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Roasted Romanesco Broccoli with Parmesan
Roasted Romanesco Broccoli with Parmesan Created by Chef Amy Finley Serves 8 (as a side dish) Ingredients 2-3 pounds Romanesco broccoli, separated into florets with 1-2 inches stalk attached 2-3 Tablespoons olive oil salt and freshly cracked pepper 1/3 cup shaved parmesan Directions 1. Preheat oven to 450˚. 2. Toss the broccoli with olive oil, …
Borscht
Borscht Created by Chef Marguerite Grifka Serves 4-6 Ingredients ½ head cabbage, shredded or chopped 1 onion or ½ cup sliced leeks, washed ¼ cup diced celery ¼ cup chopped fennel (optional) 1 cup shredded red beet ½ cup shredded carrot 4 cups vegetable stock 3 Tablespoons butter lemon juice or vinegar, to taste salt …
Rainbow Vegetable Nachos
Rainbow Vegetable Nachos Serves 4 Ingredients 1 cup diced tomato 1 (10 ounce) package of frozen corn, thawed and slightly cooked ¼ cup diced green bell pepper ½ cup chopped broccoli florets 2 Tablespoons sliced green onions 2 Tablespoons chopped ripe black olives 2 Tablespoons chopped green chilies 2 Tablespoons white vinegar ¼ teaspoon garlic …
Veggie Quesadilla
Veggie Quesadilla Serves 4-6 Ingredients 12 small corn or small (6-inch) whole wheat tortilla 9 ounces low-fat mozzarella cheese, grated (2 cups) 1 teaspoon olive oil 2 cups mixed, diced seasonal veggies (for winter, any combination of: butternut squash, onion, garlic, peas, broccoli, cauliflower, kale, swiss chard, etc.) *Variation: Add a tablespoon of cooked black …
Winter Mac and Cheese
Winter Mac and Cheese Adapted by Chef Tristan Blash Serves 4-6 Ingredients ½ head cauliflower, cut into large dice ½ head of broccoli, cut into large dice ½ cup of peas 1 pound whole wheat pasta 2 Tablespoons butter ¼ cup flour 1½ cups milk 1 cup vegetable broth 2 cups sharp cheddar cheese, shredded 1 Tablespoon …
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 …
Purple and Pink Potato Salad
Purple and Pink Potato Salad Created by Tristan Blash Ingredients for Potato Salad 3 red beets, baked, peeled and diced 5 yellow or red potatoes, baked and cubed 2 cups purple cauliflower, steamed and chopped into bit size pieces 2 stalks celery, chopped ½ cup fresh herbs… you can use anything you have such as …
Pesto Pasta Salad
Pesto Pasta Salad Created by Kati Butler Serves 4 Ingredients and Directions for Pesto 3 large garlic cloves ½ cup pine nuts 2 ounces of parmesan cheese, coarsely grated 1 teaspoon salt ½ teaspoon black pepper 3 cups loosely packed fresh basil 2/3 cup extra-virgin olive oil With food processor running, drop in garlic and …
Cauliflower Coleslaw
Cauliflower Coleslaw Created by Kati Butler Serves 4 Ingredients for Coleslaw ½ head of cauliflower, chopped or grated 1 cup of broccoli, chopped (use both florets and stems) 1 carrot, grated ½ head of cabbage, grated ½ cup of raisins 1 yacon, diced (or you could use jicama or an apple) Directions for Coleslaw …
Olivewood Garden Burgers
Olivewood Garden Burgers Created by SoNo Serves 6-8 What’s great about this recipe is that you can really use any mixture of vegetables that you want. I like to stick with what veggies are in season and look best in the garden! Ingredients 1 zucchini 1 yellow squash 1 small onion (or 1 bunch of spring …
