Posted on March 2, 2021 at 9:35 am. Written by Mary
Recipe created by Todd Coleman, Saveur
Green Tomatillo Salsa
Votes: 0 0
Rate this recipe!
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
Votes: 0 0
Rate this recipe!
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 for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Curried Okra Stir-Fry
Votes: 0 0
Rate this recipe!
Curried Okra Stir-Fry
Votes: 0 0
Rate this recipe!
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 inspired by Stefani Renee’s recipe, The Feed Feed
Black Eyed Pea Salad with Tahini Vinaigrette
Votes: 2 4.5
Rate this recipe!
Black Eyed Pea Salad with Tahini Vinaigrette
Votes: 2 4.5
Rate this recipe!
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
Votes: 0 0
Rate this recipe!
Grilled Okra & Lemon Basil Dipping Sauce
Votes: 0 0
Rate this recipe!
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 inspired by Sapana Chandra, Real and Vibrant
Winter Citrus & Kale Salad
Votes: 0 0
Rate this recipe!
Winter Citrus & Kale Salad
Votes: 0 0
Rate this recipe!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
