Recipe Collection - F

Fall Vegetable Medley w/ Quinoa (Mika Rotunda)

Ingredients: 1 Large Butternut squash diced and skinned  1 cup dried cranberries  1 sweet onion chopped  3 Parsnips 10 oz. slices brussels sprouts 2 Tbsp Olive oil  2 tsp nutmeg  1 Tbsp thyme chopped  1 Tbsp raw honey  2 Tbsp Balsamic Vinegar  Salt and pepper to taste  Directions: Begin by washing, slicing and prepping all vegetables. Preheat oven to 420…

Fried Cauliflower Rice w/ Kimchi

Ingredients: 1 T coconut oil 1 head cauliflower, roughly chopped 1 large carrot, diced 1/2 cup green beans, diced 1/2 bell pepper, diced 1 Tablespoon coconut aminos* 2 Tablespoons kimchi…

Sparkling Fruit Salad

Recipe by Rollin’ Oats C.E.C. Mario Martinez Ingredients: 2 Mangos, ripe but firm 1 pt. Strawberries ½ cup Asti Spumante, chilled ¼ cup Mint leaves, thinly sliced 1 tsp. Lime…

Andalusian Fried Fish with Salsa Verde

As the province of Andaluzia produces most of Spain’s olive oil, it is no wonder that frying is the cooking method of choice.  The fish is marinated before dredging in…

Fruit Pinwheels

For week 3 of the Glazer Children’s Museum’s program, Whisk In Wednesday, the kids made fruit pinwheels. This one was really fun for the kids to help with and the final product got two…

Fillo Shells with Fresh Fruit & Honey

Ingredients: 1 Box Fillo pastry sheets, thawed overnight in the refrigerator (if frozen) 6 cups fresh ripe fruits and berries, ready-to-eat and in bite-size pieces Honey (or Agave Nectar), as…

Veggie Fried Rice

(Gluten-Free, Dairy-Free) Ingredients: 2 tsp Toasted Sesame Oil 1/4 cup Onion, chopped 1 cup Mixed Vegetables (broccoli, cauliflower, carrots) 1/4 cup frozen Corn Kernals 1/4 cup frozen Green Peas 1/4…

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