Kale Basil Pesto

Mini Frittatas
Cooking spray
1 tbsp olive oil
2 tbsp chopped onion
1 clove of garlic, minced
6 eggs
cup milk
1 cup shredded Cheddar cheese (or other
cheese)
1 cup leftover veggies (try broccoli,
peppers, tomatoes, spinach, asparagus, or
whatever you have on hand!)
Salt and pepper to taste
1. Preheat oven to 350 Fahrenheit and
spray a 12 cup muffin pan with
cooking spray
2. Sautee onion and garlic in olive oil
until soft, add any uncooked
vegetables and cook until tendercrisp
3. In medium bowl, crack eggs and

1 cup basil
cup kale
cup Parmesan cheese
cup olive oil
1/3 cup pine nuts (or other
nuts)
2-3 garlic cloves, peeled
Salt and pepper to taste
1. Blend all ingredients in
a food processor or
blender until smooth
2. Serve over whole-wheat

Sweet Cranberry Sauce

1 12 oz bag of fresh cranberries

1 cup water
Orange zest from one orange
cup brown sugar (or to taste)

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1. Combine all ingredients in a

sauce pan
2. Cook over medium high
heat until the berries pop
and the sauce thickens

Foods to Keep You

Warm &
Well
in Winter
Class 5: Red and Green
Presented by Hope and Amy,

Health Benefits of Red

Vegetables
Vitamin A- vision, immunity
o Lycopene may help prevent
some types of cancer,
especially prostate and
breast cancer, and heart
attacks
Vitamin C
o Good for immune system
and skin
Flavonoids
o Antioxidants that reduce
inflammation
Health Benefits of Green
Vegetables
High in vitamin K
o Good for blood clotting
Potassium
o Helps the fluid balance in
your body

Tasting
Notes

Mini Frittatas
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Rating: 1 2
3
4

Kale Basil Pesto

Pasta
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Texture:
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