Olivewood
Beet Muffins
Beet Muffins Created by Chef Joe Pastry Ingredients 1 cup roasted red beets, shredded 1 cup whole wheat pastry flour ½ cup all-purpose flour ½ cup + 2 Tablespoons brown sugar ½ cup vegetable oil ½ cup buttermilk 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon pure vanilla extract ¼ teaspoon cinnamon 1 …
Black Bean Chili with Tahitian Squash and Swiss Chard
Black Bean Chili with Tahitian Squash and Swiss Chard Makes 4 servings Ingredients 2 Tablespoons olive oil 2½ cups onions, chopped 3 garlic cloves, chopped 2½ cups, Tahitian squash, peeled and cut into ½-inch pieces 2 Tablespoons chili powder 2 teaspoons ground cumin 3 (15-ounce) cans black beans, rinsed, drained 2½ cups vegetable broth 1 …
Healthy Pasta Salad with Balsamic Vinaigrette… Your Way!
Jamie from The Flour Children helped kids create a Healthy Pasta Salad at our February Kids in the Kitchen event and it was a huge success! She used whole wheat bow-tie pasta with a super tasty balsamic vinaigrette and let the kids pick and choose what they wanted… a variety of nuts, cheeses, and fresh veggies from carrots and broccoli to peas and dinosaur kale! Children came back for seconds to try different combinations and we think you will too!
Avocado-Banana Smoothie
Avocado-Banana Smoothie Serves 4 Ingredients 1 avocado 1 banana ½ cup nonfat plain Greek yogurt 1½ cups fresh orange juice (from 3 oranges) 1/8 cup honey 2½ to 3 cups ice Directions In a blender, combine avocado, banana, yogurt, orange juice, honey, and ice. Blend until smooth. Serve immediately. ••••• Smoothie de Aguacate-Plátano Rinde 4 …
Homemade Granola Yogurt Parfaits
Homemade Granola Yogurt Parfaits Created by Jamie Weisman of The Flour Children Ingredients for Toasted Oats (base for granola) 1 cup rolled oats 2 teaspoons vegetable oil or coconut oil 2 teaspoons agave Directions for Toasted Oats (base for granola) Preheat oven to 300˚. Mix ingredients in a bowl and pour onto baking sheet in …
Root Vegetable Salad with Flower Petal Dressing
Root Vegetable Salad with Flower Petal Dressing Created by Chef Marguerite Grifka Ingredients and Directions 1 beet, cooked, peeled and cooled 1 rutabaga, cooked, peeled, cooled and diced ½ cup cauliflower, cooked and chopped ½ cup red cabbage, shredded ½ cup swiss chard, shredded 1 rib of celery, chopped ½ cup flower petal dressing Slice …
Tomato, Corn and Avocado Salad
Tomato, Corn and Avocado Salad Serves 4 Ingredients 1 ear corn (husk and silk removed; tip cut off) 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced 2 Tablespoons fresh lime juice 1 Tablespoon vegetable oil, such as safflower coarse salt …
Garden Greens with Fresh Herb Vinaigrette
Garden Greens with Radish Pods and Flowers, Shaved Beets, and Fresh Herb Vinaigrette Created by Chef Amy Finley Serves 8 Ingredients and Directions for Fresh Herb Vinaigrette ¼ cup freshly squeezed lemon juice 1 Tablespoon Dijon mustard 1 teaspoon sugar salt and freshly cracked black pepper 1 Tablespoon minced parsley 1 Tablespoon minced basil 1 …
Mulberry and Rhubarb Crumble
Mulberry and Rhubarb Crumble Created by Chef Amy Finley Serves 8 Ingredients 3 cup fresh mulberries 2½ cup fresh rhubarb (from about 10 stalks) ¼ cup honey 1½ cup whole wheat flour ½ cup oats ¼ cup brown sugar ¼ teaspoon salt 6 Tablespoons butter, softened ½ cup cream Directions 1. Preheat the oven to …
Deviled Eggs, Three Ways
Deviled Eggs, Three Ways Created by Chef Chad White Directions for Hard Boiling Eggs 1. Cover eggs with cold water by 1½ inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. 2. Reduce heat to low and cook eggs, covered completely, 30 seconds. 3. Remove from heat and let stand, …
