Summer Recipes

Eggplant Parmigiana

Recipe Provided by Market Customer: Susan Spalt

Eggplant preparation:
Peel eggplant unless it is very young and small. Slice and place slices on a plate lined
with a paper towel. Salt the eggplant and cover with another paper towel and another plate. When the eggplant is sliced place something a bit heavy on the top plate. Leave for about 15 minutes. This will get a lot of moisture out. Old timers refer to this as "getting the bitterness out."

Preheat the oven to 425 or so. grease cookie sheets with olive oil. Place eggplant slices in a single layer. brush with olive oil and bake about 7-8 minutes on a side or until tender and slightly browned.


Eggplant Parmigiana:
Pour a little homemade tomato sauce (see below) with cut up basil in the bottom of a casserole dish or pie plate.

Add a layer of eggplant, some fresh mozzerella, parmesan cheese and then more sauce and basil. Continue until you run out of eggplant. Finish with a thin layer of sauce, mozzerella and parmesan cheese. Bake until browned and bubbling. serve with capellini and more sauce and basil

Fresh Tomato Sauce:
Slice and quarter plum tomatoes. Romas, Enchantments, ox heart, hungarian hearts etc. Place in large baking dish. Bake at 350 or so until they boil down....about an hour or so. If you are impatient you can cook them at a higher temperature.

Put them through a food mill, for example a foley mill or mouli mill. If the sauce is too thin you can microwave it until it is the right consistency. Traditional fresh tomato sauce in Italy is made only with tomatoes and basil. In the North of Italy butter is sometimes added, in the South of Italy, Olive oil is added.

Eggplant Pie:
Place a layer of eggplant in a pie plate. Meanwhile, sauté garlic, onions in olive oil. Add sausage or sauté sausage separately to cut down on fat. Add a few tomatoes and perhaps a pepper or two. Add smoked farmers cheese or the cheese of your choice. Sprinkle with Parmesan and bake until hot and bubbling.

Crispy Eggplant Sandwich

Recipe Provided by Hamilton Harper, Glasshalfull Restaurant

2 1/2 cups Japanese bread crumbs
1/4 cup of your favorite fresh herbs, finely chopped
1/2 cup grated parmesan
3 eggs, whisked
1 eggplant, sliced into 1/8" circles
4 garlic cloves
1 1/2 cup mayonnaise
bibb lettuce
tomato, sliced (optional)
sourdough bread
olive oil
salt & pepper


For the Crispy Eggplant:
Preheat oven to 450 degrees and coat a baking sheet with olive oil. Salt both sides of eggplant and layer between paper towels. Allow the moisture to draw out for about five minutes. In the meantime, blend bread crumbs, parmesan, 1 tsp salt, and 1 tsp pepper in a food processor until fine. Place in a large bowl and toss in half of the herbs. Pat excess moisture from eggplant s lices and dip in egg. Cover both sides with crumb mixture and lay out on baking sheet. Bake until crumbs turn golden brown, about 10 to 15 minutes.

For Garlic Spread:
Place garlic in a small skillet and submerge in olive oil. Bring to a boil, reduce
heat and simmer until soft, about 5 minutes. Remove cloves with slotted spoon and blend in food processor with mayo. Mix in remaining herbs by hand and season to taste with salt and pepper. The leftover olive oil is now infused with garlic and can be saved as a dipping sauce for bread.

To finish:
Toast sourdough and cover with garlic mayo. Layer up with eggplant, bibb lettuce, and fresh tomato, if available. The crispy eggplant may also be enjoyed for dinner atop pasta and marinara.

Cool as a Cucumber

Recipe provided by: Market Customer, Susan Reda

4 (5 ½” – 6 ½“) cucumbers, thinly sliced on the diagonal
¼ - ½ onion, thinly sliced
¼ cup rough chopped dill, loosely packed
1 t sea or kosher salt
½ t freshly ground pepper
2 T apple cider vinegar
1 T olive oil


Combine, gently and thoroughly, all ingredients in a glass or non-reactive bowl. Refrigerate for at least an hour to let flavors marry and crisp together. Keep covered in the fridge. Makes about 3 cups. 

