra-virgin olive oil
-3 Tbsp. balsamic vinegar (or lemon juice)
-2 large heirloom tomatoes, hulled and diced into 1 inch chunks
-4 ears fresh corn, kernels removed
-1/2 medium red onion, thinly sliced
-I Armenian cucumber, halved lengthwise and sliced
-1 basket cherry tomatoes, halved
-1/4 cup torn fresh basil leaves
-salt and pepper, to taste

Preheat oven to 400 degrees F. Line the bread slices on a cookie sheet in a single layer and brush with the 2 Tbsp. olive oil. Toast in the preheated oven until edges begin to brown, about 7 minutes. Remove from the oven to cool slightly. When bread is cool enough to handle but still warm, tear into 1-2 inch chunks and place in a large mixing bowl. Toss with the chopped garlic, remaining olive oil and balsamic vinegar. Add the chopped tomatoes, corn kernels, red onion, cucumber, cherry tomatoes and basil
leaves. Season well with salt and pepper and toss to coat evenly. Serve immediately.

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