• Baba Ghanoush
• Bruschetta with Tomatoes, Cucumbers, and Basil
• Cantaloupe and Prosciutto with Basil Oil
• Carrot Muffins with Coconut Flour
• Dino Chips
• Eggplant Bruschette
• Fried Green Tomatoes
• Green Bean and Lemon Casserole
• Grilled Lobster and Avocado Cocktail
• Grilled Spring Onions with Romesco
• Kale Chips
• Maple Creme Flan with Maple-Glazed Pears
• Marinated Zucchini and Summer Squash
• Mashed Sweet Potato (Yams) with Nutmeg and Sour Cream
• Moby's Vegan Blueberry Pancakes
• Organic Cheesy Corn Souffle Recipe
• Prosciutto-Wrapped Melon
• Radish Sandwhiches
• Roasted Fingerling Potatoes With Garlic
• Salmon and Arugula Appetizer
• Salsa Fresca
• Stuffed Celery
• Watermelon and Arugula Salad with Walnuts
• Watermelon Slices with Lime-Honey Syrup
• Zucchini Carpaccio
• Zucchini with Vinegar and Mint
• [We Love] Easy Guacamole!

courtesy of allrecipes.com

"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on it's own!"

Ingredients
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil

Method

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste.
4. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
5. Refrigerate for 3 hours before serving.

courtesy of Ms. Martha Stewart

Ingredients
3 large, ripe tomatoes, seeded and chopped
1/2 large red onion, cut into 1/4-inch dice
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1 cup fresh basil leaves, shredded
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon red-wine vinegar
1 baguette
2 to 3 peeled garlic cloves, for rubbing


Method

1. In a large bowl, combine tomatoes, onion, cucumber, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour but no longer than 3 hours.
2. Heat broiler or grill pan. Cut bread diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly with olive oil; grill or broil on both sides until toasted.
3. Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.

courtesy of Epicurious

This recipe can be prepared in 45 minutes or less

Ingredients
2 tablespoons pine nuts
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1 cantaloupe
1/2 pound thinly sliced prosciutto
2 ounces crumbled ricotta salata or feta (about 1/4 cup)

Method

1. Preheat oven to 375°F.
2. On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
3. Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
4. Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.

courtesy of Elanas Pantry

"These lightly sweetened muffins are made with high fiber coconut flour. Don't let all that healthy stuff scare you off though, they're mighty tasty. And with yacon sweetening them, they're not too sweet. If you want to replace the yacon with agave your muffin will be just a bit sweeter."

Ingredients
1/4 cup coconut flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon, ground
3 eggs
1/4 grapeseed oil
1/4 yacon syrup
1 tablespoon vanilla extract
1 cup carrots, grated
1/4 cup currants

Method

1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
2. In a large bowl, blend together eggs, oil, yacon and vanilla
3. Blend dry ingredients into wet, then fold in carrots and currants
4. Grease a mini muffin tin with grapeseed oil and then dust with coconut flour
5. Spoon approximately 1 teaspoon of batter into each greased mini muffin cup
6. Bake at 350° for 10 minutes
7. Cool and serve

courtesy of Friend and Farmer, Dave

Ingredients
Local Lacinato (Dinosaur) Kale
Your choice of seasonings

Method

1. Cut wrinkly portion of Kale into sections to oversize chips
2. bake in oven 10 mins or so until crisp
3. season to taste and eat dino chips warm for a healthy snack!

courtesy of Epicurious

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

Ingredients
1 baguette
4 tablespoons extra-virgin olive oil
1 1/2 garlic cloves, whole clove left unpeeled
1 small eggplant (1/2 lb)
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon finely chopped fresh oregano
1/4 teaspoon coarse gray sea salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano

Method

1. Put oven rack in middle position and preheat oven to 375°F.
2. Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.
3. Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.
4. Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.
5. Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.
6. Top toasts with eggplant mixture and sprinkle with cheese.

courtesy of Cookie June 2008

Ingredients
4 large, firm organic green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil

