Side Dishes

Kale Caesar Salad

Quantity
8
Skill Level
INGREDIENTS

DRESSING:
½ cup plain Greek yogurt
3 anchovy filets (about 1 Tablespoon chopped)
2 cloves fresh garlic (about 2 Tablespoons chopped)
¼ cup fresh lemon juice (juice of 1 large lemon)
4 teaspoon Worcestershire sauce
¼ cup olive oil
1 Tablespoon cider vinegar
¼ cup Parmesan cheese, grated
½ teaspoon ground black pepper

SALAD:
2 bunches fresh kale greens

DIRECTIONS

DRESSING:
1. Place all ingredients in a container with high sides. Blend with
immersion blender until smooth. Alternatively, finely chop
anchovy filets and garlic and place all ingredients in a bowl;
whisk thoroughly to combine, about 3 minutes. Taste and
season, if necessary.

2. Set aside while greens are prepared, allowing flavors to meld.

SALAD:
1. Using your hands, pull kale leaves from thick stems, ripping
into bite sized pieces and placing in a large bowl or colander.

2. Rinse the torn leaves thoroughly, then spin in a salad spinner
or lay on paper towels to dry thoroughly.

3. Working in batches, add a ¼ of the kale to a large bowl with a
¼ of the dressing. Toss to coat, massaging the leaves as to
help tenderize them. Repeat until all kale has been dressed.

4. Can be served immediately or can be chilled for up to one
hour and then served.

Roasted Corn, Turnips, and Wilted Swiss Chard

Quantity
Skill Level
INGREDIENTS

2 Tablespoons Olive Oil

4 Medium Turnips, washed and cut into bite-sized pieces

1 Bunch Swiss Chard, washed and dried, stems chopped small, and greens ripped by hand

4 Medium Corn on the Cobb, shucked, kernels removed and set

aside

4 Scallions each washed and chopped, small

Juice of half a lime

Salt to taste

Pepper to taste

DIRECTIONS

1. Preheat oven or toaster oven to 375 Degrees F. In a large skillet or sauté pan, heat half of the olive oil over medium heat. Add the chopped turnips to the pan, tossing to coat with the olive oil. The smaller you cut the turnips, the quicker they’ll cook. Cook on medium heat for 5 minutes, continuously stirring.

2. While the turnips are cooking, toss the corn and scallions with half a tablespoon of the olive oil and season with salt, and pepper. Place corn and scallions on a parchment lined sheet pan and cook in the oven for 7-10 minutes or just until the corn starts to get brown on the edges.

3. After 5 minutes have passed, remove the lid from sauté pan carefully as steam will be created. Add the chopped stems of the Swiss chard and stir to combine. Cook the stems and turnips together for 5 minutes. Add the torn leaves of the Swiss chard to the pan after 5 more minutes have passed, return heat to low and place the lid on tip allowing the steam from the pan to wilt the greens.

4. After greens have shrunk and softened, remove the lid from pan carefully, aware of the steam. Stick a fork in one of the turnips and see if it comes out easily. If the fork sticks, cook for an additional 5 minutes with the lid on.

5. Remove the corn and scallions from the oven, pour into a large mixing bowl. Add the cooked turnips and Swiss chard greens to the mixing bowl with the corn and scallions. Drizzle with remaining olive oil, juice of half a lime, and season with salt and pepper to taste.

Chickpea Salad with Cumin & Celery

Quantity
6
Skill Level
INGREDIENTS

19 oz can chickpeas, drained and rinsed

2 tablespoons lemon juice

4 tablespoons extra virgin olive oil

1 teaspoon cumin

1/2 small red onion, sliced thinly

1 stalk of celery, chopped

Parsley or cilantro, roughly chopped

1/8 teaspoon salt

1/8 teaspoon pepper

DIRECTIONS

1. Combine cumin and lemon juice in a large bowl. Slowly whisk in olive oil.

2. Add drained chickpeas and chopped onion, celery and herbs to the bowl. Season with salt and pepper. Toss well to coat evenly.

3. Salad can be served immediately, or for best results let sit for at least 2 hours, tossing again before serving. Salad will keep for three days.

