Squash Pasta Ingredients
- 2 large squash, spiral cut leaving a 6oz portion of “pasta” looking squash
- 2 oz radishes sliced like silver dollars
- 2 oz of clean green beans
- 2 oz fresh yellow carrots or variable color
- 2 oz fresh chopped tomatoes
- 1 oz minced garlic
- 2 oz julienned onion
- ½ tsp black pepper
- 1 oz fresh basil
- 1 oz oil
Squash Pasta Preparation
Spiral cut squash to leave 6 oz finished pasta-like noodles. Place ½ oil in pan and add garlic, onion, carrots and pepper. Add tomatoes, green beans and radishes. Toss and lightly brown. Place ½ oil in pan and add squash noodles. Cook until tender and lightly browned. Hold for plating.
Swiss Chard Side Dish Ingredients
- ½ oz oil
- 3 large swiss chard leaves
- 1 tbsp minced garlic
- 3 oz julienned onion, red or yellow
- ½ tsp black pepper
Swiss Chard Preparation
Place oil in pan and add garlic, onion and pepper. Place leaves of chard carefully in hot pan. Sear until bright in color but still slightly firm. Remove from pan and place in center of plate.
Stuffed Tomato Ingredients
- 1 large ripe tomato
- ½ tsp minced garlic
- 1 tsp minced onion
- 2 tbsp minced turnip
- 1 tsp diced green onion
- 1 tbsp diced celery
- 1 tbsp brown rice
Stuffed Tomato Preparation
Core tomato leaving a “cup” form of the tomato. Place oil and all ingredients in pan and sear until lightly brown. Place tomato in oven to cook until tender (5 minutes)
