PrintOven-Roasted Eggplant and Butternut Squash Curry Ingredients1 lb. eggplant 2 lbs. butternut squash 2 tablespoons canola oil 2 1/2 teaspoons... View Article
PrintPasta with arugula, goat cheese and sundried tomato pesto Ingredients1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained,... View Article
PrintGreen chili enchiladas with spinach or sweet potato leaves and bush beans IngredientsOlive oil 1 share bush beans 1 large... View Article
PrintBush Beans with Black Pepper, Lemon, Rosemary, and sea salt. Ingredients2 tsp. salt 1 bag (1/2 lb.) French filet beans... View Article
PrintRoasted Beets with Feta Ingredients4 medium beets 1 Tbsp. olive oil 1 tsp. salt Pepper to taste 4 scallions, chopped... View Article
PrintBeets with Ginger and Cashews and mint Ingredients1 1/2 pounds beets, trimmed and halved horizontally 1 1/4 cups water Salt... View Article
PrintEgg, Arugula, and Lentil Salad Yield: Serves 4 A recipe by Chef Gina Lopez, Corporate Chef at Bridgeway SoftwareIngredients6 cups... View Article
PrintChicken Pho Recipe A recipe by Chef Gina Lopez, Corporate Chef at Bridgeway SoftwareIngredientsChicken Broth 1 chicken 5 quarts of... View Article
PrintButter-braised Radishes with Sorrel or celery leaves Ingredients1 cup vegetable stock or water* 1 Tbsp. unsalted butter 1 bunch radishes,... View Article
PrintRoasted Salmon with bok choy Ingredients1 bunch bok choy 1 bunch of another green (try spinach, arugula, beet greens, etc.)... View Article
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