Corn and Scallion Griddle Cakes

Quantity
5
Skill Level
INGREDIENTS

½ cup cornmeal
¼ cup all-purpose flour
1 ½ teaspoon chili powder
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup milk
1 tablespoon butter, melted
1 tablespoon honey
2 cups frozen corn kernels, thawed
2 green onions, finely chopped
oil, as needed

DIRECTIONS

1. In a medium bowl, whisk together cornmeal, flour, chili powder, baking powder and salt.
2. In another bowl, whisk together egg, milk, butter and honey. Stir in corn kernels and green onion.
3. Stir egg mixture into cornmeal mixture.
4. Lightly oil an electric griddle or large nonstick frying pan over medium high heat. Scoop portions of 2 tablespoons each and cook until golden, about 1 minute per side.
5. Serve griddle cakes hot with white chicken chili.

Flavored Popcorn

Quantity
8
Skill Level
INGREDIENTS

1/3 cup popcorn
2 tablespoons vegetable oil
2 tablespoons butter, melted
Salt, to taste
Toppings to taste: any herbs or spices from your cabinet or parmesan & black pepper; cayenne & smoked paprika; etc.

DIRECTIONS

1. Pour vegetable oil into electric skillet and three popcorn kernels. Put the lid on and turn the heat to high.
2. Once the three kernels pop, carefully add the rest of the popcorn kernels to the skillet. Shake the skillet from side to side to make sure the kernels are evenly distributed in the oil. Continue to gently shake the skillet as it pops.
3. Once the popping slows down to 5 to 10 seconds between pops, turn the heat off. Once you’re sure the popcorn has stopped popping, remove the lid.
4. Put the popcorn into a bowl and pour butter, salt, and other spices or toppings over top. Gently toss to coat evenly. Eat it while it’s hot!

Salad with Lemon Herb Vinaigrette

Quantity
8
Skill Level
INGREDIENTS

Your choice of leafy greens, washed and chopped
Your choice of assorted vegetables:
Carrot, grated
Cucumber, peeled & cut into half moons
Celery, diced
Bell Pepper, cut into strips or diced
Grape tomatoes, halved or quartered
Sugar snap or snow peas, cut into bite-sized pieces

For the vinaigrette –
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon finely grated lemon zest
Juice of one lemon, about 4 tablespoons
4 tablespoons apple cider or red wine vinegar
2 tablespoons chopped herbs – parsley, thyme, etc.
½ cup olive oil
Salt and pepper, to taste

DIRECTIONS

1. Mix washed and prepared vegetables in a large bowl.
2. Place all vinaigrette ingredients into a quart container with a tight-fitting lid – shake vigorously to emulsify and combine. Alternatively, whisk ingredients except oil to combine. Slowly drizzle olive oil into the mixture, while whisking, to combine thoroughly.
3. Dress green salad right before serving to avoid greens becoming limp and wilting.

Vegetable Crudité with Homemade Ranch Dip & Hummus

Quantity
5
Skill Level
INGREDIENTS

Various seasonal vegetables, e.g. green beans, broccoli, cauliflower, bell peppers, carrots, celery, cucumber, radish, snap peas, etc., chopped

Homemade Ranch Dip
2 cups low-fat plain or Greek style yogurt
¼ c. fresh chives, chopped
¼ c. fresh dill, chopped
½ tsp. garlic powder
-½ tsp. onion powder
Salt and Pepper, to taste

Hummus
2 - 12.5oz can of chickpeas (garbanzos), drained
¼ cup olive oil
¼ cup water
2-3 cloves garlic, finely minced
1 tablespoon ground cumin or paprika
Juice of 1 lemon
Salt and Pepper, to taste

DIRECTIONS

Homemade Ranch Dip
1. Combine all ingredients in a small bowl and stir thoroughly with rubber spatula.
2. Chill for 30 minutes to allow flavors to combine.

Hummus
1. Combine all ingredients in a food processor or use an immersion blender to puree until smooth.
2. Alternatively, chickpeas can be mashed with a whisk and all other ingredients can be whipped in using a little muscle.

Serve with fresh vegetable crudité

Strawberry Lemon Infused Water

Quantity
8
Skill Level
INGREDIENTS

1 lb. strawberries (may be frozen if applicable, but be careful to choose product with no added sugar or syrup)

2 medium lemons

Water to fill container (about 64 fluid ounces)

DIRECTIONS

1. Wash all produce. Cut ends off of the lemons and use a safety knife to cut the peel and pith off of the lemons. Hull strawberries and dice.

