Cut potatoes into medium wedges and lightly toss with olive oil then bake at 400 until golden. 

Slice mushrooms and saute with garlic in olive oil.  Season with salt and pepper stirring until nicely browned.  Add a bit more oil and then 2T of your choice of unbleached flour or gluten free alternative.  Add water and simmer until a thick gravy and keep warm

Chop stems of chard and saute with garlic a few minutes.  Add chopped leaves stirring until just tossed and a brilliant green, take off the heat.

Into a baking dish Layer all of chard then all of the fries on top but not too thick.  Cover the vegys with warm gravy then grate your choice of cheese or if you have cheese curds lucky you.  Bake in a 400 degree oven until the cheese is melted about 5 minutes.  Enjoy !

Half spaghetti squash, deseed, lay on open side and roast until fork tender about 40 minutes at 350.

In the meantime sauté 2 cloves garlic in 1 tsp olive oil, add 2c chopped greens until just wilted. season with salt and pepper then add 1T cornstarch, 1/2 c fresh milk or alternative, 1/2c any type of cheese, stir until smooth and turn off heat.

Remove squash, fluff and loosen flesh with a fork. Toss with greens and cheese mixture then put back into 400 degree oven until fluffy and golden.  Chop fresh greens and toss with olive oil and slight amount of vinegar or lemon, season with salt and pepper.  Dress top of squash and serve

Half spaghetti squash, deseed, lay on open side and roast until fork tender about 40 minutes at 350.

In the meantime sauté 2 cloves garlic in 1 tsp olive oil, add 2c chopped greens until just wilted. season with salt and pepper then add 1T cornstarch, 1/2 c fresh milk or alternative, 1/2c any type of cheese, stir until smooth and turn off heat.

Remove squash, fluff and loosen flesh with a fork. Toss with greens and cheese mixture then put back into 400 degree oven until fluffy and golden.  Chop fresh greens and toss with olive oil and slight amount of vinegar or lemon, season with salt and pepper.  Dress top of squash and serve

Zucchini Potato Gratin

Dice and saute in olive oil one large onion, 2-3 large cloves garlic. Add 2 larger cubed zucchini season with salt, pepper until tasty.  Stir in 2T of flour until browned then add 2c water, 1c grated or cubed cheese of your choice and simmer until thick.  Turn off heat. Slice whole potato very thin, brush baking dish with oil and layer slices in a 9x14 baking dish. Spread zucchini mixture overtop then cover with another layer of potatoes.  Brush slightly with oil and bake at 325 until browned and potatoes are tender about 45 minutes.  Enjoy

Zucchini Moussaka

Saute 1lb ground beef ( vegetarians could use 1 large can beans) with 1 large diced onion, 1 crushed clove garlic, 1tsp each salt, pepper, crushed basil and oregano, 1/2tsp cinnamon. When browned add 2c tomato sauce and simmer uncovered until thick. Slice lengthwise 4 longer zucchini and layer underneath and on top of beef mixture in a baking dish.  

In a saucepan melt 2T butter then turn off heat and stir in 2T flour dash of salt and pepper to make a roux.  Add 2c milk and heat to boiling until thick and remove from heat.  In a bowl beat 2 eggs then add 1/3 of the hot cream to temper the mixture.  Add back to the hot cream and mix well.  Pour over the beef / bean casserole and bake at 350 until top is golden.  

Let set a few minutes before serving.  Delicious served with a salad and garlic toast.  

The Only Salmon

Marinate in a jar 1/4c olive oil, 10 garlic cloves, 4T parsley, 2T dried tomatoes all finely chopped.  Score a salmon filet and coat with half of the mixture, cook at low for 15min.  coat with the rest and cook another 15min on medium or until done.  Remove from grill or pan and serve

Swiss Chard Quiche

Chop 8 swiss chard stems into bite size pieces and sauté with garlic and diced onion.  Add chopped chard greens to pan, toss lightly then turn off the heat.  Beat 3 eggs with 2.5c cream, 250ml of ricotta or alternate cheese and season with salt and pepper.  Fold chard mixture into eggs. Layer a baking dish with parchment paper then 3 sheets of phylo pastry.  Pour egg mixture into baking dish and bake in 350 oven for 30-40 minutes.  Remove from oven and let set a bit then slice and serve with a salad is lovely.

Zucchini Frittata

Saute 2 medium zucchini and 1 medium onion (increase to your taste) julienned or sliced medium bites until tender. Season with salt and pepper.  Cook 1 pound pasta until al dente. Beat 6 eggs with generous parmesan cheese and season with lots of pepper and a bit of salt.  Add pasta and vegys to the beaten eggs.  Pour into hot cast iron pan coated with oil.  Fry and shake the pan until the bottom is set.  Bake in a hot oven until the top is lightly browned.  Cut into wedges and serve with a salad. You can use any leftover pasta and sauce to make this or saute italian sausage and vegys is especially delicious. Topping with arugula or fresh greens is a nice touch 

Pasta and Cauliflower

Break up cauliflower into bite sized pieces and boil in salted water just until still firm.  Lift out and set aside. Boil pasta in the same water until al dente and drain saving 3c of the pasta water.  Saute lots of garlic in EVOil then add the cooked cauliflower.  Saute and season with salt and pepper then add the cooked pasta.  Stir until well blended and then add parmesan cheese and add the saved water a bit at a time until the bottom of the pot is cleared of sticky cheese and a the pasta is slightly creamy.  Serve with fresh cracked pepper.  Enjoy

Leek and Potato Frittata
Thinly slice potatoes, toss in olive oil, season with salt, pepper and garlic powder then bake flat on cookie sheet until browned.  Saute sliced leeks until bright. In a baking pan alternately layer potatoes with leeks and whatever other vegys you like.  Beat 4 eggs with parmesan cheese and season to taste.  Pour over layered vegys and bake at 350 until firm.  Great served with a salad a garlic toast!