Photo: Michele Durante

Carrot Muffins
From Veggie Num Nums

Ingredients:
1/2 cup chopped pecans or walnuts
2 cups grated raw carrots
1 large apple, peeled and grated
2 cups all-purpose flour
1 1/4 cup sugar
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup coconut
3 large eggs
3/4 cup canola oil
1 1/2 teaspoon vanilla

Photo: Michele Durante

Pumpkin Apple Butter Butter
From Veggie Num Nums

Ingredients:
29 ounces canned pumpkin
2 cups apple cider
1 cup applesauce
1 cup light brown sugar (I used a bit less)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Photo: Michele Durante

Peanut Noodles
From Veggie Num Nums

Ingredients:
For the Sauce:
1 cup peanut butter (chunky or smooth)
1 (14-ounce or 398 mL) can coconut milk
1 teaspoon curry powder
½ tablespoon fresh gingerroot, minced
4 cloves fresh garlic, minced
1 teaspoon lemon juice
3 tablespoons soya sauce
1 tablespoon sesame oil

1 16-ounce package dried spaghetti or vermicelli
Peanuts for garnish

Photo: Michele Durante

Puffed Apple Pancakes
From Veggie Num Nums

Ingredients:
1 cup whole milk
4 large eggs
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup flour
4 tablespoons unsalted butter
12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced

Photo: My Baking Adventures

Broccoli and Bow Ties
From My Baking Adventures

Ingredients:
Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

NOTE: Cook the other two heads of broccoli to have for lunch later in the week.

Ingredients:
3 or 4 apples, cored and sliced
16 ounces fruit flavored yogurt
Pinch of cinnamon
Juice from 1 lemon

Directions:
Mix everything together.

NOTE: Serve the fruit salad with toasted whole grain bread and pumpkin apple butter.

Photo: Michele Durante

Root Vegetable Curry
From Veggie Num Nums

Ingredients:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/3-inch cube fresh ginger, peeled and grated
1 red fresh chilies, seeds removed, finely diced
A couple tablespoons of curry powder (or to suit your taste)
2 tablespoons vegetable oil
1 pound total combination of potatoes, turnips, and carrots, boiled, peeled and diced
1 teaspoon salt
1 cup water
1 cup of frozen corn
4 servings of cooked rice

Photo: Michele Durante

Greek Salad
From Veggie Num Nums

Serve this salad with leftover curry from last night.

Ingredients:
1 can of black eyed peas, rinsed and drained
1/2 head of lettuce, shredded
1 red onion, diced
2 large tomatoes, diced
1 cucumber, thinly sliced
1 can black olives
Small package feta cheese
Vinegar and oil dressing

Photo: Jill’s Blog

Whole Grain Salad
From Jill’s Blog

Ingredients:
1/2 yellow or orange bell pepper cut into bite-size pieces
1/2 tomato, seeded, cut into bite-size pieces
1/4 cup chopped radish
2 scallions, green and white parts, or  1/4 cup chopped red or Bermuda onion
2 Tbsp. toasted pine nuts, sesame seeds,  or sunflower seeds, or chopped  almonds, walnuts, or pecans
3-4 oz. diced low fat mozzarella cheese
Salt and freshly ground black pepper to  taste, if desired
3 cups cooked (and cooled) brown rice, or whole-grain pasta, or couscous,  bulgur, or quinoa
Juice of 1 lime
1 1/2-2 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped fresh (or 2 tsp. dried) chives or flat-leaf parsley
2 Tbsp. finely chopped (or 2 tsp. dried) fresh mint, cilantro, or chervil

Ingredients:
6 eggs, beaten well
Splash of milk
2 heads of broccoli, steamed and roughly chopped
Olive oil
Salt and pepper
Parmesan cheese, grated

Directions:
Mix the milk and broccoli with the eggs. Heat a large skillet over medium-low heat, and add two splashes of olive oil. Scramble the eggs in the skillet until just set. Season with salt and pepper to taste, and top with a small amount of grated Parmesan.

