COOKBOOK
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P I T A P I Z Z A
C O A C H R I V E R A• Pita Bread (whole wheat)
• Vegetables of your choice
• Peppers (Mexico)
• Hot peppers (my garden)
• Tomatoes (my garden)
• Potatoes (Illinois)
• Tomato sauce
• Spices of choice
• Cheese
I add olives and vegan
cheese to mine. It is always different depending on what vegies I have in the fridge.
1 5
Pre heat oven to 350
Cut all the vegies to bite size pieces Sauté them until soft.
Put pita bread on a baking sheet
Layer pita with tomato sauce, sautéed vegies, salt, pepper, garlic powder, cheese.
Cook for 10-15 minutes or until pita begins to crisp
Cut into pieces Eat!
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F R I T T A T A W I T H Z U C C H I N I
A L E S S A N D R O D E M O R I • 2 tablespoon of choppedyellow onion (USA) • 2 large zucchini or 3
medium zucchini (Mexico)
• 4 eggs (USA)
• Salt
• Extra virgin olive oil
You can cover the pan with a lid to help cook the eggs faster
It’s recommended to use a non-stick pan.
1 0 m i n .
Cut the zucchini in slices about ¼ inch thick. Chop the onion.
In a pan, add extra virgin olive oil and the chopped onion. Saute’ until the onion becomes light brown.
Add zucchini and cook for about 15 minutes, until the vegetable is soft and fully cooked. Add salt.
On the side, beat the eggs and add salt. Pour the eggs in the pan where the zucchini are cooking. Use utensil to make sure the egg doesn’t stick to the pan. Cook for 3-5 minutes. Using a large plate or cutting board, flip the frittata and cook on the other side another 2-3 minutes.
Serve warm.
2 0 m i n . 3 0 m i n .
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T U N A S A L A D
M A X I M U S S E P E • 2 Carrots• I/2 bag of Lettuce
• 2 Tomatoes
• Onion
• 1 can of Tuna
Dressing:
• 1/4 cup of Olive Oil • Pinch of salt
7
1. Wash carrots and slice. 2. Dice onions and tomatoes. 3. Mix olive oil and pinch of salt.
4. In a bowl add in lettuce, tomatoes, carrots and onions.
5. Pour in dressing and mix.
6. Add in Tuna and lightly mix again.
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B R O C O L I P A S T A
J A N E F U R S T
• 1 cup Broccoli, cut up
(grown in California, USA) • 1/3 cup olive oil
• Salt and pepper • 2 tablespoon pasta
cooking water
• 2 cups penne pasta
• Parmesan cheese
You can add as much cheese as you want, or no cheese
5 M i n u t e s
1. Bring pot of water to a boil and add pasta. Cook for 12 minutes
2. In large pan, heat the the olive oil and garlic
3. Add the dry broccoli to the pan 4. Mix the broccoli into the oil in the
pan while it cooks and cook for 5 minutes
5. Add cooked pasta to pan, and mix 6. Add two tablespoons pasta water 7. Top with Parmesan cheese and salt
and pepper
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T H A N K S G I V I N G S T U F F I N G
B R A D Y S I E G E L • Onions-Oregon • Mushrooms-Pennsylvania • Olive Oil-Italy• 1-2 loafs Wonder Bread
• Black Pepper
• 10 Ritz Crackers
• 3 Eggs
Stuff into the turkey and cook for 2 hours.
2 0 m i n u t e s
• Slice onions and dice them into smaller pieces.
• Use Olive Oil and sauté the onions in a frying pan.
• As they start to brown include mushrooms and continue to sauté.
• Tear up wonder bread into small
pieces into a very large bowl.
• Pour in onion mix and include 3 eggs.
• Season w black pepper.
• Mush up the ingredients with your
hands and add 10 Ritz crackers. • Stuff the turkey!
2 h o u r s 2 : 2 0
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C A M P B E L L S O U P G R E E N B E A N C A S S E R O L E L I A M D I A Z • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of MushroomSoup or 98% Fat Free Cream of Mushroom Soup
• 1/2 cup milk
• 1 teaspoon soy sauce • 1 dash black pepper • 4 cups cooked cut green
beans (Minnesota)
• 1 1/3 cups French's® French Fried Onions
Tips
•For the cooked green beans: Use 2
cans (14.5 ounces each) green beans,
drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.
5 m i n s
•Step 1
•Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
•Step 2
•Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
•Step 3
•Bake for 5 minutes or until the onions are golden brown.
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M Y S P E C I A L C O R N P U D D I N G
D A R L A C O O P E R • 5 eggs• 1/3 cup butter, melted
• ¼ cup white sugar
• ½ cup milk
• 4 tbsp. cornstarch
• 1 (15.25 oz.) can whole kernel corn
• 2 (14.75 oz.) cans
cream-style corn
Be sure you start with a very big mixing bowl.
1 0 m i n
Preheat oven to 400 degrees F. Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.
1 h o u r 1 h 1 0 m i n
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L I L A ’ S C A E S A R S A L A D
L I L A C O O P E R• 9 oz. bag leafy green romaine lettuce
(California)
• ½ cup Caesar dressing
*Ken’s Steak House Lite Caesar
• 1/8 to ¼ cup of shredded parmesan cheese
depending on taste
• 1 cup seasoned croutons
• 10 grape tomatoes
(washed) (Florida)
You may mix the salad in a larger bowl and then
transfer to a nice salad bowl.
1 0 m i n
In a very large salad bowl toss the lettuce with the dressing.
Add in the cheese and croutons and continue to toss until evenly distributed. Finish by adding in the tomatoes.
Serve and enjoy!!
O m i n 1 0 m i n
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G L U T E N F R E E T A C O S
F E D E R I C A P A L L A R E S • 1 avocado (Mexico)• ½ sweet onion (Peru)
• 1 chicken breast
• 4 tomatoes cherry (US)
• Shredded mozzarella
cheese
• Gluten Free white corn tortillas (Texas)
• ½ lemon (Chile) • Salt
• Pepper
For guacamole, cut avocado into cubes and mash with fork. Add lemon and salt to taste.
1 5
Sauté cut onions in pan adding salt and pepper.
Add lemon juice to chicken breast and grill it until done.
Prepare guacamole
Add cheese on tortillas and microwave them for 1 minute to melt cheese.
Cut grilled chicken in strips.
