Vicki Sarnoff – Page 2 – Rolling Harvest Food Rescue

Hearty Green Appetizer Bites

November 11, 2023 Vicki Sarnoff Uncategorized

Hearty Greens Appetizer Bites

Hearty leafy green vegetables are an important part of a healthy diet. They’re packed with vitamins, minerals and fiber but low in calories. Leafy green vegetables such as kale, spinach, Swiss chard, and Bok choy are high in vitamins, minerals, and fiber.

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Prep Time 25

Cook Time 35

Total Time 1

Course Appetizer, lunch, Snack

Cuisine American

Servings

Calories 289.8 kcal

Equipment

1 knife
1 skillet
1 baking sheet

Ingredients

2 bunches kale or any hearty green
3 tbsp olive oil
1 onion diced
2 cloves garlic minced
1/2 cup cilantro or parsley
1 tbsp cumin seeds
1.25 cups panko breadcrumbs
1/4 cup feta crumbled
2 eggs lightly beaten
1/4 cup Parmesan cheese shredded and rough chopped

Instructions

Wash greens and dry well. Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
Heat oil in a large skillet over medium-low heat. Add the onion and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, parsley, and cumin seeds. Stir for 30 seconds.
Add greens to pan and sauté for 1 to 2 minutes, until they have wilted. Turn the mixture into a large bowl.
Let mixture cool for 5 minutes. Then add the feta and 1 cup of the breadcrumbs (set aside the remaining 1/4 cup). Mix well and taste for seasoning – add more salt if necessary. Then add 1 egg and mix to incorporate. Squeeze a small ball of the mixture. If it holds together, then begin portioning out the mixture into small balls. If it doesn't hold together, then add another egg.
Combine the reserved breadcrumbs (1/4 cup) with the Parmesan cheese on a plate. Roll the balls in the breadcrumb-Parmesan mixture and place on an ungreased baking sheet.
Bake at 400 degrees F for 20-25 minutes. Serve immediately or at room temperature. Eat as is, or try with a dip of Pomodoro sauce or yogurt ranch dressing. Or combine bites, hummus and raw veggies in a pita sandwich. The possibilities are endless!

Notes

Any hearty greens (beet, turnip, mustard, kale, chard, spinach, etc.) may be used here. More than 1 variety works well, too. If greens have fibrous stems (kale, collards) remove stems and discard.
Fresh basil or fresh parsley may substitute for the cilantro.
1 and 1/2 tsp of ground cumin may substitute, but 1 TBSP cumin seeds is preferred.

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Hearty Greens Appetizer Bites

Amount per Serving

Calories

289.8

% Daily Value*

Fat

18.6

g

24

%

Saturated Fat

4.8

g

24

%

Sodium

414.9

mg

18

%

Potassium

388.4

mg

8

%

Carbohydrates

20.9

g

7

%

Fiber

4.2

g

15

%

Sugar

3

g

Protein

11.4

g

23

%

Vitamin A

6855.4

µg

762

%

Vitamin C

63.9

mg

71

%

Vitamin D

0.5

µg

3

%

Vitamin K

267.8

µg

223

%

Calcium

356.4

mg

27

%

Iron

3.6

mg

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword appetizer, hearty greens

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Beet, Apple, Carrot Slaw

November 8, 2023 Vicki Sarnoff Recipes

Beet, Apple, Carrot Slaw

A bit different than a traditional slaw, this recipe uses a simple citrus dressing to complement the flavors of beets, carrots and apples. Have as a side dish, or a snack by itself, this slaw is refreshing and flavorful.

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Prep Time 25

Total Time 28

Course Side Dish

Cuisine American

Servings people

Calories 99.2 kcal

Equipment

1 cutting board
1 bowl
1 knife
1 grater
1 jar

Ingredients

1 green cabbage
1 beet
2 carrrots medium
2 green onions or 1/2 small onion
1-2 apples medium
2 tbsp lemon juice
3 tbsp vinegar
1 1/2 tsp sugar honey, or maple syrup
1/4 tsp salt
1/4 tsp pepper
1 tsp ginger fresh finely chopped

Instructions

Slaw

Trim the greens from the beet roots. Reserve the greens for another use.
Scrub beet roots and carrots; peel or if organic no need to peel. Coarsely grate beets and carrots into a large bowl.
Julienne the apple into the bowl.
Quarter the onions and thinly slice.
Add to the beets/carrots.

