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,

Carrot and Beet Crostini with a Parsley Aioli and Goat Cheese

Carrot and Beet Crostini with a Parsley Aioli and Goat Cheese Created by Nick Bauer Makes 4 servings Ingredients 4 thinly sliced pieces of whole wheat French baguette (1/2” slices) 1 cup cooked beets, small dice 1 cup carrot, shredded 1 Tablespoon dijon mustard 1/8 cup vinegar 1 cup vegetable oil 1 egg yolk 1

Popovers with Winter Squash Stew & Kale Herb Pesto

Popovers with Winter Squash Stew & Kale Herb Pesto Created by Chef Marguerite Grifka Ingredients and Directions for Popovers 3 eggs 1 cup flour 1 cup milk 2 Tablespoons olive oil ½ teaspoon salt olive oil spray 1. Preheat oven to 425˚. 2. Crack eggs and combine in blender with milk, flour, oil and salt.

Garden Pizza

Garden Pizza Created by Chef Joe Pastry Ingredients for Pizza 1 package of whole wheat pizza dough (can be found in the refrigerator section at the grocery store) ½ cup to ¾ cup mozzarella cheese, shredded a variety of seasonal toppings such as cherry tomatoes, carrot slices, fresh herbs, kale, chard, etc. Tomato, Fennel and

Cooking for Salud!: Creamy Herb Dip (with almonds)

Cooking for Salud! Creamy Herb Dip (with almonds) Created by Chef Marguerite Grifka Ingredients 1 cup water 3 Tablespoons olive oil 1 lemon, juiced 1 clove garlic ½ teaspoon salt ¼ teaspoon black pepper 1 Tablespoon dijon mustard 1 teaspoon celery seeds ½ cup blanched almonds, soaked overnight 3 green onions, green tops chopped separate

Winter Wonderland Salad

Winter Wonderland Salad Created by Chef Marguerite Grifka Makes 1 serving   Ingredients and Directions for Salad ¼ of a cooked red beet, sliced 1 handful washed spinach leaves ¼ cup roasted cauliflower pieces frozen goat cheese or cream cheese 1 Tablespoon passion fruit dressing Toss spinach and cauliflower with a little passion fruit vinaigrette

Fall Quinoa Salad with Citrus Vinaigrette

It’s time for a fall harvest! Chef Marguerite Grifka, of California’s Table, created this recipe for our Kitchenistas in the Cooking for Salud! program. This dish is bursting with flavor and full of healthy ingredients… quinoa, kale, winter squash, toasted almonds, raisins, chick peas, fresh herbs, and green onions, all tossed in a fresh, citrus vinaigrette! We all found it incredibly delicious and we think you will too!

Cooking for Salud!: Healthy Valley Ranch

Cooking for Salud! Healthy Valley Ranch Created by Chef Marguerite Grifka Ingredients ½ cup almonds 3 Tablespoons olive oil 2 Tablespoons of lemon or lime juice ½ cup-2/3 cup water (or more to thin as needed) 1 very small clove garlic 2 green onions, cut into 1” long pieces ½ teaspoon dijon mustard 1 stalk

Citrus and Herb Vinaigrette

Citrus and Herb Vinaigrette Ingredients and Directions 2 Tablespoons lemon juice 2 Tablespoons orange juice 1 tablespoon honey 1 teaspoon orange zest 1 teaspoon thyme leaves 2 Tablespoons chopped herbs, chives, parsley, and rosemary ½ cup olive oil a pinch of salt and pepper Place all of the ingredients in a tightly sealed jar and