Recipe

Tempeh Sloppy Jennas by Chef Jenna McPartland

This recipe is a great way to incorporate tempeh into a meal, especially for people who are new to this ancient protein. Tempeh is a complete protein, and since it’s fermented, it’s great for gut health. Loaded with veggies, smothered in tasty sauce, and served on a bun, this is a must-try weeknight dinner that’s…

Read More

March FVC Program Recipe: Mise en Place, by Dave Lowrie

TRY AND HAVE ALL INGREDIENTS CUT AND PREPARED BEFORE COOKING SINCE THINGS COOK FAST! THIS IS CLASSICALLY KNOWN AS “MISE EN PLACE” (French for, “everything ready and in place”) PS: WASH HANDS OFTEN!! Amuse Bouche (French for appetizer, or “happy mouth”) Smoked mussels with horseradish mayo 8 – 10 oz smoked mussels (Canned are fine…

Read More

ROASTED RUTBAGA HUMMUS by AMG Catering

ROASTED RUTABEGA HUMMUS (2 cups) Ingredients o 3 medium rutabagas, peeled o 4 garlic cloves, peeled o 1 – 540 mL can chickpeas, drained and rinsed o 4 ice cubes o juice of 1/2 lemon o 2 Tablespoons tahini o 3/4 teaspoons salt o 2 tablespoon extra virgin olive oil Instructions 1. Preheat oven to…

Read More

Turnip Leafy Green & Potato Saute by AMG Catering

TURNIP, LEAFY GREENS AND POTATO SAUTE Donated by AMG Catering & Events INGREDIENTS 1. 1/2 pound baby turnips with greens attached 2. 1/2 pound small red potatoes 3. 1 teaspoon kosher salt 4. 1 teaspoon thyme fresh chopped 5. 1 shallot thinly sliced 6. 1 teaspoon butter divided 7. 1 tablespoon olive oil divided 8.…

Read More

Aquiat de Peix (Mallorcan Fish Stew) by Karla Sorrentino

Prep time: 45 minutes Serves 4-6 Ingredients • 3 tablespoons extra-virgin olive oil • 1 large yellow onion, cut in julienne • 3 medium-sized ripe tomatoes, peeled and chopped • kosher salt • 1 tablespoon paprika (sweet) • 1 bay leaf • 1 sprig fresh thyme • freshly ground black pepper, to taste • 1/2…

Read More