2cupscooked short grain brown rice 1medium onion, chopped 1cuppoblano pepper, seeded and chopped 3garlic cloves, minced 2cupsswiss chard, chopped 2tspfresh oregano, chopped 1cuplentils, rinsed 1/4cupcornmeal 1/4cupcilantro, chopped 1/2tspsalt 1Tbsplime juice 14 1/2ozcan of fire-roasted tomatoes 1/4cupmedjool dates, packed 1Tbspsmoked paprika 1tspchili powder 1/2tspmustard 1/4tspred pepper flakes Cook brown rice according to package directions, set aside. […]

2 1/2cupsrolled oats 2Tbspdate sugar 1tspbaking powder 2tspground cinnamon 1/2tspground ginger 1/2tspground nutmeg 1/2tspsalt 2cupswater 1/4cupmedjool dates, packed 2tspvanilla extract 1/2cupapple sauce 2apples, diced 1pear, diced 1/2cupwalnuts 1/4cupdried cranberries (no sugar added) Preheat oven to 375 degrees F. Prepare a 9” x 9” baking dish In a large bowl, combine oats, date sugar, baking powder, […]

This kale salad is brightened with homemade creamy dijon vinaigrette dressing. 1butternut squash – peeled and seeded, chopped into 1/2 inch pieces 6cupskale, chopped 2cupsquinoa, cooked 12ozkidney beans, drained and rinsed 1apple, chopped 1/4cuppecan pieces 1/2cupapple cider vinegar 1TbspDijon mustard 1lemon 1TbspVermont maple syrup 1shallot, diced Preheat oven to 400 degrees. Peel, de-seed and chop […]

8 4fresh tomatoes, cut into wedges, or about 20 cherry tomatoes 20basil leaves, chopped (approximately) 2cupscups canned garbanzo beans (chickpeas), drained and rinsed 1/2 cup extra 1/2cupextra virgin olive oil 2Tbspvinegar, or to taste (red wine vinegar, or your favorite flavored vinegar) 1pinchsalt pepper, to taste Prep: Combine all ingredients in a large bowl. Toss […]

3/4lbkale, stemmed, washed and chopped, slightly damp 1Tbspolive oil 1lbyellow summer squash, sliced 2garlic cloves, minced Salt to taste 1tspfresh thyme leaves OR 1/2 teaspoon dried thyme leaves 1/2cupwater or vegetable stock Black pepper to taste Heat oil in large skillet over medium heat. Add squash and cook, for about 5 minutes, stirring occasionally until […]

1large green bell pepper, chopped 1large red bell pepper, chopped 1large onion, chopped 1cupchopped tomato 1cupdistilled white vinegar 3/4cupsugar 1tspcelery seeds 1tspturmeric 1/2tspsalt 1/2tspmustard seeds 1/2tspdried tarragon, crumbled Combine all ingredients in a heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be […]

1cupcantaloupe, chopped 1jalapeno pepper, seeded and diced 1/4cupred onion, diced 1/4cupcilantro, freshly torn 1lime, juiced 1/4tspsalt Combine all the salsa ingredients in a bowl, seasoning with the salt. Toss well and let sit until ready to eat. Serve with your favorite tacos or tortilla chips! print recipe Learn more about Nutrition Services at The UVM […]

3Tbspolive oil 3Tbspred wine vinegar 1tspminced garlic 1/2tspdried oregano Coarse salt and freshly ground pepper 1head romaine lettuce, torn into bite-size pieces 1ptcherry or grape tomatoes, halved 1 1/2cupscrumbled feta cheese, (8 ounces) 1/2red onion, halved and thinly sliced 1large cucumber, peeled, halved and thinly sliced 1/2cupKalamata olives, pitted In a large bowl, combine the […]

6 8cupsmixed greens, torn into bite-size pieces 1/2cupdried cranberries 1cupslivered almonds, lightly toasted 1cupfeta cheese, crumbled 1/2cupolive oil 1/8cupcider vinegar (you can substitute balsamic vinegar) 2Tbspsugar 1/2medium onion, chopped 1/2tsppaprika 1/8tspdry mustard 1/8tsppepper 1/8tspcelery salt Combine greens, cranberries, almonds, and feta in a large bowl. Whisk olive oil, cider vinegar, sugar, onion, paprika, dry mustard, […]

8 3lbcarrots, peeled and sliced on the bias to 1 1/2– inch long pieces (slice thicker portions into halfs). Thicker carrots are preferred. If thin reduce roasting time as needed. 3Tbspolive oil Salt and freshly ground black pepper 3Tbsphoney 1 1/2Tbspapple cider vinegar 2 1/2Tbspfresh parsley, chopped 1Tbspfresh thyme leaves Preheat oven to 400° F. […]