Pasta & Dressing:

• 2 cups fusilli or bowtie pasta cooked & cooled, not al dente

• 1/2 cup olive oil or avocado oil

• 1/4 cup white vinegar

• 1/4 cup water

• 1 tbsp sugar

• 2 tsp salt

• 1 tsp garlic powder

Fresh Vegetables & Herbs:

• Cucumber, diced

• Green pepper, diced

• Tomato, diced

• Onion, diced

• Fresh herbs (basil, parsley, or dill) or dried herbs in winter

Optional Add-ins:

• Olives

• Chives

• Feta

• Oil-pickled vegetables (eggplant, sundried tomato)

Instructions

1. Cook pasta: Boil pasta according to package instructions. Drain and let cool.

2. Make dressing: Whisk together olive oil (or avocado oil), vinegar, water, sugar, salt, and garlic powder.

3. Combine pasta and dressing: Toss cooled pasta with dressing. For best flavor, let it sit in the fridge for a while.

4. Add vegetables: Mix in fresh vegetables and herbs about 30 minutes before serving.

5. Optional extras: Fold in olives, feta, or oil-pickled vegetables if desired.

6. Serve chilled and enjoy!

Ingredients

Dry Ingredients:

• 1 cup flour

• 1/2 cup cocoa powder

• 2/3 cup white sugar

• 3/4 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1 tbsp +/- espresso powder (optional)

• 1/2 bar dark chocolate, chopped, or chocolate chips

Wet Ingredients:

• 2 eggs

• 1/3 cup plain greek yogurt

• 1 tsp vanilla extract

• 2 cups shredded zucchini

• 1/4 cup neutral oil 

Optional Icing

• 2 tbsp butter room temperature

• 1/4 cup + icing sugar (adjust for desired consistency)

• 1 tsp vanilla extract

• Splash of cream or milk

Instructions

1. Preheat oven to 350°F (175°C).

2. Prepare dry ingredients: In a bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder. Stir in chocolate pieces.

3. Prepare wet ingredients: In a separate bowl, beat eggs, then mix in yogurt and vanilla.

4. Combine: Fold wet ingredients into dry ingredients until smooth & combined. Gently stir in shredded zucchini.

5. Bake: Pour batter into a greased 9x9 pan. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Icing

1. Melt butter in microwave 10 seconds or room temperature is ideal.

2. Stir in icing sugar and vanilla. Add a splash of cream or milk to reach desired consistency.

3. Spread over cooled cake.

Ingredients

• 1/4 cup wild rice

• 2 fresh corn cobs (kernels removed; save cobs)

• 2 tbsp oil

• 1 tbsp butter

• 1/2 cup yellow onion, diced

• 1/4 cup celery, diced

• 1/4 cup carrots, diced

• 1 large potato, cubed

• 1–2 garlic cloves, minced

• 1/4 cup flour

• 2 tbsp smoked paprika

• 4 cups vegetable broth

• Salt and pepper to taste

Instructions

1. Cook the wild rice (about 30–35 minutes), until soft but not overcooked. Set aside.

2. Cut the kernels off the fresh corn cobs and keep the cobs for simmering.

3. Heat oil and butter in a pot. Sauté the onion, celery, carrots, potato, and garlic for 5–7 minutes.

4. Add the flour and smoked paprika; stir until the flour fully absorbs.

5. Pour in the vegetable broth and whisk well.

6. Add the corn kernels and the corn cobs for extra flavour.

7. Simmer for 20-25 minutes, then remove the cobs.

8. Stir in the cooked wild rice.

9. Season with salt (if needed), pepper, or more smoked paprika to taste.

Ingredients

• 2 tbsp oil

• 1/2 cup Spanish onion, diced

• Green tips of leeks, sliced

• 3–4 yellow potatoes, cubed

• 2 cloves garlic (or 1 tsp garlic powder)

• 4 cups vegetable or chicken broth

• Salt and pepper to taste

Instructions

1. Heat the oil in a pot over medium heat.

2. Sauté the Spanish onion until soft.

3. Add the sliced leek tips and continue cooking for a few minutes.

4. Stir in the cubed potatoes and garlic.

5. Pour in the broth and bring to a simmer.

6. Cook until the potatoes are tender.

7. Use a hand blender to blend the soup until smooth and creamy.

8. Season with salt and pepper to taste.

Ingredients 

• Zucchini

• Eggplant

• Onions

• Mixed peppers

• 1/4 cup neutral oil

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1/2 tbsp paprika

• Salt and pepper to taste

Instructions

1. Cut all vegetables into 1½-inch chunks.

2. Toss with oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

3. Thread the seasoned vegetables onto skewers.

4. Grill on the BBQ for about 12 minutes, or until the veggies are soft with crispy, charred edges.

Ingredients

• 1 squash

• 1 tbsp neutral or olive oil

• 1/2 tsp salt (or to taste)

• 1/4 tsp pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp paprika (optional)

Instructions

1. Preheat your oven to 400°C.

2. Use a vegetable peeler to remove the squash skin.

3. Cut the long top section off the base, then slice the base in half and scoop out the seeds.

4. Slice into 1/2-inch strips, then cut into 1/2- inch thick cubes

5. Toss the cubes with oil and all seasonings until evenly coated.

6. Spread on a baking sheet and bake for 40 minutes, or until tender on the inside and crispy on the outside.