1 large cucumber, peeled and deseeded and cubed
½ cup sweet corn, boiled 2 minutes.
2-3 t sweet yellow onion, finely sliced
2-3 t white onion, finely sliced
2 t lemon juice
2-3 t extra virgin olive oil
¼ t paprika, or 2 t finely diced sweet red pepper
Couple of pinches of salt
Pinch of ground white pepper
8-10 fresh basil leaves
Mix all ingredients except basil leaves. Tear leaves into the mix.
Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa City Farmer’s Market, Muddy Miss Farm, New Pioneer Food Co-op and Oak Hill Acres Farm. 
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2 T extra virgin olive oil
3 small zucchini, quartered lengthwise and cubed
¼ cup unbleached flour
2 gold beets, peeled, cubed (¼ inch) and steamed for 10 minutes.
12-18 fresh mint leaves, finely chopped
¾ t apple cider vinegar or white wine vinegar
Large pinch of salt
Heat the extra virgin olive oil in a wide bottomed pan to medium. Sprinkle the flour over the zucchini and toss gently. Lift the zucchini out carefully, shaking off excess flour. Carefully place the zucchini in the pan and sautee, stirring occasionally. You may need to turn the heat up slightly after the zucchini first go in, but reduce again as needed. I should always sizzle.
After the zucchini has browned some, add the gold beets and stir well. Cover, turn heat down a little and cook for 3-5 minutes or so. Add mint and salt. Stir. Place in a bowl and add vinegar and stir well.
Check out this class at New Pioneer Food Co-op
http://www.newpi.coop/shop/delicious-frozen-desserts-without-dairy-with-laurie-moritz/
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