Assemble tacos by adding onions,
guacamole, chicken strips and tomatoes on top of tortillas.
Fold tortillas in half and heat them up in pan to make them crunchy.
A disfrutar!
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T U R K E Y M E A T S A U C E
S I E N N A N E M I T O F F • 2 tbls. olive oil• 1 pound ground turkey
• 4 cloves garlic (California)
• ½ chopped onion (Mexico)
• ½ pound assorted
mushrooms (Pennsylvania)
• 1¼ cups red wine
(optional)
• 1 28oz. can of crushed San Marzano tomatoes (Italy)
• 2 tbls. tomato paste • 1 tbls. dry oregano
• ¼ cup fresh basil leaves (Florida)
• Salt and pepper to taste
• Grated parmesan
I use 2 tsp. salt and 1 tsp. pepper
3 0 m i n s .
1. Heat the olive oil
2. Brown the turkey meat
3. Add onions, garlic and mushrooms and continue to brown
4. Add tomato paste 5. Add crushed tomatoes
6. Bring to a boil and simmer for 1 hour 7. Pour over pasta or zucchini noodles.
I used angel hair pasta.
8. Add parmesan cheese to taste.
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S C A R L E T ’ S I S L A N D F I S H O V E R
R O A S T E D V E G G I E S A N D R I C E
S C A R L E T M I Z E N E R• 3 Corvina fillets – Wild caught in South America • 2 lemons, thinly sliced –
Glazier Farms, South Miami, Florida
• 1 sprig of fresh rosemary – Fresh from our family garden
• 1 cup Basmati rice
• 1 head broccoli - Delray Beach, Florida
• 1 head cauliflower chopped - California • 2 garlic chive shoots –
Fresh from our family garden
• 1 tsp granulated onion
• 1 tsp ground cumin
• 2 Tbsp olive oil • 1 pinch coarse salt
Add more lemons for extra flavor.
Consider growing your own herbs.
1 5 m i n u t e s
Pre-heat oven to 375 degrees
Wash and debone Corvina fillets, then place fillets on parchment lined baking sheet
Brush fillets with olive oil, sprinkle with salt and chopped rosemary, and top with sliced lemon.
Chop broccoli, cauliflower, and garlic chives and place on a separate parchment lined baking sheet. Brush with olive oil and sprinkle with salt, onion, and cumin.
Bake Corvina fillets and vegetables for 30 minutes. Veggies should be slightly
blackened.
While fish and veggies are baking, bring 4 quarts of salted water to a boil in a medium saucepan. Cook one cup of rice until tender (about 20 minutes).
To plate, add the rice then layer the veggies and the Corvina on top
Enjoy!
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DIRECTIONS
NOTES
MOM'S ZUCCHINI BREAD
ZOE LUNKENHEIMER
INGREDIENTS
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground
cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 ¼ cups of white sugar
• 3 teaspoons vanilla extract • 2 cups grated zucchini
(Florida City,Florida)
• 1 cup chopped walnuts
● Makes two loaves
● Zucchini (Florida City, Florida)
● Grease and flour two 8x4 inch pans
● Preheat oven to 325degrees
● Sift flour, salt, baking powder,soda, and cinnamon together in abowl ● Beat eggs, oil, vanilla, and sugar
together in a large bowl
● Add sifted ingredients to the creamed mixture and beat well ● Stir in zucchini and nuts until well
combined
● Pour batter into preparedpans
● Bake 40 to 60 mins or until tester inserted into the center comes out clean
● Cool in pan on rack for 20 mins
● Remove bread from panand
completely cool
20 mins 1 hour
1 hour 40mins
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Arugula
Salad
C A T H E R I N E W E L L S
• 4 cups of fresh Arugula • ½ cup of Seedless
Raisins
• ½ cup of the Pine Nuts • 6-8 thin slices of
Parmesan cheese (optional)
• Juice from ½ lemon (optional)
• 4 table spoons of Olive Oil
• Salt
• Black Pepper
• Arugula and Lemon are locally grown in South Florida
• Pine Nuts are from China (Costco)
• Raisins from California • Olive oil and Parmesan
are from Italy
This Salad can be made without Parmesan and without Lemon Juice as well.
5 m i n
Wash Arugula. Put it in the bowl. Do not cut!
Add all ingredients except
Parmesan. Mix. Add Salt and Pepper to taste.
Use fruit peeler to cut thin slices of Parmesan. Put it on the top of the Salad. Do not mix Parmesan into the salad. Serve right away. If left on the table for some time, lemon juice will cook the Arugula and it will look bad.
Enjoy!
0 5 m i n
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W H O L E W H E A T Z U C C H I N I P A N C A K E S
W I N T E R H E N D L E R• 2 1/4 cups white whole wheat flour
• 2 teaspoons baking
powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt • 3/4 teaspoon cinnamon • 2 tablespoons honey • 2 cups buttermilk, at room temperature • 4 tablespoons unsalted
butter, melted and cooled • 2 large eggs
• 1 teaspoon vanilla extract • 1 cup grated zucchini
(Little River, Miami)
• Maple syrup, butter, fruits
for serving
This is my family’s favorite savory and sweet breakfast recipe! We make these together on the weekends.
1 5 m i n s
In a bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, honey. In a separate bowl, whisk together
buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until combined. Fold in the zucchini.
Heat a pan on medium and use cooking spray. Pour about a cup of batter and cook until surface of pancakes have bubbles, about 3 minutes. Flip carefully with a spatula, and cook until browned on the underside.
Serve pancakes with butter and maple syrup, topped with fruits. Enjoy!
1 5 3 0 m i n s
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V E G E T A B L E K E B O B S
M O R G A N T O L S T O N
• 6 Skewers • Mozzarella Balls • Cup of Tomatoes • 1 CucumbersBe careful when using skewers. Always keep the sharp end away from your body.
1 0 m i n
1. Frist you put the tomatoes on the skewer.
2. Next you put the cucumbers on the tomatoes.
3. Then you put the mozzarella on the cucumbers.
4. Last you repeat until there is no more space.
0 m i n 1 0 m i n
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F R E N C H O N I O N S O U P
L O U I E J O U L I N• 4 large yellow onions, 2 pounds, peeled, sliced • ½ cup of white wine • 5 tablespoons olive oil • Salt
• 5 cups of veggie broth • 1 bay leave
• Fresh thyme
• Black pepper
• 12 slices french baguette
• 1 cup of shredded cheese
My family loves this recipe especially during winter time.
