Submitted by The Organic Farm, Jack and Heidi Goldstein

Heidi’s Zucchini Italianne

In a large saucepan, sauté in olive oil 1 chopped onion until brown. Add 3 minced cloves of garlic and sauté 1 minute. Add 4-5 zucchinis (already peeled and cubed into 1-inch pieces). Add 2 chopped tomatoes, 1 teaspoon oregano, ½ teaspoon ground pepper, 1 teaspoon hot pepper sauce, ½ cup fresh basil (or 1 teaspoon dried basil), 1 bay leaf, 1 teaspoon sugar and salt

Cook 10 minutes, covered. Uncover, cook until enough liquid evaporates to desired thickness.

Jack’s Asian Blue Cakes

1 – Steam or microwave 1 lb. Blue Cake Beans until just tender crisp.

2 – Heat oil in a wok until smokin’.

3 – Throw in beans and stir-fry 2 minutes.

4 – Put in chopped garlic and ginger, stir-fry 2 more minutes.

5 – Add 2 tablespoons oyster sauce and 1 tablespoon soy sauce. Stir-fry 1 minute.

6 – Add 1 teaspoon toasted sesame seed oil. Mix and serve with white or brown rice.