If you live in squash country you know when to start locking your car doors every summer. You pop out to go get the dry cleaning and hit the bank then you come back to your car to find a paper bag full of zucchini sitting there. And you don’t know which well meaning gardener left them for you.
I found the recipe below at squashrecipes.net while looking for new ways to eat zucchini.

Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 2.00

Ingredients:
8 oz beef top sirloin or top round steak, cut into bite-sized strips
juice from 1 to 2 tangerines (1/4 cup)
2 Tbsp Hoisin or oyster sauce

Edamame are baby soybeans which are picked when young and tender before the soybeans inside are fully mature. They are steamed or boiled and usually eaten as an appetizer or snack.
You’ll find them in Japanese and Asian restaurants where they are usually served salted and at room temperature. Typically, you eat the beans inside and discard the pods. Check your grocery or specialty foods store – they can sometimes be found in the frozen foods aisle.
In Chinese, young soybeans in the pod are known as maodoujia which …

Serving Size: 1/4 of recipe
Yield: 4 servings

Ingredients:
1 teaspoon vegetable oil
1/2 cup chopped onion
1 minced garlic clove

With so many processed foods on the shelf now, it’s hard to keep track of what ingredients are in what products. For example, both soy sauce and red licorice often contain wheat.
That’s can be a real problem for someone like Kathleen Reale. She has celiac disease and can’t eat anything with gluten, a protein found in wheat and other grains.
“It’s very confusing. I mean when I first found out that I was diagnosed with celiac disease, I walked around the supermarket kind of in a fog, saying I can’t eat …