Method

1. Sprinkle the tomato slices with the salt and pepper; set aside.
2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

courtesy of Nigella Lawson, epicurious

Ingredients
2 lbs organic green beans
3/4 stick unsalted butter
few drops olive oil
1 lemon
sea salt and fresh pepper

Method

1. Bring a big pot of water to the boil, while you top and tail (trim) the beans. Once the water has come to the boil, salt it and cook the beans until they have lost their rawness (about 6 minutes after the water comes back to the boil), but retain a bit of crunch.
2. Strain them, and put the pot back on the stove over a low heat with the butter and olive oil. While the butter melts, chop up the lemon. Put it on a chopping board, cut a slice off each end, just enough to remove skin and pith, and then cut downwards, turning the lemon as you go, to peel the fruit fully. Don't worry if in order to remove all the pith you cut into the fruit a bit: just take the pieces of fruity peel over to the pan and squeeze in any juice you can. Then cut the lemon up on the board: I just slice and let each slice tumble into bits on its own. Add the lemon pieces and all the juice that collects to the melted butter and stir well with a wooden spoon, adding the drained beans.
3. Swirl the pan vigorously and turn the beans in the lemony butter. Add salt to taste and lots of freshly ground pepper. I love white pepper (out of deference to my mother's taste and practice) or the much-abominated 1980s restaurant-style mixed pepper, but neither is crucial.
4. Remove to a warmed casserole making sure you don't leave any lemony, buttery juices behind.

courtesy of Bobby Flay

Ingredients
1/2 cup fresh lime juice
2 teaspoons honey
2 tablespoons prepared horseradish, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground black pepper
1 ripe avocado, peeled, pitted and finely diced
1/2 small red onion, thinly sliced
1/4 cup chopped fresh cilantro leaves
2 (8-ounce) lobster tails, parboiled and flesh coarsely chopped


Method

1. In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste.
2. Gently stir in the avocado, onion, cilantro and lobster.
3. Cover and chill for at least 30 minutes.
4. Serve in martini glasses.

courtesy of Spain

Ingredients
8 dried ñora peppers (Ancho or New Mexican make fine substitutes)
½ cup blanched, slivered almonds or 3 oz (85 grams) hazelnuts (The natural smokiness of hazelnuts is particularly nice here).
2 medium tomatoes
2 red bell peppers
extra virgin olive oil
6 garlic cloves, roughly chopped
1 large slice country bread, toasted
1 pinch cayenne pepper
3 - 6 tbsp sherry vinegar, to taste
kosher salt
5 - 6 dozen calçots, spring onions, very large scallions, or young leeks

Method

1. 1. Put chile and 2 cups boiling water into a bowl; let soften 5 minutes. Drain chile; roughly chop. Heat 8 tbsp. oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3–4 minutes. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic, and onions; cook until golden, 3–4 minutes. Add paprika; cook for 1 minute. Put chile mixture, almond mixture, peppers, and vinegar into a food processor; purée. Season romesco sauce with salt and pepper; set aside.
3. 2. Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5–6 minutes. Serve with romesco sauce.

courtesy of Kellie

This recipe was submitted by one of our lovely customers - Kellie!

Ingredients
Kale
Olive Oil
Kosher Salt


Method

1. Wash the leaves, tear into chip-sized pieces and dry well.
2. Toss with olive oil (make sure each piece is covered) then lay out on a baking pan.
3. Season lightly with kosher salt.
4. Bake at 350 for about 5 minutes, turn and bake for 5-7 more minutes.
5. Enjoy the deliciousness!

courtesy of Epicurious

Begin making this ultra-creamy flan (think crème brûlée) one day before serving.

