Category

appetizer

Creamy Zucchini Spread

By | appetizer, gluten free, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

Ingredients
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Preparation
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Source
Country Living

Crunchy Veggie Wraps

By | appetizer, cabbage, carrots, posts, tomatoes, vegetarian
DateMonday, April 9, 2012 at 2:26PM

Servings: 4

Ingredients
1/2 cup fat-free cream cheese
4 (8-inch) whole wheat tortillas
2/3 cup romaine lettuce, shredded
2/3 cup red cabbage, shredded
1 red tomato, diced
1/4 cup red onions, sliced
1/3 cup carrots, grated

Preparation
Spread 2 Tbsp cream cheese over one side of each tortilla. Divide remaining ingredients evenly among tortillas. Roll up each tortilla. Cut each rolled wrap in half diagonally.

Salsa

By | appetizer, gluten free, posts, tomatoes, vegan, vegetarian

Servings: 1-2

Ingredients
2 tomatoes
1/4 onion
2 garlic cloves
1/4 cup cilantro
1/2 lime, juiced
Jalapeno, to taste
Salt, to taste

Preparation
Chop and mix all ingredients. Allow to sit for 1/2 hour or more before serving.

California Wrap

By | appetizer, carrots, classroom friendly, posts, spinach, vegetarian
DateMonday, April 9, 2012 at 12:49PM

Servings: 1

Ingredients
1/8 cup shredded cheddar cheese
1 whole wheat tortilla
2 Tbsp shredded carrot
2 Tbsp finely sliced red or yellow pepper
1/4 avocado, cored and sliced
1/4 cup cleaned spinach or arugula
2 Tbsp salsa
Salt and pepper, to taste

Preparation
Spread avocado over the tortilla to within 1/2 inch of the edges. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste. Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.

Complementary Lesson
How Much?

Sugar Snap Peas with Fresh Marjoram

By | appetizer, herbs, posts, side dish, snap peas, vegan, vegetarian

Servings: 4

Ingredients
2 tsp extra-virgin olive oil
3/4 pound sugar snap peas, trimmed of stems and strings
1 1/2 tsp chopped fresh marjoram
1 tsp fresh lemon juice
1/4 tsp grated lemon zest
1/4 tsp salt
1/8 tsp freshly ground black pepper

Preparation
In a large frying pan, heat the olive oil over medium heat. Add the peas and sauté until tender-crisp, about 4 to 5 minutes. Stir in the marjoram, lemon juice and zest, salt and pepper and toss gently to mix. Serve immediately.

Black Bean Dip

By | appetizer, classroom friendly, posts, snack, vegetarian
DateMonday, April 9, 2012 at 1:49PM

Servings: 4-6

Ingredients

Dip
2 cans cooked black beans
1 bunch cilantro
1/2 red onion
1 jalapeño
1 Tbsp cumin
1/2 Tbsp coriander
1/2 lime, juiced
Salt and pepper, to taste

Pumpkin Seed Garnish
1 cup pumpkin seeds
1 Tbsp honey
1 oz lime juice
Cayenne, to taste

Preparation
Add jalapeño, red onion and cilantro to food processor. Pulse until roughly chopped, remove and set aside. Add black beans and pulse until semi-smooth. Add coriander, cumin, lime juice and jalapeño mixture. Pulse, then season to taste.
For pumpkin seed garnish, whisk honey and lime juice until combined. Sprinkle cayenne to taste and toss dressing with pumpkin seeds.
Sprinkle pumpkin seeds on top of black bean dip and serve with crackers or tortilla chips.

Complimentary Lesson
Introducing the Seed

Source
Corey Ferguson

Creamy Zucchini Spread

By | appetizer, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

Ingredients
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Preparation
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Source
Country Living

Lettuce Leaf (or Swiss Chard) Spring Rolls

By | appetizer, carrots, herbs, posts, vegan, vegetarian
DateMonday, April 16, 2012 at 12:36PM

Servings: 8

Ingredients
Slightly limp lettuce leaves (or chard)
Filling vegetables (squash, peppers, other greens, sprouts, cucumbers, carrots, etc.)
Fresh herbs (mint, basil, cilantro, etc.)
Sauce of choice (peanut sauce, chili sauce, pesto, etc.)
Glass noodles (optional)

Preparation
Fill a container with water and soak noodles. Depending on the thickness of the noodle, this can take anywhere from 20 minutes to one hour. Once done, cut into 3 inch lengths. Keep lettuce/chard leaves whole, but other ingredients should be sliced thinly. Lay lettuce leaves (or chard on a flat surface). Fill with ingredients (the sauces can be wrapped inside the leaves or left for dipping). Wrap like a burrito (by folding both ends in and then rolling). 

Spinach and Corn Quesadilla

By | appetizer, corn, posts, spinach, vegetarian
DateThursday, April 12, 2012 at 11:07AM

Servings: 8 wedges

Ingredients
3 tsp canola oil, divided
1 bunch fresh spinach leaves, cut into 1-inch ribbons
1/2 cup corn (frozen or freshly cut off the cob)
2 10-inch whole wheat tortillas
3/4 cup shredded Monterey Jack cheese
Salsa

Preparation
Heat the oil in a large, nonstick skillet over medium-high heat. Add the spinach and stir until it wilts. Add corn. Cook, stirring, until the corn is warmed through, 3 minutes longer. Transfer the spinach and corn mixture to a bowl. Wipe out the pan and return it to the heat. Coat pan with remaining 1 teaspoon of oil. Sprinkle half the cheese over the tortilla. Spread the spinach mixture over the cheese, leaving a 1/2” border around the edge. Sprinkle with remaining cheese and top with the second tortilla. Cook until it is crisp and lightly browned on the bottom and the bottom layer of cheese is melted, 2 minutes. Turn the quesadilla by sliding it onto the plate. Invert a second plate over it, press the plates together, and flip them. Slide the quesadilla, uncooked side down, back into the pan and crisp the second side. Place on a plate and cut the quesadilla into 8 wedges. Serve immediately, accompanied by your favorite salsa.

Lettuce Wraps

By | appetizer, cabbage, carrots, classroom friendly, corn, posts, tomatoes, vegetarian
DateThursday, April 12, 2012 at 10:41AM

Servings: You decide on portioning

Ingredients
Lettuce leaves
Toothpicks

Asian Filling
Leftover chicken or tofu, cubed
Prepared veggies of choice (carrots, cabbage, green onion, snow peas, etc)
Cilantro, chopped
Peanut sauce (store bought, or make your own by mixing peanut butter, soy sauce, sugar and chili sauce if you like it hot)

Southwest Filling
Black beans, cooked
Corn, fresh or frozen kernels
Tomatoes, chopped
Cilantro, chopped
Cheese, grated
Salsa

Preparation
Mix filling ingredients in a bowl. Spoon into lettuce leaves, wrap and secure with toothpick.

Complimentary Lesson
Leaves Make Food