O
Southwestern Stuffed Peppers
Southwestern Stuffed Peppers Serves 4 Ingredients 1 potato, chopped and cooked 2 long mild chile peppers, such as poblano, Anaheim, or Italian peppers 1 Tablespoon extra-virgin olive oil 1 small onion, chopped 2 handfuls chopped greens, such as spinach, swiss chard, kale, etc. 1 carrot, shredded 1 zucchini, shredded 1 cup mild or medium canned …
Pasta Salad with Vanilla Citrus Vinaigrette
Pasta Salad with Vanilla Citrus Vinaigrette Created by Chef Joe Pastry Serves 4 Ingredients for Pasta Salad 2 cups whole wheat or whole grain pasta citrus segments 1/8 cup onions, chopped 1 cup cherry tomato, quartered ½ cup bell pepper, diced small bunch of fresh herbs Directions for Pasta Salad Cook pasta according to directions. Drain …
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 …
Parsnip and Leek Soup
Parsnip and Leek Soup Created by Carolyn Kates Ingredients 2 Tablespoons olive oil 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained 1 teaspoon coarse salt; more to taste 1 pound parsnips, peeled, quartered, and cut into 1-inch pieces 6 cups vegetable broth 3 sprigs fresh …
Veggie Phyllo Rolls
Veggie Phyllo Rolls Shared by Caron Golden – Adapted from Alisa Barry Makes 3 dozen Ingredients 1 pound box frozen phyllo (or fillo) dough (Make sure to follow the directions on the box for thawing) 1 Tablespoon olive oil 4 cups mixed winter greens (Swiss chard, kale, or arugula, for example) 4 cloves garlic, peeled …
Three Sisters Vegetarian Posole
Three Sisters Vegetarian Posole Created by Marguerite Grifka Ingredients 3 garlic cloves, chopped 1 Tablespoon olive oil 1 Tablespoon mild chili powder 1 teaspoon cumin 3 cups vegetable broth (or bouillon cubes and water) ¼ cup green onion, sliced ½ cup winter squash, small dice 1 cup assorted diced vegetables such as rutabaga, dark greens, …
Tangerine and Honey Carrots
Tangerine and Honey Carrots with a Leek, Snow Pea, Spinach and Swiss Chard Sauté with Herb Pesto Created by Chef Hanis Cavin Ingredients for Tangerine and Honey Carrots 2 large carrots, sliced thin 1 cup fresh tangerine juice 3 Tablespoons honey ½ cup water Directions for Tangerine and Honey Carrots Place all into sauce pot and cook …
Spring Salad with Orange Walnut Dressing
Spring Salad with Orange Walnut Dressing Created by Culinary Student Rachel Yoon Makes 4 servings Ingredients for Spring Salad any type of lettuce, chopped dark greens such as swiss chard, kale, broccoli greens, etc., chopped vegetables such as cucumbers, tomatoes, carrots, radishes, etc., diced Ingredients for Orange Walnut Dressing 1/3 cup walnut oil 1/3 cup orange …
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 …
Roasted Cauliflower and Zucchini
Roasted Cauliflower and Zucchini with an Herbed Tomato Sauce Created by Chef Hanis Cavin Serves 4 Ingredients and Directions for Roasted Cauliflower and Zucchini ½ head cauliflower – cut into small pieces 1 zucchini, diced 1 Tablespoon garlic, minced 1 Tablespoon shallots, minced salt and pepper Sauté the shallots and garlic in oil until fragrant. …
