Cucumber Sandwich @thewildharvest

Ingredients: 4 oz cream cheese, softened
2 Tbsp dill
Zest and juice of 1/2 a lemon
Salt and pepper to taste
6 slices of 100% whole wheat bread or ezekial bread
1/2 a cucumber, sliced thinly
Unsalted grass fed butter for spreading on bread

Instructions: Heat a skillet over medium heat.
Spread butter onto one side of each slice of bread.
In a bowl mix cream cheese, lemon juice, zest, dill, salt, and pepper.
Spread mixture onto the other side of each slice of bread.
Add cucumber slices onion of cream cheese.
Put sandwich onto skillet butter side down, cook for about 2-3 min. Flip and cook for another 2-3 min. Until each side is lightly toasted.
Enjoy!

Eggplant, Squash & Pepper Pasta

Serves 4

Ingredients: One large or 2 medium eggplants, 1 large or 2 small squash (yellow or zucchini), half bell pepper, 2 cloves garlic, half large white onion, ½ lb local sausage (spicy or regular) (optional), ½ lb whole wheat spiral noodles, EVOO, salt & pepper. Fresh herbs and red pepper flakes optional.

Steps:  Cut eggplant and squash into 1” cubes, set in large bowl and sprinkle liberally with salt. Mix with hands to ensure all are covered--let sit for 30 minutes to remove excess water. Rinse in colander and spin dry in salad spinner or using a paper towel if no salad spinner. Add back to bowl with 1 crushed clove of garlic. Add EVOO and mix. Pre-heat oven to 375 and let veggies marinade while oven pre-heats. Roast, turning once, for 30-45 min. Cook noodles. Meanwhile, roughly chop onion and pepper. Remove sausage from casing and cook on stove top. Once finished, remove excess oil (some will be used) then add onion, pepper, salt & pepper (and herbs if using) and cook until tender. Add other clove of crushed garlic to pan and saute for a few minutes before adding vegetables from oven. Add noodles and just enough EVOO to coat noodles. Serve hot.

Mediterranean Salad @thewildharvest

Ingredients: 1 cucumber, sliced; 1/3 c. parsley'; 1 1/2 c. cherry/grape tomatoes; 4 c. kale, chopped; 4 scallions/green onions; 1/2 c. Kalamata olives; 4 T lemon juice; 1 c. Bulgur; 4 T olive oil; salt & pepper; 1 oz. Feta

Steps: Prepare bulgur as directed on package. Mix lemon juice, olive oil, salt and pepper together in a small bowl. Add all chopped ingredients and bulgur into a separate large bowl and toss. Pour dressing over the salad and toss once more. Enjoy!

Sauteed Squash @thewildharvest

Ingredients:

3 Tbsp olive oil
3/4 cup sweet onion, diced
2 cloves garlic, minced
2 cups squash, cut into 1/2 inch cubes
2 cups zucchini, cut into 1/2 inch cubes
Salt and pepper to taste

Instructions: Heat oil over medium heat, add onions and cook until translucent.
Add minced garlic and sauce until fragrant.
Toss in squash, zucchini, salt, and pepper. Cover with a lid and cook for 5 min.
Uncover and stir. Cook for an additional 5-7 min.
Enjoy as a side to any meal.

Sweet and Spicy Cucumber Salad @thewildharvest

Ingredients: 3 Cucumbers, sliced
2 tsp salt
1 cup apple cider vinegar
1 cup water
2 1/2 Tbsp honey
1/2 tsp crushed red pepper flakes
1/2 cup diced red onion

Instructions: In a colander sprinkle salt over cucumbers and let sit. The salt will drain away the excess moisture.
In a skillet over medium heat bring the remaining ingredients to a simmer.
Simmer until the liquid is reduced to 2/3 cup and remove from heat.
Add liquid to cucumbers and refrigerate until ready to serve.

Cheddar Squash Bread @thewildharvest

Ingredients:

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp black pepper
2 Tbsp dried herbs (your favorite blend)
2 Tbsp. green onions, diced
1 cup shredded cheddar cheese
2 eggs
1/4 cup olive oil
1/2 cup milk (goat, nut, or dairy)
1 cup squash, shredded (zucchini or yellow)

Instructions: Preheat oven to 350 degrees.
Combine all dry ingredients, herbs, green onions, and cheddar cheese, mix well.
In separate bowl, beat eggs then add oil and milk.
Squeeze excess moisture out of squash before adding to liquid mixture.
Add liquid ingredients to dry ingredients and stir until well combined.
Pour into a greased pan and bake for 45 min.
Check by sticking a knife into the middle and if it comes out clean then the bread is done