Fresh Ingredients
2 cups chopped zucchini
1 cup chopped tomatoes
½ cup chopped onion
1/3 cup grated Parmesan cheese
1-1/2 cup milk
3 eggs
1 T chopped fresh basil (I’ve also used dried basil)

PantryFare
¾ cup Bisquick

Spices and Oils
½ tsp salt
¼ tsp pepper

Add the first three ingredients to a greased pie plate or small baking dish. Mix the Bisquick with the milk, eggs, cheese, salt, pepper, and basil in a bowl. Pour this mixture over the vegetables and bake at 350-375 degrees for 30 to 40 minutes, when a knife comes out clean.

Be healthy!

Fresh Ingredients
1½ cups shredded potatoes (keep it easy – no need to peel them!)
1½ cups shredded carrots
3 T grated onion

PantryFare
¼ cup plus ½ T whole wheat flour

Spices and Oils
½ tsp salt
¼ tsp pepper

Drain the shredded potatoes in a large strainer while you shred the carrots. Press any remaining liquid out with the back of a large spoon then place the potatoes in a large bowl. Add the carrots and the remaining ingredients, mixing thoroughly.

Preheat a large nonstick skillet over medium heat the oil it lightly. Using 3 tablespoons of mixture, shape pancakes into patties ¼ to ½-inch thick. Cook until golden brown on both sides. If pancakes start to stick, spray them lightly with nonstick cooking spray.

Fresh Ingredients
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens with stems, chopped

PantryFare
1 can kidney beans, drained with 1/4 cup liquid reserved
2/3 cup imitation bacon bits
1/2 cup red wine vinegar

Oils and Spices
2 T olive oil
salt to taste

Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

Thanks to truckersmom and AllRecipes.com!

Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)

PantryFare
2 cups rolled oats
3 tbsp flour

Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying

Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.

Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter

PantryFare
8 tbsp flour

Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying

Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.

For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.

Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped

Spices and Oils
6 T lard

Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.

If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.

The paste freezes well.

Fresh Ingredients
1/4 white onion, roughly sliced

PantryFare
1/2 pound dry beans – pinto, pink or black turtle

Spices and Oils
1 heaping T lard
sea salt to taste

Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.

Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”

PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth

Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes

Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.

For cold leftovers, place on a bed of Romain leaves.
Serves 3-4

PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes

Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano

Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.

Be healthy!

PantryFare
1 cup dried fava beans

Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt

Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.

Be healthy!