Schwartz added, “We just take pride in offering our customers not only a diverse and eclectic menu, but one which is rich in local products and healthy options.”

English toffee bars

Makes 12 bars

Ingredients:

3/4 cup flour

3/8 teaspoon ground cinnamon

1/8 teaspoon salt

1/4 cup plus 2 tablespoons margarine

1/4 cup plus 2 tablespoons light brown sugar

1 large egg

3/8 teaspoon vanilla extract

1/2 cup semisweet chocolate bits

3 tablespoons chopped pecans

Instructions

Preheat oven to 275 degrees and grease a sheet pan.

Sift flour, cinnamon and salt together.

Cream margarine, add sugar and continue creaming until light and fluffy.

Separate egg. Beat egg yolk and vanilla. Add this to creamed mixture and stir.

Stir dry ingredients into creamed mixture, a small amount at a time, and beat well after each addition.

Press mixture evenly into pan, brush top with slightly beaten egg white.

Bake for 35-40 minutes or until lightly browned.

Remove from oven, spread melted chocolate over the top while still hot and sprinkle with nuts.

Lentil soup

Serves 6

Ingredients:

1/2 cup celery, chopped

1/2 cup onions, diced

5 1/2 cups stock of your choice

1 teaspoon marjoram, whole leaf

1 can crushed tomato (15 ounces)

1/2 cup plus 3 tablespoons green lentils

1/2 cup plus 3 tablespoons pearl barley

2 garlic cloves, chopped

1 tablespoon olive oil

3/4 teaspoon salt

Freshly ground black pepper

Instructions:

Heat oil in large pot. Add garlic, onions and celery. Saute for 5 minutes over medium heat.

Add barley and lentils and saute for 5 more minutes, mix in stock.

Add marjoram and crushed tomatoes to the pot.

Bring to a boil for 10 minutes and add salt and pepper.

Simmer for 15 more minutes or until barley and lentils are cooked; adjust seasoning to taste.

Marcia’s zucchini and pasta saute

Serves 6-8

Ingredients:

Olive oil

3/4 cup creamy Italian dressing

1 fresh zucchini, sliced

1 tablespoon whole oregano leaves

1 tablespoon fresh basil

1/2 teaspoon garlic powder

1 can diced tomato (15 ounces)

1 tablespoon tomato paste

1 pound penne pasta, cooked

1 1/2 cups four-blend cheese

1/4 cup parmesan cheese, grated

Instructions:

Preheat oven to 350 degrees.

Saute zucchini in oil for 3-5 minutes or until tender.

Add dressing, tomato paste, diced tomato, parmesan cheese, oregano, basil and garlic. Simmer for 5-7 minutes.

Toss in pasta, mix well.

Place in an 8-by-8-inch baking dish.

Top mixture with cheese mixture.

Bake, uncovered, for 2-3 minutes or until cheese is melted.

Eggplant and red bean stew

12 servings

Ingredients:

1 medium eggplant, diced

1 12-ounce can stewed tomatoes

1 carrot, sliced

1 8-ounce can kidney beans, drained

1/2 onion, diced

1 clove garlic, whole and peeled

2 ribs celery

1 vegan bouillon cube

1/2 cup water

1 ounce tomato paste

3/8 teaspoon fresh basil, chopped

3/8 teaspoon whole oregano leaves

1 bay leaf, whole

5/8 teaspoon crushed red pepper

1/8 teaspoon black pepper

1/8 teaspoon salt

2 3/4 ounce fresh parsley

Instructions:

Prepare eggplant, carrots, onion, celery, basil and oregano.

Combine eggplant, tomato, carrots, beans, onion, celery and garlic in a large pot.

Combine water, vegetable bouillon, tomato paste, oregano, basil, crushed red pepper, bay leaf, salt and pepper. Pour over vegetables.

Bring to a boil, reduce heat and simmer for 35-40 minutes, until vegetables are tender.

Garnish with parsley just before serving.

Yogurt pound cake

Makes 3 two-pound bread pans

Ingredients:

1 pound plus 11 ounces butter

6 3/4 cups granulated sugar

2 cups eggs

7 1/2 cups cake flour

1 5/8 teaspoon baking soda

1 tablespoon plus 1/4 teaspoon vanilla extract

1 pound plus 11 ounces fat-free plain yogurt

Instructions:

Preheat oven to 325 degrees and grease and flour loaf pans.

Cream butter and add sugar until creamy. Add eggs and beat well.

Gently fold in flour and remaining ingredients

Pour into loaf pans.

Bake for 50-60 minutes or until top springs back.

Cool for 15 minutes before removing.

Place desired topping or fruit in bowl and serve on the side.

Butternut squash casserole

Yields 12 servings

Ingredients:

5 pounds butternut squash, peeled

1/4 cup milk

5 ounces margarine

4 medium eggs

1/2 teaspoon vanilla extract

1/2 cup granulated sugar

3/4 cup bread flour

1/2 teaspoon ground cinnamon

3/8 teaspoon ground cloves

1/4 teaspoon salt

3/8 teaspoon ground nutmeg

For topping:

1/2 cup butter

1/2 cup light brown sugar

1 tablespoon vanilla extract

1 1/4 quart bread crumbs

Instructions:

Preheat oven to 350 degrees.

Cook squash until tender, then beat until smooth.

Add milk, melted margarine, eggs and vanilla. Mix well.

Blend in sugar, flour, cinnamon, ground cloves and nutmeg. Mix well.

Pour mixture into a greased casserole dish. Cover with foil and bake for 20 minutes.

For topping:

Melt butter and add vanilla extract. Mix bread crumbs with brown sugar, then slowly mix in butter mixture.

Cover cooked casserole with topping, bake for an additional 15 minutes, until golden brown.

Gorgonzola and caramelized onion pizza

Makes one 14-inch pizza

Ingredients:

2 tablespoons unsalted butter

2/3 cup onions, sliced thin

16 ounces pizza dough ball of your choice

2 teaspoons light brown sugar

3/4 cup crumbled gorgonzola cheese

3/4 cup crumbled sausage

1/2 cup pizza sauce

1 1/4 cup four-cheese blend

Instructions:

Melt butter over medium heat.

Preheat oven to 425 degrees.

Roll out pizza dough.

Saute onions until brown and soft, about 15 minutes on low to medium heat.

Add brown sugar and cook 1-5 minutes longer.

Place sauce, cheeses, onions and sausage evenly on crust.

Bake on a pizza stone or directly on oven rack until done. Approximately 15 minutes.

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