Holler Hummus

1 can or 2 c. cooked chickpeas
3/4 t. salt
3 T. olive oil
2 T. Tahini
3 large cloves of garlic (more if you love the stinking rose!)
Juice of one lemon

Combine all in a food processor

Roasted Zucchini

Yes, folks do get impatient with the productive urgency of zucchini. If you're starting to eye backseats of cars to release your zucchini surplus, or if you are surprised by a gift from a zucchini philanthropist in your backseat, try roasting some zucchini slices. It's a tasty way to dispatch a pile of zucchini and at the same time transform this under-appreciated vegetable into a compelling and richly flavored side dish or snack. Guaranteed - the plate will be clean!

To roast zucchini: Slice into medium-width rounds. Toss with a good oil and add salt and pepper to taste. Other herbs may be sprinkled on: dried or chopped fresh basil, oregano, garlic - experiment!

Arrange the slices on cookie trays and roast at 400 degrees for 20-30 minutes. Turn the slices at about the ten minute mark - just mix them up with a spatula, turning as many as you can; you don't have to painstakingly flip each one. Slices are done when soft and nicely browned.

Zucchini Hummus

• 2 zucchini, chopped (peeling is optional)
• 2 tablespoons extra virgin olive oil
• Juice of one lemon
• ¾ cup tahini
• 2 cloves garlic, peeled and crushed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Pinch of cayenne
• Salt to taste

Place all of the ingredients in a food processor and blend until smooth. Serve with crudités or use as you would traditional hummus.

Barbecued Tofu

Daven Lee's Finger Lickin' BBQ Tofu
"Eat it with your lover, share it with your friends!"

Freeze, thaw completely, squeeze out excess water & cut into 1/2" x 3" strips: 3 lbs (blocks) firm tofu

Marinade for Tofu
Mix together:
6 Tlbs peanut butter
2/3 cup oil
2 tsp paprika
1/2 tsp black pepper
1 tsp garlic powder
4 tsp salt (or less to your taste)
Whip (mix) until smooth and pour over tofu strips, mix (squeeze) in as evenly as possible. Marinate 1 hour while preparing sauce below. After tofu has marinated, preheat oven to 350 degrees. Lay tofu out in a baking pan or on a cookie sheet which has been smeared with 1/4 cup oil. Bake for 25 min on each side (till their bottoms are brown). Scrape into BBQ sauce and simmer together for 20 more min.
Add frozen corn and rice 1-2 cups each to make a complete meal.

BBQ Sauce
1/3 cup oil, 1 medium onion chopped, 2 cloves garlic minced ~ saute together until onions are transparent
Stir in while simmering:
2 1/2 cups tomato sauce (24 oz can)
1/4 cup water
1 tsp allspice
1 Tlbs crushed red pepper or 3/4 tsp cayenne
1 cup brown sugar (you can use maple syrup or sucanat)
1 Tlbs molasses
1 1/2 tsp dried parsley OR 1 Tlbs fresh parsley
1 1/2 tsp salt
1/2 cup regular yellow sandwich mustard
Bring everything to a boil, reduce heat and simmer for about 1 hour while sauce reduces and thickens.

Awesome Collard Greens

Prep Time: 10 mins

Total Time: 40 mins

Ingredients:

1 lb collard greens (or 1/2 collards, 1/2 kale, or all kale)

• 1 onion, chopped
• 1/2 cup prepared salsa or 1 chopped tomato
• 2 -4 cloves garlic, chopped
• 1 1/2 cups water
• 1/2 cup cider vinegar
• 1 tablespoon salt, to taste
• hot sauce, to taste

1. Wash greens in a colander.
2. Chop into bite-sized pieces.
3. Throw all ingredients into a large pot and cover.
4. Bring to a boil, stirring occasionally, the reduce heat and simmer.
5. Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
6. Serve with its liquid.

serves 6-8

from Food.com

CRUSTLESS BROCCOLI AND SCALLION QUICHE

What do you do when the groundhog nibbles on your beautiful broccoli?


Make quiche!

INGREDIENTS:

1 tablespoon extra virgin olive oil 


2 large scallions


2 cups broccoli florets, cut into 1-inch pieces 


4 large eggs 


1 cup milk 


1/3 – ½ cup cheese (I like to use a mix of cheddar and parmesan)

Sea salt to taste 


Freshly ground black pepper to taste 


Dash of oregano

Dash of rosemary 


Dash of smoked paprika

Dash of your favorite hot sauce

1/8 - 1/4 cup of flour 


METHOD

Preheat oven to 350°F.

In a large skillet, heat oil over medium heat. Add
scallions and cook, stirring frequently, until softened, about three minutes.
Add broccoli and cook about five minutes or until just tender. Feel free to
add any other vegetables you have on hand. Now, you can either transfer
the vegetables to an oiled baking pan, or leave the vegetables in your cast-
iron skillet and bake the quiche in the skillet 
In a large bowl, beat together
eggs, milk, cheese, hot sauce, and seasonings. Whisk in flour. Pour egg
mixture evenly over vegetables. Sprinkle with paprika and bake until set,
about 35 minutes. Cool quiche 10 minutes before serving. Voila!

Arugula Salad

This simple but tasty salad relies on fresh young arugula for a zesty nutty foundation flavor. Rinse and chop into large bite-sized pieces. Variations then abound, but for the above version, add apple slices, fresh currants (available in July at farmer's markets - substitute grape halves or another berry), toasted walnuts and freshly made cheese with peppercorns. The Ann Arbor Farmers Market is lucky to have the Zingerman's Creamery stall offering their freshly made herbed cheeses. The cheese with black peppercorns is called "Sharon Hollow".

Mix all ingredients and toss with a balsamic vinaigrette.

A delicious quick salad, but remember, it's best when the arugula is young and fresh!