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CARROT TACOS

Serves 4

INGREDIENTS:

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

PREPARATION:

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.
Bon Ap-pea-tit!

 
 
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BEET HUMMUS

Serves 4

INGREDIENTS:

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

PREPARATION:

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.
Bon Ap-pea-tit!

 
 
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SQUASH BANANA SMOOTHIE

Serves 1 class with tasting portions

INGREDIENTS:

1/3 cup butternut squash puree

1 frozen banana

3/4 cup apple cider

PREPARATION:

Puree all of the ingredients in a blender. Serve. Bon Ap-pea-tit!

 
 
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PUMPKIN QUESADILLA

Makes 6 quesadillas, cut into 5 pieces

INGREDIENTS:

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


PREPARATION:

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.


 
 
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STRAWBERRY SALSA

Yields: approximately 1 ½ cups, Serves: 3

INGREDIENTS:

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


PREPARATION:

Mix all ingredients in a medium bowl. Serve with chips. Bon Ap-pea-tit!

 
 
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SUMMER FRUIT PANZANELLA SALAD

Serves 4-6

INGREDIENTS:

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

PREPARATION:

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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