NATURALLY GROWN.
LOCALLY PRODUCED.
CERTIFIED ORGANIC.
Vegetables

Marinated Vegetables (Basic marinade for about 3lb of steamed veggies)

1 cup oil (all or part olive oil)
3/4 cup cider or wine vinegar
1/2 tsp salt
freshly ground pepper
2 med cloves garlic-minced
two or three of the following herbs:
marjoram, thyme, basil dill, tarragon, parsley, oregano, or
chives

Combine all marinade ingredients and mix well. Add freshly steamed veggies (whatever
you have--broccoli, cauliflower, green beans, summer squash, etc.)
Also add cooked garbanzos, raw onions, tomatoes, mushrooms cucumbers as desired.

Keep in covered container in refrigerator for up to a week.

- Submitted by Deb Edmondson, F2F Newsletter 7-18-06. This recipe is from the Moosewood
Cookbook.





Goat Cheese Sauce for Grilled Veggies

This sauce is amazing—not my recipe, I wish I could give credit to the person who created
this one!  I have a really picky eater in my family and even she thinks this sauce is to die
for!  Be adventurous and try goat cheese if you haven't done it before!  

Use any grilled veggies you prefer (eggplant, peppers, zucchini or other squash, onions,
potatoes, etc), and toss veggies with the following herbs:

2 T fresh Basil
2 t fresh oregano
1 t fresh tarragon

Goat cheese sauce:
1 t olive oil
1 medium garlic clove, finely chopped
2/3 C heavy cream (I have used skim milk--tastes similar, but the texture is compromised)
4 1/2 oz. crumbled goat cheese

Heat oil in sauce pan and cook garlic until soft but not brown.  Add the cream and heat
through, simmer about 5 minutes.  Whisk in the goat cheese until the sauce is smooth.  
Season with fresh cracked black pepper.

(I sometimes serve it a little thicker and spoon it over the veggies on the serving platter.  
For family, we just pick our own veggies and pour it on.)

- Nanette Heginger, F2F Newsletter 8-14-07