Summer Hominy Salad

Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mis en place.
  2. Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Pour lime dressing over the hominy mixture and toss until evenly coated.
  5. Transfer the salad to serving plates and garnish with cilantro. Enjoy!
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Heart of Palm Salad

Heart of Palm Salad
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Votes: 6
Rating: 4
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Heart of Palm Salad
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Votes: 6
Rating: 4
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mis en place.
  2. Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Dress the salad with lime juice mixture and toss until spinach is evenly coated.
  5. Divide salad among four plates and top with quartered avocado. Enjoy!
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Stuffed Endive

Stuffed Endive
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Votes: 0
Rating: 0
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Stuffed Endive
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Rating: 0
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Separate endive leaves and lay out on a tray. Set aside.
  3. Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
  4. Spoon 2 tablespoons of walnut mixture into each endive leave.
  5. Serve as an appetizer or light snack. Enjoy!
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Roasted Broccolini & Peaches

Broccolini and Peaches
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Broccolini and Peaches
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat oven to 450F.
  3. Trim broccolini stems to 3” length and place in a large mixing bowl.
  4. Add garlic, olive oil, salt and pepper to the bowl.
  5. Toss to coat evenly. Transfer broccolini into one layer a parchment lined sheet pan.
  6. Scatter peach wedges on the sheet pan.
  7. Roast in the oven 5 minutes.
  8. Remove pan from oven and allow to cool for 1‐2 minutes.
  9. Arrange broccolini and peaches on plates. Garnish with mint leaves.
  10. Serve as a side or snack. Enjoy.
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Roasted Fall Vegetables with Pecan Gremolata

Roasted Fall Vegetables with Pecan Gremolata
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Votes: 2
Rating: 3
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Roasted Fall Vegetables with Pecan Gremolata
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Votes: 2
Rating: 3
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings:
Units:
Instructions
Roast The Vegetables
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat the oven to 425 degrees.
  3. Cut the carrots an parsnips in half lengthwise and again crosswise.
  4. Cut the turnips halves into 1-inch wedges.
  5. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl.
  6. Drizzle with 3 tablespoons of the oil. Toss to combine.
  7. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with sea salt and freshly ground black pepper.
  8. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned. Gently stir every 15 - 20 minutes.
  9. Remove sheet pan from the oven and transfer the vegetables to a large platter; cover to keep warm.
Make the Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. (Avoid the bitter white part, called the pith.)
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. In a bowl, combine pecans, cheese, parsley, garlic and lemon zest, 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
  4. Just before serving, drizzle the vegetables with remaining 2 tablespoons of oil and 1 tablespoon of lemon juice. then spread the gremolata evenly over the warm vegetables.
  5. Toss to coat and serve warm.
Recipe Notes
final cover
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