Delicious as a crunchy and tangy side for grilled meat, or as Leah suggests, add a spoonful of yogurt and use as a condiment for tender carrots, turnips and radishes.

Beet Salad with Egg

Recipe Provided by Market Shopper: Susan Reda

Susan is an in-home cook stressing the use of farm fresh produce and local, artisan products. Conscious Cuisine,

Serves 6 to 8

2 bunches of beets, greens cut off 1” above beetroot
1 medium shallot, minced
2 T red wine vinegar
1 T sherry vinegar
Salt & Pepper to taste
1 T Dijon mustard
¼ cup Blood Orange Olive Oil (Blue Sky Oil and Vinegar at Galleria)
4 hard boiled eggs, peeled and quartered

Wash the beets and place in roasting pan with about an inch of water. Bake, covered with foil, at 350 degrees for 45 minutes or until easily pricked with a fork. Let cool for 5 to 7 minutes then slip skins off by applying pressure with your fingers. Slice into ¼ inch disks.

While beets are roasting, cut stems from leaves and gently, rinse and drain the leaves. Discard the tough stems, wrap the leaves in a damp kitchen towel and refrigerate.

Using the flat side of your chef’s knife, make a paste of the minced shallot and salt and pepper. Place in small jar along with the vinegars and mustard. Shake the jar vigorously to mix the ingredients. Add olive oil and shake again. Taste and adjust seasonings of your vinaigrette.

To plate:
Pile greens on a platter. Scatter with roasted beets. Drizzle vinaigrette over the greens and beets. Garnish the salad with the quartered eggs. Sprinkle a little salt and pepper over the eggs.


Roasted Potato Salad with Buttermilk & Yogurt Herb Dressing

Recipe Provided by Susan Sink, The Tarheel Foodie

2 lbs freshly dug Corolla or Yukon Potatoes (not too large)
1/2 teaspoon Himalayan salt
1/4 teaspoon fresh ground mixed pepper blend
1 tablespoon olive oil
1/2 cup chopped heirloom celery
2 tablespoons organic buttermilk (without thickening agents)
1/4 cup organic Greek yogurt
2 teaspoon fresh chopped thyme leaves
1 /2 teaspoons fresh chopped rosemary leaves
1/4-1/2 teaspoon fresh garlic or garlic scapes finely chopped (optional)
1 tablespoon chopped flat leaf parsley
2 teaspoons fresh chives, finely chopped
1 hard boiled farm egg, rough chopped
pinch of celery salt (optional)


Scrub your potatoes well. I tend to use smaller potatoes and leave the skin on them. It's generally thin and crisps up nicely when it's roasting. Cut the potatoes into bite size pieces.

Spread on a heavy baking sheet that's been lined with parchment paper.

Sprinkle the potatoes with olive oil, salt, pepper, and half of thyme and rosemary. Toss to coat well.

Cover the pan with aluminum foil and bake at 400F for about 20 minutes. Uncover and bake an additional 10 minutes to crisp the potatoes. Keep an eye on them. Remove and let them cool completely.

Chop your celery into small pieces. (larger if you prefer it that way)

Mix yogurt, buttermilk and the other half of the thyme, rosemary, parsley, chives, garlic and celery together and blend with the cooled potatoes. Gently toss in the chopped hard boiled egg.

Let sit at least 1/2 hour in the refrigerator before serving.

Peach Trifle with Classic Zabaglione and Amaretti Cookies

Recipe Provided by Chef Adam Rose from Il Palio

4 ripe N.C. peaches
1 cup, plus ¼ cup sugar
1 lemon juiced
8 egg yolks
5 ounces Marsala wine
crushed amaretti cookie crumbs


Peel and slice the peaches. Add the ¼ cup of sugar and lemon
juice and stir in a
stainless steel bowl.

Refrigerate the peaches until ready to assemble the trifle. Heat water in small pot.
To make the zabaglione whip the egg yolks and sugar in a stainless steel bowl
until pale yellow.

Whisk in the Marsala and place the bowl over the steaming pot. Continuously whisk for 3 to 4 minutes until the egg has set and the mixture thickens.

