Onions
Sweet Corn Salad
Sweet Corn Salad Serves 4-6 Ingredients for Dressing 2 limes ¼ cup olive oil coarse sea salt and black pepper Directions for Dressing Prepare dressing by squeezing limes and combining with olive oil, salt, and pepper. Set aside. Ingredients for Salad 8 ears of sweet corn 1 ripe mango, peeled and chopped 1 small red …
Summer Frittatas with Salsa
Summer Frittatas with Tomato, Cucumber and Corn Salsa Created by Chef Diane Ingredients for Summer Frittata non-stick vegetable oil cooking spray 8 large eggs ½ cup fat free milk ½ teaspoon freshly ground black pepper ¼ teaspoon salt 1 cup zucchini, diced ½ cup green onion, chopped 1 Tablespoon chives, chopped 1 teaspoon lemon thyme, chopped 2 Tablespoons fresh …
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 …
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 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. …
