Gazpacho II

Gazpacho II Created by Chef Michael McDonald Ingredients 4 Tablespoons olive oil ¼ sweet onion, chopped 1 red bell pepper, chopped 2 garlic cloves, minced 1 pound ripe tomatoes, peeled and seeded 2 to 3 Tablespoons sherry vinegar kosher salt and black pepper, to taste Directions Put all ingredients into a blender and puree until

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

Rainbow Wraps with Cheese and Greek Yogurt Sauce

This recipe was created by one of our kitchen interns, Krysta Landingin, as part of her final project on rainbow nutrition! We filled warm whole wheat flour tortillas with melted cheese, spinach, carrots, tomatoes, cucumbers, onion, cilantro and corn and served with a flavorful Greek yogurt dipping sauce. These wraps were not only colorful, but they were healthy, delicious and easy to make! Enjoy!

Veggie Tacos with Organic Corn Tortillas and Pomegranate Salsa

Veggie Tacos with Organic Corn Tortillas and Pomegranate Salsa Created by Chef Kevin Templeton    Ingredients and Directions for Organic Corn Tortillas 1¾ cups organic masa harina 1¼ cups hot water 1. Measure masa harina into a bowl and add 1¼ cups hot tap water. Knead with your hand until thoroughly combined. Cover and let stand

Happy Quesadilla

Happy Quesadilla Created by Patty Corona-Morales Makes 10 portions Ingredients 10 homemade corn tortillas 3 cups low-fat mozzarella cheese, shredded variety of vegetables such as red cabbage, kale, onions, carrots, spinach, corn, etc., grated and/or chopped Molcajete salsa (optional) Directions 1. Warm up a corn tortilla in a hot comal or griddle. Add a handful


Guacamole created by Olivewood Gardens Staff Guacamole  Creado por el personal de Olivewood Gardens  Para 4 personas Ingredientes 3 aguacates  ½ pinta de tomates cherry, picados  ¼ de cebolla roja, cortada en cubitos  ½ limón, recién exprimido  ½ manojo de cilantro, picado  ½ jalapeño, sin semillas, bien picadito  pizca de sal y pimienta  pizca de comino  Instrucciones 1. En un tazón, haga puré el aguacate.  2. Añada los tomates, jalapeño, cebolla, cilantro y mezcle. A continuación, agregue el

Cooking for Salud!: Winter Brussels Sprout Salad with Applesauce Vinaigrette

Cooking for Salud! Winter Brussels Sprout Salad with Applesauce Vinaigrette Created by Chef Joe Pastry Serves 3-4 Ingredients and Directions for Applesauce Vinaigrette 1 cup olive oil ¼ cup applesauce (see Homemade Applesauce recipe) 1 Tablespoon grain mustard 1 teaspoon garlic, minced 3 Tablespoons apple cider vinegar pinch of salt and pepper Place all ingredients

Tomatillo Salsa

Tomatillo Salsa Created by Chef Hanis Cavin Ingredients 1 pound tomatillos, quartered ½ cup onion, chopped 1 jalapeño, chopped ¼ cup cilantro 2 limes, juiced salt and pepper Directions 1. Place tomatillos, onions and jalapeño in a pot with 1 cup water and boil for 15 minutes. 2. Add tomato mixture to blender with only

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

Two Bean and Corn Salad with Balsamic Vinaigrette

Two Bean and Corn Salad with Balsamic Vinaigrette Adapted from Soulful Recipes by Network for a Healthy California Makes 10 (1-cup) servings Ingredients and Directions for Salad 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can cannellini beans, drained and rinsed 3 stalks celery, chopped 4 ears of corn, kernels removed from cob 1