Recipes
Tortilla Espanola
Tortilla Espanola Serves 4-6 Ingredients 2 Tablespoons green onions, chopped 2 Tablespoons fresh basil, chopped 1 small yellow squash or zucchini, grated 5 large eggs 1-2 Tablespoons of olive oil for pan salt and pepper to taste Directions 1. Pre-heat oven at 400˚. 2. Place the grated squash, chopped green onion, and chopped fresh basil …
Caldo de Queso
Caldo de Queso Created by Beatriz Ledezma Serves 6 people Ingredients 1 yellow onion 1 green onion 3 tomatoes 6 green California chiles 4 white potatoes 1 Tablespoon olive oil 2 cups milk 8 cups water 6 eggs salt and black pepper 8 ounces havarti cheese 2 cloves garlic Directions 1. Add water and milk …
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 …
Pomegranate Vinaigrette
Pomegranate Vinaigrette Created by Chef Matt Gordon Ingredients and Directions for Pomegranate Vinaigrette ¼ cup shallots, minced 1 Tablespoon Dijon mustard ¼ cup sherry vinegar ¼ cup lemon juice ¼ cup lime juice 1/8 cup grapefruit juice 1/8 cup honey ¼ cup pomegranate molasses 1 teaspoon ground coriander (toasted first) 1 teaspoon kosher salt ½ …
Quinoa Salad with Asparagus, Garlic, and Basil
Quinoa Salad Makes about 3 quarts (cut in half for a dinner for 4) Created by Chef Matt Gordon Ingredients and Directions to Cook Quinoa ½ gallon vegetable stock (heated to a boil) 4 cups BLACK quinoa (rinsed right before cooking) ½ cup oil blend (75% canola, 25% olive oil) ¼ cup shallots, minced ¼ …
Farro
Farro Created by Chef Matt Gordon Ingredients and Directions for Farro 1 gallon water ½ onion, cut in half 1 bay leaf 2 cups farro 1½ Tablespoons kosher salt Boil gallon of water, onion, and bay leaf together for 10 minutes. Add the farro to the water mixture and boil for 20 minutes. Then drain …
Cous Cous Verant
Cous Cous Verant Created by Chef Matt Gordon Ingredients and Directions for Preparing Cous Cous 2 quarts Cous Cous 6 cups water 2 cups orange juice Bring water and juice to a boil. Place cous cous in a large metal mixing bowl. When the water and juice mixture is hot, pour over the cous cous …
Quinoa with Roasted Butternut Squash and Pecans
This gluten-free quinoa salad was prepared at our latest Kids in the Kitchen event and was a huge hit! We mixed red quinoa, dried cranberries, green onions, roasted butternut squash, and pecans with a sweet and tart dressing that looked and tasted as good as it sounds! We think this would make an easy, healthy addition to your family’s holiday dinner!
Pickled Squash Blossoms
Pickled Squash Blossoms Created by Chef Ron Oliver Ingredients 6 cups water 4 cups white vinegar 6 garlic cloves, sliced 2 Tablespoons black peppercorns ½ Tablespoon dried thyme 5 Tablespoons kosher salt 30 baby zucchini with flower Directions Remove knob end from zucchini. Place in glass jars. Bring remaining ingredients to a boil. Pour over …
