Street Corn Stuffed Pepper

Recipe created by Chef Justin Kouri

Street Corn Stuffed Pepper
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Servings
4
Servings
4
Street Corn Stuffed Pepper
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat oven to 400F
  2. Remove and reserve tops of the peppers, while removing and discarding the seeds. Set aside.
  3. Combine cream cheese, corn, cilantro, lime juice, zest, garlic, salt and pepper in a medium bowl. Stir to incorporate.
  4. Stuff each pepper with 4 teaspoon of corn filling.
  5. Place reserved pepper top back on pepper and secure with toothpick.
  6. Place pepper on parchment lined sheet tray and place in the oven. Roast for 15 minutes.
  7. Remove from oven and allow to cool for 5 minutes. Enjoy!
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Cucumber & Radish Salad with Ricotta

Recipe inspired by Susan Bell, Saveur

Cucumber & Radish Salad with Ricotta
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Servings
4
Servings
4
Cucumber & Radish Salad with Ricotta
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Place thinly sliced cucumbers and radishes in a large bowl. Season with kosher salt, vinegar, 1 tablespoon olive oil, and black pepper, then add the scallion and dill.
  2. On a large serving platter, crumble the ricotta in a loose layer, then drizzle the cheese with the heavy cream and olive oil to moisten
  3. Season lightly with salt and pepper. Pile the cucumber mixture in a loose nest atop the cheese and serve immediately. Enjoy!
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Summer Squash Focaccia

Recipe inspired by Jake Cohen, The Feed Feed

Summer Squash Focaccia
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Servings
8-10
Passive Time
2 hours
Servings
8-10
Passive Time
2 hours
Summer Squash Focaccia
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Servings
8-10
Passive Time
2 hours
Servings
8-10
Passive Time
2 hours
Ingredients
Servings:
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Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment. Stir together water and honey, then sprinkle over active dry yeast. Let bloom until foamy, about 10 minutes, then stir in ¼ cup olive oil.
  2. Add flour, salt, basil, mint and thyme to the bowl and mix on medium speed until a smooth dough forms. Using greased hands, transfer to a greased bowl. Cover and let proof in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450°F and place a baking steel or pizza stone on the middle rack. Transfer proofed dough to a greased sheet pan and using your hands, spread to fit the pan, then make dimples in the dough with your fingers. Arrange zucchini and summer squash over the dough, alternating between the two and leaving a 1-inch border around the dough. Cover again and let proof again until puffed, 45-60 minutes.
  4. Drizzle the remaining ¼ cup olive oil over the sliced squash and dough, then garnish with flaked sea salt and aleppo pepper. Place directly onto the baking steel or stone and bake until golden and and an internal temperature of 195°F is reached, 30-35 minutes. Let cool completely, then slice into squares and serve.
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Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo

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

 

Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Ingredients
For Spicy Red Pepper Mayo
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Instructions
  1. Preheat oven to 425 degrees
  2. Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
  3. In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
  4. Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
  5. Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
  6. Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
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Okra with Turnip & Roselle Greens

Adapted by the VegOut! Team from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Okra with Turnip & Roselle Greens
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Servings
4-6
Servings
4-6
Okra with Turnip & Roselle Greens
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, hot peppers (optional), turmeric, cayenne, salt, and black pepper. Sauté until onions become translucent
  4. Add turnip greens and roselle greens then sautéed until wilted about 5-7 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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