1 0 m i n 1 h o u r 1 0 m i n1 h o u r
Ms. Londoño’s class
- Caramelize the onions in a pot with the olive oil until the onions are browned, for 30 to 40 minutes
- Deglaze the pot with the wine, reduce the wine
- Add the veggie broth, bay leave, thyme, salt and pepper.
- Bring to a low simmer fro 30 minutes - In the meantime, toast the bread, sprinkle the toasts with the shredded cheese and bake until the cheese is caramelized.
- Serve the soup with the cheesy toasts on top of the bowl of soup.
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A V O C A D O M A S H
E L L E R Y R A B I N • 1 Avocado (Mexico) • 2 Tablespoons of Lemon Juice (Miami, FL)• Salt to taste (Himalayan Mountain Range)
• Optional:
• Cilantro (Mexico) • Black Pepper (LA, CA) • Olive Oil (Italy)
Spread evenly on toast of rice cake
1 0 m i n u t e s
-Empty contents of avocado into bowl and mash with a fork while mixing in remainder of ingredients
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F A M I L Y S O U P
J O A Q U I N R A M I R E Z• One medium butternut
squash from USA • 10 to 15 baby carrots
from Florida
• Three tablespoons of onions
• One tablespoon of cream
cheese
• One tablespoon of butter • A little bit of olive oil • Salt and pepper
My mom gave me this soup since I was a little baby and I still love it
1 0 m i n s
First cut and peel the squash in little pieces.
Next grab a pan, add 2 cups of water and boil the water then when the water is boiling add the butternut squash and the baby carrots into the water add salt.
Cut the onions and fry them with the olive oil and add salt for taste.
When the butternut squash and carrots are soft blend them with the onions and add the cream cheese, butter salt and pepper.
2 5 m i n s 3 5 m i n s
F A M I L Y S O U P
J O A Q U I N R A M I R E Z
Mrs. Londoño
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F R U I T S M O O T H I E
N I C H O L A S S A N C H E Z • 1 Banana (Guatemala) • 1 Apple (USA) • 6 strawberries (USA) • Mango (USA)This is a recipe I like to make on the weekends with my mom and dad.
1 0 m i n u t e s
1. Gather the fruits you wat in your smoothie
2. Peel and cut the fruit 3. Mix in the blender
4. Add 1 cup of water or Almond milk 5. Set blender to smoothie function 6. Blend for 2 minutes
7. Serve in a cup with ice 8. Enjoy!
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R O A S T E D B R O C C O L I
A I D E N H E N R Y
• Broccoli• Drizzle Olive Oil • Salt to taste • Pepper to taste
Make sure to wash your broccoli well
5 m i n
• Preheat oven to 425 degrees
• Put broccoli on roasting pan
• Drizzle olive oil, salt and pepper
• Mix ingredients well
• Roast for 15-20 min
• Stir once halfway through
1 5 - 2 0
m i n 2 5 m i n
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P U M P K I N C U S T A R D S
E V I E S A C K ’ S P U M P K I N C U S T A R D S• 1 can (15 oz) pumpkin
puree • 12 oz evaporated milk • 2/3 Cup sugar • ½ tsp salt • 1 tsp ground cinnamon • ½ tsp ground ginger • ¼ tsp ground cloves • ¼ tsp Fresh ground nutmeg
• Zest of one tangerine
• 2 eggs
We reduced the sugar from ¾ cup to 2/3 cups to make this recipe healthier.
1 5 m i n u t e s
Mix dry ingredients in small bowl. Mix in tangerine zest. Beat eggs in large bowl. Stir in Pumpkin into egg mixture. Add dry ingredient mixture to the pumpkin and eggs. Gradually stir in milk.
Pour custard into 6 oven safe ramekins, approximately 5 oz each
Bake in preheated 425 F degree oven for 15 minutes. Reduce temperature to 350 F degrees, bake for 30 – 40 minutes or until a knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
This recipe is based on the Libby’s Famous Pumpkin Pie Recipe with a few additions. Note, Soy milk can be
substituted for dairy milk if preferred
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C H O C O L A T E P U M P K I N S P I C E Z U C C H I N I
B R E A D
G I S E L L E C . M A R T I N E Z• 1 ½ cups whole wheat
flour
• 1 tsp baking soda • ¼ tsp sea salt
• 1 ½ Tbsp pumpkin spice
• 1 Tbsp raw cocoa powder
• 1 cup all-natural pumpkin puree (Arlington, VA)
• 1 cup shredded zucchini (Mexico)
• 1/3 cup pure maple syrup
• 1 Tbsp coconut oil
• 1 egg
• 1 tsp vanilla extract
• ½ cup coconut milk
• ½ cup dark chocolate chips
Squeeze excess moisture out of zucchini.
Save a few chocolate chips to sprinkle on top. You can add extra chocolate chips.
Keep watch on loaf towards the end of baking process.
2 0 m i n s
1. Preheat oven to 350oF.
2. Grease a 9-inch loaf pan lightly with coconut oil.
3. In large bowl, whisk together flour, baking soda, cocoa powder, sea salt and pumpkin spice.
4. In separate large bowl, combine pumpkin puree, zucchini, syrup, oil, egg, and vanilla until smooth. Whisk in coconut milk.
5. Add wet ingredients to dry ingredients and mix until JUST combined.
6. Gently fold in chocolate chips. 7. Bake for 50-60 minutes or until
toothpick comes out clean.
8. Cool on wire rack for about 30 minutes. 9. Slice and enjoy!
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P A P A ’ S R O A S T E D C H I C K E N T H I G H S
B L A I R G U Y• 6 bones and skin on
chicken thigh • 1 bag of Brussel
sprouts(Belgium) cut in half
• 1 large red onion (Connecticut)
• Serve with mashed or
roasted potatoes (Peru)
Week night diner cooked by Papa.
2 0 m i n
Preheat oven to 425 degrees Cut Brussel sprouts in half
Cut red onions in half inch slices Salt and pepper the chicken
Put everything on a rimmed sheet pan Put in oven for 15 min
Stir and put back in oven for an other 15 min.
