Ingredients: 3 tablespoons extra virgin olive oil 2 pounds winter squash, such as butternut or banana squash, peeled and cut in 1/2 inch dice Salt to taste 2 to 4 chipotle chiles in adobo (to taste), removed from the adobo and minced 1/2 cup plain low-fat yogurt 1/4 pound Mexican queso ranchero or feta 8 corn tortillas 1. Cook the squash. Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high heat. Add half the squash in a single layer. Turn...Read more...
Ingredients 2 delicata squash 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons kosher salt , plus more to season the squash Chili powder 1/3 cup white , apple cider, or white wine vinegar 2 tablespoons sugar 1 small red onion; thinly sliced 8 corn tortillas 1/2 cup crumbled cotija or feta cheese 1/3 cup roughly chopped fresh cilantro 1/4 cup sour cream Salsa and lime wedges for garnish Instructions Preheat oven to 400 degrees F Line 2 baking sheets with a Silpat or parchment paper Cut the...Read more...
Ingredients 3/4 pound whole-wheat fettuccini 2 medium green zucchini (about 1 pound) 2 medium yellow zucchini (about 1 pound) 3 tablespoons olive oil 4 cloves garlic, chopped 1 cup low-sodium chicken broth 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons 1/3 cup finely minced parsley leaves, plus more for garnish 1 cup thinly sliced basil leaves, plus more for garnish 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepperSalt Directions In a large pasta...Read more...
Ingredients 3 tablespoons balsamic or red wine vinegar 2 tablespoons extra-virgin olive oil 3 pounds mixed firm-ripe heirloom or other tomatoes 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh basil leaves Salt and cracked black pepper How to Make It Step 1 In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint,...Read more...
Ingredients 8 corn tortillas 2 15-ounce cans organic black beans (look for cans that are BPA-free) or 1½ cups cooked black beans 1 large sweet potato, diced pinch of red chili flakes 2 tablespoons olive oil (you can also use 1 tablespoon of raw coconut oil) salt + pepper Preparation 1. Heat olive oil in a large frying pan over medium-high heat. Add a pinch of red chili flakes and let heat for a few seconds in the oil. Add the sweet potatoes and season with salt and pepper. Turn the heat down...Read more...
Mission
The mission of St. Christopher’s Foundation for Children (SCFC) is to support the health and well-being of children in the community served by St. Christopher’s Hospital for Children through programs in the areas of care, outreach, research and education.
