First Lady Michelle Obama was joined by local DC students for this year’s Fall White House Kitchen Garden Harvest. Following the harvest, Mrs. Obama and students prepared a tasty lunch with the vegetables that were harvested.
Be sure to try out her recipe for Kitchen Garden Salad Bowl with Zesty Chicken, Quinoa, and Farro at home!
Makes 10-12 servings
INGREDIENTS:
For the vegetables:
2 cups kale, washed, thinly sliced
2 cups lettuces, washed, spun dry and cut into bite sized pieces
½ cup radishes, washed, sliced thinly
2 cups carrots, washed, peeled and grated
1 cup cherry tomatoes sliced in half
1 cup micro lettuces, washed, spun dry
2 cups eggplant, diced into ½ inch cubes
2 cups sweet potatoes, diced into ½ inch cubes
2 cups beans, cut into 2 inch length
2 cups pepper, cut into ½ inch cubes
¼ cup olive oil
Salt and pepper to taste
For the chicken:
6 skinless chicken breast (you can also substitute grilled salmon)
2 Tbsp Olive Oil
1 tsp garlic, minced
1 Tbsp parsley, chopped finely
For the quinoa and farro:
1 cup white quinoa
1 cup red quinoa
1 cup farro
Salt to taste
For the dressing:
½ cup lemon juice
½ cup rice wine vinegar
1 Tbsp ginger, peeled and minced
First Lady Food: Michelle Obama’s Garden Salad Bowl With Chicken was originally published on blackdoctor.org