3 0 m i n 5 0 m i n
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P A S T A W I T H B R O C C O L I
L E O N W A T S O N • garlic-Orlando florida • Broccoli-caiifornia • Pepper-vietnam • Sea salt-Bahamas• Himalyan pink salt-Pakistan
• Olive
oil-peru,Portugal,tunisia
• Parmigianoreggiano-Italy
• Pasta-usa
You can add less or more broccoli I suggest 6-9 for a good and healthy meal
1 0 M I N
1. Boil sea salt and water.
2. Add pasta to boiling water and cook until al dente
3. While water heats and pasta cooks, cut florets from broccoli stalk
4. Peel and slice garlic lengthwise
5. Heat olive oil in hot pan until shimmering 6. Sautee broccoli in pan until scorched 7. Add garlic slices, pink salt and pepper 8. Turn down heat to medium and cook
garlic until soft and starts to turn brown 9. Add pasta and more olive oil to coat
tossing to mix broccoli and garlic
10. Turn off heat and add cheese mixing until melted
11. Serve and eat!
3 0 M I N 4 0 M I N
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B E E T S A L A D W I T H B L U E C H E E S E
R O H A N B H A N D A R I• 3 medium beets chopped
beats (Michigan)
• 1/2 cup roasted walnuts (California)
• 2 ripe pears (Oregon) • 2 tbsp olive oil (Spain) • 1 tsp fresh squeezed lime
• 2 ounces blue cheese
• 10 ounces fresh baby
arugula (Lakeland, Florida)
You could use mixed greens in place of arugula and goat cheese in place of blue cheese
1 0 M I N
• Roast whole beets in aluminum foil at
400F in an oven for 1 hour . Cool, and then cut in cubes
• Slice the pears in cubes
• In an large bowl mix together the arugula, beets, pears and walnuts • Add olive oil and lime and mix well
• Add blue cheese and mix gently
Bon Appetit!
6 0 M I N 7 0 M I N
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B L A C K B E A N S O U P
R E B E C C A B A S S• 1 red bell pepper (St. Augustine, Florida) • 1 yellow onion (Europe) • 2 cloves minced garlic
(Central Asia)
• 30 oz black beans (canned
or presoaked) (Michigan) • 1 bay leaf (Mediterranean) • ½ tsp. cumin (North Africa) • 1 qt. vegetable stock • Salt to taste OPTIONAL • Corn • Avocado • Rice • Tortilla
Black bean soup may be
served on its own, over a bowl or rice, or as a dip. For a
thicker texture, puree all or half of the soup.
1 5 m i n .
Chop red pepper and yellow onion Mince garlic cloves
In a large pot, lightly sauté red pepper and yellow onion, adding in garlic for one minute at the end.
Add black beans, bay lead, cumin, and vegetable broth
Simmer for an additional 15 minutes Add salt to taste
Serve warm or puree all or some of the mixer for a thicker texture.
For additional flavors, garnish with corn or avocado.
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S P L I T P E A S O U P
E M M A W E I S S M A N• 2 cups green split peas (Southwest Asia)
• 1 stalk celery, coarsely chopped (Switzerland) • 1 large carrot, peeled and
coarsely chopped (Iran/Afghanistan)
• 1 small onion, peeled and chopped (Asia/Iran)
• 1/4 tsp thyme
• 1 bay leaf, crumbled into very small pieces
• Pinch cayenne pepper
• 1/2 tsp seasoned salt • Salt and pepper to taste
Serve hot. Best to garnish the soup with a few breadcrumbs. Omit them to keep the soup gluten free and vegan. Keep leftover soup in a sealed tupperware. When the soup is chilled, it will solidify. Adding a little water and stirring as you reheat will help the soup to heat up more smoothly.
1 5 m i n .
1. Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean.
2. Combine the peas, celery, carrot, onion, thyme, bay leaf and cayenne in a soup pot and cover with 2 quarts (8 cups) of water.
3. Bring the pot to a boil. Keep at a high simmer for 20 minutes.
4. Reduce heat to a low simmer. Let the mixture cook for another 25-30 minutes till the peas are completely tender. Towards the end of cooking, add the seasoned salt, then add salt and pepper to taste. I use about 1/2 tsp salt and 1/4 tsp of pepper. Use less if you're sodium-sensitive. 5. Process the pea mixture through a food mill or a
fine mesh sieve. A food mill will create the smoothest, creamiest texture.
6. Process the pea mixture until all of the liquid is pushed through, and only pulp remains. A creamy soup will result.
7. Bring the soup to a quick boil once more on the stovetop, then remove from heat
immediately. If the soup seems too thick, add some hot water to thin it out to the desired consistency.
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Preparation 15min Cook time: 30 min Total 45 minDIRECTIONS
1.Combine the soy sauce , oil,
sugar, sherry, vinegar, garlic and
red pepper flakes.Transfer to the
resealable plastic bag.and add
the pork tenderloin.Seal the bag
and put it in the fridge. Marinate
the pork for few hours.
2.Preheat the oven 400F. Place
the pork in the pan and put the
sliced potatoes around the meat
and cook it for 30 minutes.While
the meat and potatoes cooking
steamed the Brussels sprouts
and season them with salt and
pepper and little olive oil.
NOTES
: it is so
delicious .But you can
just make rice for a side
you don’t need to use
the potatoes. And use
any other vegetable .
INGREDIENCE
2 Tbsp soy sauce
2 Tbsp olive oil
1 Tbsp brown sugar
1 Tbsp dry sherry
1 Tbsp rice vinegar
1 garlic clove crushed
1/2 tsp grated fresh
ginger(Florida)
Aitana Fernandez Grilled Steak Caesar Salad
Prep: 30 MIN / Total : 30 MIN
DIRECTIONS:
1 - Heat coals or gas grill for direct heat. In tightly
covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
2 - Sprinkle beef with pepper. Cover and grill beef
over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
3 - In large bowl, toss romaine, croutons, cheese
and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.
INGREDIENTS:
Classic Caesar Dressing
1/4 cup olive or vegetable oil
1/4 cup fat-free cholesterol-free egg product 1 tablespoon lemon juice
1 teaspoon Dijon mustard 1 teaspoon anchovy paste
1 large clove garlic, finely chopped
Salad
1lb boneless beef top sirloin steak, 1 inch thick 1 tablespoon freshly ground pepper
1 head romaine lettuce, torn into bite-size pieces 1 cup garlic-flavored croutons
1/2 cup shredded Parmesan cheese (2 oz)
NOTES:
Sabella R. Campi
Campi’s Family Chicken Salad
INGREDIENTS
4 cups of spinach (N. FL) 1 cups of little tomatoes (TX) 1 whole avocado (FL.)