Place the bowl with the zabaglione over an ice bath and whisk until cool. To stack the trifle, spoon some of the zabaglione into a wine glass. Sprinkle with crushed cookie crumbs. Spoon some of the peaches over with the juices, and repeat this process until the glass is full.

The top should be finished with zabaglione and garnished with cookie

Dark Chocolate Beet & Toasted Pecan Cookies

Original Recipe Provided by Susan Sink, The Tarheel Foodie

Yields about 50 cookies

1/2 cup unsalted butter at room temperature
3/4 – 1 cup cane sugar
1/2 cup light brown sugar
1/2 cup virgin coconut oil (liquid form, but not hot)
1 egg at room temperature
2 teaspoons pure vanilla extract (you can substitute vanilla powder)
3/4 cup of roasted beet puree
1/4 cup buttermilk (no gum gar in the ingredient list)
1 tablespoon apple cider vinegar
2 1/4 cups all-purpose organic flour
1/2 cup unsweetened cocoa powder (Valrhona brand is what Iuse)
1/2 teaspoon Himalayan Sea Salt (pairs well with beets)
1 teaspoon baking soda
3/4 cup toasted chopped pecans
1 cup dark chocolate chips


Sift the flower, salt, baking soda and cocoa powder together in a bowl and set aside.

Cream both sugars into the butter until it’s well incorporated.

Add the liquid coconut oil in a steady stream with the mixer on low and continue to cream it until it seems light and fluffy.

Add the egg and blend well.

Add the vanilla extract, roasted beet puree, buttermilk and apple cider vinegar. Blend well on medium speed. Beets stain so use caution with the speed of your blender.

On low to medium speed, add the dry mixture and incorporate it into the dough.

Increase the speed for about 20-30 seconds to medium/high right at the end to incorporate a little air so the cookies have a light texture, but don’t over blend.

By hand, fold in the chopped pecans and chocolate chips. Use more or less depending on your preference.

Using a couple of spoons, drop about two tablespoons of dough for each cookie onto a cookie sheet that has been line with parchment paper. This will keep them from burning or getting hard on the bottom.

Bake at 350F for about 11-12 minutes. If you eliminate the nuts and chocolate chips, cut back the bake time to 10 minutes.

Cool on the baking sheet for a couple of minutes before transferring to a wire cooling rack or they will stick to the rack.

When you store these, use parchment paper between the layers or they will stick to each other
because of the high moisture content. They break very easily, so be gentle.

Aioli - Mais Oui!

Recipe Provided by Susan Reda

1 large egg yolk
1 small clove garlic, finely minced
½ kosher salt
2 t water
¼ cup grape seed oil
¼ cup extra virgin olive oil
pinch of cayenne pepper
fresh lemon juice
freshly ground pepper


Using the widest part of your chef’s knife, smash garlic clove with ¼ t of the salt, making a grainy paste.

Place egg yolk, garlic salt paste, and water in a small bowl. Whisk, enthusiastically, until ingredients are incorporated.

Whisking, somewhat vigorously, add grape seed oil, one teaspoon at a time, until the sauce is emulsified and begins to thicken.

Whisking, constantly, drizzle in the extra virgin olive oil.

Stir in cayenne and add lemon juice, pepper and additional salt to taste

Pazzo’s Gazpacho

Serves 8

4 pounds ripe tomatoes
1 zucchini
1 squash
2 cucumbers
1 small red onion
1 green pepper
¼ pound basil
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 lemon or lime
Salt and pepper


Thoroughly wash and dry all vegetables. Core and quarter tomatoes and place in a large mixing bowl. Lightly salt and pepper the tomatoes and let stand for five minutes. This will start to draw the liquid out of the tomatoes as well as pre-seasoning your gazpacho. Using either a Cuisinart or a blender puree all of the tomatoes with the red wine vinegar. After the tomatoes have in been pureed pass the puree thorough a fine food mill or strainer to remove skins and se eds. This step
can be skipped if you like your gazpacho chunky or do not mind the seeds and are using thin-skinned tomatoes.

Finely dice all of the vegetables and add to tomato puree. I like to remove the seeds from the zucchini, squash and cucumbers. If you do not have the time to dice all of the vegetables they can be shredded in a Cuisinart.

