Spicy Watermelon Salad with Shiso

Recipe inspired by Sylvia Fountaine, Feasting at Home

Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Ingredients
Sesame Lime Dressing
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Instructions
  1. Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
  2. Mix dressing ingredients together in a small bowl then pour over watermelon salad.
  3. Gently toss. Add salt and pepper to taste
  4. Garnish with jalapeño, shiso ribbons and toasted sesame seeds
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Pea-Shoot Salad with Warm Cream Dressing

Recipe adapted from MarthaStewart.com

Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
  2. Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
  1. Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
  2. Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
  3. Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
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Sautéed Okra with Spinach

Adapted from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, spinach, cayenne, salt, and black pepper.
  4. Sauté until onions become translucent and the Malabar spinach is a vibrant, deep green color, about 15 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
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Instructions
  1. Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
  2. Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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Winter Citrus & Kale Salad

Recipe inspired by Sapana Chandra, Real and Vibrant

Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
Salad
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Instructions
  1. Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
  2. In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
  3. Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
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