Yellow Onion
Rutabaga Soup
Rutabaga Soup Ingredients 6 medium rutabagas, sliced thin 4 large leeks, chopped 6 sprigs of fresh thyme 4 cloves of garlic 1 yellow onion, sliced thin salt and white pepper, to taste lemon juice, to taste water to cover Directions 1. Sweat the onion, leek, garlic, and thyme until translucent. 2. Add rutabaga and cover …
Butternut Squash Soup with Roasted Red Pepper Purée
Butternut Squash Soup with Roasted Red Pepper Purée Created by Sara Polczynski Serves 4-6 Ingredients 2 Tablespoons olive oil 2¼ cups chopped onions 4 garlic cloves, minced 2½ pound butternut squash, peeled, seeded, cut into 1-inch pieces 5½ cups (or more) vegetable broth 3 teaspoons fresh thyme, chopped ½ teaspoon grated orange peel Roasted Red …
Carrot Soup and Croutons
Carrot Soup and Croutons Created by Amy Carstensen Makes 4 servings Ingredients for Carrot Soup 1¼ pounds carrots 1 Tablespoon extra-virgin olive oil (or clarified butter) 2 medium cloves garlic, minced 1 large onion, chopped 3 cups vegetable/chicken stock or water ½ lemon, juiced sea salt (to taste) Directions for Carrot Soup 1. Take the tops …
Soy Ceviche
Soy Ceviche Created by Kitchenista Bertha Leyva Ingredients 1 package (8 ounces) dried soy 1 head of garlic 5 lemons, juiced 4 tomatoes ½ medium onion 1 bunch of cilantro 1 avocado 1 bay leaf ketchup, to taste Directions 1. Fill one large pot with water and bring to a boil with salt and bay …
Veggie Pesto Tacos
Veggie Pesto Tacos Created by Kati Butler Serves 4 Ingredients for Tacos 8-10 corn or flour tortillas 1 medium zucchini or summer squash, chopped ½ small onion, diced 1 bell pepper, chopped 1 clove garlic, minced 1 jalapeño, minced 1 medium potato, small dice 1 can of black beans (kidney beans or white beans would …
Veggie Tacos with Salsa Picante
Veggie Tacos with Salsa Picante Created by Sabrina Carrillo Serves 4-6 Ingredients 4 small potatoes, diced small olive oil 1 red bell pepper, chopped ½ yellow onion, diced 8-12 corn tortillas 1 medium zucchini, chopped salt and pepper, to taste cumin, to taste handful of cilantro, stems removed cotija cheese, as desired, for garnish 1 …
Spaghetti with Cauliflower
Spaghetti with Cauliflower Created by Chef Victor Jimenez Serves 12 Ingredients 1 pound spaghetti 3 Tablespoons olive oil, plus 1/6 cup olive oil for bread crumbs ½ pound onion, chopped 1 cauliflower, cut into florets ½ teaspoon garlic, chopped 1 teaspoon cinnamon 1½ cups water ½ cup fresh tomatoes, diced 1/8 cup tomato paste 1 …
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 …
Deviled Eggs, Three Ways
Deviled Eggs, Three Ways Created by Chef Chad White Directions for Hard Boiling Eggs 1. Cover eggs with cold water by 1½ inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. 2. Reduce heat to low and cook eggs, covered completely, 30 seconds. 3. Remove from heat and let stand, …