In a blender puree the basil with juice from one lemon or lime with the olive oil. Next add the basil puree to the tomato and vegetable mixture and stir well. Check seasoning and you are ready to go. Your gazpacho can then be chilled and served when you are ready for it. Keep in mind the longer the vegetables are in the tomato puree the softer they will become. If you like your vegetables really crunchy serve with in 2 hours.

Spanish Style Tomato Toast Sandwich

Recipe provided by Sheri Castle
Makes 1 to 2 servings

6-inch length of baguette, halved lengthwise
1 garlic clove
2 tablespoons of the very best extra-virgin olive oil
1 large,dead ripe, juicy tomato
Coarse sea salt and freshly ground black pepper, to taste.


Toast the baguette in a 500 degree oven until golden brown, about 8 minutes. Rub the garlic over the crisp bread and then drizzle it with oil. Cut the tomato in half crosswise and grate it on the largest holes of a box grater, collecting the pulp in a small bowl. Discard the core and skin. Spoon the tomato pulp over the hot bread. Season generously with salt and pepper. Serve at once.

Note: If the toasted bread is very nubby and crunchy, you can "grate" the tomato directly onto the bread.

Grilled Stuffed Tomatoes

Recipes provided by Melanie Raskin (adapted from Cooking Light)

(Serves 4)

4 large tomatoes, cored in a cone shape (for stuffing)

NOTE: I like to mix the colors for fun and beauty!*

1/2 cup goat cheese *
1/4 cup chopped scallion or sweet onion *
1/2 tsp salt
2 T chopped sage *

Variation: Pheta & Rosemary:
1/2 cup Pheta cheese *
1/4 cup chopped scallion or sweet onion *
1/2 tsp salt
1.5 T chopped rosemary *

Variation: Smoked Cheese & Parsley:
1/2 cup smoked cheese *
1/4 cup chopped scallion or sweet onion *
1/2 tsp salt
2 T chopped parsley*

Variation: Fresh Mozzarella Cheese & Basil:
1/2 cup fresh mozzarella cheese *
1/4 cup chopped scallion or sweet onion *
1/2 tsp salt
1.5 T chopped basil*


Mix the ingredients. Spoon the mixture into the four hollowed out tomatoes, packing firmly.

Grill tomatoes 10 to 15 minutes till the tomatoes soften.

Serve over hot pasta, one tomato per person.

Chilled Tomato and Peach Soup

Recipe provided by Sheri Castle

Confession: this recipe is really quick and easy, but not fast. To get the full effect of this delicious combination of fruity flavors, the soup must be deeply chilled for a long while, at least overnight and preferably longer. (Refrigeration usually ruins tomatoes, but it works here.)
The soup keeps for days, making it just right for a quick refresher when one is about to perish from heatstroke.

Makes 4 to 6 servings

1 1/2 pounds tomatoes
1 1/4 pounds ripe peaches
2 jalapeños or other chiles, or to taste
2 tablespoons white balsamic or rice vinegar
2 tablespoons chopped shallot or sweet onion
2 tablespoons excellent fruity olive oil
2 tablespoons chopped fresh basil, plus more for garnish
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1/4 to 1/2 cup water, as needed
2 tablespoons fresh lemon juice


You will need 1 cup finely diced tomatoes, 1 cup finely dic
ed peaches, and one of the jalapeños to make a
relish for garnish, so set aside enough whole tomatoes a
nd peaches to make it.

Core the remaining tomatoes and cut them in half crosswise. Discard any pockets of green gloppy seeds. Coarsely chop the tomatoes and place them in a blender. Peel, pit, and coarsely chop the peaches and add them to the blender. Coarsely chop the remaining jalapeño and add it to the blender. Add the vinegar, shallot, olive oil, basil, salt and pepper. Purée until very smooth; be patient, this can take up to 2 minutes. If the mixture is too thick, add a little water to get it moving. Strain the purée through a fine sieve into a large bowl or jar. Cover and refrigerate until well-chilled, at least overnight.

Just before serving, finely dice the reserved tomatoes, peaches, and jalapeño. Place in a small bowl and toss with the lemon juice and about 1 tablespoon thinly sliced basil. Season with salt and pepper.