2. Combine all ingredients and blend with immersion blender. Let stand for at least 30 minutes.

3. Before serving strain the liquid through the cheesecloth lined sieve or strainer. Serve over ice, if desired.

Vegetable Crudité with Ranch & Hummus

Quantity
8
Skill Level
INGREDIENTS

Choose 3-4 of the following:
1 red, green, or yellow bell pepper, cut into strips

1-2 large carrots, cut into batons

4 stalks of celery, cut into sticks

1 large cucumber, cut into sticks or rounds

2 cups green beans, sugar snap or snow peas, about 40 pods

½ head cauliflower or broccoli, cut into bite-sized pieces

Ranch Dip
2 cups low-fat plain or Greek style yogurt

¼ cup fresh chives, chopped

¼ cup fresh dill, chopped

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

Hummus
2 (12.5 ounce) cans of chickpeas or garbanzos, drained

¼ cup olive oil

¼ cup water

2 cloves garlic, finely minced

1 tablespoon ground cumin or paprika

Juice of 1 lemon

Salt and pepper

DIRECTIONS

For ranch dip:
1. Combine all ingredients in a small bowl and stir thoroughly with rubber spatula.

2. Cover and put in the refrigerator while preparing the hummus and vegetables (approximately 30 minutes) to allow flavors to combine.

For hummus:
1. Combine all ingredients in a food processor or blender and puree until smooth.

2. Alternatively, chickpeas can be mashed with a whisk and all other ingredients can be whipped in using a little muscle.

For vegetables:
1. Wash all vegetables. Slice larger vegetables into dipping strips or bite size pieces.

2. Serve with ranch and hummus.

Summer Vegetable Salad

Quantity
8
Skill Level
INGREDIENTS

PICKLED ONIONS:
1 small red onion, thinly sliced

2 tablespoon coarse salt

1 tablespoon sugar

1/2 cup water

2 cup white vinegar

VINAIGRETTE:
1/4 cup fresh lemon juice

1/2 cup Apple Cider Vinegar

1 cup Extra Virgin or Virgin olive oil

1/4 cup fresh parsley or other herbs, roughly chopped

2 tablespoon coarse salt

1 teaspoon ground black pepper

SALAD:
2 medium cucumbers

2 medium carrots

1 pint cherry or grape tomatoes

1 yellow bell pepper

1 bunch scallions

1 can cannellini beans, drained and rinsed

Optional add-ins: avocado,
olives, sliced pepperoncini
peppers, garbanzo beans,
canned tuna

DIRECTIONS

PICKLED ONIONS:
Place thinly sliced onions in a container with tall sides.

Heat water on the stove or in a microwave until hot. Dissolve salt and sugar in hot water and stir in vinegar

Pour pickling liquid over sliced onions, pushing onions down so all are submerged.

Let steep while assembling the salad, about 20 minutes.

VINAIGRETTE:
Combine all ingredients in a container with a tightfitting lid. Shake container until oil and vinegar are emulsified and no longer separated. Alternatively, all ingredients can be whisked together in a bowl.

Set aside until salad is assembled, shaking or whisking again once before dressing vegetables.

SALAD:
Wash all produce.

Remove waxy skin on cucumber with vegetable peeler and discard. Cut off one end of cucumber and stand cucumber up with the flat end on the cutting board. Press the palm of your hand on the other end of the cucumber to keep it steady. Using the peeler, peel downwards towards the cutting board, removing strips of cucumber until you can see the seeds. Turn cucumber to get strips from all sides. Discard seeds and place cucumber strips in large bowl.

Holding the carrot by the stem end, peel away from your hand to remove the outer layer and discard. Continue to remove strips of the carrot, turning the vegetable to peel strips from all sides. Place strips in the bowl with cucumber.

Cut pepper in half lengthwise and pull out stem and all seeds. Cut pepper halves into thin strips, then turn strips and cut crosswise to produce a small dice. Add to bowl with vegetables.

Thinly slice or snip scallions on an angle. Slice cherry tomatoes in half. Add both to bowl.

Add drained, rinsed beans to bowl.

Add a big pinch of pickled onions to bowl with other vegetables.

Season with a pinch of salt and pepper.

Add 1/2 cup vinaigrette to bowl and toss to coat all vegetables. Add more dressing, if desired.

Can be eaten immediately or prepared and stored in the refrigerator for up to 12 hours.

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