Chef Candice Kumai stopped by Access Hollywood Live to share some great immunity-boosting recipes for foods that can help you & your family fight cold & flu season!
Fall Greens Salad
Ingredients:
1/4 cup sunflower seeds
1/2 bunch kale, chopped
1/2 bunch Swiss chard, chopped (I love Rainbow Chard, but any variety will do)
1 cup butternut squash ribbons (thinly shaved raw slices)
1/4 cup dried cranberries
2 tablespoons crumbled chevre
For the Orange Vinaigrette:
1/2 cup orange juice
1 tablespoon Dijon
1/4 teaspoon sea salt to taste
1 tablespoon olive oil
1 teaspoon herbs de Provence
Roasted Garlic + Lemon Flatbreads:
Serves 8, appetizer portions
Preheat oven to 350 degrees
1. Cut a whole garlic clove in half. Wrap garlic in foil, with 1 tablespoon of olive oil, and roast for approximately an hour and a half.
Ingredients:
1 store-bought pizza dough
3 tablespoons extra-virgin olive oil, divided
1 head of garlic, roasted
1/4 fresh lemon, cut into thin slices
1/4 medium red onion, halved and thinly sliced
1/2 cup arugula
1/2 cup fresh goat cheese (Chevre)
Directions:
1. Preheat oven to 350 degrees
2. Wrap garlic in foil, with 1 tablespoon of olive oil, and roast for approximately an hour and a half
3. Toss lemon slices in olive oil, and arrange in a single layer on a sheet pan. Bake until the rinds are soft, and begin to brown
4. Roll out pizza dough, on a floured surface, to a thickness of 1/2 inch. Brush the dough with 2 tablespoons of olive oil, and sprinkle with salt. Bake for 5-7 minutes. Remove the crust from the oven. and use the back of a spoon to spread a thick layer of roasted garlic over the surface
5. Spread the lemon, red onion, arugula, and goat cheese over the crust
6. Bake for 12-15 minutes, until the crust is golden, and the greens are slightly wilted.
(Recipes courtesy Candice Kumai)
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