To serve, check the seasoning and then ladle the soup into shallow bowls. Spoon a little of the tomato and peach relish into the center and serve straightaway.

Note: To transform this soup into a light entrée or first course, place a few well-seasoned cooked shrimp in the bowl when you add the relish

Chunky Pasta with Roasted Cherry Tomato Sauce

Recipe provided by Sheri Castle

For little effort, this recipe rewards you richly. Although any variety or combination of tiny tomatoes will work, I highly recommend using at least some Sungolds because the roasting concentrates and intensifies their flavor. You can use any pasta shape you wish, but it needs to be short and sturdy; the sauce is too chunky to cling to long, thin noodles.

Makes 6 servings

1/2 cup extra-virgin olive oil, plus more as needed
1 1/2 pounds (3 to 4 dry pints) very ripe cherry tomatoes, halved if larger than a marble
Salt and freshly ground black pepper, to taste
1 pound penne pasta
1/2 cup toasted walnuts or pine nuts
Zest and juice of 1 orange
1/2 cup loosely packed fresh basil leaves, torn
1/2 cup loosely packed fresh flat-leaf parsley, chopped
1 cup shredded Asiago cheese
Pinch of crushed red pepper flakes

Preheat the oven to 400ºF.

Pour about one-third of the oil in the bottom of a 9 x 13-inch baking dish. Place the tomatoes in the dish. Sprinkle with salt and pepper. Drizzle the remaining olive oil over it all. Bake the tomatoes until they are cooked through and starting to brown on top, about 30 minutes.

Meanwhile, cook the pasta in a large pot of salted, boiling water until cooked al dente. (See the recommended time on the package.) Time the pasta so that it finishes cooking about the time the tomatoes are ready to come out of the oven.

Drain the pasta and pour it into the baking dish of tomatoes.

Gently stir in the walnuts, zest, juice, basil, parsley, and cheese. Add a little more oil if the mixture seems dry. Everything should glisten, but the oil shouldn’t pond up in the bowl.

Season with salt, pepper, and pepper flakes and serve immediately

Tomato, Cucumber, and Onion Salad with Feta

Recipe by Erin Jobe and Margaret Krome-Lukens

1 pint of sweet cherry or plum tomatoes
1 medium to large cucumber
1/2 small sweet onion
1 tablespoon olive oil
splash of white wine vinegar
salt & pepper to taste
4 oz feta cheese


Chop or slice the cucumbers and tomatoes into bite-sized pieces (if the skin of the cucumber is bitter you may want to peel it first). Finely dice the onion. Mix ingredients with olive oil and a splash of white wine vinegar, and add a touch of salt & pepper. Let sit in the fridge for 15 minutes before serving if you have the time – longer is better!

Re-toss the salad and top with crumbles or small cubes of feta just before serving.

Note: as it sits and with tossing, this salad generates more "juice." The juice that is left over once the veggies are gone is a delicious marinade for another salad: just grate carrots into it, let them sit a bit, and enjoy again!

Tomato and Chèvre Tarts in Cracker Crusts with Lemon-Basil Vinaigrette

Recipe by Sheri Castle


1 3/4 cups crushed Ritz crackers, mixture of fine and coarse crumbs (about 5 oz. or 42 crackers)
6 tablespoons grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
6 tablespoons unsalted butter, at room temperature

6 ounces chèvre cheese, at room temperature
3/4 cup ricotta cheese, at room temperature
2 tablespoons extra-virgin olive oil
6 scallions (white & tender green parts), cut into very thin rounds
1 1/2 tablespoons fresh thyme leaves
2 teaspoons finely grated fresh lemon zest
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 pound colorful miniature tomatoes
2 tablespoons grated Parmesan cheese

1 cup packed basil leaves
1 small garlic clove, finely chopped
1 tablespoon Champagne vinegar
1 tablespoon fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Makes 6 servings.


