Submitted by Victoria T.
The arugula adds a slightly bitter, peppery taste—for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper.

Ingredients

• 1 pound prepared pizza dough, preferably whole-wheat
• 2 cups chopped broccoli florets
• 1/4 cup water
• 5 ounces arugula ,any tough stems removed, chopped (about 6 cups)
•  Pinch of salt
•  Freshly ground pepper to taste
• 1/2 cup prepared pesto
• 1 cup shredded part-skim mozzarella cheese

Directions

1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
   
2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
4. Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

Submitted by Kate S.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cumin (or more, to taste)
1/2 cup sugar (or less)
1/2 teaspoon salt
fresh ground black pepper
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1 1/2 cups fresh corn, kernels cut from cob
1 cup finely shredded Cheddar cheese
oil for frying

Directions:

1. In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
2. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
3. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

(Notes: I have used leftover corn instead of fresh every time, and we still love these. I have also fried them more like pancakes, and baked them in the oven - two separate makings - and both were good; you just have to check the inside periodically for done-ness. When fried, we have not enjoyed them as much as leftovers. Finally, these benefit from a LIGHT sprinkle of salt when they come off the griddle).

Submitted by Kate S.

Ingredients:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
1/2 cup chopped walnuts or chocolate chips (optional)

Directions:
In covered pot, boil the beets in plenty of water until tender, 40-60 minutes.  Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft.  Drain the potatoes and set aside to cool.

When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water.  When they have cooled enough to handle, peel and chop them into bite-sized pieces.  In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar.  Add salt and pepper to taste and chill or at least 30 minutes.

Submitted by Kate S.

Ingredients:
3 cups zucchini, diced
1 onion, chopped (or green onions)
4 eggs, beaten
1 cup buttermilk baking mix (Bis-quick)
1/2 cup vegetable oil
1 cup grated Parmesan cheese (or ~3/4 c. feta)
1/2 teaspoon dried marjoram (to make it taste like above, 1T fresh mint instead)
ground black pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, (Parmesan cheese, marjoram) and pepper; mix well. Spread into the prepared baking dish.
3. Bake for 30 minutes, or until lightly brown.

Submitted by Kate S.

Ingredients:
4 eggs, separated
4 c. shredded zucchini
1 c. finely crumbled feta cheese (or whatever sharp cheese you have on hand - cheddar, pepper jack, etc.)
1/2 c. finely chopped green onions
1 T. fresh mint (this is KEY)
1/2 t. salt
black pepper to taste
1/2 c. all-purpose flour
Oil for frying

Directions:
Combine everything except egg whites and oil. Mix well.

Beat egg whites until stiff. Fold into batter mixture.

Heat oil until very hot. Drop about 1/8 cup batter for each pancake (2" - 3" pancakes cook the best). Flatten a little. Cook on both sides until golden.

Serve with sour cream, yoghurt, or just plain.
(Notes: I have also made this without beating the whites separately. More convenient; not as "light and fluffy".)

Submitted by Kathryn W.

Ingredients:
4 medium beets, scrubbed and leaf stems trimmed to 1 inch 
5 potatoes, peeled and cubed
1/2 cup minced red onions or scallions
1 cup nonfat yogurt
1/4 cup chopped fresh dill
2 teaspoons cider vinegar
2 small dill pickles, chopped (about 1/2 cup)
salt and ground black pepper to taste

Recipe also has two optional ingredients that I have never used:
2 teaspoons prepared horseradish (optional)
1 teaspoon sugar (optional)

Directions:
In covered pot, boil the beets in plenty of water until tender, 40-60 minutes.  Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft.  Drain the potatoes and set aside to cool.

When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water.  When they have cooled enough to handle, peel and chop them into bite-sized pieces.  In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar.  Add salt and pepper to taste and chill or at least 30 minutes.

Taken from Moosewood Restaurant Low-Fat Favorites

Submitted by Kimberly
The truth is, I appreciate radishes for their swift growing cycle and brilliant colors, but I just don't care for eating them. But I love pickles! If you do too, here's the easiest pickled radishes this side of the Mississippi. It takes 10 minutes to make a batch, including slicing. 

Ingredients:
1 clean pint jar with lid
1 1/2 c. radishes, cut into small slices or chunks
1 c. rice vinegar (other types might work too)
1/2 c. sugar (could probably cut back a bit, the radishes are pretty sweet in the end)
1 1/2 tsp. salt (it says kosher)
1 tsp pickling spice (I buy mine bulk at the co-op and that's real cheap, but I'm sure you can get it elsewhere, and    
definitely at Penzey's in the Strip)

Directions:

1. Put radishes in jar with pickling spice, cover, and shake gently to mix. Uncover.
   
2. In a small saucepan, bring vinegar, sugar and salt to a boil. Boil one minute, then pour over the raw ingredients (use a funnel!). Cover loosely with the lid and allow to cool. 
   
3. Cover tightly and refrigerate for up to a week. A fuschia delight!
   

If anyone has a recipe that doesn't use this much sugar, please share. it seems like a whole lot just for that pint jar, and the radishes are pretty sweet.

Submitted by Emily
makes about 4 cups

Ingredients:
- a few large handfuls of radish greens (about 12 oz or so)
- 2-3 Tablespoons butter
- 3 medium potatoes, peeled and quartered
- salt
- pepper
- chicken or vegetable stock (about 3 cups)
- sour cream (for serving)

Directions:

1. Heat the butter in a heavy-bottomed saucepan. 
2. Add radish greens. Cook until wilted. 
3. Add potatoes and salt/pepper to taste. 
4. Add enough stock to cover the vegetables. Bring to a boil. 
5. Turn down to a simmer and cook until the potatoes are tender, about 20 minutes.  
6. Blend with an immersion blender, food processor, etc. 
7. Serve with a dollop of sour cream. 

Submitted by Jen
Ingredients:
1 cup quinoa
Juice 2 lemons
7 tablespoons extra virgin olive oil
Salt, to taste
1 can chickpeas, drained
3 large handfuls fresh parsley, chopped
1 tablespoon dried mint.

Directions:

1. Cook the quinoa according to the directions on the package.
2. Transfer the cooked quinoa into a large bowl.  Add the chickpeas and parsley.
   
3. To make the dressing, whisk together the lemon juice, olive oil, salt and mint in a bowl.  Taste, and adjust the seasoning.
   
4. Add the dressing to the salad and mix thoroughly.  Give the salad a taste.  You will almost always have to readjust the seasoning - I usually add more lemon juice and/or salt at this point.
   
5. Serve chilled.
   

Serves 6

Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden.