Blueberry Oatmeal bake
Download the recipe card Blueberry Oatmeal bake Adapted from cookieandkate.com Prep time: 10 minutes Cook time: 35 minutes Serves: 9 Measure: ½ cup chopped pecans 2 ½ cups old-fashioned oats 2 ½ cups frozen wild blueberries, divided Combine: 2 cups milk (any kind: cow’s, almond, soy, etc.) Optional: substitute a. Read More
Plantain Chips
Download the recipe card Plantain Chips Prep time: 5 minutes Cook time: 25 minutes Serves: 2 Ingredients: 1 plantain Salt Olive oil Directions: Preheat oven to 450 degrees. Peel and very thinly slice plantains. Toss in olive oil and salt to taste. Spread in a single layer on baking sheet. Read More
Jerk Kebabs
Download the recipe card Jerk Kebabs Recipe courtesy of Beth Ginsberg Number of servings: 8 Prep time: 30 minutes (plus marinating time) Cook time: 10 minutes Safety Note: Habanero peppers are extremely hot. Be careful when handling them not to touch your eyes or other sensitive areas. Ingredients: Jerk Marinade. Read More
Pasta Primavera
Download the recipe card Pasta Primavera Prep time: 20 minutes Cook time: 25 minutes Serves: 4 Ingredients: 4 oz “high-protein” penne pasta 1 carrot 1 zucchini 1 red bell pepper 1 medium onion, sliced thin 2-3 cloves garlic, minced 1 cup finely chopped kale ½ cup finely chopped tomato 2. Read More
Lentil Bolognese
Download the recipe card Lentil Bolognese Recipe courtesy of Beth Ginsberg Number of servings: 10 1-cup servings Prep time: 30 minutes Cook time: 60 minutes Ingredients: 2 Tbsp olive oil 2 cups beluga lentils 1 quart vegetable stock 1 small onion (small dice) 2 Tbsp garlic (chopped) ¼ cup fennel (small dice) ½ cup carrots (peeled. Read More
Wilted French Lentil Salad
Download the recipe card Wilted French Lentil Salad Recipe by Nicole Derseweh Prep time: 30 minutes Cook time: 30 minutes Yield: 6 one-cup servings Ingredients: 1 cup French lentils 🗒 3 cups water 1 tsp vegetable boullion 1 tsp paprika ½ onion 🗒 1 cup shiitake mushrooms 🗒 1 bunch kale 🗒. Read More
Herb-Crusted Wild Salmon with Vegetable Ribbons
Download the recipe card Herb-Crusted Wild Salmon with Vegetable Ribbons Ingredients: • 2 4oz fillets of wild salmon (skin off and bones removed) • 2 tbsp extra virgin olive oil • 1 tsp shallots, chopped • 1 tsp garlic, chopped • 2 tbsp nuts, finely chopped • 1 tbsp fresh. Read More
Fruit Tart
Fruit Tart Watch PCF Founder and Chairman Michael Milken and Executive Chef Beth Ginsberg cook up a delicious dessert for the holidays.....or for any occasion! Customize the fruit and sweetness to your taste. Fresh fruits: 6 cups fresh fruit (assorted berries, sliced stone fruit, or a combination) 3/4 cup organic. Read More
Lemon Ginger Basil Broccoli Soup
Lemon Ginger Basil Broccoli Soup 2 tbsp extra virgin olive oil 1/2 tsp salt 1/2 shallot, chopped 2 tsp fresh ginger, peeled, chopped 1 stalk broccoli, chopped (about 2-3 cups) 1 small russet potato, chopped (about 1 cup) 1 cup frozen green peas 5 large basil leaves, chopped juice of. Read More
Grilled Brussels Sprouts
Grilled Brussels Sprouts If you have a vegetable-grilling tray with small openings, use it for this recipe. Try the grilling sauce on tofu, fish, chicken or any vegetable. Ingredients: 2 cups Brussels sprouts (washed, trimmed and cut in half lengthwise) Grilling Sauce Ingredients 1/2 cup ketchup 1/4 cup low-sodium tamari. Read More