Directions for the Crust:
Preheat the oven to 350°F. Arrange six mini tart pans (4 1/2 -by- 3/4-inch) with removable bottoms on a rimmed baking sheet. Toss together the crumbs, cheese, and pepper in a medium bowl. Using your fingertips, rub the butter into the crumbs until the mixture looks like moist sand. Divide the crumb mixture among the tart pans, about 5 tablespoons per pan. Press the crumbs firmly across the bottom and up the sides of the pans. Refrigerate for 15 minutes. Bake until dark golden brown, 12 to 14 minutes. Cool to room temperature.

Directions for the Filling:
Stir together the chèvre, ricotta, oil, scallions, thyme, zest, salt, and pepper in a medium bowl.
Divide the filling among the cooled crusts. Spread the filling gently to the edge of the crusts. Cut the small tomatoes in half crosswise. Cut any tomatoes larger than a ping-pong ball crosswise into 1/2-inch-thick slices. Arrange the tomatoes attractively over the filling. Sprinkle with the Parmesan and a little pepper. Bake until the tomatoes are just beginning to bubble and the cheese turns golden brown, about 20 minutes. Let cool for at least 10 minutes before serving. Meanwhile, make the vinaigrette.

Directions for the Vinaigrette:
Place the basil and garlic in the bowl of a food processor. Pulse to coarsely chop. Add the vinegar, juice, zest, honey, and oil. Process until smooth. Season with salt and pepper.


To serve: Remove the rims from the tart pans. Run a thin knife along the bottom of the tart to gently loosen it from the pan. Place the tarts on serving plates. Drizzle the tops with the vinaigrette and serve at once.

Note: You can replace the miniature tomatoes with a large tomato that is about the same diameter as the tart pans. Cut the tomato crosswise into six equal slices, each a scant 1/2 inch thick. If the tomato is very ripe and juicy, set the slices on a wire rack lined with paper towels. Sprinkle them with 1 teaspoon kosher salt and let sit for 15 minutes. Blot them dry before placing them on the filling.

Tomato-Carrot Chutney

Recipe Provided By Vimala Rajendran, Owner and Chef at Vimala's Curryblossom Cafe
Visit her website at

1 quart diced carrots
2 quarts diced tomatoes
1/4 cup canola oil
1 tablespoon brown mustard seeds
4 tablespoons chana dal or yellow split peas
10 dry, red arbol chilies
4 guaillo
1/4 cup chopped ginger
1 sprig (16-20) curryleaves


3 tablespoons tamarind pulp
2 tsp. salt

Place the carrots and tomatoes on a sheet pan, spray cooking oil lightly
and roast in a 350 degree oven for 30 minutes.
Set aside to cool.

While the tomato and carrots are roasting prepare the spices.

Heat about 1/4 oil in a dutch oven. Add mustard seeds, and when they begin to pop, add the 4 tablespoons chana dal or yellow split peas
10 dry, red arbol chilies
1/4 cup chopped ginger
1 sprig (16-20) curryleaves and fry until the ginger changes color to golden

Add salt to the roasted veggies and grind with a cup or two of water and the tamarind pulp in a blender until smooth. Return the chutney puree to the dutch oven, and simmer on a medium heat until it comes to a boil. Stir frequently, and let simmer on medium low heat for about 30 minutes. 

Let cool and serve as a sandwich spread or dip.

Zuppa di Zucchini al Basilica - Zucchini Soup with Basil

from the c’est si bon! kitchen 919-942-6550
Phone: (919) 942-6550

serves 6


Ingredients for the soup:
4 tablespoons olive oil
1 large onion, finely chipped
1 1/2 lb courgettes, any variety of zucchini or summer squash, sliced
2 potatoes, diced
12 large basil leaves, finely chopped
2 1/2 pints chicken or vegetable stock
1 garlic clove, finely chopped
salt and pepper


Heat the oil in a deep heavy-based saucepan and fry the onion and over a low heat until soft but not colored.

Add the courgettes, mix well and sweat over low heat for another 5 minutes.

Add the potatoes and basil to the pan and stir over a mode rate heat for 3-4 minutes then add the stock. bring slowly to a boil, cover the pan and simmer over a moderate heat for 10 minutes. puree the soup with a stick blender, if desired. serve warm or chilled.

Zucchini Noodles with Arugula Pesto (Gluten free and Vegan!)

This recipe is both Vegan and Gluten free!

