Celery
Purple and Pink Potato Salad
Purple and Pink Potato Salad Created by Tristan Blash Ingredients for Potato Salad 3 red beets, baked, peeled and diced 5 yellow or red potatoes, baked and cubed 2 cups purple cauliflower, steamed and chopped into bit size pieces 2 stalks celery, chopped ½ cup fresh herbs… you can use anything you have such as …
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 …
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 …
