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 …
Citrus Vinaigrette Serves 2-4 Ingredients 1/3 cup oil 1/3 cup citrus juice (you may use either orange, lemon, or lime) 1 Tablespoon red wine vinegar 1 clove garlic, minced 1 teaspoon citrus zest 1 teaspoon reduced-sodium soy sauce ¼ teaspoon salt ¼ teaspoon freshly ground pepper Directions Place all ingredients in a bowl or a …
Succotash Salad with Citrus Dressing Created by Chef Tricia McCormick Ingredients 1 small red onion, medium dice 2 garlic cloves, finely chopped 1 medium red bell pepper, medium dice 1 medium green bell pepper, medium dice 1 cup lima beans (frozen is fine) 2 medium zucchini, ½ moon sliced 2 ears fresh yellow corn, shucked …
Swiss Chard Vegetable Burrito Created by Maylin Chavez Serves 6 Ingredients for Swiss Chard Vegetable Burrito 3 large swiss chard leaves (de-stemmed, dice stems and blanch leaves) ½ cup cauliflower, diced 2 garlic cloves, sliced 1 leek, white part only, julienned 1 small raw beet, shredded 1 celery stalks, diced 2 Tablespoons orange zest 1 …
