Recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program
Radish and Sesame Soy Noodle Salad
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Radish and Sesame Soy Noodle Salad
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Ingredients
For the sesame soy dressing
Servings:
Units: Metric US Imperial
Instructions
Place the noodles, radishes, and cucumber into three separate bowls
Transfer to the fridge to chill for at least one hour
For the dressing, whisk all of the dressing ingredients together in a small bowl
To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds
Spoon the dressing over the noodles and garnish with cilantro sprigs
Serve immediately and enjoy!
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
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4-6
20 minutes
Servings
Prep Time
4-6
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Bring a large pot of water to a rolling boil
Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
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
Add coconut milk and water, then bring to a simmer
Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
Season with salt and pepper to taste, and squeeze of lime.
Spoon into bowls and serve with rice or grain of your choice.
Far East Cauliflower Bowls
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Far East Cauliflower Bowls
Votes: 1 5
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Heat a large sauté pan over medium-high heat
Add the broccoli, carrots, and green beans. Sauté 1 minute
Add the cauliflower Sauté until just warmed through
Pour soy sauce on and toss to coat
Sprinkle with extra sesame seeds
Recipe inspired by Marie Simmons, Health Magazine
Long Bean & Cucumber Salad
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Long Bean & Cucumber Salad
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
Recipe inspired by Pierre Franey, New York Times
Parsley Glazed Carrots
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Servings
Prep Time
2-4
15 minutes
Servings
Prep Time
2-4
15 minutes
Parsley Glazed Carrots
Votes: 0 0
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Servings
Prep Time
2-4
15 minutes
Servings
Prep Time
2-4
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
Cover tightly. Cook over moderately high heat, shaking pan occasionally
Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
Sprinkle with parsley and enjoy!
