Parsnip & Lemon Soup

1 tbs2 cup (15ml) butter 1/2 cup (125ml) diced Onion 2 cups (500ml) peeled, diced parsnips (about 1lb/450g) 4 cups (1l) chicken stock, vegetable stock or water 1 tbsp (15ml) finely grated lemon zest (from about 2 lemons) 3/4 tsp (4ml) fine sea salt, or to taste In a large… Read More

Zuchini Spice Cake

(Delicious & nutritious. If you don’t tell them, they won’t know!) 2 c. flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tbsp. cinnamon 1/4 tsp. allspice, if desired 1 c. walnuts 2 medium zuchini (2 c. grated) 3 eggs 2 c. sugar (or 1 &… Read More

Mock Apple Crisp

Read all instructions first, instructions are different than traditional crisp recipes. Filling: 8 cups chopped, pared, seeded zucchini 2/3 cup lemon juice 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg Crust: 2 cups flour 1 cup sugar 1/2 cup softened butter/margarine 1/2 teaspoon cinnamon Cook zuchinni/lemon juice/sugar and spice… Read More


           Bake spaghetti squash.               Saute onions and any other vegetables.             Add spaghetti squash and salsa to the vegetables.             Melt cheddar cheese over it.


½ c. butter  2 bunches of leeks (white part only) ½ lb. chopped mushrooms ¼ c. flour 1 tsp. salt  dash cayenne 1 c. chicken broth 3 c. milk (any kind) 1 T. dry sherry (optional)               Saute leeks.  Remove             Saute mushrooms.             Make a white sauce.            … Read More


Serves 6 2tsp cornstarch 1/3 cup sugar ½ tsp salt, dash of pepper 2/3 cup vinegar 1/3 cup beet liquid 3 cups sliced cooked beets 1 tbsp butter Mix dry ingredients together and add to vinegar and beet liquid. (Juice from when you are finished boiling the beets.) Cook slowly,… Read More

Cheesy-Spaghetti Squash

1 (3lbs/1.4 kg) large spaghetti squash ¼ cup grated parmesan cheese ½ cup part skimmed milk mozzarella cheese 2 plum tomatoes, finely chopped 1/3 cup (75 ml) chopped fresh parsely Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on high for 10mins, turning… Read More

Butternut-Squash & Pear Soup

2 tbsp unsalted butter 1 yellow onion, chopped 1 stalk celery, chopped 1 carrot, peeled, chopped, 1 leek rinsed well (white part only), chopped, rinsed well 1 large butternut squash (about 2-1/2lbs or 1-1/4kg) peeled, seeded, chopped 2 Bartlett pears, peeled, chopped 6 cups vegetable stock or water 2 bay… Read More


1 tbsp (15ml) canola oil 1 large sweet onion, thinly sliced 2 stalks celery, finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 2 Crispin or Golden Delicious apples peeled, cored and sliced 1 tbsp (15ml) chopped fresh sage or 1 tsp (5 ml) dried sage leaves, crumbled 1… Read More

Swiss Chard

SAUTEED RED SWISS CHARD 1 bunch of Swiss Chard, trimmed 2 tbsp (25ml) canola oil 4 cloves garlic, minced ½ tsp (2ml) hot pepper flakes Salt Slice stem end of Swiss chard into 1-inch (2.5-cm) slices. Slice leaves into slightly larger pieces; set aside. Heat oil in large non-stick skillet… Read More