November 17, 2014 7:10 pm
Published by Michael
PrintKale Speltotto with Parmesan Cheese Ingredients--Chef Gina Lopez, Bridgeway Corporate Chef 1 quart vegetable or chicken stock 4 tablespoon of... View Article
November 17, 2014 7:07 pm
Published by Michael
PrintRadish Leaf Salad with Corn Tomatoes and Salted Cucumbers A recipe by Chef Gina Lopez, Corporate Chef at Bridgeway SoftwareIngredientsSalad... View Article
November 17, 2014 7:04 pm
Published by Michael
PrintEggplant Tricolored & More Ingredients--Chef Gina Lopez, Bridgeway Corporate Chef 3 medium eggplants Olive oil Sea salt and black pepper... View Article
November 17, 2014 5:56 pm
Published by Michael
PrintOven-Roasted Eggplant and Butternut Squash Curry Ingredients1 lb. eggplant 2 lbs. butternut squash 2 tablespoons canola oil 2 1/2 teaspoons... View Article
November 17, 2014 5:50 pm
Published by Michael
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
November 17, 2014 5:42 pm
Published by Michael
PrintGreen chili enchiladas with spinach or sweet potato leaves and bush beans IngredientsOlive oil 1 share bush beans 1 large... View Article
November 17, 2014 5:37 pm
Published by Michael
PrintBush Beans with Black Pepper, Lemon, Rosemary, and sea salt. Ingredients2 tsp. salt 1 bag (1/2 lb.) French filet beans... View Article
November 17, 2014 5:33 pm
Published by Michael
PrintRoasted Beets with Feta Ingredients4 medium beets 1 Tbsp. olive oil 1 tsp. salt Pepper to taste 4 scallions, chopped... View Article
November 17, 2014 5:26 pm
Published by Michael
PrintBeets with Ginger and Cashews and mint Ingredients1 1/2 pounds beets, trimmed and halved horizontally 1 1/4 cups water Salt... View Article
November 17, 2014 5:24 pm
Published by Michael
PrintEgg, Arugula, and Lentil Salad Yield: Serves 4 A recipe by Chef Gina Lopez, Corporate Chef at Bridgeway SoftwareIngredients6 cups... View Article