Flan Ingredients
1 cup pure maple syrup
3 1/2 cups whipping cream
7 large egg yolks
1/8 teaspoon salt
2/3 cup sugar
1/4 cup water
1/2 teaspoon light corn syrup

Pears
1 tablespoon unsalted butter
3 ripe Bartlett pears, unpeeled, quartered, cored
1/4 cup pure maple syrup
1/4 cup crème fraîche or sour cream
1/8 teaspoon salt

Method

1. For flan:
2. Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.
3. Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.
4. Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.
5. Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.
6. For pears:
7. Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.
8. Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.

courtesy of Giada De Laurentiis on FoodNetwork.com

Ingredients
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Method

1. Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil.
2. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
3. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat.
4. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish.
5. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
6. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes.
7. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

courtesy of Emeril Lagasse on foodnetwork.com

Cook time: 1 hour

Ingredients
4 large sweet potatoes (yams)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces

Method

1. Preheat oven to 350 degrees F.
2. Rub the sweet potatoes with the oil and place in an ovenproof baking dish and roast potatoes until tender, about 1 hour, turning once after 30 minutes.
3. When potatoes are cooked, set aside to cool for 10 minutes.
4. Cut the potatoes in half and squeeze the potato pulp into a 3 quart saucepan.
5. Set the flame to medium-low and mash gently until smooth with a potato masher.
6. Add the salt, pepper, nutmeg, sour cream, and butter and fold together until thoroughly combined.
7. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve.

courtesy of

Makes 12 pancakes total

Ingredients
1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or rice and soy milk blend
Vegetable oil for cooking
1 cup (1/2 pint) fresh organic blueberries, plus 1/2 cup fresh organic blueberries or organic raspberries for serving
Maple syrup for serving

Method

1. In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.
2. Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.
3. Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

courtesy of Jeff Cox

When corn is in season, I can’t get enough of it. Here its savory flavor merges beautifully with fontina cheese in a light and fluffy souffle.

Ingredients
2 cups organic corn kernels and cob scrapings
6 organic egg yolks
½ cup shredded fontina cheese
4 Tbl. finely chopped chives
Salt and fresh ground black pepper to taste
¼ tsp. cream of tartar
8 egg whites

Method

1. Prepare two cups of corn kernels and cob scrapings (run the edge of a blade down the cobs to gather the juicy bits). Preheat oven to 425 F. Grease an oven-proof, two-quart souffle dish.
2. In a mixing bowl, blend the corn, egg yolks, shredded fontina cheese, chives, salt, and pepper.
3. In a separate bowl, add the cream of tartar to the egg whites and beat them to soft peaks. Fold the whites into the corn mixture until they’re well incorporated, pour the mixture into the souffle dish, and bake at 425 F. for 10 minutes, then turn the oven to 375 F. and bake for 30 more minutes.

courtesy of Southern Living

Prosciutto-wrapped melon is a great summertime treat. This traditional Italian appetizer is the perfect balance of sweet and salty, sweet cantaloupe and salty prosciutto.

Ingredients Ingredients
1/2 cantaloupe
thinly sliced prosciutto
1 tablespoon extra virgin olive oil
freshly cracked pepper

Method

1. Cut half of a cantaloupe into bite-size pieces.
2. Wrap each piece with 1 (1/2-inch-wide) strip of thinly sliced prosciutto; secure with a wooden pick. Drizzle evenly with 1 Tbsp. extra virgin olive oil. Sprinkle with freshly cracked pepper.

courtesy of Culinary School of the Rockies

Choose radishes that feel firm when gently squeezed. If the radish gives to pressure, the interior will likely be pithy instead of crisp. Remove leaves and refrigerate radishes in a plastic bag for up to 5 days. Wash and trim root ends just before serving. For added crispness, soak radishes in icewater for a couple of hours.

Ingredients
1 bunch Radishes, washed and trimmed
1 French baguette
Unsalted butter, softened
Salt
Pepper

Method

1. Slice the baguette in 1 inch slices.
2. Butter the bread.
3. Slice a radish into slices, not too thin and not too thick; place on bread.
4. Sprinkle salt and pepper on radish.
5. Enjoy!

courtesy of GroupRecipes

Prep Time: 5 min Cook Time: 25 min

Ingredients
2 Lbs Organic Fingerling Potatoes
5 cloves of organic garlic, crushed and finely minced
3 Tbsp. olive oil
1/2 tsp. dried Rosemary (crush a little)
Coarse salt and freshly ground black pepper to taste (try 1 tsp. salt)

Method

1. Heat oven to 450
2. Lightly grease a large shallow baking dish with olive oil or spray.
3. Scrub potatoes and cut large ones in half length wise.
4. In a large bowl, combine the potatoes, garlic, olive oil, rosemary, pepper and salt.
5. Place potatoes in shallow baking dish with sliced ones skin side down.
6. Bake for 25 min or until potatoes are tender.

