SPINACH HUMMUSTools and Equipment: Measuring Cups and Spoons Colander Food Processor Yield 5 Servings Ingredients 2-15.5 oz. cans Chickpeas, drained and rinsed 6 oz. bag of Baby Spinach ¼ cup Tahini ¼ cup Fresh Lemon Juice 2 tbsp. Olive Oil 1 clove Garlic, minced ¼ cup Water Salt to taste Place all of the ingredients in a food processor and blend until smooth. Add salt to taste. Serve with whole grain pita chips or raw vegetables |
RAW ASPARAGUS PESTOTools and Equipment: Knife Cutting Board Measuring Cups and Spoons Blender or Food Processor Yield 5 Servings Ingredients 1 small to medium clove Garlic 1 ½ cups Fresh Asparagus, trimmed stems and cut into 1-inch pieces 1⁄3 cup Extra-Virgin Olive Oil ¼ cup Sunflower Seeds, toasted 1 tbsp. Fresh Oregano, packed ¼ tsp. Salt 1⁄8 tsp. Freshly Ground Black Pepper Chop the garlic in a food processor. Add the asparagus to the processor with olive oil, sunflower seeds, oregano, salt, and pepper. Purée to a thick consistency. Serve with whole wheat crackers or fresh cut veggies as a dip. Tip: Try as a sandwich spread or toss with pasta. |
HYDRATION STATIONCITRUS AND ROSEMARY WATERIngredients 2 Oranges, sliced 2 Grapefruits, sliced 2 Lemons, sliced 2 Limes, sliced 1 Bunch of Fresh Rosemary 2 cups Orange Juice Concentrate 3 cups Lemonade Concentrate Directions Place all sliced fruit in an 18 qt. pail. Add 4 gallons of chilled water and mix well. Stir rosemary in 4 cups of boiling water for 3 minutes (any longer and rosemary will turn brown and bitter) and add to mixture. WHITE GRAPE WATERIngredients 2 32 ounce Bottles of White Grape Juice 4 gallons Chilled Water Directions Mix and garnish with frozen white grapes. |
ROOT VEGETABLE MASH & PARMESAN BRUSSELS SPROUTSROOT VEGETABLE MASHYield 6–7 servings Ingredients 1lb. Turnips, peeled and diced into 1/2 inch pieces 1lb. Sweet Potatoes, peeled and diced into 1/2 inch pieces 1lb. Yukon Gold Potatoes, peeled and diced into 1/2 inch pieces 3 tbsp. Butter ¾ cup Skim Milk Salt and Pepper to taste Directions ![]() Place turnips, sweet potatoes, and yukon gold potatoes in a pot and cover with cold water. Bring to a boil. Reduce heat; cover the pot and simmer until all turnips and potatoes are fork tender. Drain well. Return to the pot and coarsely mash with a potato masher or hand mixer. While mashing, add butter. Then add milk a little at a time. Season to taste. PARMESAN BRUSSELS SPROUTSYield 5–6 servings Ingredients 1lb. Brussels Sprouts, washed and cut in half 1 Small Onion, peeled and diced 1 tsp. Garlic, minced 2 tbsp. Extra Virgin Olive Oil 1 tbsp. Lemon Juice 1/2 cup Parmesan Cheese 1/2 cup Whole Wheat Bread Crumbs 2 tbsp. Parsley, chopped Salt and Pepper to taste Directions Blanch Brussels sprouts in boiling water, drain and reserve. Heat olive oil in a large non-stick pan over medium heat. Add onions and saute for about 5 minutes. Add garlic and Brussels sprouts and saute until Brussels sprouts are tender. Add lemon juice, parmesan cheese and bread crumbs, saute for another minute. Add salt and pepper to taste. |
WHITE SWEET POTATO SPREADIngredients 2 lbs. White Sweet Potatoes (sourced locally) 2 tbsp. Fresh Lemon Juice 1 tsp. Finely Grated Lemon Zest 6 tbsp. Olive Oil 1 tsp. Ground Cumin ¼ cup Fresh Cilantro, chopped Salt and Pepper to taste Directions Peel and cut Local White Sweet Potatoes into medium size pieces. Bring to a boil. Drain and cool. In a food processor add sweet potatoes, lemon juice, lemon zest, olive oil, cumin, cilantro, salt and pepper to taste. Pulse until smooth. Serve with whole grain pita bread or flat bread. |
