Vegan
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 …
Cooking for Salud!: Mango Salsa
Cooking for Salud! Mango Salsa Created by Chef Matt Gordon Ingredients and Directions for Mango Salsa 2 ripe mangos, diced 2 ripe tomatoes, diced ½ red onion, diced 2 teaspoons chipotle powder or 1 minced chipotle chili 1 cup cilantro, chopped 2 Tablespoons sesame seeds, toasted 2 limes, zested and juiced 1 Tablespoon vegetable oil …
Cooking for Salud!: Stir Fry Sauce
Cooking for Salud! Stir Fry Sauce Created by Chef Matt Gordon Ingredients and Directions 1 cup soy sauce ¼ cup sesame oil ¼ cup sriracha ¼ cup seasoned rice vinegar or mirin wine Combine together and add to stir fry! ••••• Cooking for Salud! Salsa para Saltear Creada por el Chef Matt Gordon Ingredientes e …
Cooking for Salud!: Dill Pickles
Cooking for Salud! Dill Pickles Created by Cathie Robertson (Yields 7 pints) Ingredients 8 pounds of 4 to 6 inch cucumbers (you can use pickling cucumbers, Persian cucumbers or regular cucumbers) ¾ cup sugar or ½ cup Splenda ½ cup salt 1 quart white or cider vinegar 1 quart water 3 Tablespoons pickling spices fresh …
Beet Lemonade
Just in time for summer! Chef Chad White, of Plancha Baja Med and Sea Rocket Bistro, recently created this delicious and refreshing drink with our 4th grade students! We juiced beets and squeezed meyer lemons and then added a little agave, club soda, and finished with fresh mint and edible flowers from the garden! All of the children loved it and we think you will too!
Cooking for Salud!: Barley Salad with Apple Cider Vinaigrette
Cooking for Salud! Barley Salad with Apple Cider Vinaigrette Created by Chef Marguerite Grifka Serves 4 Ingredients for Barley Salad 2 cups cooked barley 2 cups broccoli, chopped and cooked ½ cup mushrooms, cooked 2 carrots, shredded 1 bunch parsley ½ teaspoon salt Apple Cider Vinaigrette, to taste Directions for Barley Salad 1. Combine 1 …
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!: Homemade Applesauce
Cooking for Salud! Homemade Applesauce Created by Chef Joe Pastry Ingredients 3 granny smith apples, peeled, cored and sliced ½ teaspoon cinnamon ¼ cup agave ¼ cup water pinch of salt 1 teaspoon tarragon, minced, optional Directions Place all ingredients into a pot and cook on low heat until liquid evaporates and apples begin to …
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 …
