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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 ¼ 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 …
Butternut Squash Tacos with Salsa
Butternut Squash Tacos with a Pomegranate, Jalapeño Salsa Created by Kati Christensen Serves 4 Ingredients for Tacos ½ cup butternut squash 1 can of black beans 1 Tablespoon of chopped rosemary ½ cup mozzarella cheese 8-10 corn or flour tortillas olive oil 1 cup cabbage, shredded Ingredients for Salsa ¼ cup chopped onions 1 jalapeño ¼ cup …
Spring Vegetable Salad
Spring Vegetable Salad with Parmesan Croutons and Tangerine-Thyme Vinaigrette Created by Chef Hanis Cavin Makes 4 servings Ingredients for Salad 3 bunches baby carrots, peeled and blanched 1 cup snow peas, cleaned 1 bunch radishes, cleaned and chopped 2 bunches of beets, roasted 2 bunches of beet greens 1 bunch cilantro lettuce (Use your favorites!) Ingredients for …
Zucchini and Corn Quesadillas
Zucchini and Corn Quesadillas Serves 6 Ingredients 4 Tablespoons olive oil 8 green onions, chopped white parts salt 4 garlic cloves, minced 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise 1 cup corn kernels (4 ounces) ¼ cup chopped fresh basil (optional) 12 flour tortillas (8-inch) 2 cups cheese, grated (colby …
Succotash Salad
Succotash Salad with Citrus Dressing Created by Chef Tricia McCormick Ingredients 1 small red onion, medium dice 2 garlic cloves, finely chopped 1 medium red bell pepper, medium dice 1 medium green bell pepper, medium dice 1 cup lima beans (frozen is fine) 2 medium zucchini, ½ moon sliced 2 ears fresh yellow corn, shucked …
Farm Vegetable Chilaquiles
Farm Vegetable Chilaquiles with Farm Eggs & Tomatillo Salsa Created by Chef Hanis Cavin Serves 4-6 Ingredients for Chilaquiles bag of tortilla chips (Or you can make your own chips… use a dozen corn tortillas, cut into strips, and fry with extra virgin olive oil) 3 radishes, sliced 2 green onions, chopped 2 ears corn, …
Saag – Indian Style Fragrant Greens with Potatoes
Saag – Indian Style Fragrant Greens with Potatoes Created by Chef Marguerite Grifka Ingredients 2 pounds swiss chard, spinach or mixed greens such as mustard, collard, beet, etc. 2 small potatoes boiled, until barely tender 4 Tablespoons butter 1 teaspoon garlic, chopped 1 small poblano or other small mild chili, chopped 1 teaspoon fresh ginger …
Swiss Chard Vegetable Burrito
Swiss Chard Vegetable Burrito Created by Maylin Chavez Serves 6 Ingredients for Swiss Chard Vegetable Burrito 3 large swiss chard leaves (de-stemmed, dice stems and blanch leaves) ½ cup cauliflower, diced 2 garlic cloves, sliced 1 leek, white part only, julienned 1 small raw beet, shredded 1 celery stalks, diced 2 Tablespoons orange zest 1 …
Vegetable Shepherd’s Pie
Vegetable Shepherd’s Pie Created by Susan Sbicca Serves 4-6 Ingredients 2 pounds rutabaga, peeled and cut into 2-inch chunks 1 Tablespoon, plus ½ teaspoon kosher salt 6 Tablespoons olive oil 1 large yellow onion, thinly sliced 2 parsnips, peeled and sliced ¼ inch thick 2 stalks celery, sliced ¼ inch thick 2 teaspoons fresh thyme, chopped fine 2 teaspoons fresh oregano, minced ½ teaspoon black …
