Carrot Top Pesto

Carrot Top Pesto
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Carrot Top Pesto
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Ingredients
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Instructions
  1. Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
  2. Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
  3. While food processor is running, slowly add olive oil in a streaky stream.
  4. Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes

Use pesto on pasta, sauteed vegetables, or in scrambled eggs!

Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.

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Caponata Grilled Chicken Sandwich

Recipe developed by Chef Justin Kouri

Caponata Grilled Chicken Sandwich
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Caponata Grilled Chicken Sandwich
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Ingredients
Servings: 6
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Instructions
  1. Heat a large sauté pan over medium-high heat. Add the oil.
  2. Add the eggplant, zucchini, onion and celery. Sauté 5-7 minutes, until soft.
  3. Add tomatoes, garlic, olives and capers. Sauté for an additional 2-4 minutes.
  4. Stir in the basil, red wine vinegar and honey.
  5. Remove from heat.
  6. Evenly disperse grilled chicken between both bottom buns.
  7. Divide caponata and place on top of chicken.
  8. Top with remaining buns. Enjoy!
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Sweet Potato Quesadilla

Recipe created by Chef Justin Kouri

SWEET POTATO QUESADILLA
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Servings
4
Servings
4
SWEET POTATO QUESADILLA
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Servings
4
Servings
4
Ingredients
Quesadilla
Topping
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Instructions
  1. Preheat oven to 350F.
  2. Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
  3. Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
  4. Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
  5. Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
  6. Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
  7. Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
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Spicy Watermelon Salad with Shiso

Recipe inspired by Sylvia Fountaine, Feasting at Home

Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Ingredients
Sesame Lime Dressing
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Instructions
  1. Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
  2. Mix dressing ingredients together in a small bowl then pour over watermelon salad.
  3. Gently toss. Add salt and pepper to taste
  4. Garnish with jalapeño, shiso ribbons and toasted sesame seeds
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Stars & Stripes Caprese Salad

Recipe adapted from The Baker Mama

Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Ingredients
Blueberry Balsamic Drizzle
Servings:
Units:
Instructions
Instructions
  1. Preheat the oven to 375°F.
  2. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
  3. With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
Prepare Blueberry Balsamic Drizzle
  1. In a large saute pan over medium heat, add blueberries and balsamic vinegar. Continuously stirring. Once blueberries burst reduce heat to low and simmer for 5 minutes until the sauce begins to reduce and thicken.
Assemble
  1. Arrange toasted bauqette by layering sliced mozzarella, basil, tomato and fresh blueberries. Garnish with mozzarella stars and drizzle with blueberry balsamic glaze. Repeat and enjoy!
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