Massaged Kale Salad

Ingredients: 1 Large Bunch Curly Kale, de-stemmed and torn into pieces ¼ teaspoon Fine Sea Salt 1 Tablespoon Fresh Lemon Juice 1 Tablespoon Extra Virgin Olive Oil 1 Pomegranate (seeds only) 2 Persimmons, sliced ½ Cup Crumbled Goat Cheese Any other desired toppings Preparation: Place kale in medium mixing bowl along with the salt andContinue reading “Massaged Kale Salad”

Lavender Lemonade 

Ingredients: 2 Cups Boiling Water 1 Cup Lavender Flowers 2 Cups Cold Water 1 Cup Lemon Juice Preparation: 1. Place lavender in a pitcher and pour boiling water over the lavender. Cover with plastic wrap and steep 10 minutes. 2. Strain lavender from water, then return water to the pitcher. 3. Add cold water, lemonContinue reading “Lavender Lemonade “

Microwaved Kale Chips

Ingredients: 1 bunch of Kale 4 teaspoons olive oil Salt and pepper to taste Any other desired spices (paprika, garlic powder, cumin, etc.) Preparation: 1. Wash and thoroughly dry kale. Remove stems from kale and tear into two inch pieces. 2. Toss Kale with olive oil and desired spices in a large bowl. 3. SpreadContinue reading “Microwaved Kale Chips”

Sweet Popcorn

Ingredients: 3 Tbsp coconut, peanut, or canola oil 1/3 cup popcorn kernels (preferably from UCD student farm) 3-quart covered saucepan Spices to taste (cinnamon, sugar, chocolate sauce, caramel sauce) Preparation: Stove: Heat oil in saucepan on medium to high heat. Put 3 popcorn kernels into the oil and cover the pan. Once the kernels pop,Continue reading “Sweet Popcorn”

Sautéed Summer Squash and Onions

Ingredients: 1 Tablespoon Olive Oil or Butter 2-3 Medium Summer Squash, sliced 1/4 Medium Sweet Onion, diced Salt and Pepper to taste Preparation: 1. Melt butter over medium-low heat in skillet. 2. Add onions and squash, cook until onions are translucent and squash is tender (approximately 8-10 minutes). 3. Remove from heat and add saltContinue reading “Sautéed Summer Squash and Onions”

Buttered Rosemary Broccoli

Ingredients: 1 Bunch broccoli 3 Tablespoon Butter 1 teaspoon Finely Chopped Fresh Rosemary Salt and Pepper (to taste) Preparation: 1. Wash and dry broccoli and rosemary. Cut broccoli into florets, then slice into 1/2 inch pieces. 2. Bring a large pot of water to boil, add broccoli and cook until tender (5-6 minutes). Drain broccoliContinue reading “Buttered Rosemary Broccoli”

Caprese Salad

Ingredients: 1 Large Heirloom Tomato 1 Small Bunch of Fresh Basil 1 Large Ball of Fresh Mozzarella Extra Virgin Olive Oil, Balsamic Vinegar, and Salt and Pepper to taste Preparation: 1. Wash and dry tomatoes. Rinse basil and dry. 2. Slice tomato and cheese width-wise, to approximately the same size. Separate individual basil leaves. 3.Continue reading “Caprese Salad”

Spiced Popcorn

Ingredients: 3 Tablespoons Coconut, Peanut, or Canola Oil 1/3 Cup Popcorn Kernels (preferably from UCD student farm) 3-Quart Covered Saucepan Spices to taste (Cumin, Cayenne Pepper, Garlic Powder, Salt, Pepper) Preparation: Stove: Heat oil in saucepan on medium to high heat. Put 3 popcorn kernels into the oil and cover the pan. Once the kernelsContinue reading “Spiced Popcorn”

Beet Carpaccio

Ingredients: 1lb Beets (Preferably Chioggia) 1/4 Cup Lemon Juice 1/3 Cup Feta Cheese, crumbled 1/4 Cup Frisee  2 Tablespoons Vinegar 2 Tablespoons Sour Cream 1.5 teaspoon Sugar 1/3 Cup Olive Oil Salt and Pepper to taste Preparation: 1. Thinly slice beets. 2. Place in bowl and toss with lemon juice, set aside for 10min. 3.Continue reading “Beet Carpaccio”