Olivewood
Berry-Melon-Cucumber Slushie with Lemon-Thyme Confetti
Berry-Melon-Cucumber Slushie with Lemon-Thyme Confetti Created by SoNo Trading Company Ingredients handful of frozen blueberries handful of frozen honeydew, sliced (or use sliced, frozen watermelon) handful of cold cucumber pieces, peeled and seeds removed a few sprig of lemon-thyme leaves 1 Tablespoon honey ¼ cup plain or vanilla yogurt 1/3 cup chilled water (or use …
Apple and Goat Cheese Egg Rolls
Apple and Goat Cheese Egg Rolls created by Chef Jesús González Rollitos de Huevo con Manzana y Queso de Cabra Creada por el Chef Jesús González Ingredientes 1 paquete (8×8) de envolturas para rollitos de huevo 1 libra de queso de cabra cremoso 2 manzanas gala medianas, cortadas en cubitos Instrucciones 1. Pre-caliente el horno …
Fava Bean Risotto
Fava Bean Risotto Created by Jordan Russell Makes 8 servings Ingredients 3 cups arborio rice 2 quarts vegetable stock 1 cup dry white wine 2 ounces unsalted butter 1 pound fava beans, cleaned 1 bunch oregano or other garden herb olive oil salt and pepper Directions In a large pot, toast rice in olive oil …
Cold Green Bean Salad with Fresh Herb Vinaigrette
Cold Green Bean Salad with Fresh Herb Vinaigrette Ingredients and Directions for Green Bean Salad ½ cup canned kidney beans ½ cup canned garbanzo beans ½ cup canned cannellini beans 1 cup fresh green beans 1 cup fresh carrots 1 cup fresh cauliflower ½ cup fresh celery 2 Tablespoons onions Drain canned beans and rinse …
Cauliflower Ceviche with Cucumber Chips
Cauliflower Ceviche with Cucumber Chips Created by Chef Carlos Anthony Ingredients ¼ orange cauliflower, chopped into bite-size pieces ¼ green cauliflower, chopped into bite-size pieces ¼ white cauliflower, chopped into bite-size pieces ¼ red onion, diced 1 clove garlic, minced ½ bunch cilantro 1-2 limes, zested and juiced house spice, to taste salt , to …
Carrot and Beet Crostini with a Parsley Aioli and Goat Cheese
Carrot and Beet Crostini with a Parsley Aioli and Goat Cheese Created by Nick Bauer Makes 4 servings Ingredients 4 thinly sliced pieces of whole wheat French baguette (1/2” slices) 1 cup cooked beets, small dice 1 cup carrot, shredded 1 Tablespoon dijon mustard 1/8 cup vinegar 1 cup vegetable oil 1 egg yolk 1 …
Rainbow Wraps with Cheese and Greek Yogurt Sauce
This recipe was created by one of our kitchen interns, Krysta Landingin, as part of her final project on rainbow nutrition! We filled warm whole wheat flour tortillas with melted cheese, spinach, carrots, tomatoes, cucumbers, onion, cilantro and corn and served with a flavorful Greek yogurt dipping sauce. These wraps were not only colorful, but they were healthy, delicious and easy to make! Enjoy!
Popovers with Winter Squash Stew & Kale Herb Pesto
Popovers with Winter Squash Stew & Kale Herb Pesto Created by Chef Marguerite Grifka Ingredients and Directions for Popovers 3 eggs 1 cup flour 1 cup milk 2 Tablespoons olive oil ½ teaspoon salt olive oil spray 1. Preheat oven to 425˚. 2. Crack eggs and combine in blender with milk, flour, oil and salt. …
Cauliflower Mac N Cheese
Cauliflower Mac N Cheese Created by Chef Carlos Anthony Ingredients 2 heads cauliflower 2 cups milk 6-8 cloves garlic, minced ¼ onion, chopped small bunch thyme, tied in a small bouquet 1½ cups white cheddar cheese, shredded ½ pound green beans, ends removed and diced 2-3 slices bread ice Directions 1. Bring a pot of …
Pomegranate Salsa
Pomegranate Salsa Created by Chef Kevin Templeton Ingredients and Directions for Pomegranate Salsa 1½ cups of pomegranate seeds ¼ cup fresh orange juice 1 small jalapeno, seeded and chopped ¼ cup cilantro, chopped 1 Tablespoon of fresh oregano 1 teaspoon garlic, minced pinch of cumin pinch of coriander salt and pepper to taste Mix all …
