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extra virgin olive oil

Garlic Soup

Posted on September 17, 2017 by PriscillaSeptember 17, 2019

A rich, creamy, garlicky soup to warm you up, and maybe even ward off a cold. Print Recipe Garlic Soup Course Soup Cook Time 1 hour Servings Ingredients 8 large whole heads of garlic1/4 cup extra virgin olive oil1 medium … Continue reading →

Vegetarian No-Noodle Zucchini Lasagna

Posted on September 12, 2017 by PriscillaSeptember 13, 2017

A super simple, super yummy recipe for using up your late season zucchini. Even the giant ones! That nobody wants.

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Zucchini Soup with Créme Frâiche and Cilantro

Posted on September 3, 2017 by PriscillaSeptember 3, 2017
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Purslane and Cucumber Salad

Posted on August 16, 2017 by PriscillaApril 13, 2020

We know purslane as a weed, but it is completely edible and very nutritious, containing more Omega-3s than any leafy vegetable plant. It also contains vitamins A, C, E, and B, as well as dietary minerals such as magnesium, calcium, … Continue reading →

Gazpacho

Posted on September 21, 2016 by PriscillaNovember 11, 2016
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Garlic-Infused Salad Dressing

Posted on September 21, 2016 by PriscillaAugust 19, 2019

Print Recipe Garlic-Infused Salad Dressing Carolyn’s Italian friend shared this recipe with her and it is perfect for all garlic lovers. Servings Ingredients 2 cloves garlic, chopped sprinkle with sea salt and let sit a few minutes to mellow1/3 cup … Continue reading →

Carolyn’s Hummus (tahini-free)

Posted on September 21, 2016 by PriscillaSeptember 21, 2016
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Garlic Scape Pesto

Posted on June 27, 2016 by PriscillaAugust 29, 2016

Garlic scape pesto is made almost like a classic basil pesto with olive oil, parmesan cheese and nuts. Here we use sunflower seeds instead of pine nuts, which are a fraction of the cost, and just as good. A food processor is key to making the recipe, and adding the ingredients in order is another key.

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Chive Blossom Pesto

Posted on June 6, 2016 by PriscillaAugust 29, 2016
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