Side Dishes

Butternut Squash Macaroni and Cheese

Quantity
8
Skill Level
INGREDIENTS

2 Tablespoons unsalted butter

2 small yellow onions, diced

2 small butternut squash (8 cups cubed)

4 cups chicken broth

4 cups water

4 cups whole wheat elbow macaroni

1 ½ cup low-fat milk

2 teaspoons salt 1 teaspoon pepper

1 ⅓ cup sharp cheddar, grated Parsley, stems removed and minced to garnish

DIRECTIONS

1. To prepare the butternut squash, cut off the stem and the bottom ends so that both ends are flat. Using a vegetable peeler, remove the skin. Using a sharp knife (and help from an adult), cut the squash in half lengthwise and use a spoon to scoop out the seeds. With the flat side down, cut the squash into half-moons and then into small cubes.

2. Heat the butter in a skillet over medium low heat. Add diced onions and sauté over low heat until fragrant and golden, about 10 minutes.

3. Add the squash cubes and stir to combine and then cover with broth and water.

4. Bring the broth to a boil and cook until squash is fork tender, about 5-7 minutes. Using a slotted spoon and a strainer, remove the squash from the broth and place it in a high-sided container. Reserve ½ cup of the cooking liquid.

5. Bring the remaining liquid back up to a boil, stir in pasta, and cook for the time recommended on the box.

Simply Roasted Cauliflower

Quantity
8
Skill Level
INGREDIENTS

1 ½ Tablespoon olive oil

1 teaspoon crushed red pepper flakes

1 each garlic clove, chopped small

1 head cauliflower

Salt and Pepper to Taste

DIRECTIONS

1. In a large bowl, run cold water over the head of cauliflower. Be sure to rinse all parts of the cauliflower thoroughly. Pre-heat an oven or toaster oven to 400 Degrees F.

2. To get into the garlic, using the flat part of your knife and a cutting board, apply pressure with the palm of your hand on the top part of your flat knife that is parallel to the cutting the board. Gently smash the garlic until the skin cracks open. Remove the skin from the garlic and chop small. Put in a large mixing bowl with the olive oil and crushed red pepper flakes.

3. Cut the cauliflower in half. Once in half, place the two pieces so that that the rounded part of each is touching the cutting board. On the area that you just cut, begin to slice off each of the florets, allowing them to stay whole pieces, be sure not to discard the stem, it really is the best part! Slice each floret in half.

4. Add the florets to the mixing bowl with the garlic, crushed red pepper flakes, and olive oil. Toss generously. Season with salt and pepper to taste.

5. Place the cauliflower on a parchment lined sheet pan and place the sheet pan in the oven for 20 minutes or until the cauliflower has turned brown around the edges and a fork is easily placed in and removed from a roasted floret. Serve warm or refrigerate for up to 3 days to serve later.

Roasted Beets and Squash Ribbons with Greens

Quantity
8
Skill Level
INGREDIENTS

For the Beets:
1 Tbsp Olive Oil
4 medium red beets
Salt and pepper to taste

For the Ribbons and Greens:
1 medium green zucchini
1 medium yellow summer squash
1 bunch kale or any leafy greens you prefer

For the Dressing:
Juice of Half a Lemon
1 Tablespoon Apple Cider Vinegar
½ bunch scallions, both green and white parts chopped small
1 teaspoon honey
1 tablespoon olive oil
Salt and Pepper to Taste

DIRECTIONS

1. Preheat oven to 375 Degrees F. Generously wash the beets, squash, and greens. Using a knife, remove a small portion of the top and bottom of the beet. Using a peeler, remove the skin (exterior layer) from the beet to expose the bright red color inside. Place the flat portion of the beet on a cutting board. Slice the beet into 4 equally sized circles. Place the flat portion of the circles on the cutting board and cut into 4 equally sized rectangles. Next, chop the rectangles until they become small squares, or diced. Toss the beets in a large mixing bowl with the olive oil, salt, and pepper.

2. Place the tossed beets on a cookie sheet lined with parchment paper, spreading the pieces out in a thin layer. Place the cookie sheet in the 375 degree oven for 15 minutes or until the beets begin to brown and soften. Check their doneness by sticking a fork in one piece and seeing if it’s easily removed. If the fork is removed easily, the beets are ready to be removed from the oven.

