Harvest Slaw

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

Harvest Slaw
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Servings
4
Servings
4
Harvest Slaw
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Whisk juices, garlic paste, salt, and pepper in a large bowl.
  2. While whisking, slowly drizzle in oil until dressing is emulsified; set aside.
  3. Grate kohlrabi and beets using the large holes of a box grater.
  4. Combine all veg in bowl with dressing; toss to combine.
  5. Let salad sit 30 minutes before serving.
  6. Add herbs and mix into slaw.
  7. ENJOY!!
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Grain Salad with Citrus and Fennel

Developed for the Seed-to-Plate Nutrition Education Program

Grain Salad with Citrus and Fennel
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Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Grain Salad with Citrus and Fennel
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Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
For the Salad
For the Vinaigrette
Servings:
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Instructions
  1. Prepare your mise en place.
  2. In a medium saucepan, cover the grain of choice with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.
  3. Finely grate 1 tsp. zest from 1 orange; set aside. Using a sharp knife cut all peel and white pith from all 2 oranges. Cut between membranes to release segments into a medium bowl; discard membranes.
  4. In a bowl whisk together zest, lemon juice, vinegar, garlic, oil, salt and fennel fronds.
  5. Toss the grains, citrus, fennel and nuts (if using). Add vinaigrette and toss again.
  6. 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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Instructions
  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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Sautéed Kale with Garlic and Lemon

Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat oil in a large sauté pan over medium
  2. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute
  3. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens
  4. Cook, stirring occasionally, until tender-crisp, 5 to 10 minutes
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper.
  6. Stir in additional crushed pepper, if desired.
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Far East Cauliflower Bowls

Far East Cauliflower Bowls
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Rating: 5
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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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