Cooking for Salud!: Chilled Tomato Soup

Cooking for Salud! Chilled Tomato Soup Created by Chef Joe Pastry Ingredients 3 large tomatoes, rough chopped 2 cloves garlic 1 Tablespoon shallots, chopped 1 lemon, zested and juiced 6 leaves of basil salt and pepper olive oil Directions 1. Place all ingredients in a pot except for fresh basil and cook on low to

Garden Greens with Fresh Herb Vinaigrette

Garden Greens with Radish Pods and Flowers, Shaved Beets, and Fresh Herb Vinaigrette Created by Chef Amy Finley Serves 8 Ingredients and Directions for Fresh Herb Vinaigrette ¼ cup freshly squeezed lemon juice 1 Tablespoon Dijon mustard 1 teaspoon sugar salt and freshly cracked black pepper 1 Tablespoon minced parsley 1 Tablespoon minced basil 1

Quinoa Salad with Asparagus, Garlic, and Basil

Quinoa Salad Makes about 3 quarts (cut in half for a dinner for 4) Created by Chef Matt Gordon Ingredients and Directions to Cook Quinoa ½ gallon vegetable stock (heated to a boil) 4 cups BLACK quinoa (rinsed right before cooking) ½ cup oil blend (75% canola, 25% olive oil) ¼ cup shallots, minced ¼

Tomato Basil Pizza Sauce

Tomato Basil Pizza Sauce Created by Chef Ricardo Heredia Makes 2 quarts Ingredients 10 pounds whole ripe tomatoes (approx. 15 med tomatoes) 6 cloves of garlic 2 Tablespoons oregano, chopped 1 large stalk basil ½ teaspoon crushed red pepper (optional) 1 Tablespoon salt 1 teaspoon ground pepper ½ cup red wine Directions 1. If using

Summer Squash and Tomato Pizza with Bell Pepper Sauce

Summer Squash and Tomato Pizza with Bell Pepper Sauce Created by Chef Joe Pastry Ingredients and Directions for Bell Pepper Sauce 2 red peppers 2 green peppers 2 cloves garlic, minced 1 shallot, minced 1 lemon, zested and juiced 3 fresh lemon basil leaves pinch of salt and pepper 1. Add all ingredients except basil to

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!

Baby Beet and Summer Squash Pizza

Baby Beet and Summer Squash Pizza Serves 4-6 Ingredients for Pizza 1 large beet, shredded 1 summer squash, cut into 1/8 medallions 1 package of whole wheat pizza dough (can be found in the refrigerator section at the grocery store) ¾ cup mozzarella cheese, shredded 1/3 cup basil pesto Directions for Pizza 1. Preheat oven

Tomato Bruschetta

Tomato Bruschetta Created by Marguerite Grifka Ingredients 2 cloves garlic chopped ¼ cup onion chopped 2 medium tomatoes, chopped in 1/2 inch chunks 4-6 basil leaves, shredded or torn with fingers 2 Tablespoons olive oil 4 slices toast Directions 1. Sauté onion in olive oil over medium heat for 2 minutes, and add garlic. Cook


Panzanella (Tuscan Bread and Tomato Salad) Created by Carolyn Kates  Ingredients 4 large vine ripened tomatoes, cut into large cubes or wedges ½ pound stale country-style Italian bread, crusts removed and cubed (about 8 cups) 1¼ cups red onions, thinly sliced 2 teaspoons garlic, minced ¼ cup red wine vinegar ½ cup Italian extra-virgin olive

Vietnamese Spring Rolls

Vietnamese Spring Rolls Created By Chef Sara Polczynski Ingredients for Spring Rolls 8 rice paper skins 1 cup bean sprouts ½ bunch mint leaves 2 carrots, julienned 1 cucumber, julienned ½ bunch basil leaves ½ bunch cilantro Ingredients for Sauce 1/8 cup fish sauce 1/8 cup sugar 1/8 cup fresh lime juice ½ glove garlic,