3. While the beets are roasting, using a wide peeler, remove the skins, or outer green and yellow layer, of the zucchini and summer squash. Once the outer layer is removed, hold one end of the squash in your hand and face the opposite end of the squash towards the cutting board. Using the peeler, direct the blade downward towards the cutting board and slice off thin ribbons from the squash. Rotate the squash to a new side and continue to peel ribbons. Set the peeled ribbons in a large mixing bowl.

4. Gently remove the stems from the greens. Chop up the stems very small and add to the bowl with the ribbons. Be sure the stems have been washed. Tear the leaves of the greens into small pieces. Place into a second bowl. Set aside.

5. Combine all of the ingredients for the dressing in a small mixing bowl. Add half of the dressing to the bowl of torn greens. Using your hands, massage the dressing into the kale, add the squash ribbons to the bowl with the greens and drizzle the second half of the dressing. Toss the ribbons with the greens. Add the warm roasted beets to the mixing bowl with the ribbons and greens. Toss to combine. Serve at room temperature or slightly warm.

Spicy Greens and Cabbage

Quantity
8
Skill Level
INGREDIENTS

2 Tbsp olive oil

1 teaspoon crushed red pepper flakes

1 bunch collard greens

1 bunch swiss chard

1 bunch kale

1 head cabbage

½ cup water or stock

DIRECTIONS

1. In a large bowl, run cold water over the leafy parts of the collard greens, kale, and swiss chard. Allow the greens to sit in the cold water for 5 minutes. Remove the greens, set aside, and discard the dirty water. Complete this step three times before using the greens to ensure all dirt and grit has been removed. Meanwhile, split the head of cabbage in half and rinse under cold running water. Set aside.

2. Remove the stems from the greens by holding each of the stems with your non writing hand. Make a circle with the hand in which you write with and pinch the base of the leafy part of the green while pulling it away from the stem. Tear the leafy greens into bite sized pieces and set aside into a large mixing bowl. Place the stems on a cutting board and chop small with a medium sized knife. Set aside.

3. After the cabbage is cut in half, cut a triangle out of the center of each half removing the core. Continue to chop the leaves of the cabbage into small, bite sized pieces.

4. Heat a large sauté pan over medium heat for 1 minute. Add half of the olive oil to the pan followed by the chopped stems, chopped cabbage, and the crushed red pepper flakes. Season the stems with salt and pepper. Cook for 5 minutes, stirring occasionally, or until they’ve softened.

5. Add the torn greens to the sauté pan with the stems. Carefully pour the ½ cup of liquid of your choosing over the greens as there may be some spatter. Season once more with salt and pepper. Place a lid on top of the pan and allow the greens to cook for an additional 10 minutes. The greens will turn a bright color and begin to soften. Drizzle remaining olive oil over the greens and stir to incorporate. Season with salt to taste.

Roasted Cabbage and Carrots with Caramelized Onions

Quantity
6
Skill Level
INGREDIENTS

1 medium Cabbage

4 medium Carrots

2 white Onions

1 tablespoons plus 3 teaspoons Olive Oil

Salt and Pepper to taste

Balsamic Vinegar

DIRECTIONS

1. Preheat oven to 400 degrees. Lightly oil a baking sheet or line with parchment paper.

2. Wash cabbage and remove any dirty or loose outer leaves. Slice off the edge of one side to create a flat surface.

3. With the flat surface down, cut the cabbage lengthwise into 1 inch rounds.

4. Wash and peel carrots, then cut in half lengthwise. Then cut carrots into pieces 1 inch long.

5. Brush cabbage with 1 tablespoon of oil and toss carrots with 1 teaspoon of oil. Place cabbage slices on baking sheet and sprinkle carrots around it. Sprinkle with salt and pepper to taste. Roast for about 30 minutes, or until vegetables are tender and browned at the edges.

6. To caramelize onions, slice root to tip and then remove skin. Slice lengthwise thinly. Add 2 tsp olive oil to pan and warm over medium heat.

