Recipes
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 …
Summer Berrylicious Pops
Summer Berrylicious Pops Makes 8 popsicles Ingredients 2 cups fresh berries, such as strawberries, blueberries, raspberries, blackberries, or all of the above! 2 cups plain yogurt 1/3-½ cup honey 1 teaspoon vanilla extract 8 popsicle molds, or 8 paper cups and wooden sticks Directions Combine the berries of your choice, yogurt, honey and vanilla in …
Seville Orange and Strawberry Sorbet
Seville Orange and Strawberry Sorbet Serves 2-4 Ingredients 2½ cups water 1 cup sugar orange rind strips from 2 oranges 8 fresh strawberries, diced 1/3 cup lemon juice 2 2/3 cups seville orange juice Directions 1. Combine water and sugar in saucepan; bring to boil. Add orange rinds. Reduce heat, and simmer for 5 minutes. …
Red Wine Vinaigrette
Red Wine Vinaigrette Created by Jordan Russell Ingredients 3 ounces olive oil 1 ounce red wine vinegar 1 teaspoon dijon mustard small bunch of fresh garden herbs squeeze of lemon juice salt and pepper Directions For vinaigrette, whisk vinegar, dijon and lemon juice together well. Then begin streaming in olive oil to emulsify. When combined …
Pumpkin Pesto
Pumpkin Pesto Ingredients ¾ cup roasted pumpkin seeds 2 garlic cloves 1 teaspoon lemon zest 1 cup basil ½ cup arugula 2 Tablespoons lemon juice 3 Tablespoons grated parmesan cheese ¼ teaspoon red chili flakes ¾ cup oil salt and pepper, to taste Directions 1. Add all ingredients except for the olive oil into the …
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, …
Greens, Tomato, and Ricotta Tart
Greens, Tomato, and Ricotta Tart Created by Tristan Blash Serves 6-8 Ingredients 8 ounces mixed greens* such as spinach, kale, swiss chard, etc., chopped 2 cloves garlic, chopped 1 basket cherry tomatoes, sliced in half 1 (8-ounce) container ricotta cheese 1 (8-ounce) package mozzarella cheese 1 egg (optional) 1 package puff pastry (in frozen section …
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 …
