Posted on November 28, 2021 at 7:48 pm. Written by Mary
Roasted Fennel and Carrot Salad
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Roasted Fennel and Carrot Salad
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Pre-heat the oven to 400 F.
Cut the fennel into two parts. Divide each part into 4 or 5 parts.
Cut carrot into medium size sticks.
Remove the skin of shallots.
Mix all the seasoning, lemon juice, and olive oil together.
Mix them well with fennel, shallots, and carrot sticks.
Arrange them on a baking tray.
Roast them at 400 F for around 20 minutes or till they look nice and caramelized.
Serve them as a warm salad or mix them with some greens or grains. Enjoy!
Posted on September 17, 2021 at 4:07 pm. Written by Mary
Recipe developed by Chef Justin Kouri
Caponata Grilled Chicken Sandwich
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Caponata Grilled Chicken Sandwich
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Ingredients
Servings: 6
Units: Metric US Imperial
Instructions
Heat a large sauté pan over medium-high heat. Add the oil.
Add the eggplant, zucchini, onion and celery. Sauté 5-7 minutes, until soft.
Add tomatoes, garlic, olives and capers. Sauté for an additional 2-4 minutes.
Stir in the basil, red wine vinegar and honey.
Evenly disperse grilled chicken between both bottom buns.
Divide caponata and place on top of chicken.
Top with remaining buns. Enjoy!
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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Black Eyed Pea Salad with Tahini Vinaigrette
Votes: 2
Rating: 4.5
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
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.
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.
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.
Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.
Grilled Okra & Lemon Basil Dipping Sauce
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Grilled Okra & Lemon Basil Dipping Sauce
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare Dipping Sauce
In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
Preheat the grill to medium high heat
In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
Grill the okra for 2 to 3 minutes turning once or until tender
Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Moringa Sweet Iced Tea
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Moringa Sweet Iced Tea
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Ingredients
Servings: gallon
Units: Metric US Imperial
Instructions
Add warm water to fresh moringa leaves. Let steep 15-20 minutes. This would also be the time to add any extras, like lemon peel or ginger
Stir in honey and lime juice, mix until completely combined, strain the tea
Pour over ice then garnish with a slice of lemon and fresh mint leaves. Enjoy!