Become a Brand Ambassador

Inspire everyone to join you in the 2017 VegOut! Challenge to celebrate National Nutrition Month in March

4 SIMPLE STEPS

  1. REGISTER to take the challenge and download the VegOut! mobile app before March 1 at www.vegoutwithrfs.org and start a team—of course call it something catchy.
  1. MAKE a short video for social media declaring to the world that you are up to the challenge and call on at least one of your friends or colleagues by name to take the challenge— maybe even join your team. Post the video to social media after February 15 with hashtag #vegoutwithrfs and the link www.vegoutwithrfs.org. Don’t forget to tag your friends!
  1. SHARE your VegOut! Challenge all month long throughout your social media sites and on your own feed. Tell your fans and friends what veg you are eating, where you are eating, how you’re cooking your veg, where you’re buying veg, the crazy things you’re trying, your efforts to get friends and family on board, what you love and what you hate, take snaps and video! Don’t forget to use hashtag #vegout2017 #vegoutwithrfs
  1. HAVE FUN
    THOUGHTS for your selfie video:
    [Race to peel a carrot the or video of a farmers market veggie sweep or shots from your own kitchen]

“I’m taking the VegOut! Challenge in March and I am calling on [friends name] to join me by eating 30 different veggies in 30 days. [Friends name], if you step up to the plate, and pile it with veggies, I will [some ideas] . . .

  • Eat lima beans— and you know how much I hate them!
  • Take you out to dinner at your favorite restaurant
  • Cook a celebratory meal for you

“If you wont take the VegOut! Challenge yourself, then support me!”

Make a donation to recipe for Success Foundation to bring their award winning nutrition education programs to a deserving elementary school and help them fight childhood obesity by changing the way children eat.


Green Confetti “Pancakes”

Created by Chef Ryan Pera for the Recipe for Success Foundation’s Seed-to-Plate Nutrition Education™ program at NQ Henderson Elementary School.

Green Confetti Pancakes
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Votes: 1
Rating: 5
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 15 minutes
Cook Time
42 minutes
Green Confetti Pancakes
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Votes: 1
Rating: 5
You:
Rate this recipe!
Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 15 minutes
Cook Time
42 minutes
Ingredients
Servings:
Units:
Instructions
Prepare
  1. Preheat the oven to 200°F.
  2. Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
  3. Finely dice the green leafy vegetables
  4. Divide the vegetables into 6 equal portions
  5. Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
  1. Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
  2. Brush ¼ teaspoon sesame oil onto the round of dough. Sprinkle a pinch of salt onto the round of dough Then spread the oil and salt around with your fingers to completely coat the round.
  3. Sprinkle one portion of the vegetables onto the round. Lightly press the vegetables into the dough with your fingers.
  4. Fold the round in half and then fold in half again. Roll into a ball with your hands.
  5. Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
  6. Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
  1. Place a medium non-stick pan over medium heat. Spray with cooking spray.
  2. Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
  3. Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
  4. Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
Recipe Notes

Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.

Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.

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Ratatouille

Ratatouille
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Votes: 2
Rating: 4.5
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ratatouille
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Votes: 2
Rating: 4.5
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
The Vegetables
  1. Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
  2. Peel the eggplant, and then cut it the same way as you did the zucchini.
  3. Cut the ends off the pepper and remove the seeds. Cut into thin strips.
  4. Cut the tomatoes in half, remove seeds, and cut into quarters.
  5. Peel and smash the garlic.
  6. Peel the onions and chop them finely.
The Ratatouille
  1. Turn burner onto low.
  2. Measure and add the oil to a large saucepan; allow oil to heat up.
  3. Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
  4. Measure and add the tomato paste to the onions, stir together.
  5. Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
  6. Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
  7. Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
  8. Remove from heat and stir in the basil.
  9. Serve into shallow bowls and enjoy
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Brussels Sprouts with Walnuts

Brussels Sprouts with Walnuts
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Votes: 5
Rating: 3.6
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Brussels Sprouts with Walnuts
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Votes: 5
Rating: 3.6
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Ingredients
Servings:
Units:
Instructions
The Sprouts
  1. Get your mise en place together by collecting and measuring all of your ingredients.
  2. Cut each sprout in half lengthwise and then in half again to make little wedges.
  3. Place a veggie steamer into the bottom of a saucepot that has a lid, and add water to just below the steamer.
  4. Bring water to a boil over high heat.
  5. When you can see that the water is bubbling, place the 16 sprouts into the steamer and put on the lid.
  6. Steam for 8 minutes or until the sprouts are bright green. Rem from heat immediately.
  7. Lift the steamer out of the pan using tongs or wearing an oven mitt, and discard the water.
  8. Dump the cooked sprouts back into the hot pan.
Layer The Flavors
  1. Mix together the oil, honey and vinegar in a jar with a lid and shake to emulsify.
  2. Immediately pour the oil, honey and vinegar mixture into the hot sprouts, stir to coat.
  3. Add the chopped walnuts, and stir to mix well.
  4. Taste and season with salt and pepper to taste.
  5. Serve hot as a side dish or cold as part of a salad.
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Broccoli and Leek Soup

Broccoli and Leek Soup
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Votes: 2
Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Broccoli and Leek Soup
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Votes: 2
Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare the Vegetables
  1. Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
  2. Remove the skin and cut the onion into small pieces. Add to bowl.
  3. Cut the celery into small pieces. Add to bowl.
  4. Peel and cut the potato into small pieces and place in a separate bowl.
  5. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  6. Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
  1. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  2. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
  3. Add the potato and broccoli stem. Cook for 5 minutes.
  4. Add the broccoli florets. Cook for 5 minutes
  5. Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
  6. Remove from heat. Puree with an immersion blender, blender or food processor.
  7. Stir in yogurt and Parmesan cheese.
  8. Season to taste with salt and pepper.
  9. Using the peeler, make long ribbons of purple carrots.
Serve
  1. Ladle soup into individual bowls.
  2. Garnish soup with purple carrot ribbons or sliced radish.
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