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

Beet Lemonade

Just in time for summer! Chef Chad White, of Plancha Baja Med and Sea Rocket Bistro, recently created this delicious and refreshing drink with our 4th grade students! We juiced beets and squeezed meyer lemons and then added a little agave, club soda, and finished with fresh mint and edible flowers from the garden! All of the children loved it and we think you will too!

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!

Preserved Lemons

Preserved Lemons Created by Chef Ron Oliver Ingredients 20 lemons, clean kosher salt or sea salt fresh lemon juice as needed Directions 1. Cut a dime-sized slice from both ends of each lemon. 2. Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that

Zucchini Muffins

Zucchini Muffins Created by Chef Joe Pastry Ingredients 2 eggs 2/3 cup olive oil ¾ cup buttermilk ¼ cup honey 2 lemons, zested and juiced 2 cups whole wheat flour 1 Tablespoon baking powder 1 teaspoon salt 2 cups zucchini, shredded 4 Tablespoons basil 6 Tablespoons parmesan cheese 6 Tablespoons walnuts Directions 1. Mix wet