Dressing

In a small bowl, mix the lemon juice, vinegar, sugar, salt and pepper (and ginger, if desired).
Stir in the sweetener and salt.
Add to the bowl. Mix well. Adjust seasonings to taste.
Serve chilled.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Beet, Apple, Carrot Slaw

Amount per Serving

Calories

99.2

% Daily Value*

Fat

0.4

g

1

%

Saturated Fat

0.1

g

1

%

Sodium

136.6

mg

6

%

Potassium

417.9

mg

9

%

Carbohydrates

24.4

g

8

%

Fiber

6.5

g

23

%

Sugar

16.5

g

Protein

2.5

g

5

%

Vitamin A

242.6

µg

27

%

Vitamin C

62.9

mg

70

%

Vitamin K

125.5

µg

105

%

Calcium

72.3

mg

6

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword apple, beets, cabbage, carrots, citrus, slaw

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Kale, Grape and Pineapple Salad

November 8, 2023 Vicki Sarnoff Recipes

Kale, Grape, and Pineapple Salad

This salad is perfect to make ahead of time for dinner or for a light lunch on the go, to bring to a picnic or a summer party because kale leaves stay hearty after being massaged and coated with dressing.

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 366.3 kcal

Equipment

1 cutting board
1 knife
1 jar
1 bowl

Ingredients

2 bunches kale
1 cup grapes halved
1/2 cup walnuts chopped, optional
1/4 cup red cabbage thinly sliced and chopped
1 tbsp olive oil or vegetable oil
1 tsp honey or sugar
1/2 tsp salt
1 tbsp vinegar or lime juice

Instructions

Salad

Wash the kale.
Cut kale in thin slices and then chop. Rub (massage) the kale with your hands to soften it.
Cut red cabbage into thin slices and then chop (if using).

Dressing

Take a small glass jar; pour oil, vinegar, honey or sugar and salt.
Shake jar until it becomes an even mixture.
Mix the kale, red cabbage (if using) pineapple, grapes and walnuts (if using) in a bowl.
Pour mixture (or preferred salad dressing) all over the salad
Mix all the ingredients until fully coated.
This can be prepared the day before. The dressing will soften the kale and make it more digestible.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Kale, Grape, and Pineapple Salad

Amount per Serving

Calories

366.3

% Daily Value*

Fat

28.1

g

36

%

Saturated Fat

3

g

15

%

Sodium

655.8

mg

29

%

Potassium

754.8

mg

16

%

Carbohydrates

27.1

g

9

%

Fiber

8.2

g

29

%

Sugar

16.8

g

Protein

9

g

18

%

Vitamin A

13166.8

µg

1463

%

Vitamin C

130.6

mg

145

%

Vitamin K

527.3

µg

439

%

Calcium

372.5

mg

29

%

Iron

3.4

mg

19

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword fruit salad, grape, kale, pineapple

Tried this recipe?Let us know how it was!

Pineapple Salsa

November 8, 2023 Vicki Sarnoff Recipes

Pineapple Salsa

This summer salsa functions as both a dip on its own, and as an accompaniment to fish, chicken, or other meats.

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine American

Servings people

Calories 46.7 kcal

Equipment

1 cutting board
1 bowl

Ingredients

3 cups pineapple diced
1 red bell pepper chopped
1/2 cup red onion diced
1/4 cup cilantro or parsley chopped
1 jalapeño seeds and ribs removed, finely chopped
3 tbsp lime juice from about 1 1/2 limes, more if needed
1/4 tsp sea salt

Instructions

In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor).
For best flavor, let the salsa rest for 10 minutes or longer before serving. It’s best served fresh but keeps well, chilled, for up to 4 days.
Change it up: Pineapple alternatives include diced mango, strawberries, cucumber, melon, or, of course, tomatoes (the bell pepper is optional in those variations).

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Pineapple Salsa

Amount per Serving

Calories

46.7

% Daily Value*

Fat

0.2

g

0

%

Saturated Fat

0.02

g

0

%

Sodium

121.1

mg

5

%

Potassium

144.3

mg

3

%

Carbohydrates

12

g

4

%

Fiber

1.6

g

6

%

Sugar

8.3

g

Protein

0.7

g

1

%

Vitamin A

651.7

µg

72

%

Vitamin C

58.7

mg

65

%

Vitamin K

3.5

µg

3

%

Calcium

14.8

mg

1

%

Iron

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword bell pepper, cilantro, Jalapeño Peppers, pineapple, salsa

Tried this recipe?Let us know how it was!

