Every home gardener knows what it's like to have a surplus of zucchini on their hands! Instead of griping over your over abundant harvest, put this versatile veggie to good, comfort-food use. Here's a little recipe that - in addition to being warm and tasty - provides a great way to use up a whole lot of zucchini. Served as a main dish or as a side, it's sure to please and be devoured.

Green Bean Casserole was originally invented by the Campbell Soup Company as a promotional ploy. And the plan was so successful that today many consider the dish a staple for the holiday season. Of course, for others of us, it conjures up memories of soggy canned veggies and a generally tasteless dish... but it doesn’t have to be that way! Lose the canned soup, and make a more organic, healthy, and tasty version of this classic dish.

Growing up without Christmas was brutal. Each night for eight long and depressing nights, my parents would dole out gifts more boring than the last. Sweaters, books and, yawn, pajamas, all while my friends got Barbie houses and roller skates on perfect, snowy, Christmas morning. If there was one saving grace to the Hanukkah blues, it was most definitely those crispy, tasty, potato latkes.

This is such an easy and delicious dish to prepare. All you need are three ingredients. Even vegetable skeptics love this recipe because roasting brings out the sweetness of the vegetable, which makes it really delicious.

This makes a delicious side dish or a snack, especially for someone recovering from stomach distress.

Ingredients:
1 cup uncooked short-grain white rice
1 teaspoon dark sesame oil
1 (1-inch) piece fresh ginger, peeled and grated
2 cups water
½ teaspoon salt, or to taste
¼ pound snow peas (about 1 ½ cups), strings removed, chopped into ½-inch pieces

This is one of my favorite recipes to make in the winter months. You can substitute any organic vegetables you prefer like carrots, potatoes, turnips, parsnips, broccoli. There are two secrets to this recipe that sweeten and deepen the flavors of the vegetables and make it kid friendly! Preheating the baking sheet, and using high quality real maple syrup will help caramelize the vegetables. Use a high quality syrup like Grade B maple syrup, which is the healthiest and has the best flavor. The Brussels sprouts should come out crispy and delicious!

Servings: 4-6

Ingredients:

2 cups of water
Coarse salt
1 cup quinoa
1 small shallot finely chopped
3 tablespoons of champagne vinegar
1/4 cup plus 3 tablespoons of extra virgin olive oil
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice 3/4 cup finely chopped fresh flat-leaf parsley, basil (or your favorite herbs)