PLANT SLANT
Blue Zones Project Southwest Florida cooking teacher, Juliana will show you how to prepare a classic minestrone soup. Lots of fresh vegetables and beans in hearty stock are the stars of this minestrone. You can add rice, pasta or even quinoa to give this soup some extra flavor and texture.
Blue Zones Project Southwest Florida cooking teacher, Juliana will show you how to prepare Garden Stuffed Peppers. A classic comfort recipe, these peppers are sure to please with an abundance of hearty vegetables, quinoa, romano cheese, and delicious herbs topped with a hint of panko for that satisfying crunch. You can prepare these to eat right away or freeze them for baking later and enjoy them year-round
Blue Zones Project Southwest Florida cooking teacher, Juliana will show you how to prepare Fennel. This crunchy and mild anise flavored vegetable can be made into a wonderful salad, soup, or oven roasted into a golden brown deliciousness that can accompany any meal.
Blue Zones Project Southwest Florida cooking teacher, Juliana will show you how to prepare Shrimp Rotini with Arugula Pesto and Walnuts. The arugula pesto is bursting with flavor and is easy to make! Peppery arugula, the light flavor of crunchy walnuts, fresh garlic, and extra-virgin olive oil make the perfect combination of flavors.
Escarole? What's that and how do you cook it? Blue Zones Project cooking teacher, Juliana shows how to cook this lesser known yet delicious vegetable and combine it with the delicious flavors of olives, beans, sun dried tomatoes, and garlic.
Learn how to make this delicious and easy to make tomato bruschetta (with a kick) with Juliana. The combination of fresh tomatoes and basil, crushed garlic, and red flake pepper gives this amazing flavor with some spicy flare. tomatoes, and garlic.
Blue Zones Project SWFL Cooking teacher, Juliana will show you how to prepare and enjoy one of the most under utilized yet tasty and nutritious vegetable; the artichoke. Learn how to simply steam them and enjoy with a vinaigrette, or stuff the leaves with an amazing seasoned breadcrumb mix to enjoy as an appetizer.
Blue Zones Project SWFL cooking teacher, Juliana will show you how to prepare and enjoy one of the tastiest leafy greens out there, Broccoli Rabe (also known as Rapini). This dark leafy green combined with flavors of sautéed garlic, kalamata olives, fresh tomatoes, sausage and cannellini beans work together harmoniously and can be added to your favorite pasta!
Hearts of Palm Ceviche is the perfect summer dish! And honey cookies for dessert. What more would you want? Chef Laura from Blue Zones Project Approved Restaurant CJ's on the Bay shows us how to make these delicious, simple to make and healthy dishes.
Just when you think you've done everything you can think of with zucchini, think again. Who knew you can make a delicious pesto with this popular vegetable? Juliana shows you how to combine zucchini with pine nuts, Romano cheese, fresh parsley, garlic, diced tomatoes and extra virgin olive oil to make a delicious pesto that can be combined with pasta or made as a bruschetta.
Blue Zones Project Southwest Florida cooking teacher, Juliana will show you how to prepare a veggie bolognese sauce. The meatiness of the mushrooms and light crunch of the walnuts combined with the trilogy of carrots, celery and onions serve as the foundation for this delicious sauce. Vegetable based bolognese sauce never tasted so good!
Click here to “pledge” for your personal well-being. This means you’ll receive our free monthly newsletter which will help you to stay in touch with what is happening locally, as well as learn tips, recipes and ideas to optimize your health and well-being.
