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Carrot Soup and Croutons
Carrot Soup and Croutons Created by Amy Carstensen Makes 4 servings Ingredients for Carrot Soup 1¼ pounds carrots 1 Tablespoon extra-virgin olive oil (or clarified butter) 2 medium cloves garlic, minced 1 large onion, chopped 3 cups vegetable/chicken stock or water ½ lemon, juiced sea salt (to taste) Directions for Carrot Soup 1. Take the tops …
Veggie Pesto Tacos
Veggie Pesto Tacos Created by Kati Butler Serves 4 Ingredients for Tacos 8-10 corn or flour tortillas 1 medium zucchini or summer squash, chopped ½ small onion, diced 1 bell pepper, chopped 1 clove garlic, minced 1 jalapeño, minced 1 medium potato, small dice 1 can of black beans (kidney beans or white beans would …
Smashed Cauliflower
Smashed Cauliflower Made by Chef Beatriz Ledezma (Recipe from allrecipes.com) Makes 2 cups Ingredients 1 large head cauliflower, cut into florets 3 cups vegetable broth 1 Tablespoon butter 1 cup parmesan cheese, grated salt and pepper, to taste Directions 1. Bring cauliflower and vegetable broth to a boil in a large saucepan over high heat. …
Cooking for Salud!: Dill Pickles
Cooking for Salud! Dill Pickles Created by Cathie Robertson (Yields 7 pints) Ingredients 8 pounds of 4 to 6 inch cucumbers (you can use pickling cucumbers, Persian cucumbers or regular cucumbers) ¾ cup sugar or ½ cup Splenda ½ cup salt 1 quart white or cider vinegar 1 quart water 3 Tablespoons pickling spices fresh …
Cooking for Salud!: Barley Salad with Apple Cider Vinaigrette
Cooking for Salud! Barley Salad with Apple Cider Vinaigrette Created by Chef Marguerite Grifka Serves 4 Ingredients for Barley Salad 2 cups cooked barley 2 cups broccoli, chopped and cooked ½ cup mushrooms, cooked 2 carrots, shredded 1 bunch parsley ½ teaspoon salt Apple Cider Vinaigrette, to taste Directions for Barley Salad 1. Combine 1 …
Cooking for Salud!: Brown Rice Salad with Lime Vinaigrette
Cooking for Salud! Brown Rice Salad with Lime Vinaigrette Created by Chef Marguerite Grifka Serves 4 Ingredients for Salad 2 cups cooked brown rice 1 cup green beans, cooked and cut 2 celery stalks, sliced thin 4 green onions, sliced thin 1 bunch cilantro, chopped ½ cup peanuts, chopped soy sauce, to taste Lime Vinaigrette, …
Spaghetti with Cauliflower
Spaghetti with Cauliflower Created by Chef Victor Jimenez Serves 12 Ingredients 1 pound spaghetti 3 Tablespoons olive oil, plus 1/6 cup olive oil for bread crumbs ½ pound onion, chopped 1 cauliflower, cut into florets ½ teaspoon garlic, chopped 1 teaspoon cinnamon 1½ cups water ½ cup fresh tomatoes, diced 1/8 cup tomato paste 1 …
Three Sisters Cornbread Stuffing
Three Sisters Cornbread Stuffing Created by Chef Ricardo Heredia of Alchemy Makes 12 servings Ingredients for Cornbread 1 Tablespoon olive oil, for greasing the pan 2 cups medium-grind yellow cornmeal 2 cups all-purpose flour 2 Tablespoons baking powder ¼ cup sugar 2 ears of corn salt 2 large eggs ½ cup olive oil 2 cups …
Asian Noodle Salad with Peanut Dressing
Asian Noodle Salad with Peanut Dressing Adapted by Tristan Blash Ingredients for Salad 1 cup carrots, shredded 1½ cups snow peas, sliced in half 1 cup red, yellow, or orange bell pepper, sliced in 1-inch pieces ¼ cup scallions, chopped ½ cup cilantro, chopped bunch of radishes, sliced for garnish ¾ pound linguine pasta, cooked …
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 …
