Vegan
Cooking for Salud!: Citrus Pasta Salad
Cooking for Salud! Citrus Pasta Salad Created by Chef Joe Pastry Ingredients and Directions 4 cups bow tie pasta (or whatever your favorite pasta is, as long as its bite size) ½ red onion, thinly sliced 1 red bell pepper small, diced 2 oranges, segmented and segments cut in half 4 grapefruit segments cut into …
Asian Noodle Salad with Peanut Dressing
Asian Noodle Salad with Peanut Dressing Adapted by Tristan Blash Ingredients for Salad 1 cup carrots, shredded 1½ cups snow peas, sliced in half 1 cup red, yellow, or orange bell pepper, sliced in 1-inch pieces ¼ cup scallions, chopped ½ cup cilantro, chopped bunch of radishes, sliced for garnish ¾ pound linguine pasta, cooked …
Black Bean Chili with Tahitian Squash and Swiss Chard
Black Bean Chili with Tahitian Squash and Swiss Chard Makes 4 servings Ingredients 2 Tablespoons olive oil 2½ cups onions, chopped 3 garlic cloves, chopped 2½ cups, Tahitian squash, peeled and cut into ½-inch pieces 2 Tablespoons chili powder 2 teaspoons ground cumin 3 (15-ounce) cans black beans, rinsed, drained 2½ cups vegetable broth 1 …
Couscous Fruit Salad
Couscous Fruit Salad Ingredients 2 Tablespoons extra-virgin olive oil 2 Tablespoons orange juice 1 Tablespoon cider vinegar 2 teaspoons shallots, finely chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups whole-wheat couscous, cooked 1 cup chopped nectarine or peach 1 cup mixed fresh berries, such as blueberries and raspberries 2 Tablespoons sliced almonds, …
Happy Rice
Happy Rice Serves 4-6 Ingredients 1 cup of freshly cooked brown rice 1 cup of seasonal vegetables, finely chopped, such as peas, radishes, squash, bell peppers, corn, etc. 5 cups of greens, torn into smaller pieces, such as kale, swiss chard, collard greens, etc. ¼ cup of chopped onion 2 cloves of garlic, minced 1 …
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!
Preserved Lemons
Preserved Lemons Created by Chef Ron Oliver Ingredients 20 lemons, clean kosher salt or sea salt fresh lemon juice as needed Directions 1. Cut a dime-sized slice from both ends of each lemon. 2. Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that …
