Recipes

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Green Goddess Ricotta Spread

Ingredients:

1 cup plain Greek yogurt
1 cup herbs (parsley, dill, basil, and/or cilantro)
Handful of green onions, chopped
2 tbsp lemon juice
1 cup ricotta cheese (or cream cheese)
1 avocado

Instructions:

Combine all ingredients in a food processor.
Process until smooth.
Enjoy as a sandwich spread.
Great topped with chopped tomatoes.
Adapted from: Open-Faced Tomato Sandwich by Meda Kessler, Edible Dallas

Cranberry Sauce

Ingredients:

12 oz fresh cranberries
1 cup sugar
1 cup orange juice

Instructions:

In a medium saucepan, stir together granulated sugar and orange juice.
Place over medium heat, and stir gently until the sugar dissolves completely.
Add cranberries to the saucepan carefully and stir gently.
Continue cooking, simmering gently and stirring frequently, until most cranberries have split open and the sauce becomes jammy. *Note - the sauce will thicken once cooled.
Remove from heat, allow sauce to cool.
Store covered, refrigerated.

Cottage Cheese Cheesecake

Ingredients:

6 tbsp graham cracker crumbs
2 tbsp butter, melted
1 1/4 cup cottage cheese
1/2 tsp vanilla
2/3 cup semi-sweet or white chocolate chips
Berries of your choice

Instructions:

Mix graham cracker crumbs and melted butter, and set aside.
Puree cottage cheese and vanilla in a food processor until smooth.
Melt chocolate chips in a double boiler or by microwaving in 30-second intervals, stirring frequently.
Fold cottage cheese mixture into melted chocolate until evenly mixed.
In jars or cups, layer 1 tbsp graham cracker crumbs, 1/2 cup cheesecake mixture, 1 more tbsp graham cracker crumbs, and top with berries.
Chill and serve.

Chickpea Salad

Ingredients:

1 can chickpeas, drained, liquid reserved
1 stalk celery
1/2 jalapeno
2 tbsp cilantro
1/4 cup red onion
2 cloves garlic
1-2 tsp fresh lemon juice
2 tbsp olive oil
1 tsp honey

Instructions:

Drain chickpeas, reserving liquid.
Place chickpeas into a wide bowl and mash them.
Add up to 2 tbsp liquid and mash until the consistency of chunky tuna salad.
Finely chop vegetables and add to mashed chickpeas.
In a separate bowl, combine 1 tbsp chickpea liquid, olive oil, honey, lemon juice, and garlic.
Add salt and pepper as desired.
Whisk together well.
Pour dressing into chickpeas, mix well.
Enjoy on toast or crackers.

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy. Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serrated knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of: B Vitamins help our cells grow and stay healthy - Vitamin C keeps our immune system strong and helps our bodies heal quickly - Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

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Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!

Stone Fruit

Stone fruits are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing - Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven):
- Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
- Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
- Bake: Place halves cut-side down on a baking sheet.
- Roast in a 400°F oven for about 30-45 minutes until tender.
- Check: A fork should slide in easily-but don't overcook or it gets soggy.
- Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.