(serves 2)

Noodle Directions:
3 small organic zucchini
Keep the skins on for added nutrient boost. Use a spiralizer, a mandolin, or you can make “ribbons”
using an ordinary vegetable peeler. Set aside in a colander for excess moisture to escape.

Arugula Pesto Ingredients:
3 garlic cloves, chopped
½ cup raw walnuts, soaked 4 hours or overnight
3 cups arugula
½ cup extra virgin olive oil
1 tablespoon lemon juice
½ tsp sea salt
1/4 cup nutritional yeast


Blend garlic and nuts in food processor until coarsely chopped. Add remainder of ingredients to food processor and blend till desired smoothness. Makes one heaping cup. When ready to eat, combine zucchini and pesto until "noodles" well covered. Serve immediately.


Health Benefits:
Zucchini noodles make a fantastic pasta alternative. As a summer squash it has antioxidant qualities, benefits blood sugar levels, and reduces inflammation. Arugula is high in Vitamin A, keeping your skin beautiful, it's alkalinizing, keeping your body free of disease and also a good source of vitamins C and K, iron, calcium, and fiber. Nutritional yeast is a complete protein, with eighteen amino acids and fifteen key minerals, such as zinc, selenium, magnesium, manganese and copper.

What is a health coach?
Healthy eating is just one aspect of healthy living. In addition to weight loss and increased energy, healthy living rewards you with feelings of spontaneous happiness! Could you use more of that? Would you like the support and accountability of a health coach to help you reach your goals?


To discover how much healthier you can be visit: or call me at 919-

Phone: (919)680-4818 |

Watermelon-Ginger Agua Fresca

by Molly Stevens, from

10 cups 1-inch pieces peeled watermelon (from about 8-pound watermelon), seeded, divided
3 cups cold water, divided
1/3 cup fresh lime juice
1/4 cup (or more) sugar
1 1/2 tablespoons fresh ginger juice* (from one 3-ounce piece of ginger; see below for how-to)
Ice cubes
Lime wedges


Place 2 1/2 cups watermelon and 3/4 cup cold water in blender. Puree until smooth. Pour agua fresca into large pitcher.

Repeat 3 more times with remaining watermelon and cold water.

Add lime juice, 1/4 cup sugar, and ginger juice to pitcher and stir
to blend. Add more sugar by tablespoonfuls, if desired.

Refrigerate until well chilled, at least 3 hours. Can be made 8 hours ahead. Keep chilled. Stir before serving.

Fill glasses with ice cubes; pour agua fresca over. Garnish each glass with lime wedge and serve.


Notes & Variations:
To make ginger juice, peel a 3-ounce piece of ginger and grate it over a plate. Wrap in cheesecloth; twist at both ends to squeeze out the juice; or, put the grated ginger in a fine mesh sieve and press to release the juices. You can also substitute bottled ginger ale or a stronger, less sweet non-alcoholic ginger beer from the grocery store, and omit the sugar.

Add sparkling water for a fun watermelon fresco soda!

For a delicious adult beverage, you can add vodka, gin, or tequila.

Sungold Tomato & Cannellini Bean Dip

by Susan Walter Sink of

Looking for a healthy snack alternative for summer or fall? This is a breeze to whip up, and it will also freeze well after you make a batch for a couple of weeks.

1 cup of cooked cannellini white beans, no liquid
1 cup of roasted Sungold cherry tomatoes, with liquid
1 1/2 teaspoons garlic (for a milder flavor use roasted garlic)
1/2 cup sauteed or roasted sweet onion, chopped
1/4 teaspoon pepper
1/2 teaspoon sea salt
1/8-1/4 teaspoon red pepper flakes
2 tablespoons plain chevre
1 teaspoon fresh thyme leaves (removed from stem)
rosemary leaves removed from a 4-5" stem
olive oil – just a little to process if necessary


Using a small food processor (may require 2 batches) blend equal amounts of the cannellini white beans and roasted Sungold tomatoes along with the garlic, onion, salt, pepper, chevre, thyme and rosemary. Taste and then adjust the heat with the red pepper flakes.

You can substitute feta (even marinated) for the chevre.