Radish, Goat Cheese & Cilantro Salad

Recipe adapted from Nancy Singleton Hachisu, Saveur

Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. 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.
  2. 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.
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Pan-Seared Eggplant with Miso Glaze

Pan-Seared Eggplant with Miso Glaze
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Servings
4
Servings
4
Pan-Seared Eggplant with Miso Glaze
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Mix miso, mirin, and sugar in a small bowl and set aside
  2. Heat oil in a skillet over medium-heat and fry eggplant on one side until crispy brown
  3. Add miso mixture over eggplant, thinning it with up to 2 tbsp water for desired consistency
  4. Remove from heat, top with scallions and Thai basil
  5. Serve over grain of choice or alone. ENJOY!
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Green Tomatillo Salsa

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
Servings
4 cups
Servings
4 cups
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
Servings
4 cups
Servings
4 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
  2. Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
  3. 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!
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Curried Okra Stir-Fry

Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Curried Okra Stir-Fry
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Servings
4
Servings
4
Curried Okra Stir-Fry
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
  2. In sauté pan over medium-high heat, add 2 tablespoons oil
  3. Add cumin seeds, then once they begin to splutter add onions
  4. Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
  5. Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
  6. Stir-fry until okra is dry and crispy (about 10-12 minutes)
  7. Serve with dal or naan
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Kerala Coconut Noodles with Green Beans & Butternut Squash

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
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 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
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
  1. Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
  2. Gently drop the rice noodles into the water.
  3. Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
  4. Strain noodles over a bowl in the sink.
Dish Preparation
  1. Prepare your mise en place.
  2. Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
  3. Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
  4. Stir in the green curry paste. Cook 30 seconds.
  5. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
  6. Add the carrots. Cook for 2 minutes
  7. Add in the coconut milk, green beans and salt. Stir well.
  8. Allow to simmer for 10-15 minutes or until the vegetables are tender.
  9. Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
  10. Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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