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Cream of Cauliflower Soup
Cream of Cauliflower Soup Ingredients 2 leeks, including 2 inches of green, roots trimmed 2 Tablespoons olive oil 1 Tablespoon unsalted butter 1 celery rib, with extra leaves, coarsely chopped 6 cups chicken or vegetable broth (more if necessary) ½ lemon, juiced 1 head cauliflower, cored and broken into florets 1 cup fat free half-and-half …
Winter Squash Tacos
Winter Squash Tacos Created by Chef Marguerite Grifka Ingredients and Directions for Winter Squash Tacos 2 pounds winter squash 1 can black beans 2 cups red cabbage, shredded 2 carrots, grated 1 teaspoon dry oregano 1 lime, juiced 1 Tablespoon olive oil fresh cilantro 2 green onions, sliced thin corn tortillas queso fresco or cotija …
Cooking for Salud!: Mahi Mahi with Mango Salsa
Cooking for Salud! Mahi Mahi with Mango Salsa Created by Chef Matt Gordon Ingredients for Mahi Mahi 2 pounds mahi mahi ½ cup vegetable oil ¼ cup lime juice 1 Tablespoon of sugar, honey or agave syrup fresh herbs and garlic Directions for Mahi Mahi 1. Whisk together oil, lime juice, sugar, herbs, and garlic. …
Fall Quinoa Salad with Citrus Vinaigrette
It’s time for a fall harvest! Chef Marguerite Grifka, of California’s Table, created this recipe for our Kitchenistas in the Cooking for Salud! program. This dish is bursting with flavor and full of healthy ingredients… quinoa, kale, winter squash, toasted almonds, raisins, chick peas, fresh herbs, and green onions, all tossed in a fresh, citrus vinaigrette! We all found it incredibly delicious and we think you will too!
Corn and Zucchini Quesadillas
Corn and Zucchini Quesadillas Adapted from Everyday Recipes and Activities by The Junior League Serves 4 Ingredients 8 mini corn tortillas ½ cup shredded cheese, such as Monterey Jack, cheddar, etc. 2 Tablespoons red onion, finely chopped 2 ears of corn, kernels removed from cob ½ cup zucchini, small dice Directions 1. Preheat oven to …
Two Bean and Corn Salad with Balsamic Vinaigrette
Two Bean and Corn Salad with Balsamic Vinaigrette Adapted from Soulful Recipes by Network for a Healthy California Makes 10 (1-cup) servings Ingredients and Directions for Salad 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can cannellini beans, drained and rinsed 3 stalks celery, chopped 4 ears of corn, kernels removed from cob 1 …
Cooking for Salud!: Healthy Valley Ranch
Cooking for Salud! Healthy Valley Ranch Created by Chef Marguerite Grifka Ingredients ½ cup almonds 3 Tablespoons olive oil 2 Tablespoons of lemon or lime juice ½ cup-2/3 cup water (or more to thin as needed) 1 very small clove garlic 2 green onions, cut into 1” long pieces ½ teaspoon dijon mustard 1 stalk …
Butternut Squash Soup with Roasted Red Pepper Purée
Butternut Squash Soup with Roasted Red Pepper Purée Created by Sara Polczynski Serves 4-6 Ingredients 2 Tablespoons olive oil 2¼ cups chopped onions 4 garlic cloves, minced 2½ pound butternut squash, peeled, seeded, cut into 1-inch pieces 5½ cups (or more) vegetable broth 3 teaspoons fresh thyme, chopped ½ teaspoon grated orange peel Roasted Red …
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 …
Soy Ceviche
Soy Ceviche Created by Kitchenista Bertha Leyva Ingredients 1 package (8 ounces) dried soy 1 head of garlic 5 lemons, juiced 4 tomatoes ½ medium onion 1 bunch of cilantro 1 avocado 1 bay leaf ketchup, to taste Directions 1. Fill one large pot with water and bring to a boil with salt and bay …
