Chicken Puttanesca with Pasta

Created by Chef Adam Simmons Makes 4 servings Ingredients: 2 Tsp Olive oil or cooking oil 4 (6-7oz) Chicken breasts ½ Tsp Kosher salt 2 Cups Spaghetti Sauce ¼ Cup Sliced olives ¼ Cup Lemon juice ¼ Tsp Red pepper flakes (or ground red pepper) 8oz Dried Spaghetti, enriched or whole wheat ¼ Cup Parmesan […]

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Bananas in Coconut

Created by Chef Tuesday Eastlack Makes 4 servings Ingredients: 4 Bananas ¾ cup Unsweetened coconut (may substitute sweetened variety) 1 cup Orange Juice Instructions: 1. Pour orange juice into a large bowl. 2. On a plate, spread coconut. 3. Cut each banana into thirds. 4. Place banana segments into the orange juice, then immediately roll […]

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Baked Butternut Squash

Created by Chef Tuesday Eastlack Makes 4 servings Ingredients: 1 lb. Butternut Squash, medium dice 4 TB Olive Oil or Butter ¼ tsp Cinnamon 2 TB Brown sugar 2 TB Lemon Juice Salt & Pepper to taste Instructions: 1. Preheat oven to 350°. 2. Peel and dice the squash (if using fresh). 3. Place the […]

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Cheese and Nut Loaf

Created by Chef Tuesday Eastlack Yield: One loaf pan, 8 servings Ingredients: 1 ½ cups Cooked brown rice 1 ½ cup Walnuts ½ cup Cashews 1 large Onion, diced 2 TB Butter 2 cloves Garlic, minced 1 cup Mushrooms, sliced 2 tsp Thyme 2 tsp Sage 4 Eggs, beaten 1 cup Cottage cheese 1 cup […]

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Winter Fruit Salad

Created by Chef Adam Simmons Makes 6 Servings Ingredients: 1/4 Cup Honey 1 Tsp Ginger Root, fresh 1 Lemons, with peels 5 Oranges, fresh 2 Mangoes, fresh 3 each Banana, fresh 5 Kiwi fruit, fresh 2 Pomegranate, fresh Instructions: 1. Combine the honey, 2 cups of water, and ginger in a saucepan. 2. Using a […]

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Jack Chicken with Succotash

Created by Chef Adam Simmons Makes 4 Servings Ingredients: 2 oz Monterey pepper jack cheese 2 Cups Fresh Spinach 1 Tbsp Olive oil (or other cooking oil) 1 Tsp Kosher salt 1/2 Tsp Cajun-style seasoning 1 Cup Lima beans, drained, with salt 2 Cups Squash, any variety, raw, sliced 2 Cups Corn (sweet, yellow, kernels) […]

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Black Bean Salad

Created by Chef Kelly Eubanks Makes 4 Servings Ingredients: 1 can, 14 ounces, black beans, rinsed and drained 2 cups frozen corn kernels 1 small red bell pepper, seeded and chopped 1/2 red onion, chopped 1 1/2 teaspoons ground cumin 2 teaspoons hot sauce 1 lime, juiced 2 tablespoons vegetable or olive oil 1 tsp […]

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Cilantro Lime Roasted Chicken

Created by Chef Kelly Eubanks Makes 4 Servings Ingredients: 4 chicken breast halves, bone-in 1/4 cup olive oil Juice of 1/2 lime 3 cloves garlic, finely minced 1/4 cup chopped fresh cilantro Salt & Pepper to taste Cooking Instructions: 1. Put chicken in a large plastic sealable food storage bag or covered container. Combine the […]

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One Minute Berry “Ice Cream”

Created by Chef Kelly Eubanks Makes 4 Servings Ingredients: 1 x 500g package of mixed frozen berries One cup fresh blueberries 3–4 tablespoons honey 1 8oz tub natural, plain yoghurt A few sprigs of fresh mint (optional, but delicious!) Cooking Instructions: 1. Divide the fresh blueberries between serving glasses. 2. In a blender, add honey, […]

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The Core Newsletter: August 2013

The Core Apple Seeds Newsletter August 2013, Back to School Edition [Read full newsletter] Making the Plant to Plate Connection Farm to School Field Trip Provides First-Hand Learning Opportunity Apple Seeds just wrapped up our second Plant-to-Plate summer with the Donald W. Reynolds Boys and Girls Club of Fayetteville. Thanks to our partnership with the […]

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