Summer time salad













2 medium yellow squash cone #4
1 green onion thinly sliced
1/4 cup fresh blueberries
2 sweet peppers –diced fine
1  large cucumber, cone #3
6 cups of watermelon diced ( place in colander after dicing to help drain some of the juice)

Dressing
½ bunch parsley chopped
½ bunch cilantro chopped
1/2 fresh jalapeno seeds removed finely diced
1 lemon, zested, zest and juice
4 tablespoons olive oil
2 teaspoon apple cider vinegar
¼ cup water
pinch sea salt and pepper
Blend all ingredients in blender 
Toss salad with dressing gently and serve.
 

Tahini-Date Salted Caramels





Makes about 18 candies
1 cup pitted dates medjool
1/2 cup tahini
2 tablespoons coconut oil (room temperature)
1/2 teaspoon ground cardamom (optional)
1/8 teaspoon fleur de sel or other finishing salt 

Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor. You should have a very smooth, creamy, and thick paste.
Transfer the mixture to a parchment-lined bake and roast pan and use a spatula to press it down evenly. Sprinkle with salt.
Freeze until firm. Remove from the pan and cut into bite-size pieces.
Store in an airtight container in the freezer for up to a month.
 

Basil Zucchini Soup







2 lbs zucchini, 6-7 cone #3
1 onion, cone #2
2 garlic cloves,
1 cup cashews soaked
3 cups of water
1 bunch of basil leaves


Cook the onion and garlic in a little oil or broth over medium heat in 7qt roaster until the onion starts to soften.  Add chopped zucchini,  Cover with 1/2 cup water and let it come to a simmer medium click low, until the zucchini is soft and easily pierced with a fork. Add cooked zucchini, soaked cashews and the basil and remaining water to the blender and puree in two batches. Season to taste with salt and pepper .