Recipes
Zucchini Potato Fritter
Zucchini Potato Fritter with Basil Pesto Aioli and Pickled Bell Peppers Created by Chef Hanis Cavin Ingredients for Zucchini Potato Fritter 1 zucchini, shredded ½ potato, shredded 1 egg ½ cup bread crumbs 1 Tablespoon thyme, minced salt and pepper Directions 1. Mix all ingredients together. Season with salt and pepper to taste. 2. Place …
Vietnamese Spring Rolls
Vietnamese Spring Rolls Created By Chef Sara Polczynski Ingredients for Spring Rolls 8 rice paper skins 1 cup bean sprouts ½ bunch mint leaves 2 carrots, julienned 1 cucumber, julienned ½ bunch basil leaves ½ bunch cilantro Ingredients for Sauce 1/8 cup fish sauce 1/8 cup sugar 1/8 cup fresh lime juice ½ glove garlic, …
Fresh Tomato and Goat Cheese Tart
Fresh Tomato and Goat Cheese Tart Created by Chef Joe Pastry Serves 4-6 Ingredients 1 package of store bought pie crust 4 tomatoes 3 Tablespoons olive oil 3 Tablespoons reduced balsamic vinegar 8 fresh basil leaves 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 1 lemon, zested and squeezed 5 ounces goat cheese Directions 1. Preheat oven …
Veggie Phyllo Rolls
Veggie Phyllo Rolls Shared by Caron Golden – Adapted from Alisa Barry Makes 3 dozen Ingredients 1 pound box frozen phyllo (or fillo) dough (Make sure to follow the directions on the box for thawing) 1 Tablespoon olive oil 4 cups mixed winter greens (Swiss chard, kale, or arugula, for example) 4 cloves garlic, peeled …
Three Sisters Vegetarian Posole
Three Sisters Vegetarian Posole Created by Marguerite Grifka Ingredients 3 garlic cloves, chopped 1 Tablespoon olive oil 1 Tablespoon mild chili powder 1 teaspoon cumin 3 cups vegetable broth (or bouillon cubes and water) ¼ cup green onion, sliced ½ cup winter squash, small dice 1 cup assorted diced vegetables such as rutabaga, dark greens, …
Tangerine and Honey Carrots
Tangerine and Honey Carrots with a Leek, Snow Pea, Spinach and Swiss Chard Sauté with Herb Pesto Created by Chef Hanis Cavin Ingredients for Tangerine and Honey Carrots 2 large carrots, sliced thin 1 cup fresh tangerine juice 3 Tablespoons honey ½ cup water Directions for Tangerine and Honey Carrots Place all into sauce pot and cook …
Tahitian Squash Soup
Tahitian Squash Soup Created by Jordan Russell Ingredients for Tahitian Squash Soup 1 large Tahitian squash, peeled and diced (or any winter squash) SAVE SEEDS! 1 head garlic, peeled and roasted 8 cups low-sodium vegetable stock salt and pepper fresh herbs, as a garnish cream, optional Directions for Tahitian Squash Soup 1. Preheat oven to …
Stuffed Bell Peppers
Stuffed Bell Peppers Serves 6 Ingredients 1½ cups cooked brown rice 6 bell peppers 2 Tablespoons oil ½ onion, diced 1 carrot, diced 1 zucchini, diced 2 garlic cloves 1 teaspoon fresh thyme 1 teaspoon fresh oregano ½ teaspoon salt ½ teaspoon pepper ½ cup parmesan cheese ½ cup Monterey jack or mozzarella, shredded 1 jar of your favorite marinara sauce or homemade marinara sauce Directions 1. Pre-heat oven …
Spring Salad with Orange Walnut Dressing
Spring Salad with Orange Walnut Dressing Created by Culinary Student Rachel Yoon Makes 4 servings Ingredients for Spring Salad any type of lettuce, chopped dark greens such as swiss chard, kale, broccoli greens, etc., chopped vegetables such as cucumbers, tomatoes, carrots, radishes, etc., diced Ingredients for Orange Walnut Dressing 1/3 cup walnut oil 1/3 cup orange …
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 …
