Healthy Recipes


A Healthy Panini By: Executive Chef Tim Smith, Station Tap Room Download Recipe Ingredients Butter Milk Blue Dressing 1 cup mayo ¾ cup sour cream 1 tsp Worcester sauce ¼ tsp dry mustard ¼ tsp garlic powder ¼ tsp salt ¼ tsp black pepper 1 ½ cups blue cheese dressing (see […]

Eggplant Panini


Homemade Applesauce By: Lisa Kerschner, owner North Star Orchard Making applesauce is easier than you think…and so yummy to eat warm from the stove top! It’s easy to experiment and try different ways of making it. Just select the apples you want then peel, core and quarter them. Put them […]

Homemade Applesauce


One of my favorites is cauliflower florets and roasting in a piping hot oven brings out their natural sweetness. And here is the thing; the simple ingredients of olive oil, salt and pepper create a fabulous vegetable dish. Ingredients 1 head of cauliflower 2 tablespoons extra-virgin olive oil Coarse sea […]

Roasted Vegetables



Pumpkin Curry  with Saffron Rice Pilaf By: Nuwan Karunarathna, Chef de Cuisine Suburban Restaurant & Beer Garden Download Recipe  Ingredients: Pumpkin Curry 1 small pumpkin 6 clove of garlic crushed 4 Green Chili Peppers – with seeds, halved 1 Shallots – fine Sliced 2 tsp roasted curry powder 1 heaped tsp […]

Pumpkin Curry with Saffron Rice Pilaf


A Healthier Fish Taco From: Executive Chef Tim Smith, Station Tap Room Serves: 4 Download Recipe Ingredients Grilled Pineapple Salsa ½ pineapple pealed and grilled 4 jalapenos 1 red pepper 1 small lime (zest and juice) ½ red onion diced ¼ bunch cilantro Ginger Lime Crema 1 ¼ oz ginger […]

Mahi Mahi Lettuce Wrap


vegetable frittata - e13
Vegetable Frittata From: Chef Olga Sorzano Yields: 4 Download Recipe Ingredients 4 eggs, beaten 4 oz cheddar, grated 1 tablespoon butter 1/2 medium onion, chopped 1/2 cup Shiitake Mushrooms, sliced 1/3 cup tomatoes, chopped 1/2 cup asparagus spears, chopped Sea salt and freshly ground pepper to taste Directions Whisk together […]

Vegetable Frittata



Shrimp stuffed peppers e12
Shrimp stuffed peppers By: Executive Chef, Ryan Sulikowski, Lotus Farm to Table Makes 4 Download Recipe Ingredients: 2 lb u22-26 shrimp, cleaned and deveined 1 lime 1 pinch chopped cilantro 1 pinch sliced scallion 1 pinch sliced chive 1 small bunch fermented cucumber, or pickled cucumber as substitute 1 T thinly […]

Shrimp Stuffed Peppers


pumpkin almond cake, e11
Pumpkin Almond Cake By: Margart Andraos, The Mediterranean Restaurant Download Recipe Ingredients: 6 eggs separated (warm eggs ahead) 1 cup sugar (measured ½ cup and ½ cup) 1 ½ cups pumpkin pureed ¼ tsp cream of tartar (optional) 1 ½ cups almond flour 2 tsp cinnamon 1 tsp ginger ¼ tsp […]

Pumpkin Almond Cake


Recipe e10 chicken and farro
Pan Roasted Chicken with Cherry-Spinach Farro By: Executive Chef Dan Merola, Roots Café Download Recipe FARO INGREDIENTS 1 cup uncooked farro 1 1/8 teaspoons salt 1/4 cup dark cherry balsamic vinegar 1 tablespoon honey Pinch of black pepper 2 tablespoons extra-virgin olive oil 2 cups shredded roasted chicken 1 1/2 […]

Pan Roasted Chicken with Cherry-Spinach Farro



Salmon & Roasted Artichoke Recipe by: Executive Chef, Ryan Sulikowski, Lotus Farm to Table Makes 4 Download Recipe Ingredients: 4 – 6 oz filet of salmon , skin side down on towel to keep dry 2 global artichokes, cleaned and sliced, holding in lemon water 1 bu broccoli rabe blanched 2 […]

Salmon & Roasted Artichoke


root vegetable hash
Root Vegetable & Sweet Potato Hash w/ Kale, White Bean Puree, Herby Greek Yogurt Sauce & Poached Brown Egg Recipe by: Dan Merola, Roots Café Download Recipe Ingredients Roasted Vegetables Turnips Carrots Parsnips Onions Sweet Potatoes Kale Bean Puree 1 can White Beans (Cannellini or Garbanzo) 2 Tbsp. Olive Oil […]

Root Vegetable & Sweet Potato Hash


trio bars
All Natural, Homemade Breakfast Bars By: Beth Campbell Sweet, chewy bars with a satisfying crunch Download Recipe Servings: about 18 bars Time: 15 minutes prep, 25 minutes cook, 1-2 hours cooling time Difficulty: easy Ingredients For the Bars: 2.5 cups pre soaked and roasted nuts (I used 2 cups walnuts, […]

Breakfast Trio Bars



Roasted Beet Salad
Roasted Beet Salad with Walnuts and Prunes From: Chef Olga Sorzano,  Yields: 4 Download Recipe Ingredients: 4 medium beets 8 pitted prunes, coarsely chopped 1/2 cup toasted walnuts, coarsely chopped 1-2 large garlic cloves, finely chopped 2 tablespoon mayonnaise 2 tablespoon yogurt or sour cream Directions: Wrap beets in foil […]

Roasted Beet Salad


Tabbouli
< Tabbouli: Mediterranean Parsley Salad From: Executive Chef, Joe Andraos, The Mediterranean Download Recipe Ingredients: ½ cup bulgar 6 medium tomatoes 1 large onion 1 tsp sea salt 2 tsp Middle Eastern mixed spice (or Allspice) 2 tsp sumac 4 bunches parsley ½ cup fresh lemon juice ¼ cup olive oil […]

Tabbouli


Download the Recipe Here (PDF) Yields: 4 Ingredients * 4 yellow or green zucchinis * 1 pound of bacon raw, chopped and reduced down in pan – remove fat * 2 leaks, sliced ¼“ thick, washed and roasted in oil till soft with salt and pepper * 1 teaspoon lemon […]

Station Tap Room Recipe: Zucchini Pasta