Fresh Pasta

FRESH PASTA Created by Diane Forley from her book Anatomy and used by guest chef Serena Caffrey Ingredients: 1.5 Cups of whole wheat (or white) flour and more as needed 1.5 Cups of semolina flour 1/4 tsp of salt 2 large eggs 2 tbs of extra virgin olive oil 1/3 cup of water and more […]

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Asparagus Soup

Created by Chef Chrissy Sanderson Makes One quart, 6 servings Ingredients: 1/8 Cup Raw onion, chopped 1 TB Garlic, minced 1 TB Olive oil (or other vegetable cooking oil) 1 Lb. Asparagus, raw ½ Cup Water, cold ¾ Cup Rice (white, brown, basmati, black, etc.) ¼ Cup Milk, lowfat (or skim) 1 Tsp. Lemon peel, […]

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Braised Red Cabbage

Created by Chef Chrissy Sanderson Makes 6 servings Ingredients: 1 TB Vegetable Oil 2 Apples, raw, with skin 1 Lb Cabbage, red, raw ½ Lb Onions, red, raw 1 TB Garlic, minced ¼ Tsp Fennell seed, whole 3 Cups Water ¼ Cup Cider vinegar ¼ Cup Lemon juice 2 TB Honey 1 Tsp Salt 1 […]

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Ratatouille

Created by Chef Adam Simmons Makes 6 servings Ingredients: 1 Cup Red Onions 1 small Eggplant 1 lb. Zucchini 1 lb. Summer Squash 3 TB Olive Oil 1 1/4 Basil Leaves 1 Tsp. Oregano, dried 1/4 Tsp Kosher Salt 1/4 Tsp Black Pepper 2 Cloves Garlic 14 oz. Tomatoes (canned or fresh) Instructions: 1. Preheat […]

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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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