Vegetarian
Fennel, Leek and Potato Pizza
Fennel, Leek and Potato Pizza Created by Katie and Carolyn De La Grave Serves 4-6 Ingredients 1 large whole wheat blend crust 2 garlic cloves, finely chopped 1/8 cup basil, cut in ribbons ¼ cup mozzarella grated 1/8 cup feta cheese ½ cup potatoes, thinly sliced ½ cup leeks, white only, thinly sliced 1 cup …
Crispy Kale Chips
Crispy Kale Chips Created by Joy Bauer Serves 2 to 4 Ingredients oil spray, such as canola or olive oil 1 large bunch kale kosher salt Directions 1. Preheat oven to 400˚. Coat two large baking sheets with oil spray. (The chips will be crispiest if baked directly on the baking sheet, without aluminum foil.) …
Cream of Cauliflower Soup
Cream of Cauliflower Soup Ingredients 2 leeks, including 2 inches of green, roots trimmed 2 Tablespoons olive oil 1 Tablespoon unsalted butter 1 celery rib, with extra leaves, coarsely chopped 6 cups chicken or vegetable broth (more if necessary) ½ lemon, juiced 1 head cauliflower, cored and broken into florets 1 cup fat free half-and-half …
Beet Tartar with Balsamic Orange Vinaigrette
Beet Tartar with Balsamic Orange Vinaigrette Created by Chef Joe Burns Ingredients and Directions for Balsamic Orange Vinaigrette 3 cups olive oil ½ cup balsamic vinegar ½ cup orange juice 1 orange, zested 1 Tablespoon garlic, minced 1 Tablespoon shallots, minced 2 Tablespoons grain mustard 2 teaspoons ginger, minced salt and pepper, to taste Place …
Honeyed Cauliflower with Toasted Almonds
Honeyed Cauliflower with Toasted Almonds From The Best of Fine Cooking, Cook Fresh, Winter 2013 Serves 4 to 6 Ingredients 1 large (2-lb) head cauliflower 2 Tablespoons honey (preferably a darker honey) 2 Tablespoons sherry vinegar 3 to 4 Tablespoons extra-virgin olive oil kosher salt 1 Tablespoon fresh thyme, coarsely chopped ¼ lemon, freshly squeezed …
Cooking for Salud!: Peach Jam
Cooking for Salud! Peach Jam Created by Cathie Robertson (Yields 8 1/2 pints or 4 pints) Ingredients 4 pounds peaches, chopped (peeled, if you prefer) ¼ cup lemon juice 1 package low sugar pectin 4½ cups sugar or 4 cups Splenda* ½ teaspoon butter (to prevent foaming) canning jars, prepared Directions 1. Mix ½ cup …
Fall Quinoa Salad with Citrus Vinaigrette
It’s time for a fall harvest! Chef Marguerite Grifka, of California’s Table, created this recipe for our Kitchenistas in the Cooking for Salud! program. This dish is bursting with flavor and full of healthy ingredients… quinoa, kale, winter squash, toasted almonds, raisins, chick peas, fresh herbs, and green onions, all tossed in a fresh, citrus vinaigrette! We all found it incredibly delicious and we think you will too!
Harvest Smoothie
Harvest Smoothie Adapted from Healthy Latino Recipes by Network for a Healthy California Makes 4 (1-cup) servings Ingredients and Directions 2 cups of red or green seedless grapes, sliced in half 2 bananas, peeled and sliced 2 oranges, juiced 12-16 ice cubes Place all ingredients into a blender or food processor. Blend until smooth and …
Cooking for Salud!: Grilling and Roasting Marinated Stone Fruit
Cooking for Salud! Grilling and Roasting Marinated Stone Fruit Created by Chef Joe Pastry Ingredients and Directions for Honey-Citrus-Herb Vinaigrette 3 cups olive oil ½ cup honey 1/3 cup orange juice 1/3 cup lemon juice 1/3 cup grapefruit juice 1 Tablespoon minced garlic 2 teaspoons minced shallots 1 Tablespoon vinegar ½ teaspoon rosemary, finely chopped …
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 …
