Category Archive

PRINTER-FRIENDLY VERSION Ingredients Yield: 4-6 servings 6 large oranges 1 cup of thinly sliced radishes 1 lb of mixed salad greens 1/2 cup of thinly sliced red onion 1 cup of toasted walnut halves 1 Tbsp of honey 3 Tbsp of extra-virgin olive oil Salt to taste Pepper to taste Directions 1. AT LEAST ONE HOUR AHEAD: Peel and section … Read More

PRINTER-FRIENDLY VERSION Yield: 4 Servings Ingredients 4 cups cooked chicken, torn into bite sized pieces 1/4 cup minced red onions 1/4 cup chopped pecans 1/4 cup raw almonds, slivered 1/4 cup apples, chopped 1/4 cup dried cherries 1/4 cup carrots, julienned 1 teaspoon sesame seeds 1 kiwi, cut into 1/4-inch rounds 1/4 cup of mango, scliced thin 2 teaspoons each … Read More

PRINTER-FRIENDLY VERSION Ingredients Yield: 4-6 servings Salad 8 cups of mesclun salad greens (5 ounces) 1 head of radicchio, thinly sliced 2 cups of halved seedless grapes (about 1 pound) 3/4 cup crumbled feta or blue cheese 1/4 cup extra-virgin olive oil Dressing 2 Tbsp of red wine vinegar Salt to taste Pepper to taste Directions 1. To prepare dressing: Whisk oil, … Read More

PRINTER-FRIENDLY VERSION Makes 8 servings 8 cups Mixed greens – bite size 4 cups Butter lettuce – bite sized 4 cups Romaine lettuce – bite sized 1 cup Grape tomatoes 2 Orange – peeled, half wedges ½ cup Red onion – thin sliced rings ¼ cup Basil – slice fresh leaves 1 – 2 Yellow bell pepper – sliced in … Read More

PRINTER-FRIENDLY VERSION PREPARE PASTA • Cook the pasta in plenty of boiling water until al dente (just tender). Drain well and transfer to a medium – large bowl. • Add the following ingredients to the hot pasta: 1/2 lb 3 Tbsp 2 Tbsp 2 Tbsp 2 – 3 med. 1 cup 1/4 cup Pasta Shells – uncooked Olive Oil White … Read More

INGREDIENTS 1/4 green cabbage – shredded 1/4 red cabbage – shredded 1/2 of a fennel bulb – julienned 1/2 of a jicama (peeled)- julienned One apple – julienned 2 tbsp of crème fraiche or sour cream 1 tsp of coriander seeds 1 tsp of fennel seeds Juice of half a lemon Salt and Pepper In the bottom of a medium … Read More

PRINTER-FRIENDLY VERSION Makes 8 servings MIX VINAIGRETTE 3 Tbsp 3 Tbsp 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1 slice Rice Vinegar – unseasoned Peanut or Canola Oil Sesame Oil Sugar Dried Oregano Sea Salt Ginger – fresh, very finely minced PREPARE POTATOES • Cut the potatoes into uniform size – halves or quarters. • Steam them over water … Read More

PRINTER-FRIENDLY VERSION Yield: 2 Servings Ingredient 1 Tbsp fresh minced cilantro 1/2 Tbsp chopped fresh parsley Salt and pepper to taste One-half 15-ounce can no salt black beans, rinsed and drained 1 ear of corn (taken from cob) 1 Tbsp red onion 1/2 Tbsp chopped, seeded jalapeno pepper 2 cups salad greens Directions 1. Combine first four ingredients in a … Read More

• Sauce yields enough sauce to spread over 8 cups of fruit (i.e. 2 cups of 4 varieties). • Use a variety of fruits to create a colourful power of vitamins. YELLOW-ORANGE Fruits= VITAMIN A ‘RE‘ refers to retinol equivalents ORANGE & RED Fruits= FOLIC ACID ‘mcg‘ mcg refers to micrograms 1 med Mango 805 RE 1 cup Cantaloupe cubes 561 RE … Read More

PRINTER-FRIENDLY VERSION INGREDIENTS 1 can(19 oz) garbanzo beans 1/2 cup black olives, drained and rinsed 1 red onion, chopped 1/2 cup feta cheese, crumbled 1/2 cup fresh parsley, chopped Dressing: 1/2 cup vegetable oil 1/4 cup lemon juice 1/4 tsp black pepper 1/2 tsp dried oregano 1 tsp of Dijon mustard In a medium bowl, mix garbanzo bean, olives, onions, … Read More