Here are some quick and easy ways to prepare fresh produce:

Fresh Salsa

1 pound fresh ripe Tomatoes, seeded and chopped
1 Onion, chopped
2 Garlic Cloves, minced
4 oz. can of Green Chilies, chopped
1 Jalapeno Pepper, seeded, deveined, and minced OR to tsp. cayenne pepper
Juice of 1 Lime
2 Tbsp. Red Wine or Cider Vinegar
1 Tbsp. Olive Oil
1 tsp. Salt
1/3 cup chopped fresh Cilantro (optional)
tsp. dried crushed Oregano

Combine all ingredients in a large bowl and mix until blended well.
Refrigerate until used.
Will keep in the refrigerator for a few days.
Good with tacos or tortilla chips.
Yield: 3 cups

Chocolate Zucchini Cake

2 cups all-purpose Flour
1 tsp. Baking Soda
tsp. Baking Powder
tsp. Cinnamon
4 Tbsp. Cocoa
1 tsp. ground Cloves
2 Eggs
1 cup Sugar
cup Vegetable Oil
cup Butter, melted
cup Sour Milk ( cup milk + 1 tsp. Lemon juice)
1 tsp. Vanilla Extract
2 cups grated Zucchini
cup Chocolate Chips

Preheat oven to 350 degrees. Grease and flour pan.
Sift flour, baking soda, baking powder, cinnamon, cocoa, and cloves.
Beat eggs with sugar just until combined well.
Stir in oil, melted butter, sour milk, vanilla, and zucchini.
Fold in sifted ingredients just until combined.
Gently fold in chocolate chips and put batter into pan.
Bake at 350 for approx. 30 minutes or until a toothpick comes out clean.
Can dust top with powdered sugar if desired.
Yield: 1 - 9x13 pan

Salsa and Zucchini Cake recipes were shared by IUP faculty member Chef Battaglia.

Asian Style Marinade

6 fl. ounces Hoisin Sauce
6 fl. ounces Sherry
2 fl. ounces Rice Wine Vinegar
2 fl. ounces Soy Sauce
4 Garlic cloves, minced

Mix together all ingredients. Pour over meat or fish. Refrigerate until service.
Yield: 1 Pint

Cumin Lime Marinade (Adobo)

8 fl. ounces Lime Juice
5 Garlic Cloves
1 Tbsp. Cilantro (optional)
1 tsp. Salt
tsp. Cumin, ground
Cracked black pepper

Mix together all the ingredients. Pour over meat or fish. Refrigerate until service.
Yield: 8 Fluid Ounces

Latin Citrus Marinade

6 fl. ounces Orange Juice
3 fl. ounces Lemon Juice
1 fl. ounces Lime Juice
1 Tbsp. Achiote Paste (or other chili paste)
1 Garlic Clove, chopped
tsp. Oregano, dried
tsp. Cumin, ground
tsp. Cloves, ground
tsp. Cinnamon, ground
tsp. Pepper

Combine ingredients in a bowl. Pour over poultry, fish, or vegetables and marinate in the refrigerator.

Teriyaki Marinade

6 fl. ounces Soy sauce
6 fl. ounces Corn or Peanut Oil
3 fl. ounces Dry Sherry
1 ounce Honey
2 Garlic Cloves, minced
ounce Gingerroot, grated
1 Tbsp. Orange zest (optional)

Combine all ingredients & blend well.
Pour over meats, shellfish, or poultry.
Marinate under refrigeration for up to 8 hrs.

Marinade recipes were shared by retired IUP faculty member Chef Rupert.

Vegetable Paella (pie/yeh-ya)

3 Tbsp. Vegetable Oil
1 cup Yellow Onion, diced
1 large Garlic Clove, minced
1 cup fresh Corn off the cob
3 cups Water
3 Tbsp. Vegetable Base*
1 lb. Rice
2 tsp. Salt (omit if using Chicken Base)
1 tsp. Paprika
1 tsp. ground Black Pepper
1 tsp. Turmeric
8 oz Red Pepper, diced
8 oz Green Pepper, diced
8 oz frozen Green Peas
1 cups Yellow Squash, sliced -inch thick and quartered
1 cups Zucchini, sliced -inch thick and quartered

Lightly coat bottom of fry pan with oil. Heat to 375F.
Add onion, garlic, and corn. Saut 3 minutes or until garlic is fragrant.
Add water and vegetable base. Bring to a boil.
Stir in rice and spices. Cover. Reduce heat and simmer 15 minutes.
Add peppers and other vegetables. Cover and cook 10 minutes or until liquid is absorbed.

*Chicken base or stock can be substituted for vegetable base

Yield: 6 Entre Size Servings

Vegetable Paella recipe is shared by IUP faculty member Chef Pike.