7. Add onions to pan and toss to coat with oil. Reduce heat to medium-low. Cook for about 30 minutes, stirring every 5 to ten minutes. If the bottom of the pan looks like it is burning, add a tablespoon of water and scrape up stuck bits. You will know the onions are done when they are soft, sweet and brown.

8. Serve warm.

Roasted Brussels Sprouts

Quantity
8
Skill Level
INGREDIENTS

1 ½ lb brussel sprouts
¼ cup olive oil 
1 teaspoon salt
2 teaspoons black pepper

DIRECTIONS

Preheat the oven to 375 degrees. Line a baking tray with parchment paper.

Remove the stems and outer leaves from the brussels sprouts and cut in half lengthwise.

In a large bowl, toss the brussels sprouts with olive oil, salt and pepper then lay them out evenly on the baking tray.

Bake for 25 minutes until veggies are dark and crunchy on the outside. 

Roasted Carrots with Carrot-Top Pesto

Quantity
8
Skill Level
INGREDIENTS

3 bunches carrots with leafy tops (about 2 pounds total with tops)

2 tbsp. olive oil

Salt and pepper to taste

FOR THE PESTO:

2 cups loosely packed basil leaves

2 cups loosely packed carrot tops

4 cloves garlic, halved

¼ cup olive oil Juice of 1 lemon

Salt to taste

DIRECTIONS

Wash all vegetables and herbs before beginning this recipe.

Using a peeler, peel the skin layer off the carrots.

Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use

Heat a large skillet over medium-high. Cut carrots in half lengthwise and toss carrots in a large bowl with olive and salt and pepper.

Add carrots to hot pan in a single layer. Cook without stirring for five minutes. Stir, and arrange in a single layer; cook without stirring for five more minutes. Test carrots for done-ness by sticking a fork through their center. If fork easily goes through, they are tender and ready. Carrots should also appear golden-brown on the outside. Let cool when finished.

While carrots are cooling, pulse olive oil, lemon juice, garlic, basil, and reserved carrot tops using a food processer or immersion blender. Process until a purée forms. Season with salt to taste

Top cooked carrots with pesto. Toss to combine.

Wash all vegetables and herbs before beginning this recipe.

Using a peeler, peel the skin layer off the carrots.

Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use

Heat a large skillet over medium-high. Cut carrots in half lengthwise and toss carrots in a large bowl with olive and salt and pepper.

Add carrots to hot pan in a single layer. Cook without stirring for five minutes. Stir, and arrange in a single layer; cook without stirring for five more minutes. Test carrots for done-ness by sticking a fork through their center. If fork easily goes through, they are tender and ready. Carrots should also appear golden-brown on the outside. Let cool when finished.

While carrots are cooling, pulse olive oil, lemon juice, garlic, basil, and reserved carrot tops using a food processor or immersion blender. Process until a purée forms. Season with salt to taste

Top cooked carrots with pesto. Toss to combine.

Roasted Summer Vegetable Salad

Quantity
8
Skill Level
INGREDIENTS

1 ½ Tbsp olive oil

1 bunch scallions, cut into bite sized pieces using both white and green parts

2 medium turnips, cut into small pieces

2 medium zucchini, cut into small pieces

2 cups snap peas, sliced into three or more pieces

1 bunch swiss chard, stems chopped small and greens sliced into ribbons

Salt and pepper to taste

Juice of half a lemon

1 tablespoon red wine vinegar

DIRECTIONS

1. Preheat oven or toaster oven to 375 Degrees F. Be sure to wash all of your vegetables prior to chopping and dicing.

2. Generously toss scallions and turnips in a large mixing bowl with 1 tablespoon olive oil and season with salt and pepper. Spread scallions and turnips on a sheet pan line with parchment paper. Place in oven and roast for 15 to 20 minutes or until the turnips begin to brown and a fork is easily inserted and removed.

3. While the turnips and scallions are in the oven, sprinkle salt over the chopped zucchini. Set salted zucchini aside for 10 minutes. This will remove all excess water from the vegetable.

4. Add the chopped snap peas, swiss chard stems, and the ribbons of the greens into one large mixing bowl. Remove the zucchini from the salt and rinse gently in a colander. Add the rinsed zucchini into the mixing bowl with the peas and swiss chard, toss to combine.

