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Cooking for Salud!: Caramelized Apple & Rosemary Crumble

Cooking for Salud! Caramelized Apple & Rosemary Crumble Created by Chef Joe Pastry *Note: Recipe is created for a 9×13 inch pan Ingredients 5 granny smith apples, peeled, cored and sliced 2 teaspoons rosemary, finely chopped ¼ cup sugar, plus 3 Tablespoon sugars for caramelizing 2 Tablespoons brown sugar 2 Tablespoons flour 1 teaspoon cinnamon ¼

Cooking for Salud!: Tomato Sauce with Fresh Herbs

Cooking for Salud! Tomato Sauce with Fresh Herbs Created by Chef Joe Pastry Ingredients 4 medium sized tomatoes, roughed chopped 2 teaspoons garlic, minced 1 teaspoon shallot, minced ¼ cup olive oil 1 lemon, zested and juiced ¼ teaspoon ground cinnamon pinch of ground nutmeg 5 fresh basil leaves Directions 1. Place all ingredients (except

Cooking for Salud!: Citrus Pasta Salad

Cooking for Salud! Citrus Pasta Salad Created by Chef Joe Pastry Ingredients and Directions 4 cups bow tie pasta (or whatever your favorite pasta is, as long as its bite size) ½ red onion, thinly sliced 1 red bell pepper small, diced 2 oranges, segmented and segments cut in half 4 grapefruit segments cut into

Spinach and Strawberry Salad with Flower Petal Dressing

Spinach and Strawberry Salad with Flower Petal Dressing Ingredients for Salad 1 bunch of spinach, washed and torn 1 pint of strawberries, washed and sliced ¼ cup crumbled goat cheese handful of toasted walnuts Ingredients and Directions for Flower Petal Dressing 2 Tablespoons lemon juice 2 Tablespoons orange juice 1 tablespoon honey 1 teaspoon orange

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

Root Vegetable Salad with Flower Petal Dressing

Root Vegetable Salad with Flower Petal Dressing Created by Chef Marguerite Grifka Ingredients and Directions 1 beet, cooked, peeled and cooled 1 rutabaga, cooked, peeled, cooled and diced ½ cup cauliflower, cooked and chopped ½ cup red cabbage, shredded ½ cup swiss chard, shredded 1 rib of celery, chopped ½ cup flower petal dressing Slice

Tomato, Corn and Avocado Salad

Tomato, Corn and Avocado Salad Serves 4 Ingredients 1 ear corn (husk and silk removed; tip cut off) 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced 2 Tablespoons fresh lime juice 1 Tablespoon vegetable oil, such as safflower coarse salt

Garden Greens with Fresh Herb Vinaigrette

Garden Greens with Radish Pods and Flowers, Shaved Beets, and Fresh Herb Vinaigrette Created by Chef Amy Finley Serves 8 Ingredients and Directions for Fresh Herb Vinaigrette ¼ cup freshly squeezed lemon juice 1 Tablespoon Dijon mustard 1 teaspoon sugar salt and freshly cracked black pepper 1 Tablespoon minced parsley 1 Tablespoon minced basil 1

Beet Hash Browns with Lemon Yogurt and Applesauce

Beet Hash Browns with Lemon Yogurt and Applesauce Serves 8 Ingredients and Directions for Hash Browns 2 medium beets, trimmed and scrubbed, shredded 2 medium carrots, shredded 1 medium potato, shredded 2 cloves of garlic, minced ½ teaspoon salt and pepper ¼ cup flour 1 Tablespoon lemon zest 1 egg and 2 egg whites, beaten

Vegetable Dip

Vegetable Dip Created by Vanessa Cunningham Ingredients and Directions 1 cup Greek yogurt 1/2 Tablespoon fresh dill, finely chopped 1/2 Tablespoon fresh lemon juice 1 clove garlic, minced 1/2 teaspoon onion powder pinch of sea salt 1 teaspoon honey Combine all ingredients and serve with fresh veggies! Enjoy! •••••  Dip para Vegetales Creada por Vanessa