August Recipe Program by Karla Sorrentino TOMBET

Tombet Serves 4-6 Ingredients: • 1 lb. potatoes, peeled and sliced • 3/4 lb. zucchini, unpeeled and sliced • 3/4 lb. yellow squash, unpeeled and sliced • 1 lb. eggplant, unpeeled and sliced • 1 1/2 lbs. large tomatoes, whole • 1 lb. bell peppers, medium diced • 3 cloves garlic, minced • kosher salt…

Read More

Beet, Rice, and Goat Cheese Burgers by Sue Smith

Beet, Rice, and Goat Cheese Burgers –  Featured July Recipe Program Serves 6 These burgers taste even better after they sit for a day in the refrigerator.  Make them ahead for quick meals during the week and reheat in a medium oven or a skillet.     Ingredients: 2 cups cooked brown rice 1 cup…

Read More

Purslane Salad with Cherries and Feta by Sue Smith

Purslane Salad with Cherries and Feta Serves 4 Purslane is nutrient-dense, with lots of omega-3s.  The olives are optional, but their saltiness plays well with the sweetness of the cherries.  This salad can be assembled and refrigerated for several hours before tossing with the dressing.      Ingredients: 1 generous bunch purslane, thick stems cut…

Read More