Tuscan Tomato Sauce over Zoodles & Udon Noodles Recipe by Celin Garcia Tomato Sauce Makes 2 ½ cups 2 lbs ripe tomatoes, chopped 1 medium bell pepper, chopped 1 small carrot, finely chopped 1 medium onion, finely chopped 2 cloves of garlic, finely chopped 3 tablespoon extra virgin olive oil
Zucchini
“The Fringe Chef’s” Ratatouille
Developed by Chef Kyle Shadix, MS, RD Servings: 4 Serving Size: 1 cup 1⁄2 lb eggplant, cut into 1⁄2-inch cubes 2 cups onion, thinly sliced 6 T olive oil, divided 1⁄2 lb zucchini, trimmed, cut into 1⁄2-inch cubes 1 red bell pepper, thinly sliced into strips 1 yellow bell pepper,
Late Summer Vegetable Soup
Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable