Super Easy and Delicious Zucchini Butter / Spread

Makes about 2 cups. Recipe from

Jennie Cook.

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long!

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

Ranch Dressing – the Root Down way!

It starts with Ranch.  When we start working with a new group of kids, they are almost always willing to eat at least SOME kind of veggie if they can dip it in – guess what – Ranch Dressing

Why do we make our own ranch dressing?

Many store-bought dressings have unhealthy ingredients like MSG and high fructose corn syrup.  We like this Ranch because it doesn’t have all the chemicals and preservatives that many store bought brands do.  You can make it just the way YOU like and keep it in the fridge until you’re ready to eat your favorite salad or veggies. (You can also smother your less favorite veggies in it if it helps you eat your veggies!)  Lots of veggies +  healthier Ranch = healthy eating!


1 cup mayonnaise
1 cup sour cream
1 cup buttermilk and 1.5 tablespoons (more or less to get correct thickness)
1 teaspoon dried chives
1 teaspoon dried parsley
1.5 teaspoons dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper.   Add the buttermilk until it’s as thick as you want it – more for a salad dressing and less for a dip.
Adjust salt & pepper and spices to taste
Cover and refrigerate for 30 minutes before serving (or not but flavors will mix better if given a little time to hang out together).