Here’s photos and recipes for the delicious dishes that you all made happen during your cooking team building lunch in November, thank you again!

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Recipes

Everything Soup

1/2 large onion, diced

1 medium zucchini, sliced

1/2 C jicima, cut into match sticks

1 1/2 large carrots, peeled, thin sliced

64 oz Imagine No chicken broth

1 can pureed tomatoes

1/4 C fresh basil, thin slice

fresh lemon juice as needed

 
saute onions with carrots for 3 minutes, then add jicima and zucchini, and cook for another 3 minutes. Add broth and tomatoes. Bring to a boil, then reduce to simmer and cook for 15 to 25 minutes. 10 minutes before serving, add fresh basil, stir. Taste and season as needed with fresh lemon or salt and pepper. Serve with favorite bread.
 
Everything Salad
1 cucumber, remove some skin to create stripes, 1/4 inch sliced
2 large carrots, peeled, 1/4 inch sliced
1 Green onion, bias cut thin, whole thing
1/4 fresh pomagranate seeds
1 C red grapes
 
dressing:
balsamic vinegar
salt
garlic
fresh parsley
fresh lime juice
honey
olive oil
 
blend all but oil, and adjust flavor as needed. Then add olive oil and blend well.
 
Everything Sandwiches
Artisan bread of choice, mild flavor
sliced deli ham and turkey
cheddar and provalone cheese
sprouts
sliced tomatoes
romaine and red leaf lettuce
Roasted Pepper Mayo Spread
1/3 C mayo
1/2 C roasted red pepper
2 T green onion, thin slice
1 large garlic clove, minced
1 tablespoon fresh lemon juice, or to taste
salt and pepper to taste
 
mix well.
 
 
Roasted Red Pepper Hummus
1 container prepared hummus or make from scratch
1/2 C roasted red pepper
1 Tablespoon green onion, sliced
1/2 large garlic clove, minced
1 teaspoon fresh lemon or to taste
 
mix well.
 
 
Avocado Spread
1 ripe avocado, flesh removed
1 fresh lime juice
1/4 teaspoon paprika
2 Tablespoon fresh tomato, chopped
1/4 clove garlic, minced
 
mix well.
 
Everything Dessert
lady fingers
kiwi
grapes
berries
whipped cream
chocolate chards
 
arrange and assemble on plate