Olivewood
Nasturtium Quesadillas
Nasturtium Quesadillas with Citrus and Herb Salsa Created by Chef Amy Finley Ingredients for the Quesadillas 15-20 nasturtiums (depending on size), rinsed and wiped clean 1 cup grated Monterey jack or cheddar cheese 12 corn tortillas 2 Tablespoons butter olive oil Ingredients for the Citrus and Herb Salsa 2 stalks celery, chopped 1 Tablespoon fresh …
Grapefruit and Lime Fresca
Grapefruit and Lime Fresca Makes 2 servings Ingredients 1 large grapefruit, fresh squeezed 1 lime, fresh squeezed 2 Tablespoons of all natural honey 14 ounces of club soda Directions Mix grapefruit juice, lime juice and honey. Add to cup with ice. Fill with soda water. ••••• Refresco de Toronja con Lima Rinde dos porciones Ingredientes …
French Bean, Rutabaga, and Carrot Salad
French Bean, Rutabaga, and Carrot Salad with Navel Orange and Green Onion Vinaigrette Created by Chef Joe Pastry Serves 4 Ingredients for Salad 1 cup French beans, blanched 1 cup carrots, blanched ÂĽ cup shaved rutabaga salt and pepper Ingredients for Vinaigrette 2 naval oranges, juiced 1 cup olive oil 2 Tablespoons vinegar 1 Tablespoon grain mustard …
Tahitian Squash Taco
Tahitian Squash Taco with a Grape Tomato and Cucumber Salsa with a Black Chile and Lime Drizzle Created by Hanis Cavin Ingredients and Directions for Tahitian Squash 1 Tahitian squash – cut into large pieces ½ cup honey 2 limes, juiced 1 Tablespoon cayenne chile salt and pepper Mix honey, limes and cayenne together. Pour …
Berry Sauce
Berry Sauce Created by Kati Butler Makes 1ÂĽ cups Ingredients 1 cup strawberries, sliced 1 cup raspberries 1 Tablespoon agave nectar 2 Tablespoons water Directions 1. Place strawberries, agave nectar, and water into a small skillet and bring to a boil. Lower heat and add raspberries. Cook for 1-2 minutes. 2. Place all ingredients and …
Zucchini Pancakes
Zucchini Pancakes Created by Caron Golden Makes about two dozen, three-inch pancakes Ingredients 1 pound of zucchini 1 large yellow onion 3 large eggs, slightly beaten 1 cup of Panko or seasoned bread crumbs 1 teaspoon baking powder 1 Tablespoon of fresh oregano, chopped 3 cloves of garlic, minced (optional) salt and pepper, to taste …
Pumpkin Ravioli
Pumpkin Ravioli Created by Chef Jenn Felmley Serves 4 to 6 Ingredients 2 cups pumpkin, roasted and mashed* (or you can use canned pumpkin) 1 egg 1 teaspoon nutmeg, freshly grated 2 Tablespoons fresh herbs (such as thyme, parsley, oregano, etc.), finely chopped salt and pepper, to taste 25 to 35 wonton wrappers ÂĽ cup …
Vegetable Stir Fry with Tahini Sauce
Vegetable Stir Fry with Tahini Sauce Created by Julie Rohowits Serves 4 Ingredients 1 Tablespoon oil (not olive, something that you can stir fry with) 4 scallions, sliced 1 carrot, cut into sticks 1 zucchini, cut into sticks 1 pepper, cut into sticks ÂĽ cup Tahini paste 2 Tablespoons soy sauce 1 Tablespoon ginger, minced …
Vegetable Stir Fry with Peanut Sauce
Vegetable Stir Fry with Peanut Sauce Created by Julie Rohowits Serves 4 Ingredients 1 Tablespoon oil (not olive, something that you can stir fry with) 4 scallions, sliced 1 carrot, cut into sticks 1 zucchini, cut into sticks 1 pepper, cut into sticks 2 Tablespoons crunchy peanut butter 1 teaspoon chili powder (optional) 3 Tablespoons …
Vegetable Marinara Sauce
Vegetable Marinara Sauce Created by Chef Jenn Felmley Makes 2½ cups Ingredients 2 Tablespoons olive oil ½ cup onion, chopped 1 cup carrots, chopped 3 ribs of celery, chopped 3 cloves garlic, smashed ½ teaspoon tomato paste 1Âľ cups vegetable broth 1½ cups canned whole tomatoes, drained of juices, crushed with your fingers 1 cup …
