Olivewood
Romano Flat Bean and Tomato Salad with Fig Vinaigrette
Romano Flat Bean and Cherry Tomato Salad with Fig Vinaigrette Created by Chef Joe Pastry Ingredients and Directions for Salad 1 cup blanched Romano flat beans 3 cherry tomatoes, cut in half pinch of fresh herbs Put all ingredients in a bowl and toss with dressing. Ingredients and Directions for Vinaigrette 6 fresh figs 6 Tablespoons …
Honey Citrus Vinaigrette
Garden Salad with Honey Citrus Vinaigrette Created by Kati Butler Ingredients for Garden Salad Any type of lettuce, chopped Dark greens such as swiss chard, kale, broccoli greens, etc., chopped Vegetables such as cucumbers, tomatoes, carrots, radishes, etc., diced Ingredients and Directions for Vinaigrette 1 garlic clove, minced ½ Tablespoon grated onion 1/3 cup fresh …
Red Quinoa Summer Salad with Lemon Vinaigrette
Red Quinoa Summer Salad with Lemon Vinaigrette Created by Chef Margarita Grandy Serves 4 Ingredients for Salad 1Âľ cups water 1 cup quinoa 1 cucumber, peeled and cut into ÂĽ-inch cubes 4 radishes, thinly sliced ½ small red onion, small dice 1 large tomato, cored, seeded, and diced 1 small summer squash, diced and roasted …
Roasted Kabocha Squash Salad
Roasted Kabocha Squash Salad Created by Chef Trey Foshee Serves 6 Ingredients 2 pounds of Kabocha squash, cut into 1” segments, seeds removed ÂĽ cup olive oil 4-5 cloves of garlic, minced salt and pepper 12 ripe figs ÂĽ cup extra virgin olive oil ÂĽ cup Saba or good quality balsamic vinegar 3 cup arugula, …
Eggplant Salad with Tomato Salsa
Looking for a delicious summer salad? Chef Patty tossed roasted eggplant, bell peppers, cucumbers, sauteed summer squash and leeks together and toppped with a fresh and zingy tomato salsa… it was a perfect blend of sweetness and spice!
Panzanella
Panzanella (Tuscan Bread and Tomato Salad) Created by Carolyn Kates  Ingredients 4 large vine ripened tomatoes, cut into large cubes or wedges ½ pound stale country-style Italian bread, crusts removed and cubed (about 8 cups) 1ÂĽ cups red onions, thinly sliced 2 teaspoons garlic, minced ÂĽ cup red wine vinegar ½ cup Italian extra-virgin olive …
Roasted Romanesco Broccoli with Parmesan
Roasted Romanesco Broccoli with Parmesan Created by Chef Amy Finley Serves 8 (as a side dish) Ingredients 2-3 pounds Romanesco broccoli, separated into florets with 1-2 inches stalk attached 2-3 Tablespoons olive oil salt and freshly cracked pepper 1/3 cup shaved parmesan Directions 1. Preheat oven to 450Ëš. 2. Toss the broccoli with olive oil, …
Borscht
Borscht Created by Chef Marguerite Grifka Serves 4-6 Ingredients ½ head cabbage, shredded or chopped 1 onion or ½ cup sliced leeks, washed ÂĽ cup diced celery ÂĽ cup chopped fennel (optional) 1 cup shredded red beet ½ cup shredded carrot 4 cups vegetable stock 3 Tablespoons butter lemon juice or vinegar, to taste salt …
Cauliflower Ceviche
Have you ever thought about making a ceviche with cauliflower? Maybe add in some jalapeño, red onion, cilantro, tomatoes, and plenty of freshly squeezed lime? Chef Selina did just that, and in turn created a delicious snack!
Garden Salad with Pomegranate Vinaigrette
Garden Salad with Pomegranate Vinaigrette Created by Jordan Russell Ingredients for Olivewood Garden Salad 8 ounces mixed greens fresh vegetables from the garden salt and pepper Ingredients and Directions for Pomegranate Vinaigrette 2 ripe pomegranates, halved and pitted ÂĽ cup red wine vinegar Âľ cup extra virgin olive oil 1 Tablespoon honey a squeeze of …
