Kerala Coconut Noodles with Green Beans & Butternut Squash

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Recipe created by Chef Anita Jaisinghani of Pondicheri

Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
  1. Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
  2. Gently drop the rice noodles into the water.
  3. Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
  4. Strain noodles over a bowl in the sink.
Dish Preparation
  1. Prepare your mise en place.
  2. Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
  3. Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
  4. Stir in the green curry paste. Cook 30 seconds.
  5. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
  6. Add the carrots. Cook for 2 minutes
  7. Add in the coconut milk, green beans and salt. Stir well.
  8. Allow to simmer for 10-15 minutes or until the vegetables are tender.
  9. Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
  10. Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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Black Eyed Pea Salad with Tahini Vinaigrette

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Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Votes: 2
Rating: 4.5
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
Servings:
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Instructions
  1. 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.
  2. 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.
  3. 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.
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Grilled Okra & Lemon Basil Dipping Sauce

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Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.

Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Ingredients
Dipping Sauce
Servings:
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Instructions
Prepare Dipping Sauce
  1. In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
  2. Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
  1. Preheat the grill to medium high heat
  2. In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
  3. Grill the okra for 2 to 3 minutes turning once or until tender
  4. Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
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Winter Citrus & Kale Salad

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Recipe inspired by Sapana Chandra, Real and Vibrant

Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
Salad
Servings:
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Instructions
  1. Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
  2. In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
  3. Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
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Carrot & Turnip Slaw

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

 

Carrot & Turnip Slaw
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Servings
4-6
Servings
4-6
Carrot & Turnip Slaw
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. Combine the carrots, turnips, and parsley in a large bowl and toss until thoroughly combined.
  2. In a small bowl, whisk the vinegar with the garlic, chile flakes, salt, and pepper, slowly adding a thin, steady stream of olive oil until emulsified.
  3. Pour the dressing over the slaw and toss until evenly coated.
  4. Cover and let rest in the refrigerator for 30 minutes.
  5. Just before serving, toss the slaw again, garnish with the sliced scallions, and taste to see if more salt and pepper is needed. ENJOY!
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