Yellow Onion

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,

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


Farro Created by Chef Matt Gordon Ingredients and Directions for Farro 1 gallon water ½ onion, cut in half 1 bay leaf 2 cups farro 1½ Tablespoons kosher salt Boil gallon of water, onion, and bay leaf together for 10 minutes. Add the farro to the water mixture and boil for 20 minutes. Then drain

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


Gazpacho Created by Carolyn De LaGrave Serves 4 Ingredients 3 ripe tomatoes, peeled and chopped ½ onion, finely chopped ½ cucumber, peeled, seeded, and chopped, plus extra for garnish ½ bell pepper (red or green), seeded and chopped, plus extra for garnish 1 stalk celery, chopped, plus extra for garnish 1 Tablespoon parsley, chopped 1


Borscht Created by Chef Marguerite Grifka Serves 4-6 Ingredients ½ head cabbage, shredded or chopped 1 onion or ½ cup sliced leeks, washed ¼ cup diced celery ¼ cup chopped fennel (optional) 1 cup shredded red beet ½ cup shredded carrot 4 cups vegetable stock 3 Tablespoons butter lemon juice or vinegar, to taste salt

Veggie Chili

Veggie Chili Created by Kati Christensen Serves 6-8 Ingredients 2 Tablespoons oil 1½ cups chopped yellow onions 1 cup chopped bell peppers 2 Tablespoons minced garlic 1-2 jalapenos, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, remove ends and cut into small pieces 1 cup corn, about 3 ears… or you can use canned

Southwestern Stuffed Peppers

Southwestern Stuffed Peppers Serves 4 Ingredients 1 potato, chopped and cooked 2 long mild chile peppers, such as poblano, Anaheim, or Italian peppers 1 Tablespoon extra-virgin olive oil 1 small onion, chopped 2 handfuls chopped greens, such as spinach, swiss chard, kale, etc. 1 carrot, shredded 1 zucchini, shredded 1 cup mild or medium canned

Veggie Quesadilla

Veggie Quesadilla Serves 4-6 Ingredients 12 small corn or small (6-inch) whole wheat tortilla 9 ounces low-fat mozzarella cheese, grated (2 cups) 1 teaspoon olive oil 2 cups mixed, diced seasonal veggies (for winter, any combination of: butternut squash, onion, garlic, peas, broccoli, cauliflower, kale, swiss chard, etc.) *Variation: Add a tablespoon of cooked black

Roasted Cauliflower and Zucchini

Roasted Cauliflower and Zucchini with an Herbed Tomato Sauce Created by Chef Hanis Cavin Serves 4 Ingredients and Directions for Roasted Cauliflower and Zucchini ½ head cauliflower – cut into small pieces 1 zucchini, diced 1 Tablespoon garlic, minced 1 Tablespoon shallots, minced salt and pepper Sauté the shallots and garlic in oil until fragrant.