• Recipes

  • Yields 2 Feta Hummus Wrap
    Portion Size 1 wrap 
    Preparation Time 15 mins 
    Cooking Time 15 mins 
    Total Recipe Cost $2.58 
    Cost per Serving $1.29 

    1 fresh Tomatoes  
    2 cups fresh baby Spinach
    2 Tortilla Wrap, Whole Wheat, 12" 
    4 T Hummus, Purchased 
    2 T Feta Cheese 


    1. Wash and dry the baby spinach. Wash and dry the tomato and slice thinly. 
    2. Spread the inside of 1 tortilla with 2 T hummus. Add 1 cup spinach and ½ the chopped tomato to each tortilla with 1 T feta.
    Yields 2 Dressing
    Portion Size 2 x cup 
    Preparation Time 20 mins 
    Cooking Time 30 mins 

    4 tbsp  Lemon Dijon Vinaigrette with Dill (See Below)
    1 cup  Freekeh, Cooked 
    1 cup  Kale and Brussels 
    4 tsp Olive oil
    1/2 cup  Peppers, Bell, Red, Fresh, Diced 
    1/2 cup  Beans, Cannellini, Canned, Drained, Rinsed 
    1/2 cup  Cucumbers, English, Fresh, Diced 
    1/2 cup  Pomegranate Seeds, Fresh 

    Preparation Method 

    1. Prepare dressing according to recipe and set aside.
    2. Cook freekeh according to recipe; overcook slightly so they are tender when served cold; set aside.
    3. Remove stems from kale leaves and stack together. Slice thinly/chiffonade; cut the slices in half pieces are not too long. 
    4. Use a mandoline and shred Brussels Sprouts. Place in bowl and mix with kale and olive oil. Toss well and let sit for at least 10 minutes before serviing. 
    5. Prepare remaining ingredients and have ready for assembly into 16 oz Mason jars cups. For each salad arrange ingredients in the following order: 
      1. 1/2 cup cooked freekeh 
      2. 1/4 cup diced red bell peppers 
      3. 1/4 cup cannellini/white beans 
      4. 1/4 cup diced cucumber 
      5. 1/4 cup pomegranate seeds 
      6. 1/2 cup kale and Brussels sprouts marinated
    6. Close container and serve with 2 tbsp of dressing on the side. 
    Yields   14
    Portion Size 1-1/2 x tbsp 
    Preparation Time 5 mins 
    Cooking Time not specified 

    8 T lemon Juice
    2 tbsp  Dijon mustard 
    1/2 tsp  Salt, Kosher 
    1/4 tsp  black ground pepper 
    1/2 tsp  Chili Powder 
    1/2 tsp  ground Cumin 
    4 tbsp  Dill Weed, Fresh, Chopped 
    1 tbsp  Oregano, Fresh, Chopped 
    8 tbsp  olive oil 

    Preparation Method 
    1. Whisk together all ingredients. Hold cold for cold service. 
    Portion size: 1-1/2 tbsp 
    Yields 2  
    Portion Size 1/2 x each 
    Preparation Time 5 minutes 
    Cooking Time 20 minutes   

    2 Fresh tomatoes 
    1/2 tsp Sugar
    1/4 tsp Dried crushed basil leaves 
    1/8 tsp Salt
    1/8 tsp Black ground pepper 
    2/3 ounce Bread crumbs 
    2 T Cheese, Feta, Crumbled 
    1 T extra virgin olive oil


    1. Wash and cut tomatoes in half.
    2. Combine sugar, salt, basil and pepper; mix well. Sprinkle mixture evenly over tomatoes.
    3. Place in oven at 325F and bake for 5 minutes.
    4. While tomatoes are baking, toss breadcrumbs with olive oil and feta cheese.
    5. Remove tomatoes from oven and top with breadcrumb mixture. Return to oven and continue to bake at 325F for 15 additional minutes and internal temperature reaches 165F.
    6. Portion 1 tomato half in each serving dish. Hold warm for service. 
    Yields 4  
    Portion Size 1 each 
    Preparation Time 5 mins 
    Cooking Time 3 mins 

    6 ounce Egg White, Pasteurized, Fresh 
    2 Eggs
    <1/8 tsp Salt, Kosher 
    1/3 cup yellow onion, Chopped
    1/3 cup zucchini, Diced
    1/3 cup Roma tomatoes Diced 
    1 ½ T Fresh basil, Minced 
    1/8 tsp Garlic Cloves, Peeled, Fresh, Minced 
    1/8 tsp Salt 
    2 tsp olive oil
    2 T Parmesan Cheese


    1. Combine the whole eggs, egg whites and salt together. 
    2. Drizzle oil onto hot flat top. Cook onions, zucchini, and garlic for 1 to 2 minutes to lightly brown but still remaining tender. Add tomatoes and cook for 1 minute to soften and season with salt. Remove from heat and stir in basil. Set aside and let cool.
    3. To order, heat a 6 to 8 inch non stick coating omelet pan (in good condition) or warm clean flat top. 
      Lightly spray omelet pan or flat top with pan spray, add 4 fl oz of egg batter and lightly cook the base of the omelet. Top with 4 oz level scoop cooked vegetables and sprinkle with 1 Tbsp of cheese.
    4. Cook gently to finish cooking the egg and melt the cheese. Fold omelet in half to form a half moon shape. 
  • All recipes provides by Morrison Community Living

Search: Current Site All Sites