Photo: My Baking Adventures

Zucchini Ricotta Pie
From My Baking Adventures

NOTE: Grate, and refrigerate the additional zucchini to be used in muffins later in the week.

Dough Ingredients:
3 cups all purpose flour
1 tsp sugar
1 tsp salt
1 tsp baking powder
1/2 cup olive oil
3 large eggs
2 large egg yolks

Filling Ingredients:
One 10 or 11 inch tart pan with removable bottom
2 1/2 lbs. small, firm zucchini, shredded on the largest grating blade of a food processor
1 1/2 tsp salt
1 batch Olive Oil dough for a double crust pie (recipe follows)
3 tbs. olive oil
1 medium white onion, halved, thinly sliced
Salt and pepper
12 oz. whole milk ricotta
4 large eggs
1 tbs. chopped fresh marjoram, oregano or flat leaf parsley
3/4 cup grated Parmigiano-Reggiano cheese

Photo: Michele Durante

Cardamom Crepes with Applesauce
From Veggie Num Nums

Ingredients:
1 cup milk
1 teaspoon baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
2 eggs
2/3 cup all-purpose flour
2 tablespoons very soft butter
Applesauce

Photo: Michele Durante

Stewed White Beans with Tomatoes and Rosemary
From Veggie Num Nums

Ingredients:
1 pound of dried white beans
1 onion, 1 half finely chopped
1 carrot, cut into a large dice
1 celery stalk, cut into a large dice
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes , with juice
2 tablespoon good olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 sprig rosemary
salt and pepper

Photo: My Baking Adventures

Banana Zucchini Muffins
From My Baking Adventures

Ingredients:
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 medium ripe bananas, mashed (about 1 cup)
1 ½ cups all-purpose flour
1 ½ cups white whole wheat flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups shredded unpeeled zucchini

Photo: My Baking Adventures

Pennsylvania Dutch Corn Chowder
From My Baking Adventures

Ingredients:
2 tbs. olive oil
3 cups chopped yellow onions
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled, diced baking potatoes, like russets
4 cups fresh or frozen corn kernels
6 cups vegetable stock, or more as necessary
1 1/2 cups milk
Salt
Freshly ground black pepper
Fresh chives

Printer-friendly shopping list

DAIRY
Milk
Eggs
Butter or margarine
12 ounces ricotta cheese
6 ounces Parmesan cheese
4 ounces low-fat mozzarella
16 ounces fruit flavored yogurt
Small container of feta cheese

FROZEN

40 ounces frozen whole kernel corn

PRODUCE AND FRESH HERBS

3 lemons
8 onions
Bag of carrots
Small bunch of celery
6 baking potatoes
2 turnips
3.5 lbs. of zucchini
6 bunches broccoli
2 bananas
1 bell pepper
3 tomatoes
1 bunch radishes
1 lime
Small bunch green onions
1 red onion
1 cucumber
1 head lettuce
6 golden delicious apples
1 head garlic
Fresh ginger
Rosemary
Chives
1 red chili
Fresh mint

DRY GOODS

Small jar of applesauce
29 ounces canned pumpkins
1 can black olives
1 can of black eyed peas
Small jar of peanuts
Small package of pine nuts
Peanut butter
28 ounces canned whole tomatoes
1 can coconut milk
Vinegar and oil salad dressing
Dark sesame oil
1 small box of couscous or quinoa
1 lb. spaghetti or vermicelli
1 box bow tie pasta
1 lb. dried white beans
Apple cider
Loaf of whole grain bread

PANTRY ITEMS TO HAVE ON HAND

Baking powder
Baking soda
All-purpose flour
Whole wheat flour
Sugar
Brown sugar
Powdered sugar
Olive oil
Vegetable oil
Vegetable stock
Soy sauce
White or brown rice
Walnuts
Shredded coconut
Vanilla
Bay leaves
Curry powder
Red pepper flakes
Cayenne pepper
Cardamom
Cloves
Nutmeg
Cinnamon
Marjoram
Salt
Pepper

Printer-friendly shopping list