Healthy Recipes
Chile Kissed Tempe Potato Salad
Nancy Areas, Sprouting Compassions
Black Bean and Roasted Corn Tacos with Spicy Tomato Salsa
Scott Clapp, CNM
Let’s turn humble ingredients into bold, craveable vegetarian black bean and roasted corn tacos with a spicy tomato salsa using live-fire-style techniques on modern induction burners. Watch layers of flavor come together— with creamy black beans, charred corn, and spicy salsa.
Red Chile Vinaigrette
Three Sisters Kitchen- Sarah Horowitz
This versatile red chile vinaigrette works great on salads or as a dip for fresh vegetables, meats, and seafood. The recipe highlights two standout local ingredients: red chile powder from Agri-Cultura Network and honey from B’s Honey Farm.
Three Sisters Kitchen will guide attendees in a step-by-step tutorial for preparing the vinaigrette and share sustainability efforts at Three Sisters Kitchen.
Blue Corn Mush and a Three Sisters Salad
Tatyana Trujillo, Food Corps
We will demonstrate how to prepare Blue Corn Mush and a Three Sisters Salad.
Blue corn mush is a traditional dish made from ground blue corn, often cooked into a thick, porridge-like consistency and valued for its nutrition and cultural significance.
Three Sisters salad is inspired by the traditional planting of corn, beans, and squash together, combining these ingredients into a fresh and healthy dish. During the demonstration, we will share information with the audience about the history, ingredients, and cultural importance of these dishes.
Farm Fresh Pico De Gallo or Salsa
Marie Johnson, APS
APS school nutrition professionals will share their district's pico de gallo /salsa recipe that meets the HUSM meal pattern requirements. This yummy freshly prepared side meets a serving of red/orange vegetable component and enhances the flavor of our district's latino inspired menu entree items. Often made from all locally sourced ingredients.