Operation Food Search offers education on cooking healthy meals with fresh ingredients, aiming to make nutritious food more accessible.
ST. LOUIS — Operation Food Search, a hunger relief organization, is committed to ensuring equitable access to nutritious foods. Beyond their free food and fresh produce, they also provide the community with education. Thursday morning, Chef Jason Goldman, stopped by the Show Me Kitchen. He shares that OFS understands that trying unfamiliar foods can be daunting. Their culinary program is designed to increase exposure to fresh produce, lean proteins, and whole grains. In their classes and demonstrations, they showcase a variety of cooking techniques that encourage the incorporation of these foods into quick and easy meals. Through an on-the-go model, they teach families and adults how to plan, shop for and prepare healthy, affordable, and delicious meals.
Chef Goldman shared a yummy dish for your 4th of July spread. Check out the full recipe below! Learn more about their cooking classes here.
Summer Roasted Vegetable Salad Recipe
Hands-on Time: 15 Minutes
Hands-off Time: 30 Minutes
– 2 medium-large bell peppers (cored + chopped)
– 1 large zucchini (or 2 small; chopped)
– 12 ounces cherry tomatoes
– 1 Tbsp olive oil (to roast veggies)
– Salt + pepper, to taste
– 1/2 cup finely chopped parsley
– 2 cloves garlic, minced
– 1/4 cup + 1 Tbsp olive oil (5 Tbsp total)
– 1 Tbsp red wine vinegar (or use white wine vinegar)
– Pinch red pepper flakes
– Salt + pepper, to taste
– Preheat oven to 400F.
– Place chopped peppers, zucchini, and whole cherry tomatoes on a large sheet pan. Toss them in olive oil, salt, and pepper and spread out in a single layer. Roast in the oven for about 30 minutes, until they’re lightly browned and tender.
– At the same time, cook quinoa according to package directions.
– While everything cooks, prepare the chimichurri dressing by finely chopping parsley and mincing garlic. Combine with the remainder of the dressing ingredients in a small bowl.
– When all your ingredients are ready, Top with chimichurri dressing and crumbled feta cheese.
– Toss to combine, ensuring that the chimichurri coats the rest of the ingredients well. You can serve this salad either warm or cold.
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