courtesy of Anon

Ingredients
3/4 pound arugula
3/4 pound boneless, skinless, salmon fillet
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon grated lemon zest
1 cup ricotta cheese
1 green onion, top only, thinly sliced
1 cup finely grated provolone cheese
1/2 cup matzo meal

Method

1. Remove stems from arugula. Steam leaves just until limp.
2. Run cold water over leaves to cool. Press out excess water; chop fine.
3. Chop salmon very fine with a knife or use a food processor.
4. Add salt, pepper, zest and ricotta, mix well.
5. Place these ingredients into mixing bowl. Stir in arugula, green onion, provolone and matzo meal by hand.
6. Roll mixture into one inch balls. Place on a cookie sheet.
7. Bake at 400F for 7 minutes. Makes 30 one inch balls.

courtesy of Culinary School of the Rockies

Ingredients
4 small tomatoes, peeled, chopped (1 lb.)
½ cup finely chopped onion
1 ea. jalapeno chile, seeded (optional), finely chopped
2 tsp. olive oil
1 tsp. vinegar
1 tsp. lime juice
½ tsp. dried leaf oregano, crushed
½ tsp. salt

Method

1. Peel the tomatoes; Tomatoes will peel easily if immersed in boiling water for 10 to 30 seconds (depends on ripeness), then place into ice water. Dice the tomatoes.
2. In a medium bowl, combine tomatoes, onion, and chile.
3. Add olive oil, vinegar, lime juice, oregano and salt. Mix well.
4. Let stand 2 hours to blend flavors. If you'd like, cover and store in the refrigerator for up to 1 week.

courtesy of Linda

Ingredients
1 bunch celery
1 (8 ounce) package cream cheese
1/4 cup chopped walnuts
20 small green olives
2 tablespoons sour cream

Method

1. Coarsely chop the olives. Separate and wash celery stalks. Cut stalks into bite sized pieces.
2. Mix the cream cheese and sour cream together. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces.

courtesy of FoodAndWine.com

Ingredients
3 pounds watermelon, cut into 1-inch cubes
1 small red onion, thinly sliced
1 1/2 cups arugula
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons raspberry vinegar
Salt and freshly ground pepper
1/2 cup shredded ricotta salata
1 cup coarsely chopped walnuts
2 tablespoons extra-virgin olive oil

Method

1. In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes.
2. Add the arugula to the watermelon. In a small bowl, combine the orange and lime juices and vinegar. Pour the dressing over the salad and season with salt and pepper. Top with the ricotta salata and walnuts; drizzle with the olive oil and serve.

courtesy of Bobby Flay

Ingredients
1/2 cup freshly squeezed lime juice
1/2 cup honey
1 ripe watermelon, cut in 1/2, and halved again
Mint sprigs, for garnish

Method

1. Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners.
2. Bring to a boil and let boil for 2 minutes.
3. Remove from the heat and chill.
4. Place watermelon slices on a large platter and drizzle with the lime syrupand garnish with mint.

courtesy of Gourmet

Special equipment needed: a Japanese Benriner or other adjustable-blade slicer.

Ingredients
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1 (6-oz) piece Grana Padano or Parmigiano-Reggiano

Garnish
4 fresh mint sprigs

Method

1. Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.
2. Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.
3. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.
4. Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

courtesy of Epicurious.com

This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the steak and olives. Active time: 10 min Start to finish: 25 min

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds zucchini (6 medium), cut into 1/2-inch-thick rounds
1/4 cup red-wine vinegar
1 teaspoon dried mint

Method

1. Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes.
2. Turn over and cook until undersides are golden brown, about 6 minutes.
3. Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint.
4. Add 1/4 teaspoon pepper and toss.

courtesy of

Ingredients
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste

Method

1. Peel and mash avocados in a medium serving bowl.
2. Stir in onion, garlic, tomato, lime juice, salt and pepper.
3. Season with remaining lime juice and salt and pepper to taste.