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Spring Beet Mini Sandwiches

Spring Beet Mini Sandwiches (Napoleon) Created by Maylin Chavez Makes 4 sandwiches  Ingredients 2 large golden beets, boiled until knife tender and sliced in rounds 2 large russet potatoes, sliced in rounds seasoned salt and pepper olive oil 1 cup of arugula 4 cups of spinach sautéed with garlic, shallots, salt, and pepper until wilted

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

Pumpkin Lasagna with Swiss Chard

Pumpkin Lasagna with Swiss Chard Created by Julie Frans Ingredients and Directions for Lasagna Filling 1 large onion, chopped 1 teaspoon salt 3 Tablespoons unsalted butter 1 teaspoon minced garlic 3 pounds pumpkin, roasted and mashed ¼ teaspoon white pepper 2 Tablespoons chopped fresh flat-leaf parsley 4 teaspoons chopped fresh sage 1 cup walnuts, loose

Pumpkin and Ricotta Ravioli

Pumpkin and Ricotta Ravioli with a Walnut Pesto and a Caramelized Shallot and Red Chard Sauté Created by Chef Hanis Cavin Ingredients for Ravioli 2 cups pumpkin, cooked ½ cup low fat ricotta cheese 1/8 teaspoon cinnamon ½ teaspoon fresh sage, minced 2 Tablespoons honey 1 egg salt and pepper sheets of fresh pasta (Note:

Olivewood Garden Burgers

Olivewood Garden Burgers Created by SoNo Serves 6-8 What’s great about this recipe is that you can really use any mixture of vegetables that you want. I like to stick with what veggies are in season and look best in the garden! Ingredients 1 zucchini 1 yellow squash 1 small onion (or 1 bunch of spring

Pumpkin Gnocchi with Sage Butter

Pumpkin Gnocchi with Sage Butter Created by Cups La Jolla Ingredients for Pumpkin Gnocchi 15 ounces of pumpkin puree salt and pepper dash of nutmeg 2¾ cups all-purpose flour freshly grated parmesan cheese Directions for Pumpkin Gnocchi 1. Mix together the flour, pumpkin and seasonings to make a soft dough. NOTE: Be careful not to

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

Pumpkin Ravioli

Pumpkin Ravioli Created by Chef Jenn Felmley Serves 4 to 6 Ingredients 2 cups pumpkin, roasted and mashed* (or you can use canned pumpkin) 1 egg 1 teaspoon nutmeg, freshly grated 2 Tablespoons fresh herbs (such as thyme, parsley, oregano, etc.), finely chopped salt and pepper, to taste 25 to 35 wonton wrappers ¼ cup

Vegetable Stir Fry with Tahini Sauce

Vegetable Stir Fry with Tahini  Sauce Created by Julie Rohowits Serves 4 Ingredients 1 Tablespoon oil (not olive, something that you can stir fry with) 4 scallions, sliced 1 carrot, cut into sticks 1 zucchini, cut into sticks 1 pepper, cut into sticks ¼ cup Tahini paste 2 Tablespoons soy sauce 1 Tablespoon ginger, minced

Vegetable Stir Fry with Peanut Sauce

Vegetable Stir Fry with Peanut Sauce Created by Julie Rohowits Serves 4 Ingredients 1 Tablespoon oil (not olive, something that you can stir fry with) 4 scallions, sliced 1 carrot, cut into sticks 1 zucchini, cut into sticks 1 pepper, cut into sticks 2 Tablespoons crunchy peanut butter 1 teaspoon chili powder (optional) 3 Tablespoons