Zucchini with Edamame and Tomatoes

 Ingredients:

	1 small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2 inch slices
	1 cup shelled edamame
	1 medium tomato, coursely chopped (1/2 cup)
	2 teaspoons chopped fresh basil leaves
	1/4 teaspoon garlic salt
	1 tablespoon shredded Parmesan cheese

Instructions:
	Steam zucchini and edamame until crisp-tender. Drain and return to saucepan.
	Stir in remaining ingredients except cheese. Cook and stir one minute, until heated through.
	Place in serving dish. Sprinkle with cheese.

Notes: goes well with salmon and couscous with mushrooms & pinenuts

Vegetable Soup

 Ingredients:

	1 Tbsp salt
	3 3/4 tsp basil
	1 bay leaf
	1/2 tsp garlic salt
	1/2 tsp sugar
	I Tbsp celery flakes
	1/2 small head of cabbage, diced
	2 medium potatos
	2 large carrots
	1 med zucchini
	1/2 can corn
	1 med can whole tomatoes or 2 lb fresh

Instructions:
	Combine all ingredients in large kettle with 5 cups water
	simmer 2-3 hours
	Add cauliflower and 2 turnips if desired

Zucchini Pickles

 Ingredients:

	2 lbs zucchini
	2 small onions
	1/2 cup salt
	2 cup white vinegar
	2 cup sugar
	1 tsp celery seed
	1 tsp tumeric
	2 tsp mustard seed

Instructions:
	Slicde zucchini and onions
	Cover with water and add salt
	Stand 2 hours
	Drain
	Bring remaining ingredients to boil and pour over vegetables
	Stand 2 hours
	Bring to boil for 5 minutes
	Pack in jars
	Yield 3 pints

Zucchini Casserole

 Ingredients:

	1/2 cup diced onion
	1 teaspoon olive oil
	2 cups sliced zucchini
	1/3 cup grated Parmesan cheese
	2 eggs, beaten
	1/4 cup dried breadcrumbs
	1 tablespoon melted butter

Instructions:
	heat oven to 350'.  Sauté onion in olive oil.  Spray small baking dish.  Layer zucchini, onions, zucchini, and onions.  Sprinkle with cheese.  Pour eggs over cheese.  Top with bread crumbs.  Drizzle butter on top.  Bake 35 minutes.

Vegetables and Chicken with Creamy Pesto

 Ingredients:

	3 cups basil ( 1/3-1/2 tube)
	2 tablespoons water
	2 tablespoons lemon juice
	2 teaspoons olive oil
	2 cloves garlic
	4 tablespoons cream cheese, softened, divided
	4 tablespoons grated Parmesan, divided
	1/2 lb chicken breast, cut into 8-12 pieces
	1 large red bell pepper, cut into chunks
	1 medium zucchini, halved lengthwise, and cut into chunks
	1/2 medium onion, cut into chunks

Instructions:
	Mix first 5 ingredients. Mix cheeses together. Add 1/2 of cheese mixture to basil mixture.
	Combine chicken and vegetables in a large bowl. Add 1/2 of the cheese-basil mixture and stir to coat. Marinate for 30 minutes.
	Combine remaining cheese with remaining basil mixture. Add a little milk if necessary to bring to pouring consistency.
	Grill chicken and vegetables at 550' until chicken is done, or cook on BBQ.
	To serve, pour remaining sauce over chicken and vegetables.

Wild Boar Aires Borne

 Ingredients:

	3 pounds port roast cubed
	1/3 cup olive oil
	2 onions, sliced
	2 cloves garlic, crushed
	1/3 cup flour
	1 1/4 cup chicken stock
	1 1/4 cup apple juice
	3/4 tsp basil
	3/4 tsp marjoram
	3 apples, peeled, cored, sliced
	1/3 cup heavy cream

Instructions:
	Brown meat, remove to casserole dish
	Saute onions and garlic until light brown
	Add flour
	Add liquids and cook until thick
	Add herbs and pour over pork
	Bake covered at 350 for 1 hour
	Add 2 apples and bake additional 45 minutes
	Remove from oven
	Stir in cream and garnish with remaining apple

Whole Wheat Bread with Greek Yogurt

 Ingredients:

	4 1/2 cups whole wheat flour
	1 1/4 tablespoon yeast
	2 7/8 cup warm water
	1 tablespoon salt
	1/4 cup melted butter
	1/3 cup honey
	2 tablespoons plain Greek yogurt
	1 heaping tablespoon vital wheat gluten
	1 1/2 to 3 cups whole wheat flour

Instructions:
	Combine first group of ingredients. Let rise 15-20 minutes. Add second group of ingredients. Add enough more flour to make a soft dough. Knead 5 minutes. Let rise.
	Divide in two, and place in two loaf pans. Let rise. Place in cold oven. Turn oven on to 350', and bake for 30 minutes.