Broccoli Tots

November 8, 2023 Vicki Sarnoff Recipes

Broccoli Tots

A twist on tater tots, these bites are a crowd-pleaser that satisfy both kids and adults.

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Prep Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings people

Calories 134.6 kcal

Equipment

1 saucepan
1 cutting board
1 knife
1 bowl
1 baking sheet

Ingredients

oz broccoli cut into small florets
1/4 cup scallions thinly sliced
2 cloves garlic finely diced
2/3 cup cheddar cheese
1 egg beaten
2/3 cup breadcrumbs
1 dash salt
1 dash pepper
2 tsp sriracha or chipotle optional, but recommended

Instructions

Tots

Fill a medium saucepan with water and bring to a boil. Season with salt.
Blanch the broccoli in boiling water for about two minutes.
Drain and finely chop the cooked broccoli.
In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs, and optional hot sauce of choice.
Mix well and chill in the refrigerator for 15-20 minutes.
Preheat oven to 400 fahrenheit (204 celsius). Brush a baking sheet with oil.
Shape the mixture into tot shapes and spread them evenly on the sheet.
Bake for 8-9 minutes.
Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
Enjoy dipped in sriracha or chipotle dipping sauce.

Dipping Sauce

1/4 cup plain greek yogurt
1/4 cup mayo
1 tablespoon sriracha or chipotle sauce

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Broccoli Tots

Amount per Serving

Calories

134.6

% Daily Value*

Fat

6.7

g

9

%

Saturated Fat

3.3

g

17

%

Sodium

267.5

mg

12

%

Potassium

73.2

mg

2

%

Carbohydrates

11.6

g

4

%

Fiber

0.8

g

3

%

Sugar

1.1

g

Protein

6.7

g

13

%

Vitamin A

251.1

µg

28

%

Vitamin C

2.5

mg

3

%

Vitamin D

0.3

µg

2

%

Vitamin K

11.8

µg

10

%

Calcium

143.8

mg

11

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword broccoli, cheddar, garlic, scallions

Tried this recipe?Let us know how it was!

Summer Slaw

November 8, 2023 Vicki Sarnoff Recipes

Summer Slaw

On a hot day the best side dish for your burger or chicken is a wonderful slaw.

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Prep Time 15

Cook Time 0

Total Time 15

Course Salad, Side Dish

Cuisine American

Servings

Calories 128.3 kcal

Equipment

1 knife
1 shredder
1 bowl

Ingredients

2 cups cabbage red or green – shredded or thinly sliced
1 apples (green or red) – cut into matchsticks
2 carrots grated
1 red beet shredded or matchstick (optional)
3 green onions sliced
1/2 cup dried cranberries optional
2 TBSP oil
2 TBSP apple cider vinegar or 1 lemon juiced
1 tsp maple syrup or honey
1 tsp mustard Dijon or brown
1/4 avocado optional
1 dash salt
1 dash pepper

Instructions

Salad Directions

Shred the cabbage, grate the carrots, slice the green onions, cut apple into matchsticks, cut the beets (if using) and add the dried cranberries (if using).
Add all ingredients to bowl and mix well.

Dressing Directions

Add to a glass jar with a lid:
Oil, apple cider vinegar (or lemon juice), maple syrup or honey, mustard, salt/pepper.
Shake jar until well mixed.
Shake jar until well mixed.
Optional – process in blender if using avocado.
Add dressing to salad and toss until coated.
Salad will stay in the refrigerator for up to 3days.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Summer Slaw

Amount per Serving

Calories

128.3

% Daily Value*

Fat

6.2

g

8

%

Saturated Fat

0.6

g

3

%

Sodium

47.2

mg

2

%

Potassium

251.5

mg

5

%

Carbohydrates

19.2

g

6

%

Fiber

3.6

g

13

%

Sugar

14

g

Protein

1.1

g

2

%

Vitamin A

3513.4

µg

390

%

Vitamin C

13.8

mg

15

%

Vitamin K

39.4

µg

33

%

Calcium

28.5

mg

2

%

Iron

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword apples, beets, cabbage, carrots, slaw

Tried this recipe?Let us know how it was!