¼ cup of shredded carrots (FL.) 2 tablespoons of virgin olive oil 1 tablespoon of vinegar
2 pinches of black pepper
PREP. TIME: 30 MIN COOK TIME: 20 MIN TOTAL TIME: 50 MIN
DIRECTIONS
On a cutting board, cut the white onion into small diced cubes. In small bowl, place the chicken breast and mix all the chicken ingredients together. In medium size pan cook the chicken breast with all the chicken ingredients for about 20 minutes on medium heat. When done cooking the chicken, place it aside to cool down and prepare the salad.
On a cutting board, cut the little tomatoes in half. Cut the avocado in medium diced cubes. In a large bowl, place the spinach, tomatoes, and shredded carrots along with the virgin olive oil, vinegar and black pepper. Mix well. Place the mix vegetables in a serving dish. Then add the diced avocado cubes on top. Cut the cooked chicken breast into small bites and place the chicken on top of the mix vegetables. Bon Appétit !
NOTES Feel free to add and/or remove vegetables or ingredients to make this recipe more
interesting.
CHICKEN
Two chicken breasts 2 pinches of salt 2 pinches pepper
1 teaspoon of grated lemon peel or zest 2 tablespoons of virgin olive oil
INGREDIENTS
• 1 1/2 cups of cooked elbow noodles
• 1/2 cup of diced cucumbers
• 1/2 cup diced tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbs mayonnaise
• 1 5 oz can of tuna fish drained
• 2 tbs Italian salad dressing
NOTES
You can use any type of noodles.
Best to mix everything once noodles are cold.
You can sub your favorite salad dressing for the Italian.
Best if served chilled.
You can sub chicken salad for the tuna fish. You can add your favorite veggies.
PREPPING TIME : 5 min COOK TIME: 10 min TOTAL TIME: 15 min
DIRECTIONS
1. Cook noodles as directed on packaging and chill in fridge.
2. Diced cucumbers and tomatoes, set aside. 3. Mix tuna fish and mayo, set aside.
4. Mix all ingredients in a large bowl and enjoy!
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C H I C K E N P A S T A
D A N I E L M I N A1 box of pasta from italy
1 pound of chicken breast
½ Pound of broccolli from
california
3 carrots from california
1/2 spoon of salt
2 spoons of canola oil
1 0 m i n
1. Cook pasta in a pot with hot water.
In a separate
2. Pan cook the chicken and
vegetables with salt and canola
oil.
3. Once all the ingredients are
cooked, mix the pasta with the
chicken and vegetables
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C H I C K E N M O U S S E W I T H G R E E N S A L A D
G A E L
•
Chicken, carrot, onion,
olive, pepperoni, green
lettuce, grated cheese,
melted cheese, eggs
and lots of love
1.Cut the chicken into small pieces 2.We steam the carrots
3.Cut the onion
4. We use garlic, olive oil, pepperoni, cheese and garlic salt with pepper
5. Put olive oil in the pan, cook the onion and chicken. Season with garlic salt and pepper 6. Place the cooked chicken on a platter
7. On the chicken place cheese, pepperoni and carrots
8. Beat the eggs and add them over the preparation
9. Add cooked onion, olives and grated cheese 10. Gratin in an oven at a temperature of 380º F
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H E A L T H Y P U M P K I N M U F F I N S
B Y H A L E N D O L E S¼ cup melted coconut oil 1 tsp baking soda
¼ cup maple syrup or honey 1 tsp vanilla extract
2 eggs ½ tsp salt
1 cup pumpkin puree (Mexico)
1 ½ tsp pumpkin pie spices ¼ cup of milk (I used
almond milk)
1 ¾ cup whole wheat flour ¼ cup of raisins
For the pumpkin puree I steamed an organic butternut squash that was grown in Mexico. Then
I pureed it in a blender.
Make it vegan: Use maple syrup, flax eggs and non-dairy milk. Storage suggestions: Up to 2 days at room temperature, up to 4 days in the refrigerator.
1 0 m i n
1. Preheat oven to 325 degrees Fahrenheit.
2. In a large bowl beat the oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the pumpkin puree and milk, followed by the baking soda, vanilla extract, salt and spices.
3. Add the flour to the bowl and mix just until combined. Add the raisins and fold them in.
4. Divide the batter evenly between ten muffin cups or 16 mini muffin cups. 5. Bake the muffins for 23 to 26
minutes or until a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin / muffin cups on a cooling rack. Wait until they are cooled down. Enjoy!
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C A R R O T ’ S S P A G H E T T I W I T H S A U T E E D
B R O C C O L I A N D T O M A T O E S
S A M I R A ’ S
• Grape oil (Illinois USA) 3 tsp
• Garlic (China) 2 garlic cloves
• Onion (Costa Rica) ¼
• Parsley (USA) 1tsp
• Basil (Egypt) ½ tsp
• Turmeric Power (Iowa USA) ½ tsp
• Green pepper (Mexico) ½ of 1
• Carrot (California USA) ½ lb
• Broccoli (California USA) ½ LB
• Grape Tomatoes (Texas USA) 10
1. Wash hands thoroughly
2. Wash and chop all the vegetables 3. Put a bit of grapeseed oil in a pan 4. Heat the oil for a minute
5. Add the chopped onions and let it breathe for a minute 6. Add the chopped onions and the peppers
7. Add the broccoli and the carrots, put the pan lid on and let it cook on low fire for 7 minutes
8. Add the parsley and turmeric powder and let it cook for an additional 5 minutes
9. Once everything is cooked al dente, turn it off.
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S A L M O N & A S P A R A G U S S P E A R S
S A N T I A G O G O N Z A L E Z - R O D R I G U E Z • 2 tablespoons vegetable oil. (Austin TX).• 4 tablespoons soy sauce (Japan).
• Juice of 2 lemons (Santa Paula CA).
• 1/2 onion, finely chopped (New Mexico).
• 2 tablespoons packed light brown sugar (Florida USA).
• 2 cloves garlic, minced (Monrovia CA).
