Recipes

Here are some healthy recipes with whole foods that come from the earth, that are in connection with what we grow at the community garden. With these tips you can fuel your body, become more sustainable, all while making these delicious meals with us.

If you have a recipe you'd love to share with us, send a message on our contact page!

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Ingredients

2 zucchini cut into 1/2 inch slices
2 small yellow squash cut into 1/2 inch slices
12 oz Flavorino tomatoes sliced into halves
4 tbsp olive oil
4 cloves garlic minced
1 tsp Italian seasoning
Salt and black pepper
1 1/4 cup finely shredded Parmesan cheese
1 cup fresh parsley for garnish

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a small bowl whisk together olive oil, garlic, and Italian seasoning. Place zucchini, squash, and tomatoes in a large bowl and toss with olive oil mixture.

3. Pour onto baking sheet and spread evenly. Season with salt and pepper as desired. Sprinkle Parmesan on top. Roast for 25-30 minutes. Garnish with parsley.

Garlicky Shrimp Zucchini Boats

Ingredients

4 large zucchini halved lengthwise
1 tbsp olive oil
1 tsp thyme leaves
2 tbsp butter
3/4 pound large shrimp peeled and deveined
2 tomatoes chopped
3 cloves garlic minced
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1/2 lemon
1 cup shredded mozzarella

Directions

1. Preheat oven to 350. Score zucchini and scoop out insides, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside.

2. Place zucchini boats in a baking dish and drizzle with oil. Season with salt, pepper, thyme. Bake until tender.

3. In a skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink. Remove from heat, cool, then chop into small pieces.

4. Return skillet to medium heat and melt remaining butter. Add zucchini pulp, tomatoes, and garlic. Season with salt and pepper. Add cream, Parmesan, and lemon juice, and cook until slightly reduced (3 minutes). Remove from heat and add cooked shrimp.

5. Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly.

Butternut Squash Soup

Ingredients

2 tbsp olive oil
1 large onion chopped
1/2 tsp sea salt
1 (3-pound) butternut squash peeled, seeded, and cubed
3 garlic cloves chopped
1 tbsp chopped sage
1/2 tbsp minced rosemary
1 tsp grated ginger
4 cups vegetable broth
Black pepper

Directions

1. Heat oil in a large pot over medium heat. Add onion, salt, and black and saute until soft. Add squash and cook until it begins to soften.

2. Add garlic, sage, rosemary, and ginger. Then, after 1 minute, add 3 cups of broth. Bring to coil, cover, and reduce heat to a simmer. Cook until squash is tender.

3. Let cool and pour into blender and blend until smooth. Season as desired.