Recipe adapted from Nancy Singleton Hachisu , Saveur
Radish, Goat Cheese & Cilantro Salad
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Radish, Goat Cheese & Cilantro Salad
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
Pan-Seared Eggplant with Miso Glaze
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Pan-Seared Eggplant with Miso Glaze
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Mix miso, mirin, and sugar in a small bowl and set aside
Heat oil in a skillet over medium-heat and fry eggplant on one side until crispy brown
Add miso mixture over eggplant, thinning it with up to 2 tbsp water for desired consistency
Remove from heat, top with scallions and Thai basil
Serve over grain of choice or alone. ENJOY!
Posted on March 2, 2021 at 9:35 am. Written by Mary
Recipe created by Todd Coleman, Saveur
Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Ingredients
Servings: cups
Units: Metric US Imperial
Instructions
Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Curried Okra Stir-Fry
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Curried Okra Stir-Fry
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
In sauté pan over medium-high heat, add 2 tablespoons oil
Add cumin seeds, then once they begin to splutter add onions
Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
Stir-fry until okra is dry and crispy (about 10-12 minutes)
Recipe created by Chef Anita Jaisinghani of Pondicheri
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings
Prep Time
4 entree servings or 8 side servings
20 minutes
Servings
Prep Time
4 entree servings or 8 side servings
20 minutes
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings
Prep Time
4 entree servings or 8 side servings
20 minutes
Servings
Prep Time
4 entree servings or 8 side servings
20 minutes
Ingredients
Servings: entree servings or 8 side servings
Units: Metric US Imperial
Instructions
Prepare the Noodles
Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
Gently drop the rice noodles into the water.
Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
Strain noodles over a bowl in the sink.
Dish Preparation
Prepare your mise en place.
Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
Stir in the green curry paste. Cook 30 seconds.
Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
Add the carrots. Cook for 2 minutes
Add in the coconut milk, green beans and salt. Stir well.
Allow to simmer for 10-15 minutes or until the vegetables are tender.
Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!