How to clean and prep celery root:

1. Quarter the root.

a. Using a heavy chefs knife, cut the celery root in half and then into quarters so it is easier to
handle.
2. Peel the pieces.
a. Using a paring knife, peel the pieces of celery root down to the creamy white flesh.
b. Remove all the rough, brownish skin and rootlets.

Step 1

Step 2

How to cut apples into matchsticks:

1. Wash and peel the apples.
2. Grasp the knife with your dominant hand. Curl your forefinger around one side of the blade while
holding your thumb on the opposite side.
3. Hold apple with other hand.
4. Cut out core and seeds of apple.
5. Cut off sides.
a. Resemble a block with 4 long flat surfaces
6. Slice lengthwise.
a. Slice into uniform slabs
7. Stack and cut.
a. Stack slabs on top of one another and cut
lengthwise.
8. Make crosscuts.
a. Line up the pile of sticks and make crosscuts.

How to clean and prep whole leeks:

1. Place leek on cutting board and insert tip of sharp knife about inch below the lowest opening in the
leek. Cut straight through, up to, and through the green ends of the leek, leaving the pale part of the
leek whole.

2. Fan open the leek and place under cold running water.
3. Rinse out dirt or sand.

4. Cut off the dark green tops of the leek.

a. Keep 2-3 inches with the body of the leek.
b. Discard the dark greens OR save them to flavor soups or stews.
5. Cut off the root end of the leeks.

Nutrition Information & Ingredient Substitutions

CHICKPEAS AND RICE PILAF
*Recipe yields 4-6 servings,
**Nutrition facts are per 1 serving
Nutrition Information:
Calories
158
Fat
8g
Carbohydrates
17 g
Protein
4g
Sodium
580 mg

Substitutions:
1/3 tsp. ground cardamom can be used
instead of 2 cardamom pods.
Jalapeno peppers are an easy substitute for
Fresno chilies.
Basmati rice is recommended but any rice
can be used.

CELERY ROOT SOUP

*Recipe yields about 2 quarts
**Nutrition facts are per serving
Nutrition Information:
Calories
202
Fat
8g
Carbohydrates
15 g
Protein
3g
Sodium
1342 mg

Substitutions:
Any type of bread can be used for the
country-style bread or omit for gluten free.
White potatoes can be used in place of
celery root.

SKILLET CHILAQUILES
*Recipe yields 4 servings
**Nutrition facts are per 1 serving
Nutrition Information:
Calories
448
Fat
23 g
Carbohydrates
45 g
Protein
16 g
Sodium
1294 mg

Substitutions:
Broth can be vegetable or chicken based.
We chose black beans to use, but pinto
beans or leftover vegetables can be added
or substituted.
We chose Monterey Jack cheese to use, but
others can be used based on your
preference.

PEAR AND APPLE SALAD

*Recipe yields 4 servings
**Nutrition facts are per 1 serving and 2 tablespoons salad dressing
Salad Nutrition Information:
Calories
185
Fat
1g
Carbohydrates
43 g
Protein
7g
Sodium
115 mg
Dressing Nutrition Information:
Calories
215
Fat
22 g
Carbohydrates
2g
Protein
4g
Sodium
177 mg

Substitutions:
Pick your favorite apples.
A mixture of fresh herbs can be used. We
chose tarragon and parsley since they are
common, but use your favorite.
Crme Fraiche can be replaced with sour
cream, plain yogurt, or plain Greek yogurt.
Romaine or any other lettuce/ salad green
can be used in place of endive.