Posted on February 17, 2022 at 2:31 pm. Written by Leigha
Carrot Top Pesto
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Carrot Top Pesto
Votes: 1 5
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
While food processor is running, slowly add olive oil in a streaky stream.
Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes
Use pesto on pasta, sauteed vegetables, or in scrambled eggs!
Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.
Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.
Tags: almonds , arugula , basil , carrot , carrot tops , evoo , garlic , hope farms , lemon , pesto , Recipe for Success Foundation , sauce , vegetarian recipes , vegout!
Posted on September 12, 2021 at 4:47 pm. Written by Mary
Recipe created by Chef Justin Kouri
SWEET POTATO QUESADILLA
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SWEET POTATO QUESADILLA
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! 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:
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 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!
Recipe created by Chef Justin Kouri
Pool Side Veggie Dip
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Pool Side Veggie Dip
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine greens, lemon juice, garlic, salt and red pepper flakes in a food processor.
Pulse until greens are finely chopped, about 30 seconds. Be sure to periodically scrape down the sides.
Add cream cheese to the processor with the greens and continue to pulse for another minutes.
Transfer to a bowl and serve with crudity, pita bread or tortilla chips. Enjoy!
