Carrot and Jicama Haystack (Pajar de Zanahorias y Jícama)

Ingredients: • 2 Oranges (juiced) • 1 Pound jicama (peeled) • 5 Carrots • 1 Celery stalk, chopped (optional) • 2 Tbsp. apple cider vinegar (or any type) • 4 Tbsp. olive oil • Salt • Pepper Directions: Grate the jicama and carrots with a box grater and combine. Whisk

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Fall Vegetable Medley (Mezcla de Verduras del Otoño)

Ingredients: • 4 Sweet Potatoes or 2 Winter Squash • 4 Granny Smith Apples • 2 Yellow Onions • 2 tbsp. Olive Oil (or Canola oil) • Salt • Pepper Directions: Pre-heat the oven to 400° F. Peel and cube the sweet potatoes/squash. Core and thinly slice the green apples.

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Orange Cinnamon Parfait (Yogur de Naranja y Canela)

Ingredients: • Two oranges • 1 1/2 cups low-fat plain yogurt • 1/2 tsp. cinnamon • 1/2 cup granola Optional Ingredients: blueberries, pineapple, strawberries, bananas, raspberries, apples, melon, or any other fruit or nuts of your choice. Directions: Peel and cut the oranges into segments. Place three segments at the

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Roasted Broccoli with Lemon (Brócoli Horneado con Limón)

Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables. Use either broccoli or cauliflower or a colorful mix. Recipe from Eating Well Magazine, 2008. Ingredients: • 4 cups broccoli florets • 1 tablespoon olive oil • 1/4

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Sweet Potato and Bean Burrito (Burrito de Camotes y Frijol)

Ingredients: • 2 large sweet potatoes peeled and diced. • 4 teaspoons of vegetable oil, divided • 1/2 onion diced • 2 cups cooked or canned black beans; rinsed and drained. • 1/2 teaspoon ground cumin, salt and pepper tortillas • 8 whole wheat tortillas Directions: Preheat oven to 375˚.

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Vegetable Soup (Sopa de Vegetales)

Ingredients: • 2 tbsp. olive oil (or canola oil) • 2 large potatoes, cubed • 4 large carrots, sliced • 2 medium onions, chopped • 2 cloves garlic, chopped • 1/2 head of cabbage, chopped • 3 celery stalks, chopped • 6 cups of low-fat chicken stock • Salt and

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Orange Glazed Carrots (Zanahorias con Naranjas)

Ingredients: • 4 large carrots, sliced • 2 oranges, peeled and sectioned • 1/2 tablespoon honey • 1/8 teaspoon salt • 1/8 teaspoon ground ginger (powdered or fresh) Directions: Slice carrots and boil them until tender, about 8 minutes. You may also steam or microwave them for 5 minutes. Drain

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Barley for Breakfast (Cebada por el Desayuno)

Barley can be used in place of rice in many dishes. Add sautéed vegetables to cooked barley for a delicious salad. Add it to soups to make a heartier meal. Ingredients: • Pearl barley Stovetop Directions: Combine 1 cup of pearl barley with 3 cups of water or apple juice.

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