Olivewood
Winter Squash Tacos
Winter Squash Tacos Created by Chef Marguerite Grifka Ingredients and Directions for Winter Squash Tacos 2 pounds winter squash 1 can black beans 2 cups red cabbage, shredded 2 carrots, grated 1 teaspoon dry oregano 1 lime, juiced 1 Tablespoon olive oil fresh cilantro 2 green onions, sliced thin corn tortillas queso fresco or cotija …
Honeyed Cauliflower with Toasted Almonds
Honeyed Cauliflower with Toasted Almonds From The Best of Fine Cooking, Cook Fresh, Winter 2013 Serves 4 to 6 Ingredients 1 large (2-lb) head cauliflower 2 Tablespoons honey (preferably a darker honey) 2 Tablespoons sherry vinegar 3 to 4 Tablespoons extra-virgin olive oil kosher salt 1 Tablespoon fresh thyme, coarsely chopped ¼ lemon, freshly squeezed …
Cooking for Salud!: Roasting Chicken
Cooking for Salud! Roasting Chicken Created by Chef Matt Gordon Ingredients and Directions for Chicken Brine 1 gallon cold water 1 quart boiling water ½ cup kosher salt 1 Tablespoon granulated sugar 1 Tablespoon brown sugar ¼ cup garlic cloves 1 Tablespoon peppercorns 1 lemon, halved Heat the quart of water. Add all ingredients except …
Cooking for Salud!: Mahi Mahi with Mango Salsa
Cooking for Salud! Mahi Mahi with Mango Salsa Created by Chef Matt Gordon Ingredients for Mahi Mahi 2 pounds mahi mahi ½ cup vegetable oil ¼ cup lime juice 1 Tablespoon of sugar, honey or agave syrup fresh herbs and garlic Directions for Mahi Mahi 1. Whisk together oil, lime juice, sugar, herbs, and garlic. …
Cooking for Salud!: Beef Stir Fry
Cooking for Salud! Beef Stir Fry Created by Chef Matt Gordon Ingredients and Directions for Stir Fry Sauce 2 cups soy sauce ½ cup sesame oil ¼ cup sriracha or chili sauce 1 cup seasoned rice vinegar or mirin wine Combine together and add to stir fry! Ingredients and Directions for Beef Stir Fry 8 …
Cooking for Salud!: Peach Jam
Cooking for Salud! Peach Jam Created by Cathie Robertson (Yields 8 1/2 pints or 4 pints) Ingredients 4 pounds peaches, chopped (peeled, if you prefer) ¼ cup lemon juice 1 package low sugar pectin 4½ cups sugar or 4 cups Splenda* ½ teaspoon butter (to prevent foaming) canning jars, prepared Directions 1. Mix ½ cup …
Fall Quinoa Salad with Citrus Vinaigrette
It’s time for a fall harvest! Chef Marguerite Grifka, of California’s Table, created this recipe for our Kitchenistas in the Cooking for Salud! program. This dish is bursting with flavor and full of healthy ingredients… quinoa, kale, winter squash, toasted almonds, raisins, chick peas, fresh herbs, and green onions, all tossed in a fresh, citrus vinaigrette! We all found it incredibly delicious and we think you will too!
Harvest Smoothie
Harvest Smoothie Adapted from Healthy Latino Recipes by Network for a Healthy California Makes 4 (1-cup) servings Ingredients and Directions 2 cups of red or green seedless grapes, sliced in half 2 bananas, peeled and sliced 2 oranges, juiced 12-16 ice cubes Place all ingredients into a blender or food processor. Blend until smooth and …
Corn and Zucchini Quesadillas
Corn and Zucchini Quesadillas Adapted from Everyday Recipes and Activities by The Junior League Serves 4 Ingredients 8 mini corn tortillas ½ cup shredded cheese, such as Monterey Jack, cheddar, etc. 2 Tablespoons red onion, finely chopped 2 ears of corn, kernels removed from cob ½ cup zucchini, small dice Directions 1. Preheat oven to …
Two Bean and Corn Salad with Balsamic Vinaigrette
Two Bean and Corn Salad with Balsamic Vinaigrette Adapted from Soulful Recipes by Network for a Healthy California Makes 10 (1-cup) servings Ingredients and Directions for Salad 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can cannellini beans, drained and rinsed 3 stalks celery, chopped 4 ears of corn, kernels removed from cob 1 …
