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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.
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