CCFN, Author at Crossroads Community Food Network | Page 3 of 6

Kale Salad

Ingredients: 8-10 kale leaves (1 bunch), washed and dried 2 tablespoons of lemon juice 2 garlic cloves 1-2 tablespoons of olive oil salt 1 tablespoon of tahini (optional) plain bread crumbs (optional) a handful of nuts and/or raisins (optional) any grated cheese...

Massaged Kale Salad with Apples & Beets

Recipe serves 6-8 Ingredients: 2 bunches of kale, stalks removed and discarded, leaves thinly sliced 6 carrots, thinly sliced 6 medium beets, peeled and grated 5 apples, cored and grated 1/3 cup extra-virgin olive oil 3 tablespoons honey Juice of 3 lemons 2...

Jeon Veggie Pancake

The Korean word “jeon” is often translated as “pancakes,” but jeon are not just a breakfast food, they’re eaten at all meals as side dishes, or as snacks. Basically, you coat your vegetables in flour and egg and then pan-fry with a bit of...

Kale and Peach Salad

Recipe makes 6 servings Ingredients: 1 bunch kale 2 tbsp cider vinegar 1/4 cup olive oil To taste salt, black pepper 2 tsp honey 2 ripe peaches 1 red onion (optional) Directions: Remove stalks from kale and discard them. Wash leaves and slice them thinly. Peel the...

Homemade Hummus

Ingredients: 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil Directions: In a blender, chop the garlic. Pour garbanzo beans...