WINNER! ORGANIC CHILI WITH ZUCCHINI

Anne

This recipe won the Wolff's Flea Market 2017 Pot Luck Recipe Contest. We love that it was handwritten, and especially love the attention to organic ingredients!

INGREDIENTS
1 1/2 C zucchini - pureed
1 large onion - chopped - use Spanish or red onion

2 cloves garlic - chopped
1 pound (90% lean) organic ground beef
1 t fresh oregano or basil
1 t curry powder
1/4 t sea salt
1 can Roma tomatoes (organic)
1 can kidney beans (organic)
1/2 t ground pepper

DIRECTIONS
Peel and chop onion to get 1 cup
Peel and chop garlic
In saucepan, cook beef, onion and garlic for 10 minutes while stirring
Drain fat
Stir in oregano/basil, curry, salt, pepper, tomatoes and zucchini
Heat mixture on high until boiled, then reduce heat
Stir in beans
Cook uncovered 20 minutes, stirring occasionally

Notes:
Add hot sauce to make it spicier
Use ground turkey

CARROT ZUCCHINI BLUEBERRY DROPS

By Sharon Wolff

A little crumbly, but yummy!

INGREDIENTS:
1 C raw almonds - ground into small chunks
1 C grated carrots
1 C grated zucchini
1C uncooked oats
1/4 C favorite nut butter ( I used soynut butter)
1/2 C frozen blueberries
1/2 dried cranberries
2 eggs
1 T cinnamon
1T vanilla
2T honey
1/2 C chocolate chips

Combine ingredients in mixing bowl. If mixture seems too liquidy, add more oats.

Drop by spoonfuls onto parchment paper. Press slightly to flatten.

Bake 350 for 20 minutes or until firm. Allow to cool and firm up.
Store in airtight container in refrigerator. Reheat if desired.