5. Remove the turnips and scallions from the oven, add into the bowl with the snap peas, swiss chard, and zucchini.

6. Lastly, add the lemon juice, red wine vinegar, and remaining olive oil. Season salad with salt and pepper. Serve warm day of or cold the next day.

Spicy Greens and Zucchini

Quantity
8
Skill Level
INGREDIENTS

2 Tbsp olive oil

1 teaspoon crushed red pepper flakes

1 clove garlic, smashed and chopped small

1 bunch collard greens

1 bunch swiss chard

1 bunch kale

1 zucchini, chopped small

½ cup water or stock

Salt and Pepper to taste

DIRECTIONS

1. In a large bowl, run cold water over the leafy parts of the collard greens, kale, and swiss chard. Allow the greens to sit in the cold water for 5 minutes. Remove the greens, set aside, and discard the dirty water. Complete this step three times before using the greens to ensure all dirt and grit has been removed. Meanwhile, rinse the zucchini under cold running water.

2. Remove the stems from the greens by holding each of the stems with your non writing hand. Make a circle with the hand in which you write with and pinch the base of the leafy part of the green while pulling it away from the stem. Tear the leafy greens into bite sized pieces and set aside into a large mixing bowl. Place the stems on a cutting board and chop small with a medium sized knife. Set aside.

3. Cut the zucchini in half, creating two equal sized logs. Cut each log into three equal sized planks. Cut the planks into four equally sized rectangles. Cut the rectangles into small squares and set aside.

4. Heat a large sauté pan over medium heat for 1 minute. Add half of the olive oil to the pan followed by the chopped stems, chopped zucchini, garlic, and crushed red pepper flakes. Season the stems with salt and pepper. Cook for 5 minutes, stirring occasionally, or until the ingredients have begun to soften.

5. Add the torn greens to the sauté pan with the stems. Carefully pour the ½ cup of liquid of your choosing over the greens as there may be some spatter. Season once more with salt and pepper. Place a lid on top of the pan and allow the greens to cook for an additional 10 minutes. The greens will become a brighter shade of green and begin to soften. Drizzle remaining olive oil over the greens and stir to incorporate. Season with salt and pepper to taste.

Spicy Greens with Turnips & Radishes

Quantity
8
Skill Level
INGREDIENTS

2 tablespoons olive oil

1 small white onion

1 teaspoon crushed red pepper flakes

3 medium turnips

4 medium radishes

1 bunch of greens (collards, Swiss chard, or kale)

Salt and Pepper to taste

½ cup water or stock

DIRECTIONS

1. In a large bowl, run cold water over the leafy greens. Allow the greens to sit in the cold water for 5 minutes. Remove the greens, set aside, and discard the water. Complete this step three times before using the greens to ensure all the dirt has been removed. Be sure to rinse the turnips and radishes as well! Meanwhile, preheat an oven or toaster oven to 375 degrees F.

2. Remove the leafy greens from the stems, tear them into bite sized pieces, and set aside into a large mixing bowl. Place the stems on a cutting board and chop into small pieces. Set aside.

3. On a cutting board, cut the washed turnips and radishes in half. Cut the turnips into four equally sized pieces followed by once more in half to make eight equally sized pieced. Cut the radishes into four equally sized pieces. Toss the chopped turnips and radishes in a large mixing bowl with 1/3 of the olive oil and salt and pepper. Add the turnips and radishes to a parchment lined sheet pan and place in the oven for 20 minutes until the corners of the turnips have become brown and a fork is easily inserted and removed.

4. Heat a large sauté pan over medium heat for 1 minute. Add 1/3 of the olive oil to the pan followed by the chopped stems and the crushed red pepper flakes. Season the stems with salt and pepper. Cook for 5 minutes, stirring occasionally, or until they’ve softened.

5. Add the torn greens to the sauté pan with the stems. Carefully pour the ½ cup of liquid (water) of your choosing over the greens as there may be some spatter. Season once more with salt and pepper. Place a lid on top of the pan and allow the greens to cook for an additional 10 minutes. The greens will turn a bright color and begin to soften. Add the roasted turnips and radishes to the greens. Drizzle remaining 1/3 of olive oil over the greens and stir to incorporate. Season with salt and pepper to taste.

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