Salad Pizza

Salad Pizza
Recipe type: Pizza
Cuisine: Italian

A fresh take on pizza – sooooooooo yummy!
  • 1 Pizza Dough (homemade or bought)
  • 1 Tbsp. Olive Oil
  • Optional Toppings:
  • Sweet Pepper (optional), thinly sliced OR Roaster Pepper – roast before using as a topping
  • Basil (optional)
  • Tomato (optional), thinly sliced
  • Zucchini (optional), thinly sliced
  • Salad Mix/Spinach
  • Mozzarella, Feta and Parmesan Cheese
  • Salad Dressing – pick an option: Lemon Apple Cider Vinegar dressing, White wine vinegar dressing or Balsamic Vinegar Dressing.

  1. Spread a pizza dough into a 14” round on parchment.
  2. Drizzle olive oil over crust, lay out toppings.
  3. Add mozzarella cheese and bake in a 425 degree oven on a pizza stone for about 12 minutes.
  4. Mix any and all greens you have in a bowl.
  5. Top with feta and dressing.
  6. Mix to coat salad.
  7. Dump the salad on the hot pizza and cut as desired.
  8. Top with fresh Parmesan.


Summer Squash with Garlic

Summer Squash with Garlic

  • 2-3 summer squash/zucchini
  • Salt and pepper (to taste)
  • 2 Tbsp Driftless Sunflower Oil
  • 4 cloves garlic, chopped
  • 2 Tbsp Butter
  • 2 Tbsp fresh thyme
  • ¼ c. white wine

  1. Slice squash into ⅛” thick circles.
  2. In a large skillet over medium heat, add oil.
  3. Saute garlic until edges are browning (about 2-3 min).
  4. Add squash, salt and pepper.
  5. Cook until squash has softened (about 5 min).
  6. Stir in butter, thyme and wine.
  7. Remove from heat and serve.


Fiesta Slaw

Fiesta Slaw
Recipe type: Side Dish

  • ½ – 1 head red cabbage (depending on size), very thinly sliced (about 3 cups)
  • 1 broccoli stem, peeled & grated
  • Salt & to taste
  • 1 carrot, grated
  • ½ green bell pepper, very thinly sliced into 2” strips
  • ½ yellow squash with middle scraped out, finely chopped
  • 2 cloves garlic, minced
  • Zest & juice of 1 lime
  • 3 Tbsp. mayo
  • 3 Tbsp. chopped fresh cilantro
  • ½ tsp. each ground coriander & chipotle powder

  1. In a large bowl, combine sliced cabbage, grated broccoli & salt & stir together with a spoon or your hands (or lightly pound with a meat pounder or wooden sauerkraut pounder if you have one).
  2. Meanwhile, whisk together garlic, lime zest/juice, mayo, cilantro, & spices in a small bowl.
  3. Add remaining vegetables & lime mayo mixture to slaw & toss.
  4. Serve immediately or store in fridge for a couple days.


Summer Vegetable Saute with Balsamic Dates

Summer Vegetable Saute with Balsamic Dates
Serves: 4

  • 6 cups mixed vegetables (like carrots, beans, & summer squash) cut into thin matchsticks*
  • 2 Tbsp. sunflower or olive oil
  • ¼ cup minced onion
  • Salt & pepper to taste
  • 2 Tbsp. white wine, stock, or water
  • ¼ c. Chopped pitted dates
  • ¼ c. Balsamic vinegar
  • 2 Tbsp. water

  1. In a large sauté pan, heat oil over med-high heat.
  2. Add onions & sauté until softened, a minute or two.
  3. Add the carrots & sauté for a couple minutes, until starting to soften.
  4. Add beans & zucchini/summer squash & sauté for another few minutes.
  5. Add salt/pepper, wine or stock/water & continue to cook until liquid has evaporated & the vegetables are just starting to brown a bit but aren’t mushy.
  6. Remove vegetables from pan to a platter & return pan to heat with the dates, vinegar, & remaining water.
  7. Bring date mixture to a boil, stirring frequently, until bubbly & starting to thicken. Pour over vegetables & serve with couscous, brown rice, or grilled fish, pork, or chicken.
  8. * to cut vegetables into matchsticks, carefully cut carrots & summer squashes into long thin slices (a mandolin sure is handy for this)’ then make a stack of the slices & cut them very carefully into long thin matchsticks with a sharp Chef’s knife. Cut green beans in half lengthwise, & make a stack of dragon tongue beans & cut into matchsticks on a steep bias.


