Hi there! I just got back from the Forest Hill Farmer’s Market and here is this week’s menu.
Feel inspired and let me know if you want recipes!!

Saturday – Mock Crab Cakes made with shredded Zucchini. Side of roasted potatoes tossed in olive oil, garlic, and rosemary. Sliced tomatoes with a drizzle of balsamic.

Sunday – Lentil soup with cubed potato and diced carrot served with corn bread on the side ( check to make sure your corn flour is GMO free)

Monday – Pasta with fresh garlic, basil, olive oil and diced tomatoes served with a field greens salad (cucumber, sunflower seeds, diced yellow squash, arugula, and field greens) – salad dressing made with tahini, olive oil, red wine vinegar, fresh garlic and salt to taste

Tuesday – Mexican quesadillas with refried vegetarian beans, salsa, shredded cheddar cheese, and sauteed onion and pepper folded in a corn or flour tortilla. Serve with guacamole on top.

Wednesday – Field green salad with omelettes makes for a quick and easy meal in the middle of the week. Stuff the omelettes with sauteed squash, tomato, garlic, and any other veggies lying around. Add cheese if you like.

Thursday – Greek casserole: Sautee garlic (2 cloves),jar of artichoke hearts, 1/2 c. or more diced kalamati olives, and a bunch of rainbow chard or spinach. Put on a bed of rice and top with crumbled feta

You can order this menu in any way you like and throw in a night out for a break from cooking and dishes.


2 cups coarsely grated zucchini
1 cup bread crumbs
1 egg beaten
1 ½ teaspoons Old Bay seasoning (I put in about 2 tblsp. but I also like to double this recipe to allow for leftovers)
1 teaspoon Dijon mustard
1 tablespoon mayonnaise

vegetable oil, for frying

(we’ve also added shredded potato for a heavier, denser patty – just 1 medium – large potato per batch will do)
Place grated zucchini in a colander; sprinkle lightly with salt. Let zucchini sit for about 30 minutes, allowing it to drain. Squeeze to remove additional liquid – zucchini should be fairly dry.
Place zucchini and bread crumbs in a large bowl and mix together.
Place egg, Old Bay, Dijon, mayo, lemon juice and parsley in a small bowl. Mix well.
Pour egg mixture into zucchini-bread crumb mixture, and mix gently and thoroughly. Form into 8 patties the size of crab cakes. Heat a small amount of oil in a saute pan, and cook patties on both sides, browning well.
Serve with wasabi mayo for a spicy bite