Vegetarian
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 …
Oven-Dried Tomatoes
Oven-Dried Tomatoes Created by Chef Ron Oliver Ingredients 4 tomatoes, cored 2 Tablespoons olive oil 1 Tablespoon honey 1 teaspoon sage, finely chopped 1 Tablespoon red wine vinegar salt and freshly ground black pepper, to taste Directions Preheat oven to 225°. Quarter tomatoes lengthwise. Whisk olive oil, honey, sage and vinegar in mixing bowl. Dip …
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 …
Pizza Dough
Pizza Dough Created by Chef Ricardo Heredia Makes 2 large pizzas Ingredients 3 cups bread flour (sub all purpose) 1 cup warm water 1 Tablespoon fresh yeast or 1 packet dry active yeast 1 Tablespoon brown sugar (sub white) 1 Tablespoon olive oil 1 teaspoon salt Directions 1. Place warm water (around 90˚, just under …
It’s Almost Halloween… A Fall Pizza
Chef Marguerite Grifka created this healthy, fall-inspired pizza using fruit, vegetables, and herbs from our garden! Roasted Kabocha squash, fresh corn, dried figs and mint adorn this whole wheat pizza with a little olive oil and a sprinkle of brown sugar and cinnamon… Yum!
Baby Beet and Summer Squash Pizza
Baby Beet and Summer Squash Pizza Serves 4-6 Ingredients for Pizza 1 large beet, shredded 1 summer squash, cut into 1/8 medallions 1 package of whole wheat pizza dough (can be found in the refrigerator section at the grocery store) ¾ cup mozzarella cheese, shredded 1/3 cup basil pesto Directions for Pizza 1. Preheat oven …
Quick Pickles
Quick Pickles Created by Sara Polczynski Makes 2 servings Ingredients pickling cucumbers 2 cups cold water 1/3 cup white vinegar 1 Tablespoon kosher salt 2 teaspoons sugar 2 teaspoons pickling spices 1 Ziploc bag Directions Slice veggies and place into a Ziploc bag. Pour all of the other ingredients in the bag and seal tightly. …
Gazpacho
Gazpacho Created by Carolyn De LaGrave Serves 4 Ingredients 3 ripe tomatoes, peeled and chopped ½ onion, finely chopped ½ cucumber, peeled, seeded, and chopped, plus extra for garnish ½ bell pepper (red or green), seeded and chopped, plus extra for garnish 1 stalk celery, chopped, plus extra for garnish 1 Tablespoon parsley, chopped 1 …
