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Food & Recipes
A big thank you to Marissa Pisano, Head Chef at the Willow School, for teaching our Preparing Healthier Versions of your Favorite Holiday Food Cooking Class in Chester. She did a phenomenal job, and the recipes were simple and outrageously good!  Weren't able to attend? You're in luck! We have the recipes for you right here: Simple Winter Salad:  INGREDIENTS (Gluten-Free, Vegetarian) Salad Base (All To Taste):
  • Heart(s) Of Romaine, Chopped
  • Pomegranate Seeds
  • Sunflower Seeds
  • Goat Cheese
  • 2 Cucumbers, Chopped
Dressing:
  • 1 Spring Finely
  • Chopped Rosemary
  • 1/3 Cup Balsamic
  • 2 Tbsp. Balsamic Reduction
  • 2 Tbsp. Organic Raspberry Jam
  • 1 Tsp. Basil
  • 1 Tsp. Oregano
  • Salt/Pepper to Taste
INSTRUCTIONS
  1. Toss all salad ingredients together.
  2. Blend dressing in a blender for about a minute.
  3. Toss salad with dressing. 
  4. Enjoy!
 Dairy Free Zoodle Lasagna:(Gluten-Free, Vegetarian) INGREDIENTS Filling:
  • 4 Cups Daiya Vegan Mozzarella Shredded Cheese 
  • 2 Large Eggs
  • 1 Cup Go Veggie! Vegan Parmesan Cheese
  • 16 oz. Tofutti Ricotta Cheese
  • Bundle Fresh Parsley
  • 1 Tsp. Dried Oregano
Zoodles:
  • 3 Zucchini or Green Squash Thinly Sliced Lengthwise
  • 1/2 Cup Pesto
  • Salt/Pepper to Taste
Tomato Sauce: 
  • 2 Quartz Chunk Tomatoes
  • Half Of Onion 
  • Garlic 
  • Oregano 
  • Avocado Oil or Olive Oil 
INSTRUCTIONS
  1. Mix all filling ingredients and reserve 1 cup mozzarella shreds for topping. 
  2. Dip zoodles in pesto and remove excess on the edge of bowl. 
  3. To make the sauce: chunk tomatoes place on sheet pan. Roast with half a diced onion & 1 tbsp. minced garlic, sprinkle with dried oregano, oil, salt, pepper 20 min or until softened at 375 F. 
  4. After 'sauce' is delicious and married add handful fresh basil. Cut lengthwise, chiffonade. 
  5. To assemble: coat the bottom of your pan with sauce to prevent sticking. Arrange zoodles in one layer (depending on size of pan and zucchini). Start with 'cheese' layer, another zoodle layer, saucy layer, continue pattern. Leave room in pan for excess moisture. 
  6. Top with mozzarella shreds and bake at 375 F for 30 minutes.
  7. Enjoy!
 Happy Holidays From The Dean's Team! 

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