Moroccan Grilled Eggplant & Summer Squash Salad

Moroccan Grilled Eggplant & Summer Squash Salad
Recipe type: Main Dish
Cuisine: Moroccan

  • 1 medium eggplant, sliced into ⅓” thick rounds
  • 1 large summer squash, sliced lengthwise into ¼” thick planks
  • 2 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Driftless sunflower oil or olive oil + some for brushing vegetables
  • ¼ tsp. ground cumin
  • ¼ tsp. hot paprika or ½ tsp. sweet paprika
  • 1 Tbsp. each chopped fresh mint & parsley
  • Salt & pepper to taste

  1. Brush eggplant & zucchini slices with oil, sprinkle with salt & pepper, & grill over high heat
  2. until softened & grill marks appear.
  3. Let cool slightly, chop coarsely, & mix with remaining ingredients.
  4. Serve warm or room temperature with crusty bread or toasted pita.


Baked Zucchini Sticks with Onion Dip

Baked Zucchini Sticks with Onion Dip
Recipe type: adapted from a recipe found on

  • Dip
  • 1 tablespoon butter
  • 1 medium yellow onion,
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste
  • Zucchini sticks
  • 3 medium zucchini or summer squash, unpeeled, cut into 3”-long sticks (you can even use the patty pans if you are creative with your chopping
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs (you can use regular bread crumbs, but Panko work better)
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped sage
  • ½ cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

  1. To make the dip:
  2. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize.
  3. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
  4. Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar into a small food processor.
  5. Add the honey and mustard, and process or blend until smooth.
  6. Add the mayonnaise and salt and pepper to taste, stirring to combine.
  7. Refrigerate, covered, until ready to serve.
  8. To make the zucchini sticks: Place the zucchini/summer squash sticks in a colander over a bowl and sprinkle with the tablespoon of salt.
  9. Let them drain for 1 hour or longer; rinse and pat dry.
  10. Combine the Panko bread crumbs, Parmesan, and sage; set aside.
  11. Preheat the oven to 425°F.
  12. Line a baking sheet with parchment, and coat with olive or sunflower oil.
  13. Dredge sticks a few at a time in the egg, then roll in the crumb mixture.
  14. Place the sticks on the prepared baking sheet.
  15. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
  16. Serve immediately, with onion dip.


Roasted Summer Vegetables with Fresh Sage

Roasted Summer Vegetables with Fresh Sage
Recipe type: Main Dish

  • 6 cups mixed vegetables cut into big, bite sized pieces (cauliflower, summer squash, onions, peppers, green beans, etc.)
  • ¼ c. Driftless sunflower oil or olive oil
  • salt & black pepper to taste
  • 4-6 cloves garlic, coarsely chopped
  • fresh sage, cut into chiffonade (make a stack of leaves, roll them up, & cut into very narrow strips)
  • fresh Parmesan or Romano, grated (optional)

  1. Preheat oven to 450 degrees.
  2. Toss vegetables, oil, salt, & pepper in large bowl & spread evenly onto a rimmed baking sheet.
  3. Roast, stirring once or twice, for about 15 minutes.
  4. Add in the garlic & roast for another 5-10 minutes.
  5. Sprinkle with sage and cheese if using.
  6. Serve immediately as a side dish, or toss into pasta.
  7. Leftovers make delicious roasted vegetable sandwiches with provolone cheese and mayo.


Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Recipe type: Main Dish

  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste

  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8×11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.


Yellow Squash Cookies

Yellow Squash Cookies
Recipe type: Dessert

  • ¾ cup all purpose flour
  • 3 Tbsp. brown sugar
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 3 Tbsp. butter, soft
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 1 cup grated yellow summer squash

  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine first 7 ingredients and mix till smooth.
  3. Fold in grated squash.
  4. Drop mixture, 1 Tablespoon at a time on to a greased baking sheet.
  5. Bake for 10 minutes or till browned.
  6. Remove to wire rack to cool.


Sage Roasted Summer Squash

Sage Roasted Summer Squash
Recipe type: Side Dish

  • 4 medium sized summer squashes (pattypan squash, zucchini) cubed into apr. 1″ pieces
  • 2 Tbsp. sunflower oil
  • 2 Tbsp. fresh sage
  • 1 Tbsp. minced garlic (fresh is fine!)
  • salt & pepper to taste

  1. Heat oven to 350 degrees.
  2. In a medium sized bowl, toss all ingredients.
  3. Spread onto shallow baking pan & roast until tender, 15-20 minutes.