• 1 teaspoon toasted sesame oil (Mexico). • Freshly ground pepper
(USA).
• 4 5-to-6-ounce wild salmon fillets, skin removed (Norway). • 29 asparagus spears
(Peru).
3 hours inactive in the refrigerator.
1 5 M i n
1. Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.
2. Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until
slightly reduced. Serve the salmon with the sauce on the side.
3. Place the spears in microwave safe dish. Cover loosely with damp paper towel and heat for 2-3 minutes or until heated
throughout. Serve with a touch of olive oil. 7 M i n 3 h r s 2 2 m i n
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T U N A E N P A N A D A S
H E L E N A P E R E Z - A L O I S E12 Empanada Discs (for Oven)
4 Cans tuna, drained ½ Small Onion, finely chopped
2 Garlic Cloves, Chopped Red pepper
3 Hard boiled eggs, chopped ½ tsp Paprika
Salt
2 Tbsp Olive oil
Optional: You can add green olives, chopped
You can substitute the tuna for ground beef or chicken.
2 0 m i n
1.In a large skillet, heat the olive oil over medium- high heat, add the onions, peppers, garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown.
2.Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
3. Add hard boiled eggs and green olives (optional)
•4. Place a large spoonful of the tuna fish filling on the center of each empanada disc. 5.Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
6.Pre-heat the oven to 400F (200C).
7. Bake for 18-20 minutes or until golden on top.
2 0 m i n 4 0 m i n
Ms. Perez
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Z U C C H I N I L A S A G N A
J A V I E R S P E R A N D I O • 4 zucchini (Usa) • 2 lbs. tomato (Mexico) • ½ Lb Red Pepper (Mexico) • ½ Lb Onion (Usa)1 cup parmesan cheese
1 Lb Beef
• ¼ cup fresh basil, chopped (Usa) • ¼ cup olive oil
• Salt and pepper to taste
4 0 m i n .
Preheat oven to 375 degrees F (190 degrees C).
Make a bologna sauce with, beef, onion, red pepper, tomato and basil.
Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
In the pan with olive oil seal the slice zucchini.
Pour 2 tablespoons bologna sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
Top with parmesan cheese, 1/3 of tomato sauce, 1/3 of the Parmisan cheese, and Repeat layers, topping with Parmisan cheese.
Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 20 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.
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F I L I P I N O S P R I N G R O L L S
K R I S T E S S A B O L L I N G E R• 1 lb. Ground Lean Pork
• 1 Medium Carrot, chopped fine (Lakeland, FL)
• 5 Garlic Cloves, chopped fine (Lakeland, FL)
• 1 Tsp Grated Fresh Ginger (Lakeland, FL) • 2 Celery Stalks, chopped fine (Homestead,
FL)
• ¼ Cup Minced Green Onion (Monrovia, CA) • ½ Cup Parsley, chopped (Lakeland, FL) • 2 Tsp Soy Sauce
• 1 Tsp Black Pepper
• 1 Package Wonton Wrappers • 1 Large Egg, beaten
DIPPING SAUCE: Combine in Cup: ½ Cup Water ¼ Cup Brown Sugar ¼ Cup Apple Cider Vinegar 1 Tbsp Corn Starch 1 Tbsp Ketchup
1 Garlic Clove, finely minced
Optional:
Save time with food processor To Add Spice to Dipping Sauce: Add ¼ cup Crushed Red Pepper Flakes
3 0 M i n s
1.Partially cook ground pork in skillet, drain fat, and let cool
2. Combine all Ingredients except eggs and wrappers in large bowl, mix with hands
3. After mixing, cover bowl and refrigerate for one hour
4. Open wonton wrappers and lay about 10 wrappers down at one time
5. Place about 1 Tbsp of mixture into wrapper and roll into cigar shapes
6. Brush ends with beaten egg and finish the roll to seal
7. Place seam side down on a cookie sheet and repeat until all wrappers and mixture are used 8. Bake for 10 minutes in pre-heated oven at 450 degrees and then turn rolls over
9. Bake for additional 10 Minutes or until golden brown
10. Serve with Dipping Sauce- Enjoy !
2 0 M i n s 5 0 M i n s
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S P I N A C H S O U P
A L E X A N D R A P E T R U S H E V S K I • Spinach 340 g • 8 garlic cloves • 2 medium carrots shredded• ½ large onion minced
• ½ tbs salt
• ½ teaspoon black pepper
• ½ paprika
• 3 tbs grapeseed oil • 4 tbs white rice • 4 large eggs
You can use chicken broth for more flavor.
1 0 m i n .
In a medium saucepan heat up grapeseed oil and put onions in it.
When the onions are translucent, add the shredded carrots.
When the carrots are soft, add the spinach in the saucepan. When the spinach is soft, add 4 cups of boiling water.
In 10 min add the 4 tbs of rice. When the rice is done, add black pepper, salt and paprika.
Crack the 4 eggs in the boiling soup and turn off the stove.
The eggs are done in 15 min. Enjoy this healthy meal!
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H O N E Y - G L A Z E D C A R R O T S
R I L E Y M C S H A N E • 1 package (16 ounces) baby carrots • 1 tablespoon water • 2 tablespoons butter • 2 tablespoons honey • 1 tablespoon lemon juiceTOTAL TIME: Prep/Total
Time: 10 min.
YIELD: 4 servings.
5
1. Place carrots and water in a
1-1/2-qt. microwave-safe dish.
Cover and microwave on high for
3-5 minutes or until crisp-tender.
2. Meanwhile, melt butter in a
skillet; stir in honey and lemon
juice. Cook over low heat for 3-1/2
minutes, stirring constantly. Add
carrots; cook and stir for 1 minute
or until glazed.
5 1 0
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C R E A M Y P O T A T O S O U P
L U C A S A L A Y O• 2-3 thick bacon slices • 5 yukon gold potatoes,
Cubed (Canada)
• 2 chopped carrots (USA)
• ½ onion, diced (USA)
• 2 celery stalks, chopped (USA)
• 2 tbps. olive oil
• 4 cups low-sodium
chicken broth
• 1 cup cheddar cheese,
shredded
• Pepper, to taste • Kosher Salt, to taste
You can add heavy cream or sour cream if you prefer.
1 5 m i n .
