(*Pleaes note: this recipe was used for a large crowd, so you may want to cut in half).

3 yellow squash

3 zucchini

3 carrots

1 bunch kale

2 cucumbers

1 bunch celery

1 bunch green onions

1 red onion

1 garlic clove

Fresh ginger

Zest and juice on one lemon

Pinch of parmesan cheese

2 oz (4 T) Tasteful Olive's Lemon Fusion Olive Oil (more if needed)

2 oz (4 T) Tasteful Olive's Pomegranate Quince White Balsamic Vinegar (more if needed)

Sea salt and Pepper (also available at The Tasteful Olive)



Cut all veggies into long "spaghetti" strips. Heat oil in a wok and add ginger, onion and garlic. Saute 2 minutes, then add all veggies that your wok can handle. Season with sea salt and pepper, add de-glaze with vinegar. Plate and sprinkle parmesan cheese on top.

     recipe by Chef Jim Tinkham, Execute Chef William Jewell College