All Our Recipes

Chocolate Zucchini Cake

A delicious way to use up some of the zucchini that is pouring out of the garden… I love this cake because it uses a good amount of zucchini, is moist and fudgy, but not too sweet.  I sometimes even use a little less sugar than this because the whole chocolate chips sweeten it up (you can increase the amount of chocolate chips).  If you do use less sugar, decrease the amount of baking soda and baking powder just a bit because those flavors can be stronger without the sweetness in the mix.  You can frost it with a light white frosting or with a chocolate ganache or not at all.  Enjoy.



1 1/2 c. oil- I like to use a blend of oils: coconut oil, safflower oil, butter, or olive oil- whatever oil you are comfortable with

1 1/2 c. organic turbinado sugar

4 eggs

3/4 c. cocoa powder

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

3/4 c. chopped walnuts

3/4 c. semisweet chocolate chips

3 + c. grated zucchini


Blend the oil, sugar, and eggs until smooth.

Sift together the cocoa, flour, baking soda, baking powder, cinnamon and salt.

Fold the oil blend into the flour.

Add the walnuts, chocolate chips and zucchini, mix until well distributed.

Bake in a greased and  floured 9 x 13 inch baking pan.  350 degrees for 50-60 minutes until the center is set.


Ginger Miso Dressing with Squash & Spinach Salad

This dressing is very versatile; pour it over hot veggies to serve hot or cold, over noodles, over rice and veggies. It’s a great marinade/sauce for chicken, fish or pork, too. Try it with this tasty roasted squash and spinach salad, the sweetness of the squash really sings with the tangy dressing.

7 cups winter squash, peeled and cubed (about 2 3/4 pounds)
1 teaspoon vegetable oil
1 tablespoon sesame seeds
6 cups fresh spinach leaves (4 ounces)


1 tablespoon white miso
1 tablespoon fresh ginger, minced
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon dark sesame oil (toasted sesame oil)
1 tablespoon agave or honey


Preheat the oven to 400 degrees F. Peel and cube the squash and put on a baking sheet, then drizzle with the oil and the sesame seeds. Toss to coat the squash, then spread the cubes evenly on the pan. Roast for 30-35 minutes, until the squash is tender when pierced with a paring knife. Let cool.
In a medium bowl, whisk the miso, ginger, vinegar, tamari or soy sauce, sesame oil and agave or honey.
To serve, put the spinach and squash in a large bowl, drizzle with the dressing and toss to coat.

An Amazing Holiday Pie: Squash, Sweet Potato or Pumpkin

1 lb. cooked squash, sweet potato or pumpkin- (Butternut or Hubbard are my very favorite.  I roast or steam them)

1/2 c. butter melted

1 c. sweetener ( I usually use a little less than 1 full cup.  (I like to use half organic sugar and half maple syrup, or any combination on sweeteners)

2 eggs

1/2 c. cream

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. vanilla

Combine all ingredients and blend in a blender.  Pour into a pie shell and bake at 350* for 1 hour or until pie is cooked through and crust is browned.

I have not given a recipe for a crust, but any basic pie crust recipe will be delicious.

I butter the pie pan and make a simple all butter and whole wheat flour crust.

Recipe by Meggie Dexter


Baby Bok Choy Sesame Oils & Lime

  • 4-5 heads baby bok choy
  • 1 TB grapeseed oil
  • 1 tsp hot sesame oil
  • 1 tsp toasted sesame oil
  • 1 TB lime juice
  • ¼ tsp ume plum vinegar
  • 1 tsp toasted black sesame seeds
  • 1 tsp toasted ivory sesame seeds

Leave small bok choy heads whole and slice large ones in half the long way. Wash well and trim off dried root ends. Place steaming rack in pot over 2 inches of water, bring to boil, add bok choy and steam 3 minutes or until bright green. Remove bok choy from heat, drain and place on platter.

In a bowl, whisk together all three oils, lime juice and plum vinegar. Pour over bok choy, top with sesame seeds and serve.

Split Pea Soup w/ Lime & Thyme

  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1 TB olive oil
  • 3 TB fresh thyme leaves
  • 3 TB mirin
  • Sea salt & white pepper
  • 3 cups green or yellow split peas
  • 10 cups vegetable stock
  • 1 Meyer lemon (zest & juice)

Sauté onion and celery in oil until soft, 4 minutes in a soup pot or Dutch oven. Add thyme and mirin, season generously with salt and white pepper and sauté 2 minutes.

Rinse peas and add to pot. Add stock and bring to a boil. Reduce heat to simmer, cover and cook until peas are soft and soup is thick, 2-3 hours. Optional: puree peas with hand blender until smooth.

Remove from heat, stir in lemon juice and season to taste with salt and white pepper. Top with lemon zest before serving.

Departments of the Silver City Food Co-op