1) Fry bacon on saucepan over medium heat until it turns crispy and light-brown. Use a paper towel to dab the fat out from the bacon slices. Set aside for garnish.
2) Add olive oil to clean instant pot or pressure cooker and sauté celery, onions, and carrots for 4-5 minutes until they turn tender.
3) Add the chicken broth to instant pot or pressure cooker and bring it to a boil. Then, add potatoes and salt and pepper to taste. Set the instant pot or pressure cooker on high for 10 minutes.
4) With an immersion blender, add the cheese in batches and let it melt fully. Chop the bacon slices and toss them in the soup. Serve fresh.
1 5 m i n . 3 0 m i n .
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S C R A M B L E D E G G S W I T H T U R K E Y
S P I N A C H & M U S H R O O M S
A R A N T A G A R D O Q U I • 2 eggs • 100 oz turkey• ½ cup fresh spinach
• ½ cup mushrooms
• Olive oil
• ¼ teaspoon
• Salt
You can add any vegetable of your choice onion,
tomato.
1 0 m i n
In a medium bowl place two eggs, salt, spinach, mushrooms and turkey, beat with a fork.
Preheat the pan with a little olive oil and add the egg, turkey and vegetables
mixture.
Stir until the eggs look cooked.
Serve them on a plate and decorate with spinach leaves.
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B R O C C O L I P A S T A
O L I V I A G A R C I A • Butter • Mushrooms • Broccoli • Garlic • Grape Tomatoes • Parsley • Pasta • Alfredo Sauce • Mozzarella CheeseThis is a family recipe.
0 5 m i n s
First, in one pot you boil water. In a second pan, you put butter, then it will melt. Next, you put the mushrooms in the melted butter. The mushrooms are grown in Italy. Then, put broccoli, garlic, parsley, and grape tomatoes into the butter. The grape tomatoes are grown in the U.S.A. When the pasta is ready, put it in the veggie pot. And then mix it. Pour a bit of alfredo sauce. Again, mix it. Shred mozzarella cheese on top. Mix it and it is ready to eat!
3 0 m i n s 3 5 m i n s
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H E A L T H Y O M E L E T W I T H R I C E A N D
V E G E T A B L E S
N I N A T O G E L0.5 cup of rice (Jasmine rice, made in Thailand) 1/3 stick of grass-fed local unsalted butter
2-3 broccoli (grown in the USA)
2 eggs (cage free, produced in Florida)
A little grated Parmesan cheese (produced in Italy) 2-3 baby carrots (produced in the USA)
5 m i n
Step 1;
Soak rice for 2-3 mins, then
rinse it with water. In a small pot put
rice and about 1 cup of water so all
rice is covered, put some salt and a
little butter and start boiling on low.
Keep stirring rice until all water
evaporates and rice becomes soft and
sticky.
Step 2;
Beat 2 eggs with some salt,
add grated Parmesian cheese, mix
well and fry on low on a medium pan
with some butter until crisy golden on
one side for about 5 mins, flip and fry
on another side for about 5 mins.
Step 3;
Steam broccoli for 2-3 mins
until they turn bright green. Wash
carrots.
Enjoy!
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P U M P K I N S O U P
M A T T E O C O L M E N A R E S - Z U P C I C• 4 tablespoons olive oil, divided
• One 4-pound pumpkin
(Pennsylvania)
• 1 large yellow onion, chopped (Homestead, FL) • 4 large or 6 medium garlic
cloves, pressed or minced • ½ teaspoon sea salt
• 4 cups (32 ounces) vegetable broth
• ½ cup full fat coconut milk or heavy cream
You can sprinkle toasted pumpkin over the soup.
1 0 m i n s
Heat 4 tablespoons olive oil in a large pot over medium heat. Add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
Slice and peel the pumpkin and put in the pot with the vegetable broth.
Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes. Once the pumpkin mixture is done
cooking, remove the soup from heat and let it cool slightly. Blend this soup in the pot with a stand blender. Transfer the puréed soup to a serving bowl and enjoy it!
1 5 m i n s 2 5 m i n s
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C A R R O T G I N G E R S O U P
L O N D O N V O G E L • 8 carrots (USA)• 1 medium yellow onion
(California, USA) • ¾ tsp. freshly grated
ginger (Central America) • ½ tsp. Salt (USA)
• 4 cups Vegetable Broth (Oregon, USA)
• 2 cups water (Miami
Beach, USA)
• 1 tbsp. Olive Oil (Spain)
You can add a sprinkle of sea salt to taste before eating. When slicing carrots, slices should be about 1/8 inch thick for quick cooking.
1 5 m i n .
1- Chop the onion into small pieces. 2- Peel and chop the carrots into thin slices.
3- In a large pot, sauté the carrots, onions, grated ginger, and salt in olive oil on
medium heat.
4- Stir frequently until onions are clear. 5- Pour the vegetable broth and water into the pot.
6- Bring to a boil.
7- Reduce to simmer and cover until carrots soften.
8- Remove from heat and purée with a blender until soup is smooth.
9- Serve in a bowl and drizzle with olive oil. 10- Enjoy!
4 5 m i n . 1 h r .
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C H I C K E N C H O P B O W L
L Y L A C A B R E R A• 1 ½ cup prepared Minute
rice
• ½ red pepper (Homestead,
Florida) • ½ onion (Homestead, Florida) • ½ Romaine lettuce (Homestead, Florida) • 1tomato (Homestead, Florida) • ¼ cup cilantro (Homestead, Florida) • 1 rotisserie chicken breast • 1 lime (Homestead, Florida)
Optional: Chipotle dressing or Avocado if in season
Notes: Save time by getting a Publix rotisserie chicken and using minute rice. Remember to wash all vegetables thoroughly. Support local farmers and participate in local
Community Sustainable Agriculture
1 0 m i n
• On a cutting board slice red pepper and onion thinly
• Dice tomato
• Chop romaine Lettuce
• Finely chop cilantro
• Prepare minute rice
• Chop chicken breast into small cubes
• Sautee onions and peppers for 5
minutes
• Add cilantro and lime juice to prepared rice and mix
In a Medium bowl, serve ½ cup rice mixture, add peppers, onions, lettuce, tomatoes, and chicken
Enjoy!