Chickpea Carrot Salad

October 7, 2023 Vicki Sarnoff Featured, Recipes

Chickpea Carrot Salad

This carrot and chickpea salad recipe is a refreshing and different spin on a carrot salad. It is easy to make and will last in your refrigerator for days. You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, or as a sandwich, etc.

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Prep Time 15

Cook Time 5

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 200 kcal

Equipment

1 bowl
1 skillet
1 jar

Ingredients

2 cans chickpeas 15 ounces each, or 3 cups cooked chickpeas
2 cups carrots grated, about 3/4 pound of 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment
1 cup celery diced
1/2 cup raisins
1/4 cup onion diced
1/2 cup parsley chopped, or cilantro or basil (optional)
1/2 cup pepitas (hulled pumpkin seeds)
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 clove garlic minced
1/4 tsp salt
1/4 tsp ground black pepper

Instructions

Salad

In a medium serving bowl, combine the chickpeas, carrots, celery, onions, and herbs. Set aside.
Toast the pepitas (pumpkin seeds) in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.

Dressing

To prepare the dressing, in a glass jar or small bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Shake or whisk until blended and pour all of the dressing over the chickpea mixture. ( or blend the dressing for a creamier dressing).
Add the toasted pepitas and raisins to the bowl and stir to combine.
For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.

Notes

You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, or as a sandwich, etc.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Chickpea Carrot Salad

Amount per Serving

Calories

200

% Daily Value*

Fat

14.9

g

19

%

Saturated Fat

2.2

g

11

%

Sodium

148.1

mg

6

%

Potassium

370

mg

8

%

Carbohydrates

15.9

g

5

%

Fiber

2.9

g

10

%

Sugar

2.7

g

Protein

2.7

g

5

%

Vitamin A

7626.3

µg

847

%

Vitamin C

11.2

mg

12

%

Vitamin K

100.4

µg

84

%

Calcium

37.5

mg

3

%

Iron

1.4

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword carrots, celery, chickpea, herbs, pepitas, salad

Tried this recipe?Let us know how it was!

Roasted Sweet Potato Black Bean Salad

June 1, 2023 Vicki Sarnoff Uncategorized

Roasted Sweet Potato Black Bean Salad

A mixture of fresh greens, high fiber quinoa, roasted sweet potatoes and protein rich black beans creates a nutritious and healthy salad.

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Prep Time 5

Cook Time 25

Total Time 30

Course dinner, lunch, Salad

Cuisine American

Servings

Calories 270.3 kcal

Equipment

1 roasting pan
1 knife1
1 small pot

Ingredients

Salad

2 cups sweet potatoes diced
2 tbsp oil
3/4 cup quinoa
1/2 tsp garlic powder
1 tsp paprika (optional)
8 cups greens mixture of any greens, chopped
1 cup black beans
1 tsp everything bagel seasoning (optional)

Dressing

2 tbsp oil
2 tbsp apple cider vinegar
1 tsp maple syrup or honey
1 lemon juiced
1 tsp mustard brown or dijon
1/4 avocado (optional)
1 dash salt
1 dash pepper

Instructions

Salad

Preheat oven to 425 degrees F.
Wash and dice the sweet potatoes, then lay them on a baking sheet. Drizzle with oil and add seasoning to taste.
Roast the sweet potatoes for about 25 minutes, or until tender
Cook the quinoa according to package directions. Add salt (to taste), garlic powder, and smoked paprika to the quinoa halfway through the cooking process.
Combine the chopped greens, cooked black beans, roasted sweet potatoes, and cooked quinoa together in a large bowl.
Toss with the dressing

Dressing

Combine the oil, vinegar, maple syrup, mustard, salt, pepper and avocado (if using). Without the avocado place into a glass jar and shake all ingredients.
With the avocado, add all ingredients to a blender and blend until creamy.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Roasted Sweet Potato Black Bean Salad

Amount per Serving

Calories

270.3

% Daily Value*

Fat

12.2

g

16

%

Saturated Fat

1.1

g

6

%

Sodium

100.2

mg

4

%

Potassium

546.3

mg

12

%

Carbohydrates

34.7

g

12

%

Fiber

6.6

g

24

%

Sugar

3.1

g

Protein

7.4

g

15

%

Vitamin A

7081.2

µg

787

%

Vitamin C

23.8

mg

26

%

Vitamin K

9.5

µg

8

%

Calcium

46.8

mg

4

%

Iron

2.4

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword black beans, greens, quinoa, sweet potatoes

Tried this recipe?Let us know how it was!

