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Recipes/Nic's Corner

Nic is our dear friend, loyal veggie taster, and Moses's godmother! She's also an amazing home cook. Here are some recipes created and inspired by Nic's cooking.

All images courtesy Google Images.

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Traditional Zucchini Bread


3 1/4 cups all purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 medium zucchinis, finely grated

1 teaspoon lemon juice

1 cup chopped walnuts or pecans


Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clea

Zucchini Bread

Chocolate Chip Zucchini Bread (gluten-free)


1 3/4 cup of gluten free flour blend (Bob’s Red Mill, Betty Crocker gluten-free, King Arthur gluten-free flour blends are all great pre-mix)

½ cup Almond flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

¼ cup applesauce

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

2 large eggs

1 cup sugar

1/3 cup vegetable oil

1 medium zucchini (about 7 ounces), finely grated

2 teaspoons pure vanilla extract

1 cup sour cream

1 cup mini bittersweet chocolate chips


Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with vegetable spray. In a small bowl, whisk together the gluten free flour mix, Almond Flour, baking soda, baking powder, salt, nutmeg and cardamom. In a medium bowl, whisk the eggs with the sugar, oil, zucchini, applesauce, and vanilla. Add the flour mixture and stir gently with a spatula until the flour is just incorporated. Stir in the sour cream followed by the chocolate chips.    

Pour the batter into the prepared pan. Bake in the middle of the oven for 50 minutes to 1 hour, until the top is browned and a cake tester inserted in the center comes out clean. If the loaf browns too quickly during baking, cover loosely with aluminum foil. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

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Sauteed Kale



¼ cup extra-virgin olive oil

3 cloves garlic, peeled and sliced

1 large bunch kale, stemmed, with leaves coarsely chopped

½ cup vegetable stock, white wine or water

Kosher salt, freshly ground black pepper and red-pepper flakes to taste

2 tablespoons red-wine vinegar


Optional: Cook four slices of bacon. Set aside and coarsely chop.

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.

Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine. Stir in the optional bacon and serve.

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3 large or 4 medium cucumbers - seeded, sliced thin, and peeled

1 small onion, sliced thinly

1/4 cup chopped fresh dill

3 tablespoons white vinegar

1 teaspoon sugar

salt and ground black pepper to taste


Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl. Pour vinegar over cucumber mixture; toss to coat. Pour sugar over cucumber mixture; toss to coat. Season with salt and black pepper.

Hungarian Cucumber Salad

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