3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 small garlic clove, minced
½ teaspoon cumin
¼ teaspoon kosher salt
1 pinch dried oregano, preferably Mexican
3 cups tightly packed grated carrots
¼ cup raisins
8 leaves of red or green leaf lettuce, rinsed and dried
Whisk together the first six ingredients in a medium bowl. Mix in the carrots, stirring to combine thoroughly. Stir in raisins. Lay 2 lettuce leaves on each plate and scoop the carrots on top. Fold the lettuce like a taco shell.
1 medium red beet cooked until tender and peeled
1/4 cup tahini
3 small garlic cloves
2 teaspoons lemon juice
kosher salt to taste
water to thin
Puree the beet, tahini, garlic, and lemon juice in the bowl of a food processor until smooth. Salt to taste. Add water to thin, if needed, to the consistency of a spread or hummus. Spread with cut up veggies, crackers or toast.
SQUASH BANANA SMOOTHIE
Serves 1 class with tasting portions
1/3 cup butternut squash puree
1 frozen banana
3/4 cup apple cider
Puree all of the ingredients in a blender. Serve. Bon Ap-pea-tit!
Makes 6 quesadillas, cut into 5 pieces
1 tablespoon extra-virgin olive oil
3/4 cup chopped yellow onion
1/2 teaspoon cumin
1 can pumpkin or 2 cups roasted, pureed pumpkin
8 whole wheat tortillas
2 cups Monterey Jack
Sauté the onion in the olive oil until softened and golden brown. Add the cumin and salt to taste. Cook for 1 minute. Stir in pumpkin and cook for an additional minute. Cool slightly. Spread about ¼ cup of the pumpkin mixture onto half of a tortilla and top with cheese. Fold in half. Cook in a non-stick skillet on both sides until golden brown. Serve warm. Repeat with remaining tortillas. Bon Ap-pea-tit!
Quesadillas can be premade and reheated in a sauté pan over medium heat.
Yields: approximately 1 ½ cups, Serves: 3
¾ cup strawberries cut into small dice
½ tomato, diced small
2 tablespoons diced red onion
1 tablespoon cilantro, mint, or basil, finely chopped
1 teaspoon lime juice
Salt to taste
Whole grain tortilla chips
Mix all ingredients in a medium bowl. Serve with chips. Bon Ap-pea-tit!
SUMMER FRUIT PANZANELLA SALAD
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon sea salt
3 cups sourdough bread, cut into 1-inch cubes
1 cucumber, peeled and cut into 1-inch cubes
1 large tomato, cut into 1-inch cubes
1 peach, cut into 1-inch cubes
¼ cup loosely packed basil
Whisk the oil, vinegar and salt in a large bowl. Toss in the bread, cucumber, tomato and peach cubes. Tear the basil into small pieces and add to the bowl. Stir to coat. Serve immediately. Bon Ap-pea-tit!
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