Heavenly Fruit Salad (Himmel Futter)

June 1, 2023 Vicki Sarnoff Uncategorized

Heavenly Fruit Salad (Himmel Futter)

Himmel Futter, which translates to heavenly food, or food of heaven. It’s a dessert with a little bit of everything — crunchy cake, juicy fruits, chewy dates and nuts, and rich whipped sweet cream. We chose this dessert for the days you have an abundance of fruit in your refrigerator and want to use it before it is too late to enjoy. This cake makes a special presentation that that feels decadent and tastes deliciously light.

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Prep Time 12

Cook Time 30

Total Time 42

Course Dessert

Cuisine German

Servings

Calories 275 kcal

Equipment

1 mixing bowl medium size
1 baking pan 11×7 inch
1 mixing spoon
1 measuring cup
1 knife
1 hand mixer option for homemade whipped cream

Ingredients

Date and Walnut Layer

2 eggs
1/2 cup sugar
4 tbsp flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cup dates dry, pitted and chopped
1/2 cup walnuts chopped

Fruit Salad

2 oranges peeled and cut into bite size pieces
2 apples cut into small cubes
1 banana sliced

Homemade Whipped Cream

1 cup heavy whipping cream cold

Instructions

Cake Layer

Preheat oven to 350 degrees.
In a medium bowl, beat eggs lightly.
Add sugar and beat thoroughly, until mixture is light.
Add flour, baking powder, salt, dates and walnuts, and stir to combine.
Place in a greased 11-by-7-inch pan and bake in preheated oven for 30 minutes or until nicely browned. The cake does not rise and will be a thin layer.
Let the cake cool.

Fruit salad

Peel the oranges with a knife to remove all the white pith, and cut them in small segments.
Cut the peeled bananas into 1/2 inch slices quartered.
Cube the unpeeled apples.
Combine all fruit.

Whipped Cream

Pour heavy whipping cream into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.

Himmel Futter

Break the cake layer into pieces and place on a platter.
Arrange the fruit salad over the top.
Cover the fruit salad with the whipped cream.

Notes

Optional: Make a fruit salad with whatever fruit is in your refrigerator.

Note: For quicker preparation used the spray canned whipped cream.

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Heavenly Fruit Salad (Himmel Futter)

Amount per Serving

Calories

275

% Daily Value*

Fat

13.5

g

17

%

Saturated Fat

6.1

g

31

%

Sodium

178.7

mg

8

%

Potassium

313.2

mg

7

%

Carbohydrates

38.5

g

13

%

Fiber

3.8

g

14

%

Sugar

30.2

g

Protein

3.9

g

8

%

Vitamin A

486.5

µg

54

%

Vitamin C

16.9

mg

19

%

Vitamin D

0.6

µg

3

%

Vitamin K

2.3

µg

2

%

Calcium

70.9

mg

5

%

Iron

0.8

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cake, dates, fruit, fruit salad, walnuts, whipped cream

Tried this recipe?Let us know how it was!

Heavenly Fruit Salad (Himmels Futter)

May 29, 2023 Vicki Sarnoff Uncategorized

Hearty Greens Appetizer Bites

Equipment

Ingredients 1x2x3x

Instructions

Notes

Beet, Apple, Carrot Slaw

Equipment

Ingredients 1x2x3x

Instructions

Slaw

Dressing

Notes

Kale, Grape, and Pineapple Salad

Equipment

Ingredients 1x2x3x

Instructions

Salad

Dressing

Notes

Pineapple Salsa

Equipment

Ingredients 1x2x3x

Instructions

Notes

Broccoli Tots

Equipment

Ingredients 1x2x3x

Instructions

Tots

Dipping Sauce

Notes

Summer Slaw

Equipment

Ingredients 1x2x3x

Instructions

Salad Directions

Dressing Directions

Notes

Chickpea Carrot Salad

Equipment

Ingredients 1x2x3x

Instructions

Salad

Dressing

Notes

Notes

Roasted Sweet Potato Black Bean Salad

Equipment

Ingredients 1x2x3x

Salad

Dressing

Instructions

Salad

Dressing

Notes

Heavenly Fruit Salad (Himmel Futter)

Equipment

Ingredients 1x2x3x

Date and Walnut Layer

Fruit Salad

Homemade Whipped Cream

Instructions

Cake Layer

Fruit salad

Whipped Cream

Himmel Futter

Notes

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