Coleslaw is an easy recipe that can be modified to fit whatever ingredients you have on hand. Emphasis on the process of the recipe more so than the ingredients. Shred/chop vegetables, add spices some oil and vinegar (to taste) and let sit for a few hours in the fridge to combine.

  • 1 large head cabbage, shredded                   
  • 1 green bell pepper, diced                             
  • 1 onion, finely diced                                      
  • 1 1/2 large carrots, shredded
  • 1 cup white wine vinegar
  • 1 cup white sugar
  • 1 cup oil


  1. Combine the cabbage, bell pepper, onion and carrot.
  2. Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well, cover and refrigerate 6 to 8 hours.
  3. Drain any excess liquid, toss and serve cold.

Fruit Recipe – Homemade whipped cream is a quick and easy alternative to store-bought varieties. It satisfies both a creamy and sweet craving with a low amount of added sugars and a high “good” fat content. Any type of berries can be added to sweeten the deal. Portion size for this dish could be about a ½ cup per serving. A pinch of spice can also be added into the cream dependent on the season or application (i.e. cinnamon or nutmeg)

Homemade Whipped Cream – Great to bring to parties or keep in the fridge for sweet tooth cravings without all the added sugar.


  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar


  1. Chill bowl and whisk in fridge for at least 10 minutes (up to an hour), this will help the cream cool and whip better.
  2. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Community Garden Lentil Soup

  • Ingredients:
    1 onion, chopped                                           
  • 1 (14.5 ounce) can crushed tomatoes*
  • 1/4 cup olive oil                                             
  • 2 cups dry lentils
  • 2 carrots, diced*                                            
  • 8 cups water
  • 2 stalks celery, chopped*                              
  • ½ cup spinach, rinsed and thinly sliced*
  • 2 cloves garlic, minced                                  
  • 2 tablespoons vinegar
  • 1 teaspoon dried oregano                             
  • salt to taste
  • 1 bay leaf                                                       
  • ground black pepper to taste
  • 1 teaspoon dried basil


  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  2. Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Lynettes Bison-meatballs

  • 2# ground Bison
  • ½ package unflavored gelatin
  • 1 large or 2 medium eggs
  • 2 pieces whole wheat bread
  • 3-4 cloves garlic
  • 1 teaspoon each: oregano chili powder, cumin
  • 2 tablespoons  chopped shallots
  1. Start by soaking 2 slices of whole wheat bread in 1/3 cup of milk,
  2. beat one large or two medium eggs in a bowl
  3. then add bread and milk,
  4. leave to soak 15 minutes.
  5. Add 2 teaspoons crushed garlic, 1 teaspoon each of oregano, chili powder, cumin and chopped shallots.
  6. Add ½ package unflavored gelatin to ground bison, mix well but gently,
  7. add egg/bread mixture to meat and mix thoroughly (be carful not to over mix, to keep them tender).
  8. Roll into silver dollar sized balls and fry gently to seal outer layer
  9. and then bake at 300 degrees for 20 minutes.
  10. Top with marinara and serve with rice or pasta

Stir-Fry veggies

  • 1 Zucchini
  • 1Bell pepper
  • 1 Onions
  • ½ Cabbage
  • 6-8 Mushrooms
  • 2 Carrots
  • 3 tablespoons vegetable oil
  • 4 cloves garlic
  • 1-2 jalapeno
  1. Thinly slice veggies and keep them separate
  2. Begin by adding 1-2 tablespoons oil to hot wok or cast iron skillet.
  3. Add thinly slice onions and stir fry till turning golden.
  4. Remove from pan with slotted spoon, letting oil drain back into wok or skillet.
  5. Place onions in large holding pan while continuing to stir fry remaining sliced vegetables.
  6. Next zucchini stir-fry till turning golden, remove with slotted spoon and letting oil drain back into pan. A
  7. dd zucchini to onions and repeat with each vegetable, adding more oil as needs to prevent from sticking and help sear adding flavor

Ginger Sauce

  • 1 cup vegetable broth
  • 2 teaspoons corn starch
  • 2 teaspoons ginger powder or 1 teaspoon fresh grated ginger
  • 2 teaspoons mustard powder
  • ½ teaspoon cayenne pepper or 1 minced Serrano chili
  • 1 clove garlic, minced
  • 1/3 cup soy sauce
  1. mix all ingredients together in small sauce pan until thickened, stirring frequently to prevent sticking and lumping.
  2. Pour over warm stir-fried veggies and toss to coat with sauce.
  3. Serve warm