Green Onions

Cooking for Salud!: Morita-Sesame Salsa

Cooking for Salud! Morita-Sesame Salsa Created by Chef Chad White   Ingredients 3 cloves garlic 3 morita chiles, burnt 1 Tablespoon sesame oil ½ Tablespoon sesame seeds 2 green onions, grilled 2 Tablespoons lime juice 1 Tablespoon fish sauce 2 Tablespoons cilantro ½ Tablespoon salt 2 Tablespoons vinegar 2 Tablespoons water ½ cup olive oil

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!: Citrus Pasta Salad

Cooking for Salud! Citrus Pasta Salad Created by Chef Joe Pastry Ingredients and Directions 4 cups bow tie pasta (or whatever your favorite pasta is, as long as its bite size) ½ red onion, thinly sliced 1 red bell pepper small, diced 2 oranges, segmented and segments cut in half 4 grapefruit segments cut into

Tortilla Espanola

Tortilla Espanola Serves 4-6 Ingredients 2 Tablespoons green onions, chopped 2 Tablespoons fresh basil, chopped 1 small yellow squash or zucchini, grated 5 large eggs 1-2 Tablespoons of olive oil for pan salt and pepper to taste Directions 1. Pre-heat oven at 400˚. 2. Place the grated squash, chopped green onion, and chopped fresh basil

Caldo de Queso

Caldo de Queso Created by Beatriz Ledezma Serves 6 people Ingredients 1 yellow onion 1 green onion 3 tomatoes 6 green California chiles 4 white potatoes 1 Tablespoon olive oil 2 cups milk 8 cups water 6 eggs salt and black pepper 8 ounces havarti cheese 2 cloves garlic Directions 1. Add water and milk

Cous Cous Verant

Cous Cous Verant Created by Chef Matt Gordon Ingredients and Directions for Preparing Cous Cous 2 quarts Cous Cous 6 cups water 2 cups orange juice Bring water and juice to a boil. Place cous cous in a large metal mixing bowl. When the water and juice mixture is hot, pour over the cous cous

Quinoa with Roasted Butternut Squash and Pecans

This gluten-free quinoa salad was prepared at our latest Kids in the Kitchen event and was a huge hit! We mixed red quinoa, dried cranberries, green onions, roasted butternut squash, and pecans with a sweet and tart dressing that looked and tasted as good as it sounds! We think this would make an easy, healthy addition to your family’s holiday dinner!

Spring Rolls with a Coconut Peanut Sauce

Spring Rolls with a Coconut Peanut Sauce Created by Flour Children Ingredients and Directions for Spring Rolls 1 package of rice papers soy sauce, for dipping 1 bunch of greens, such as lettuce, spinach, kale, cabbage, etc. an assortment of your favorite vegetables and/or fruits, such as: 1 carrot, shredded 1 avocado, cubed 1 cucumber,

Grilled Vegetable Salad

Grilled Vegetable Salad with Cucumber-Tomato Relish and Soy Glaze Created by Chef Marguerite Grifka Serves 4-6 Ingredients and Directions for Grilled Vegetable Salad 1 summer squash, 1/4″ slices 1-2 bell peppers, 1/2 ” strips 12-16 Italian Romano flat beans olive oil, as needed Toss squash, peppers, and beans in a little olive oil. Place on

Summer Frittatas with Salsa

Summer Frittatas with Tomato, Cucumber and Corn Salsa Created by Chef Diane Ingredients for Summer Frittata non-stick vegetable oil cooking spray 8 large eggs ½ cup fat free milk ½ teaspoon freshly ground black pepper ¼ teaspoon salt 1 cup zucchini, diced ½ cup green onion, chopped 1 Tablespoon chives, chopped 1 teaspoon lemon thyme, chopped 2 Tablespoons fresh