Lemon Dill Zucchini Chips

Ingredients: 16 oz zucchini (2-3 zucchini) 1/2 tbsp. dill 1-2 lemons (fresh juiced) 1/4 teaspoon pink salt Directions: Slice zucchini very thin by hand or with a mandolin slicer. Put the sliced zucchini into a bowl and add dill, lemon juice and pink salt. Toss until all zucchini are covered with the lemon juice mixture. Spread the zucchini out evenly on a mesh tray in a dehydrator. Dehydrate at 115 degrees for 10 – 12 hours or until crispy.

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Lemon Garlic Chard

Ingredients: 8 oz. Swiss chard 3 tbsp. water salt and pepper 1 garlic clove, minced fresh lemon juice Directions: Sauté garlic in 1 T water; set aside. Pour remaining water into pan and add chard. Cook over medium heat for about 5 minutes, tossing occasionally. Drain off excess liquid and return to pain, adding in garlic. Add lemon juice, salt and pepper to taste before serving

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Grilled Asparagus

Ingredients: 8 oz asparagus Choice of desired spices Bragg’s Liquid Amino Directions: Put asparagus in large bowl and sprinkle with Liquid Amino and generous amount of seasonings. Place stalks on the grill (medium heat) turning regularly When you see grill marks on each side, they are done. Add extra Liquid Amino before serving.

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Garlic Dill Roasted Radishes

Ingredients: 8 oz. radishes 1/2 tsp garlic powder 1 tsp dill salt and pepper, to taste Directions: Preheat oven to 450 degrees and line baking sheet with parchment paper. Chop radishes into bite size piece and place on baking sheet. Sprinkle dill, garlic powder, salt, and pepper on top of radishes. Bake for 18 minutes, stirring and flipping radishes around 9 minutes.

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