Chop vegetables into bite size pieces. In a 1 quart mason jar*, combine vinegar, dill, and salt. Next, add peppercorns and pickling spice. Add vegetables to jar. Fill jar to the very top with water, seal jar, and set upside down. Allow to sit for at least 10 minutes. They will keep for up to 2 weeks if refrigerated.  Enjoy!

*if a jar is not available, the same process can be done in a bowl, 

following the same instructions, filling the bowl with enough 

water to cover vegetables. Cover bowl to allow to sit.

Mini Zucchini Pizzas: Zucchini loaves aside, what to do with those oversized zucchini gems that disguise themselves in the garden until they’re the size of baseball bats? Well, it turns out they make the perfect foundations for mini pizzas. Simply slice into round zucchini into discs, then place them between paper towels or cloth napkin to remove the moisture. (This will help prevent soggy pizzas.) After an hour, place the rounds on a cookie sheet and top with a dollop of pizza sauce, shredded mozzarella and fresh parmesan. Cook at 375 degrees for 15-20 minutes until the cheese is bubbly. Then, drizzle with olive oil, or top with fresh basil and wait for the rave reviews to roll in.

 

Flower Salad: Fun, easy and beautiful, this colorful confetti-like salad may also entice little ones to eat their greens. (Or, at least try them.) Simply top any kind of salad greens with a sprinkle of edible flowers nasturtium, pansies, violas and calendula. Drizzle with sweet balsamic and olive oil or try this sweet citrus vinaigrette recipe: 

 

Prep Time: 10 mins

Servings: 8

Author: Robyn Stone 

·         1/4 cup champagne vinegar

·         3/4 cup olive oil

·         3 tablespoons fresh lemon juice

·         3 tablespoons fresh orange juice

·         1 tablespoon honey optional

·         1/4 teaspoon each salt and pepper and 1/8 teaspoon granulated garlic

Whisk together all ingredients until well-combined and emulsified. Alternately, you may add all ingredients to a jar with a tight-fitting lid and shake vigorously until emulsified.

Vinaigrette should be stored in the refrigerator. It will need to be shaken again prior to serving to combine. If you'd prefer to make this dressing with a longer storage term, omit the garlic and black pepper from the recipe.

Makes 1 cup. 

 

 

Lettuce Wraps with Chicken and Veggies: This is another fun meal that calls for a kid-sized sous chef. While you cook ground turkey or chicken, have them peel and shred carrots and chop cabbage and cucumbers. Littler ones can remove, wash and dry lettuce leaves for the wraps. Serve the meat warm or cool, and top filled wraps with soy, sweet chili, and or hoisin sauce to taste. This kid-friendly vegetable recipe is always a hit with adults, too!

 

Mini Slider Tomato and Pesto Sandwiches: Homegrown tomatoes are sweet and refreshing, especially in warm summer and those early fall months when a hot meal is out of the question. These mini sandwiches are easy and serving them on a mini brioche bun will add a bit of sweetness, if your child is so inclined. Slice a tomato, mix a dollop of pesto and mayo, then add lettuce. Other options ingredients: Mozzarella cheese, red onion, a drizzle of balsamic and olive oil.

Lemon Dressing

Dill Yogurt Dressing

Instructions

submitted by Nancy Scott

chick peas (garbanzo beans) ~1 can

olive oil ~1/2 cup (add more if needs to be smoother)

lemon juice ~1 lemon

garlic ~2 cloves

cumin ~1 teaspoon (optional)

salt ~1 teaspoon

reserved aquafava (if needed)

Garnish with:

parsley

chives
rosemary
oregano
mint

kale
flowers

directions

*Add everything into one or two big bowls to hand mix before processing*

1 giant packet Noodles – 330g
4 tbsp Vegetable oil  
5 -6 medium fresh tomatoes 
2 -3 small fresh scotch bonnet pepper ( (rodo)  
1 medium Onions 
a handful fresh green leafy vegetable of your choice from our Nutri-garden -Amaranthus, or Telfaria or Celosia) (sliced)
2 medium carrots (diced)
½ teaspoon salt seasoning *
1 sachet or 1 teaspoon noodle pepper seasoning
2 (250ml) measuring cups water for cooking

1.     Wash and chop onions, pepper and tomatoes separately. Wash thoroughly and chop green leafy vegetable

2.    Empty the packet of noodles into a pot of boiling water and add half of the seasoning powder  

3.    Stir noodles and allow to cook for about 3 – 5 minutes (until water is dry)

4.    Heat up the vegetable oil in frying pan 

5.    Add Chopped onions, pepper and tomatoes one after the other (after 10 seconds each) and allow to cook moderately for about 1 -2 minutes

6.    Add chopped green leafy vegetables to the frying pan contents and stir for 30 seconds

7.    Mix the lightly fried vegetable mixture with the boiled noodles

8.    Serve with any protein of choice – e.g. veggie egg, or beef or chicken or fish

9.    Make your family plate complete with any fruit of choice (consumed whole or as smoothie)

10.  Don’t forget water is the best drink

11.   Enjoy this tasty and nutritious meal as a family

 *Too much salt is not good for our health