Cooking for Salud! Kale Salad with Jalapeno Vinaigrette

Kale Salad with Jalapeño Vinaigrette Created by Chef Miguel Valdez Ingredients Dressing: ¼ cup lime juice 1 jalapeno pepper, seeded and chopped 1 clove garlic, minced ½ cup cilantro leaves, packed ¼ cup extra-virgin olive oil Salt and freshly cracked black pepper Salad: 2 small carrots, thinly sliced 2 tablespoons apple cider vinegar 1 bunch

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

Garden-Fresh Pasta Sauce

Garden-Fresh Pasta Sauce Created by Heidi Fiedler Makes ½ gallon (4 servings) Ingredients 1 large onion, small dice 3 cloves garlic, chopped ¼ pound zucchini, medium dice ¼ pound green beans 2 pounds tomatoes 1 Tablespoon olive oil basil salt and pepper Directions 1. Quarter the tomatoes, and remove seeds and juice. Cut into medium

Citrus Soup with Orange Sherbert and Basil Oil

Citrus Soup with Orange Sherbert and Basil Oil Created by Chef Joe Burns Ingredients and Directions for Citrus Soup Broth 1 quart water 1 quart apple juice 1 ounce fresh ginger 6 bay leaves 1 vanilla bean 1 Tablespoon black pepper 1 cup agave syrup 1 orange, 1 lemon, 1 lime and ½ a grapefruit,

Blueberry and Raspberry Crumble

Blueberry and Raspberry Crumble Created by Chef Amy Finley Serves 8 Ingredients 3 cups fresh blueberries 2½ cups fresh raspberries ¼ cup honey 1½ cups whole wheat flour ½ cup oats ¼ cup brown sugar ¼ teaspoon salt 6 Tablespoons butter, softened ½ cup cream Directions 1. Preheat the oven to 350˚. 2. Toss the

Berry-Melon-Cucumber Slushie with Lemon-Thyme Confetti

Berry-Melon-Cucumber Slushie with Lemon-Thyme Confetti Created by SoNo Trading Company Ingredients handful of frozen blueberries handful of frozen honeydew, sliced (or use sliced, frozen watermelon) handful of cold cucumber pieces, peeled and seeds removed a few sprig of lemon-thyme leaves 1 Tablespoon honey ¼ cup plain or vanilla yogurt 1/3 cup chilled water (or use

Fava Bean Risotto

Fava Bean Risotto Created by Jordan Russell Makes 8 servings Ingredients 3 cups arborio rice 2 quarts vegetable stock 1 cup dry white wine 2 ounces unsalted butter 1 pound fava beans, cleaned 1 bunch oregano or other garden herb olive oil salt and pepper Directions In a large pot, toast rice in olive oil

Cold Green Bean Salad with Fresh Herb Vinaigrette

Cold Green Bean Salad with Fresh Herb Vinaigrette Ingredients and Directions for Green Bean Salad ½ cup canned kidney beans ½ cup canned garbanzo beans ½ cup canned cannellini beans 1 cup fresh green beans 1 cup fresh carrots 1 cup fresh cauliflower ½ cup fresh celery 2 Tablespoons onions Drain canned beans and rinse

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.