Cozy up with this hearty Kale, Potato & Corn Chowder—a creamy, dairy-free soup packed with sweet corn, tender potatoes, and nutrient-rich kale. Bright lemon, fresh herbs, and coconut milk bring bold, comforting flavor to every spoonful. Perfect for a wholesome weeknight dinner or easy meal prep with a fresh, seasonal twist.
Cozy up with this hearty Kale, Potato & Corn Chowder—a creamy, dairy-free soup packed with sweet corn, tender potatoes, and nutrient-rich kale. Bright lemon, fresh herbs, and coconut milk bring bold, comforting flavor to every spoonful. Perfect for a wholesome weeknight dinner or easy meal prep with a fresh, seasonal twist.
Heat olive oil in a large pot over medium heat. Sauté leeks until soft, 3–5 minutes. Add garlic; cook 1 minute.
Add carrots, celery, and fennel; cook until slightly tender, 5–7 minutes.
Stir in corn and potatoes. Add water or broth to cover; bring to a boil, then simmer 15–20 minutes until potatoes are tender.
Add coconut milk, spices, and herbs; season to taste.
Gently add cod; simmer 5–7 minutes until cooked through.
Stir in kale; cook until wilted, 3–5 minutes.
Finish with lemon juice. Adjust seasoning, garnish with parsley, and serve.
Recipe Notes
A cozy, veggie-packed chowder with creamy coconut milk, sweet corn, and hearty potatoes—finished with bright lemon and fresh herbs. Simple, nourishing, and full of flavor.
An original recipe created for Recipe for Success by our Chef in Residence, Chef Richard Knight.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more.
Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more.
Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes
Use the sauce to make a slaw out of shredded radish, carrots and cabbage.
Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
