Onions
Eggplant and Mushroom Chipotle Tacos
Eggplant and Mushroom Chipotle Tacos Created by Claire Groebner Serves 4-6 Ingredients and Directions for Chipotle Cashew Cream 1 cup cashews ½ cups or more water ¼ teaspoon chipotle powder 1 Tablespoon nutritional yeast 1 clove garlic minced Salt to taste 1. Soak cashews for at least four hours. 2. Blend all ingredients together, adding …
Homemade Ranch Dressing
Homemade Ranch Dressing Created by Christina Ng Makes 2 cups Ingredients 6 oz soft or silken tofu 6 oz Greek yogurt 1 garlic clove 1 tablespoon lemon juice 1 tablespoon green onion, chopped 2 tablespoons parsley, chopped 1 teaspoon oregano, chopped 1 teaspoon dill, chopped 2 teaspoons salt 1/2 teaspoon pepper Directions Measure out tofu, …
Cooking for Salud! Salsa Ranchera
Salsa Ranchera Recipe from Mexico Created by Chef Miguel Valdez Ingredients 2 tomatoes ½ onion 2 cloves of garlic 1 tablespoon of oil serrano chile as desired oregano as desired the juice of half a lime salt Directions Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them …
Cooking for Salud! Mexican-Style Lentils
Mexican Style Lentils with Garden Tomatoes & Chiles Created by Chef Miguel Valdez Ingredients 1 ½ cup dried, uncooked lentils (any color but red, which turns to mush when cooked) 3 tablespoons olive oil 1 medium onion, finely chopped 2 chiles (any fresh, hot green chile), seeded, stemmed and finely chopped (wash hands immediately after …
Turkey Meatloaf with Quinoa
Turkey Meatloaf with Quinoa Serves 4 Ingredients 2 Tablespoons olive oil 1 onion, diced 3 ribs celery, diced 1 large carrot, diced 2 cloves garlic 3 Tablespoons tomato paste 1 pound ground turkey 1½ cups quinoa, cooked 3 eggs, beaten ¼ cup basil, minced ½ Tablespoon salt ½ Tablespoon pepper Directions 1. Preheat oven to …
Turkey Chili for Kids!
Turkey Chili for Kids! Serves 4 Ingredients ½ large onion, diced 2 carrots, diced 2 stalks celery, diced 1 garlic clove, minced 1/3 pound ground turkey 1 cup chicken or vegetable broth ¼ cup red lentils 1 (15-ounce) can diced tomatoes ½ Tablespoon chili powder ½ Tablespoon cumin 3 ounces tomato paste ¾ cup kidney …
Pan-Seared Salmon with Blood Orange Beurre Blanc
Pan-Seared Salmon with Blood Orange Beurre Blanc Created by Jordan Russell Makes 8 servings Ingredients 3 pounds of salmon filets, skin on, scaled olive oil 3 blood oranges, juiced (Leave juice of one orange aside) 1 shallot, chopped, 1 cup zinfandel ½ cup unsalted butter, divided into 1’’ cubes salt and pepper Directions for Salmon …
Minestrone Soup
Minestrone Soup Created by Chef Sara Polczynski Makes about 8 cups, serving 6 Ingredients 1 can beans such as canellini, garbanzo, kidney; drained 2 Tablespoons olive oil 1 leek, chopped 1 large carrot, cut into ½-inch dice 3 garlic cloves, chopped fine ½ pound yams, diced ½ pound hearty greens such as cabbage, kale, chard; …
Lemon Honey Balsamic Vinaigrette
Lemon Honey Balsamic Vinaigrette Ingredients ¼ cup balsamic vinegar 4 lemons, juiced pinch of lemon zest 1 shallot, brunoise 1 teaspoon dijon mustard ¾ cup olive oil 1 Tablespoon honey salt and pepper, to taste Directions Marinate shallots in balsamic vinegar, lemon zest, and lemon juice for 20 minutes in the refrigerator. Add dijon mustard, …
Gazpacho II
Gazpacho II Created by Chef Michael McDonald Ingredients 4 Tablespoons olive oil ¼ sweet onion, chopped 1 red bell pepper, chopped 2 garlic cloves, minced 1 pound ripe tomatoes, peeled and seeded 2 to 3 Tablespoons sherry vinegar kosher salt and black pepper, to taste Directions Put all ingredients into a blender and puree until …