1 0 m i n 2 0 m i n
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Z U C C H I N I C R E A M
L A U R A C A R R E T E R O • 3 SMALL ZUCCINNI • 1 ONION • OLIVE OIL • 1 LEEK • 1L OF WATER • HEAVY CREAM 50ML • BLACK PEPER • SALT • BUTTER • POTATOIF YOU WANT TO MAKE IT LIGHTER SUBSTITUTE THE HEAVY CREAM FOR 2 SPREADBEABLE LIGHT SWISS CHEESE WEDGES
CAN BE SERVED HOT OR COLD AND WITH CROUTONS
1 5 M I N
CUT ALL THE VEGETABLES
IN A POT PUT THE OIL AND WHEN IT IS HOT ADD THE ONION UNTIL IT GETS BROWNISH,THEN ADD LEEK THE SALT, THE PEPER, THE POTATOES AND THE ZUCCINI AFTER A FEW MIN ADD THE WATER. AFTER 15 MIN ADD THE HEAVY CREAM AND BOIL IT TOGHETHER 2 MORE MIN THEN MIX IT ALL. WITH A BLENDER GRIND ALL AND IT IS READY TO EAT. TRY IT, IT WILL DELICEOUS
1 5 M I N 3 0 M I N
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C H I C K E N C A Z U E L A
I S A B E L L A M U R I L L O• 1 Red pepper (Mexico)
• 2 onion (Asia)
• 2 cans of tomatoes (Mexico)
• 1cup off raisins (espana • I cup of soup
• 3 potatoes (china) • A can of beans (Peru)
You can add avocado and rice
2 5
Cut the pepper and onion into small pieces and brown them in a pan. Add a can of tomatoe .Then add the soup, potatoes and chicken .
Cook for 40 minutes . Finally add the raisins and beans.
4 0 6 5
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L O W F A T C A R R O T A N D Z U C C H I N I S O U P
D I A N A B A R B E R A • 4 cups of water • 2 tsp olive oil• 1 cup pasta ditalini rigati (ITALY)
• 1lb organic carrots (USA) • 1lb organic zucchini
(USA)
• Parmigiano Reggiano
cheese (ITALY)
• Extra-vergin olive oil • Salt
• Add 4 cups water to a medium
saucepan.
• Bring to a boil, put salt and pasta ditalini into the saucepan and cook the pasta 10 minutes.
• In the meantime peel the carrots, wash the zucchini, cut them in large pieces and put them in a bowl. Blend them with a hand blender.
• Drain the water from the pasta, put in a plate and add the vegetable soup. Season it with extra-virgin olive oil and shaved parmesan cheese.
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L E M O N A N D G I N G E R P O W E R B A L L S
T O B I A S Z B E D N A R S K I
•
almonds 85g
•
lemon juice 10g
•
grated lemon zest 40g
•
gluten free oats 110g
•
dates40g
•
sesame seeds 5g
•
ginger 2g
•
honey 110g
•
a pinch of cinnamon,
pepper and turmeric
Enjoy !
1 5 m i n s .
Blend all ingredients and form balls.
0 1 5 m i n s
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P O L P E T T O N E
S O F I A R I S S O • Patatoes • Green beans • Parmigian cheese • Eggs • Bread crumbs • Olive oilEven better when cold , perfect for picnic at the beach !!
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P A S T A W I T H V E G E T A B L E S A N D
S A L M O N
M I A B A R A Z A R T E • 1 lb spaghetti • Salmon • Garlic• Half white onion (Georgia)
• Chives (Georgia)
• 1 zucchini (Tennessee)
• Half green pepper (Georgia)
• ½ cup sweet corn
• 4 tomatoes (Virginia)
• 3 mushrooms (Austin)
• 1 carrot (Canada)
• Orange and lemon juice
for Salmon • Olive oil
• Salt and pepper
If you want you can add parmesan cheese to the pasta
2 0 m i n s
Wash and cut vegetables.
Marinate the salmon with lemon and orange juice, and salt and pepper, and cook on the grill.
Saute the garlic, onion, and chives in the little olive oil in non-stick pan, and add the vegetables, salt and pepper, cook over low heat for a few minutes and finally mix well with the pasta.
Serve and accompany with the salmon. Enjoy!
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M A X R O D R I G U E Z • 2 cups Organic Strawberries (FL, USA)• 5 cups Spinach (USA)
• ½ cup Feta Cheese (USA)
• ½ cup Sliced Almonds
(USA)
• ¼ cup Balsamic
Vinaigrette Dressing (USA)
You can make your own dressing by mixing balsamic vinaigrette, olive oil and salt.
1 0 m i n s
1. Wash the spinach and strawberries. 2. Cut the strawberries in fourths.
3. Crumble the desired amount of Feta cheese.
4. In a bowl, add the spinach and strawberries and ¼ cup of balsamic vinaigrette. Toss.
5. Add in the Feta cheese and finally add in the sliced almonds.
6. Toss very lightly and serve.
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F I S H T A C O T U E S D A Y
K I E R A N W A L S H• 4 fillets mahi mahi (Peru)
• 2 TBSP butter
• Juice of 1 lemon (Florida)
• 1 package Uncle Ben’s
Long Grain & Wild rice • 1 carton Publix Deli
spinach and artichoke dip
• 1 package pre-shredded cabbage • 1 bunch cilantro • 2 Haas avocados (Mexico) • 1 package burrito-size tortillas
You can add any shredded lettuce or spinach to the taco. Spice it up! Drip a few drops of Tabasco on every bite.
5 m i n
Melt butter over medium-high heat in a large skillet.
Cook fish until flesh separates easily. Use side of spatula to ‘chop’ up fish.
Squeeze lemon juice on fish, season with salt and pepper and garlic powder to taste.
Heat rice per package instructions. Lay one tortilla per plate. Spread generous amount of dip. Top with chopped fish, rice, avocado, cabbage, cilantro.
Roll up tortilla and enjoy!
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A L I N A O S P A N • Impossible burgers patties• Iceberg lettuce leafs
• Tomatoes
• Onion
• Pickles
You can put the vegetables in any order you want
Heat up the grill.then take the impossible burger patties let them melt.cut the onions,tomatoes ,and the pickles.peal of a even amount of iceberg lettuce leafs.then take the patties and grill them for 10 min.when the patties are ready. Take 2 lettuce leafs put the patties on the lettuce leafs put in the tomatoes,onions,and pickles.Enjoy your healthy burger!!!
Ms.Temeyer