Zucchini Hummus
makes 1 big bowl
2 1/2 cups of zucchini, peeled & chopped
1/2 cup of cashews
1/4 cup of tahini
1-2 cloves of garlic
1/4 cup of lemon juice
3 Tbs o olive oil
1/4 tsp paprika
dash of cayenne pepper
sea salt to taste (approx 1 tsp)
fresh parsley to garnish

Place all ingredients in a food processor & blend until smooth. Serve with fresh veggies or crackers.

Farmers’ Market Salad
serves 4
veggies for salad:
1 head of red leaf lettuce
2 leaves of swiss chard, chopped
2 leaves of lacinto (flat) kale, chopped
1 ear of corn, sliced off of the cob
1/4 of a red cabbage, shredded
1 carrot shredded
1/2 zucchini, shredded
1/2 red onion, diced
1/2 cucumber, sliced
handful of cherry tomatoes
3/4 of a tomato, diced

marinade for swiss chard & kale:
1 Tbs lemon juice
1 tsp nama shoyu
1 tsp olive oil

dressing:
handful of cilantro
1 clove of garlic
1/4 of a tomato
2 slices of cucumber
1/4 cup of olive oil
1 tsp nama shoyu
1 tsp apple cider vinegar

Chop up swiss chard & kale & put in bowl--add marinade ingredients & stir to coat. Let it set while you prep remainder of ingredients.

Make salad dressing: Add dressing ingredients to food processor & blend until smooth.

Place red leaf lettuce in salad bowl. Put all remaining salad ingredients in a separate bowl & pour salad dressing over top. Mix well. Now combine all of your greens & then toss in bowl of veggies & dressing ... EAT UP! YUMMMMMMM!

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Tags: zucchini hummus, dips