Salt and Vinegar Zucchini Chips


4 cups of thinly Sliced zucchini (about 2-3 medium)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

Use a mandolin or slice zucchini as thin as possible.
In a small bowl whisk olive oil and vinegar together.
Place zucchini in a large bowl and toss with oil and vinegar.
Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.
To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
Store chips in an airtight container.k

adapted from:




For the crust
1 cup flour (I used 1/4 cup coconut flour and 1/2 cup spelt flour)
¼ cup sugar (I used Rapadura)
½ cup melted butter
1 tsp vanilla
For the filling
1 meyer lemon, seeds taken out. A regular lemon can be used.
1 cup sugar (I used 3/4 cup Rapdura)
3 tbsp lemon juice. Fresh or bottled
3 eggs
1½ tbsp cornstarch
3 tbsp melted butter
Powdered sugar for serving

Preheat the oven to 350 degrees. Line an 8 inch baking pan with foil.
In a food processor combine the crust ingredients and press into the foil lined baking pan.
Bake for 20 minutes.
Meanwhile in the same food processor bowl combine the lemon and sugar. Run the processor on high until the lemon is completely broken up. Check one last time for a stray seed.
Add the lemon juice, eggs, cornstarch and butter and pulse until smooth.
Lower the oven temperature to 300.
Pour the filling over the crust and continue baking for 25 minutes.
Let the bars cool and refrigerate at least 4 hours before serving.
Sift some powdered sugar on top if desired.

adapted from:

Whole meyer lemon bars

Florentine Spaghetti Bake

8 ounces uncooked spaghetti
1 pound Johnsonville® Mild Italian Links or Ground Sausage
1 cup chopped onion
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups (16 ounces) 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage (after sausage is cooked, I cut it up into small slices) and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until heated through.
Drain pasta. In a large bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, seasoned salt and pepper. Spread 1 cup sausage mixture in a greased 13×9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
Cover and bake at 375° for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. Yield: 9 servings.

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