2 ½ cups fine whole wheat flour
2 cups water (or enough to make a soft dough)
1 pinch salt
  1. Mix flour and salt in a large mixing bowl.
  2. Make a hole in flour and using your hand, mix in water to make soft dough.
  3. Knead for five minutes, return to the bowl, cover with wet cloth and refrigerate for an hour.
  4. Heat a cast iron skillet over medium high heat until very hot.
  5. Roll out 1/2 a handful of dough into a flat round shape and place in pan, cooking for 1 minute on each side.
  6. Once turned, press gently with a towel, until brown.
  7. Repeat until all dough is used.

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2 pounds zucchini, unpeeled
1 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 teaspoons dried oregano flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh lemon juice

  1. Preheat oven to 475 degrees. Trim ends of zucchini, and cut in half lengthwise. Feed zucchini halves through the tube of a food processor with the slicing disc attached. You may also use a mandoline to cut the zucchini into thin slices or cut them by hand. Place slices in a large bowl. Add olive oil, and stir to coat. Mix in garlic, oregano, salt, and pepper. Stir again.
  2. Place zucchini on two large 11 x 17-inch baking sheets, trying to separate the pieces as much as possible so they are in a single layer. Roast 10 minutes, flip, and then roast another 5 minutes. Edges of zucchini should be slightly browned and crispy.
  3. Remove zucchini from oven, and put in a large dish. Stir in lemon juice. Cover, and let sit at least 1-2 hours. Serve at room temperature.

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1 1/2 cups yellow cornmeal
1/2 cup unsweetened almond or rice milk
1/4 cup water
1 tablespoon honey (optional)
1 tablespoon extra-virgin olive oil
3/4 cup fresh or frozen corn kernels
1/4 cup chopped green onions* (green parts only)
1/2 teaspoon salt
  1. Preheat oven to 400 degrees. Mix cornmeal, almond milk, water, Date Honey, and olive oil in a medium bowl. Stir until smooth. Add corn, green onions, and salt. Stir until well combined. 
  2. Lightly rub a mini-muffin tin with olive oil. Fill all 24 cups about 3/4 full. Bake 15 minutes. If using a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes.

*Use 1 1/2 tablespoons dried chives instead of green onions.

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Cut zucchini in half lengthwise then cut each half into two pieces. Drizzle with olive oil and season with sea salt and red pepper flakes. Place in a baking dish into a 350° oven and bake for 30-40 minutes. You can broil it for 2 minutes at the very end if you'd like. Once it is cooked, serve with tomato basil relish.

Tomato Basil Relish
While zucchini is baking, dice 2 roma tomatoes and add fresh chopped basil, 1-2 tbsp of fresh lime juice and 1 tbsp fresh diced onion. Mix all ingredients and refrigerate until zucchini is ready.

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