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Three Sisters Cornbread Stuffing
Three Sisters Cornbread Stuffing Created by Chef Ricardo Heredia of Alchemy Makes 12 servings Ingredients for Cornbread 1 Tablespoon olive oil, for greasing the pan 2 cups medium-grind yellow cornmeal 2 cups all-purpose flour 2 Tablespoons baking powder ¼ cup sugar 2 ears of corn salt 2 large eggs ½ cup olive oil 2 cups …
Black Bean Chili with Tahitian Squash and Swiss Chard
Black Bean Chili with Tahitian Squash and Swiss Chard Makes 4 servings Ingredients 2 Tablespoons olive oil 2½ cups onions, chopped 3 garlic cloves, chopped 2½ cups, Tahitian squash, peeled and cut into ½-inch pieces 2 Tablespoons chili powder 2 teaspoons ground cumin 3 (15-ounce) cans black beans, rinsed, drained 2½ cups vegetable broth 1 …
Quinoa with Roasted Butternut Squash and Pecans
This gluten-free quinoa salad was prepared at our latest Kids in the Kitchen event and was a huge hit! We mixed red quinoa, dried cranberries, green onions, roasted butternut squash, and pecans with a sweet and tart dressing that looked and tasted as good as it sounds! We think this would make an easy, healthy addition to your family’s holiday dinner!
It’s Almost Halloween… A Fall Pizza
Chef Marguerite Grifka created this healthy, fall-inspired pizza using fruit, vegetables, and herbs from our garden! Roasted Kabocha squash, fresh corn, dried figs and mint adorn this whole wheat pizza with a little olive oil and a sprinkle of brown sugar and cinnamon… Yum!
Roasted Kabocha Squash Salad
Roasted Kabocha Squash Salad Created by Chef Trey Foshee Serves 6 Ingredients 2 pounds of Kabocha squash, cut into 1” segments, seeds removed ¼ cup olive oil 4-5 cloves of garlic, minced salt and pepper 12 ripe figs ¼ cup extra virgin olive oil ¼ cup Saba or good quality balsamic vinegar 3 cup arugula, …
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 …
Ranch Quesadilla
Ranch Quesadilla Created by Jesús González Makes 6 Ingredients 6 small corn or whole wheat tortilla (or Handmade Corn Tortillas, see below) 9 ounces low-fat mozzarella cheese, grated 1 teaspoon olive oil 2 cups mixed seasonal veggies, diced (for winter, any combination of butternut squash, onion, garlic, mushrooms, peas or corn kernels) salsa, if desired Directions …
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, …
Tahitian Squash Soup
Tahitian Squash Soup Created by Jordan Russell Ingredients for Tahitian Squash Soup 1 large Tahitian squash, peeled and diced (or any winter squash) SAVE SEEDS! 1 head garlic, peeled and roasted 8 cups low-sodium vegetable stock salt and pepper fresh herbs, as a garnish cream, optional Directions for Tahitian Squash Soup 1. Preheat oven to …
Roasted Butternut Squash and Black Kale Risotto
Roasted Butternut Squash and Black Kale Risotto Created by Chef Amy DiBiase Serves 4 Ingredients 1 butternut squash, halved and roasted until soft 1 yellow onion, small dice 2 Tablespoons garlic, minced 1½ cups Arborio rice 7 cups vegetable/chicken broth (low salt) 6 leaves of black kale, shredded ½ cup parmesan cheese 2 Tablespoons butter …
