Chinese Cabbage Stir Fry

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

Chinese Cabbage Stir Fry
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Servings
4
Chinese Cabbage Stir Fry
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl.
  2. Combine the soy sauce and wine or sherry in another small bowl.
  3. Heat a flat-bottomed wok or a skillet over high heat.
  4. Swirl in the oil, add the garlic, ginger, pepper flakes and star anise
  5. Stir-fry for a few seconds until fragrant, then add the cabbage, carrots, sugar snap peas, and scallions
  6. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture.
  7. Cover and cook over high heat for one minute until just wilted.
  8. Uncover and stir-fry for another 30 seconds, then stir in the cilantro and remove from the heat.
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Radish and Sesame Soy Noodle Salad

Recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

Radish and Sesame Soy Noodle Salad
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Servings
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Servings
4
Radish and Sesame Soy Noodle Salad
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Servings
4
Servings
4
Ingredients
For the sesame soy dressing
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Instructions
  1. Place the noodles, radishes, and cucumber into three separate bowls
  2. Transfer to the fridge to chill for at least one hour
  3. For the dressing, whisk all of the dressing ingredients together in a small bowl
  4. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds
  5. Spoon the dressing over the noodles and garnish with cilantro sprigs
  6. Serve immediately and enjoy!
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Sweet Potato Greens in Coconut Cream

Developed by Chef Paris Anton for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Sweet Potato Greens in Coconut Cream
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Servings Prep Time
4-6 20 minutes
Servings Prep Time
4-6 20 minutes
Sweet Potato Greens in Coconut Cream
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Servings Prep Time
4-6 20 minutes
Servings Prep Time
4-6 20 minutes
Ingredients
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  1. Bring a large pot of water to a rolling boil
  2. Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
  3. Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
  4. Heat oil in a large pan or wok over medium heat. Add scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
  5. Add coconut milk and water, then bring to a simmer
  6. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
  7. Season with salt and pepper to taste, and squeeze of lime.
  8. Spoon into bowls and serve with rice or grain of your choice.
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Far East Cauliflower Bowls

Far East Cauliflower Bowls
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Servings
4
Servings
4
Far East Cauliflower Bowls
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat a large sauté pan over medium-high heat
  2. Add the oil
  3. Add the broccoli, carrots, and green beans. Sauté 1 minute
  4. Add the cauliflower Sauté until just warmed through
  5. Pour soy sauce on and toss to coat
  6. Scoop onto a plate
  7. Sprinkle with extra sesame seeds
  8. Enjoy!
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Creamy Lentils with Turnip Greens

Recipe inspired by A Pinch of Yum

Creamy Lentils with Turnip Greens
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Servings
4
Servings
4
Creamy Lentils with Turnip Greens
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
  2. Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1 1/2 hours. *Be careful to watch the liquid level and add more stock as needed. Stir occasionally. Add salt and pepper to taste.
  3. When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip and mustard greens. Let come to a boil again, then simmer for about 30 minutes.
  4. Top with a scoop of brown rice and sprinkle with fresh parsley. Enjoy!
Recipe Notes

We suggest that replacing white rice with brown rice is a healthier option.

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