Nutrition Education
Mango black bean sweet potato:
• 5 sweet potatoes • 1 15 oz can of black beans, drained • 1 medium mango, diced • ½ cup of diced tomatoes • 1 minced jalapeno • 2 tablespoons of chopped cilantro • 2 tablespoons of small chopped red onion • 1 tablespoon olive oil • The juice of 2 limes. • ½ teaspoon of salt
Method :
1. Wrap potatoes individually in foil and bake at a 370F oven for 20 minutes 2. In a small bowl, combine all the ingredients together 3. Remove potatoes from the oven and let cool 4. With a knife, cut through the potatoes, but not all the way to the bottom, creating a pocket 5. Scoop salsa onto the potatoes. Serve
Honey Ricotta with Basil Bruschetta
Ingredients:
• 1 cup of Fresh ricotta • 1 tablespoon Lemon zest • 3 to 4 Bruschetta bread slices • 3 Basil leaves, chopped • 2 tablespoons of Honey
Directions:
Mix ricotta with lemon zest. Spread onto the bruschetta toasts. Add basil leaf and drizzle with honey.
Watermelon Salad with Feta & Mint Ingredients:
Dressing: • 2 tablespoons extra-virgin olive oil
Nutrition Education
• 3 tablespoons lime juice • ½ garlic clove, minced • ¼ teaspoon sea salt
For the salad:
• 5 cups cubed watermelon • 1 heaping cup diced English cucumber • ¼ cup thinly sliced red onions • ⅓ cup crumbled feta cheese • 1 avocado, cubed • ⅓ cup torn mint or basil leaves • ½ jalapeño or serrano pepper, thinly sliced, optional • Sea salt
Instructions:
1. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt. 2. Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. 3. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. 4. Season to taste and serve.
Fennel Salad
Ingredients:
• 1–2 medium fennel bulb, trimmed of the stalks (but save a few green fronds for garnish!) • 1 tart apple, preferably Granny Smith • 2 tablespoons good extra-virgin olive oil • Juice of 1 fresh lemon (about 1-2 tablespoons) • Kosher salt and black pepper, to taste • ¼ cup Fresh-shaved Parmesan cheese
Method : 6. Cut the fennel bulb in half lengthwise, remove the cores, then cut crosswise into paper- thin slices. Transfer to a large bowl. 2. Cut the apple into equally thin slices and add to the bowl with the sliced fennel.