• 1 cup grated zucchini (about 1)
• 1 egg
• ¼ cup cheddar cheese grated
• ¼ cup bread crumbs ( I like to use Italian style)

Preheat oven to 400° F. Line a baking sheet with parchment paper. Grate the zucchini on a dish towel (close up of the towel and ring out the zucchini getting out all the excess water). In a medium bowl combine zucchini, egg, grated cheddar cheese and bread crumbs. Mix up all together (I just like to use my hands). Scoop out spoonfuls of the mix and place on the cookie sheet in little mounds (like you are baking cookies). Bake in the oven for about 15 to 20 min, or until nicely browned around the edges and on the bottom. Cool and eat and enjoy!

• 1 onion chopped fine
• 2 cans of 296 ml tomatoes ,
• 1 chopped and 1 crushed
• 5 cans of 530 ml beans (You can use a mix of dark red kidney beans, black beans, and or a can of chick peas.)
• 2 teaspoons chili powder or to taste
• 1 teaspoon cumin
• 3 cups frozen corn

In a large soup pot fry the onion on medium low heat in some oil until very soft. Add the cans of tomatoes. Rinse the cans of beans in a colander under running water until clear. Add the beans to the tomatoes and onions. Continue to cook on medium to low heat. Add the spices and stir. Bring to a low boil and reduce the heat and simmer. Add frozen corn and stir. Keep cooking for about 40 min, stirring every now and then. This recipe makes quite a lot (about 10 cups) so you can easily freeze some of it for a later date.

• ¼ cup water
• ¼ cup apple cider vinegar
• ¼ tsp. lemon juice
• 1 tsp. salt
• ¾ tsp. ground black pepper
• ¾ tsp. tamari
• ¼ tsp. mustard powder
• 1 clove of garlic
• 1 cup sunflower oil

In a blender, blend all ingredients except oil until totally pureed. With the blender running, add oil in a thin stream until dressing is emulsified. Betsy uses regular green leaf lettuce, carrots, and cucumbers in her salad!