Boulder Culinary Gardeners

Ingredients:

2 quarts cubed zucchini (1/4 “)
1 yellow Onion (med.)
3 cloves Garlic cut in half
1 Cup coarsely chopped Cilantro
1/4 Cup Virgin Olive Oil
2 Teaspoons ground Oregano
3 Teaspoons ground Cumin
2 Lemons
Fresh ground white Pepper
Salt to taste
1 quart plus one Cup of Water

Use a wide heavy sauté pan or deep skillet. Three inches by twelve inches works well.

Procedure:

Pour [...]

Ingredients:
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon nutmeg
1/4 teaspoon baking powder
2 cups brown sugar or one cup white sugar and one cup brown
1 1/2 cups grapeseed or half mixed with canola and the other half with a nut oil
1/2 cup unsweetened applesauce
3 extra large eggs
1 tablespoon vanilla extract
2 teaspoons [...]

Ingredients:
1 medium butternut squash
1 onion
2 apples
water to cover
salt and pepper to taste
1 cup cream or half-and-half

Peel and cut squash into cubes. Peel and dice onion. Core and chop apples (do not peel). Cover with water and cook until veggies are soft. Blend all. Pour back into the pot, check for salt and pepper. Add cream.

from [...]

Ingredients:
2 c veg. broth (or other liquid)
1/2 c quinoa, rinsed very very well and drained
1/2 c long grain rice (white is best for this formula, if you want to
use brown, precook it some since the cooking times will vary from white)
1 tbsp canola oil (can use more or less as needed)
1 onion
2 carrots shredded
2 large [...]