Summer Hominy Salad

Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Pour lime dressing over the hominy mixture and toss until evenly coated.
  5. Transfer the salad to serving plates and garnish with cilantro. Enjoy!
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Heart of Palm Salad

Heart of Palm Salad
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Votes: 8
Rating: 4.25
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Heart of Palm Salad
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Votes: 8
Rating: 4.25
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Dress the salad with lime juice mixture and toss until spinach is evenly coated.
  5. Divide salad among four plates and top with quartered avocado. Enjoy!
Recipe Notes

Optional: Add sliced avocado.

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Green Confetti “Pancakes”

Created by Chef Ryan Pera for the Recipe for Success Foundation’s Seed-to-Plate Nutrition Education™ program at NQ Henderson Elementary School.

Green Confetti Pancakes
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Votes: 1
Rating: 5
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Green Confetti Pancakes
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Votes: 1
Rating: 5
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare
  1. Prepare your mise en place.
  2. Preheat the oven to 200°F.
  3. Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
  4. Finely dice the green leafy vegetables
  5. Divide the vegetables into 6 equal portions
  6. Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
  1. Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
  2. Brush ¼ teaspoon sesame oil onto the round of dough. Sprinkle a pinch of salt onto the round of dough Then spread the oil and salt around with your fingers to completely coat the round.
  3. Sprinkle one portion of the vegetables onto the round. Lightly press the vegetables into the dough with your fingers.
  4. Fold the round in half and then fold in half again. Roll into a ball with your hands.
  5. Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
  6. Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
  1. Place a medium non-stick pan over medium heat. Spray with cooking spray.
  2. Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
  3. Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
  4. Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
  5. Enjoy!
Recipe Notes

Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.

Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.

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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios

Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Votes: 3
Rating: 3.67
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Votes: 3
Rating: 3.67
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Ingredients
The Salad
The Dressing
Servings:
Units:
Instructions
The Dressing
  1. Prepare your mise en place.
  2. Remove the thyme leaves from the stem. Chop the leaves.
  3. Place the vinegar, honey, mustard and thyme in a small bowl.
  4. Slowly add the oil while whisking.
  5. Add salt and pepper to taste.
Roast The Beets
  1. Preheat the oven to 375°F.
  2. Scrub the dirt from the beets.
  3. Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
  4. Cover with foil.
  5. Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
  6. Let cool in the refrigerator.
  7. Peel the beets. Chop into small cubes.
Make the Salad
  1. Wash and dry the greens.
  2. Chop the pistachios into small pieces.
  3. Place a spoonful of beets onto a plate.
  4. Place a slice of goat cheese on top of the lettuce.
  5. Place a handful of lettuce on top of the beets.
  6. Sprinkle the pistachios around the beets and lettuce.
  7. Drizzle with Dressing. Enjoy!
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Pad Thai Noodles

Pad Thai Noodles
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Votes: 3
Rating: 5
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Servings
4 servings
Servings
4 servings
Pad Thai Noodles
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Votes: 3
Rating: 5
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Servings
4 servings
Servings
4 servings
Ingredients
For the Sauce
For the Vegetables
For the Pad Thai
Optional Toppings
Servings: servings
Units:
Instructions
Prepare the Noodles
  1. Prepare your mise en place.
  2. Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
  3. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
  4. Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
  1. In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
  1. Chop the garlic into very small pieces called a “dice.”
  2. Peel and dice the ginger.
  3. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
  1. Heat the vegetable oil in a large sauté pan.
  2. Add the garlic, ginger and green onions. Sauté for 1 minute.
  3. Add the egg to the pan. Sauté with the vegetable.
  4. Add the sauce to the pan. Sauté for 2 minutes.
  5. Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
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