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  • Recipe from NutmegNanny

     

    Ingredients:

    1 lb Fresh Organic Strawberries

    8 oz Cream Cheese (softened)

    3-4 tbsp Powdered Sugar

    1 tsp Vanilla Extract

    Graham Cracker Crumbs

     

    Directions:

    1. Rinse strawberries and cut around the top of the strawberry.  Remove the top and clean out inside with a paring knife if necessary. 

    2. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside.

    3. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand.

    4. Add cream cheese mix to piping bag and fill strawberries.  Once strawberries are filled dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.


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  • Recipe from Tracey's Culinary Adventures

     

    Ingredients:

    1/2 cup Grated Parmesan Cheese
    1/2 cup Panko Breadcrumbs
    1/4 tsp Salt
    Freshly Ground Black Pepper
    1 lb Fresh Organic Zucchini (about 2 medium)
    1 tblsp Olive Oil
    Marinara Sauce for dipping (optional)

     

    Directions:

    1. Preheat oven to 450 F.  Line a baking sheet with foil and spray with cooking spray.

    2. Combine the Parmesan cheese, panko, salt and pepper (to taste) in a shallow bowl and set aside.

    3. Slice the zucchini into 1/4-inch rounds and place in a medium bowl.  Add the olive oil and toss to coat evenly. 

    4. Working with one round at a time, generously coat both sides with the panko mixture - press the crumbs into the rounds to ensure a thick, even coating.  Place the breaded round on the prepared baking sheet.  Repeat with all of the rounds.

    5. Bake for 25-30 minutes, or until the zucchini is tender and the breadcrumbs are golden and crisp.  Serve warm with marinara sauce, if desired.


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  • Recipe from Pinch of Yum

     

    Ingredients:

    1 Flatbread
    1 cup Shredded Fresh Organic Zucchini
    1 tsp Olive Oil
    1/2 cup Chopped Grape Tomatoes
    2 tbsp White Cheese
    3 leaves Fresh Basil, chopped

     

    Directions:

    1. Saute the zucchini in the olive oil on high heat. Season generously with salt and pepper. Stir and leave alone for a little while, so you get a little bit of texture from the browning on the zucchini.

    2. While you’re sauteing, toast the flatbread in the oven at 400 degrees.

    3. When the zucchini is soft and just slightly browned, remove from the heat. Take the flatbread out of the oven and spread the zucchini on the flatbread.

    4. Top with the fresh tomatoes, cheese, and fresh basil. Cut, serve, and enjoy!


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  • Recipe from Teczcape

     

    Ingredients:

    Fresh Organic Cauliflower

    Buffalo Marinade

     

    Directions:

    1. Preheat oven to 375 degrees.

    2. Cut cauliflower into small florets and marinate in Buffalo Marinade for 30 minutes.

    3. Bake marinated cauliflower for 20 minutes at 375 degrees,

    4. Adjust oven temperature to 400 degrees for the last three minutes to crisp the cauliflower.