CARROT GINGER DRESSINGYield 5 servings Ingredients 1¼ cups Canola Oil ¾ cup Rice Wine Vinegar 1⁄3 cup Tamari Sauce or Soy Sauce 1 cup Diced Carrots 1⁄3 cup Diced Onion 1 clove Garlic, minced 1 tsp. Fresh Ginger, minced Sesame Oil to taste if desired Directions Combine all ingredients in a blender and process until smooth. Serve as a dip with any of your favorite fresh crudités. Great on greens and tofu as well. |
SWEET POTATO, BANANA AND PINEAPPLE SMOOTHIEYield 4–5 servings Ingredients 1 15.5 oz. can Sweet Potatoes 1 cup Organic Vanilla Yogurt 1 Banana (frozen) 1 cup Pineapple in Natural Juice 4 oz. Pineapple Juice 2 tbsp. Honey Directions Add sweet potatoes, yogurt, banana, pineapple, pineapple juice and honey into blender. Blend until smooth. Pour over ice and enjoy. |
HOMEMADE CHICKEN TENDERSYield 4 servings Ingredients ![]() 2 ½ lbs. All-Natural White Meat Chicken Tenders ½ quart Organic Plain Yogurt 2 large Organic Eggs 1 tbsp. Dijon Mustard 1 tbsp. Garlic, minced 1 ½ cups dry course Whole Wheat Bread Crumbs or Toasted Panko Breadcrumbs* 1 tbsp. Italian Seasoning or Dry Oregano ¾ cup finely grated Parmesan Cheese Salt & Pepper to taste Non-stick Cooking Spray * We recommend a 50/50 mixture of the breadcrumbs Directions In a mixing bowl combine yogurt, eggs, mustard, garlic, and salt & pepper. Pour yogurt mixture over chicken and marinate for 30 to 60 minutes in a refrigerator. In another bowl mix the breadcrumbs, Italian seasoning and Parmesan cheese. Remove marinated chicken from the refrigerator. Place breadcrumb mixture in a hotel pan. Remove excess yogurt from the chicken and coat tenders evenly with the breadcrumb mixture. Preheat oven to 400 °F. Place breaded tenders on a lightly sprayed cookie sheet and bake for 12-15 minutes. Turn chicken tenders over once, and return to oven for another 12-15 minutes. |
ROASTED CAULIFLOWER WITH RAISIN VINAIGRETTEYield 4–5 servings Ingredients for Cauliflower ![]() 1 head of Cauliflower 3 tbsp. of Olive Oil 3 tsp. of Garlic, minced Ingredients for Vinaigrette ½ cup Golden Raisins ¼ cup Water 2 tbsp. Balsamic Vinegar 2 tsp. Roasted Garlic Salt & Pepper to taste ¼ cup of Flat Leaf Parsley, chopped (optional) Directions for Cauliflower Preheat oven to 350 °F. Wash and cut cauliflower into florets. Toss together with garlic, olive oil and salt & pepper. Place on a sheet pan with parchment paper. Roast for 20–25 minutes until cauliflower florets are golden brown on the edges. Cool and place roasted cauliflower florets on a serving platter or bowl. Directions for Vinaigrette Soak raisins in warm water for 10–15 minutes. Add all ingredients into a blender and blend well. Pour vinaigrette over roasted cauliflower. Garnish with chopped parsley. Enjoy! |
THE BREARLEY SCHOOL’S HOMEMADE GRANOLAYield 16 three-oz. portions Ingredients ![]() 2 one-lb. containers Old Fashioned Oats ¼ cup Wheat Germ ½ cup Canola Oil ½ cup Honey 2 tsp. Cinnamon ¾ lb. Light Brown Sugar ½ cup Sunflower Seeds 2 tsp. Vanilla ¼ tsp. Salt ½ lb. Golden Raisins ½ lb. Craisins Directions Mix together all the ingredients in a bowl except for the Raisins and Craisins. Spread the mixture out on two sheet pans lined with parchment paper. Bake in a 300° oven for 15 minutes. Remove from the oven and mix the granola with a spatula or a spoon. Return to the oven and bake for an additional 15 minutes. Remove from the oven and mix in the Raisins and Craisins. Allow to cool. Store in air-tight containers. Serve with yogurt, fresh fruit, hot and cold cereals. |