I just pulled out a couple of recipes from the archives - enjoy!
Everyday Gourmet Zucchini Sauté
Pretty enough for your best company and simple enough for any day.
For each serving:
1 zucchini, sliced
2 cloves garlic, sliced
1 small leek, washed and sliced
1 leaf Kale, washed and sliced
Place a small amount of oil in the bottom of a pan. Add the garlic and leeks and sauté for a couple of minutes, then add the zucchini and kale and a pinch of sea salt. Place a lid on the pan for several minutes cooking until the zucchini is tender. You may wish to add just a tad of water to keep cooking without browning the garlic or leeks. Make as much or as little as you wish. I would not keep this dish leftover for more than about 12 hours though so plan to use what you make.
Here is one idea for a burger that you can use other combinations of grain and bean or even just grain. Even put it in a loaf pan and bake that way and use slices. I love ‘em with cucumber pickles and mustard.
Approx. 1 C to 1 1/2C. Cooked chickpeas mashed up with a fork
2C. Cooked grain. (I used half millet and half sweet rice made with extra water for stickiness)
1 onion, minced
1 carrot, grated
1 clove garlic, minced
Small amount of olive or other good quality oil
1/4 C breadcrumbs
1T Shoyu (soy sauce)
1/4 tsp thyme
1/2 tsp. Rubbed sage
1/4 C fresh parsley, minced
Sauté the onion, carrot, and garlic in the oil for a few minutes. Cover and cook on low for 5 minutes. Mix in a large bowl with the other ingredients. Form into burgers and bake on an oiled baking sheet at 350° for 30-40 minutes until brown and crispish on the outside. Use leftovers in salads or wraps.