Far East Cauliflower Bowls

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Far East Cauliflower Bowls
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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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Baked Eggplant Sticks with Mariana

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Adapted from Chef Greg Martin’s recipe of Bistro Menil

Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Preheat the oven to 450° and line two baking sheets with parchment paper then lightly spray with oil
  2. Place eggplant sticks in a bowl and season with olive oil, salt and pepper. Set aside
  3. Dip a few sticks of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets.
  4. Lightly spray with oil and bake 10 minutes in the middle rack.
  5. Turn over and bake an additional 5 minutes, or until golden. Serve hot with a cup of your favorite marinara sauce. Enjoy!
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Texas Salsa with Homemade Tortilla Chips

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Developed by Chef Alyssa Dole for Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Texas Salsa with Homemade Tortilla Chips
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Servings
4-6
Servings
4-6
Texas Salsa with Homemade Tortilla Chips
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
MAKE THE TORTILLA CHIPS
  1. Pre-heat oven to 400°F
  2. Cut tortillas into 8 triangles and place flat a lightly greased cookie sheet
  3. Using a pastry brush, lightly coat tortilla triangles with olive oil. Sprinkle with kosher salt and place in the oven
  4. Bake for 7-12 minutes, or until golden and crispy
  5. Remove from oven and set aside to cool
PREPARE THE SALSA
  1. In a sauté pan, gently cook the onions, squash, and corn for 5-8 minutes
  2. Remove from heat, allow to cool to room temperature, then stir in diced tomatoes and black beans
  3. Add cayenne, salt and pepper to taste.
  4. Serve with chips or sliced cucumbers as dippers. Enjoy!
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Parsley Glazed Carrots

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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
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Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Ingredients
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Instructions
  1. Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
  2. Cover tightly. Cook over moderately high heat, shaking pan occasionally
  3. 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
  4. Sprinkle with parsley and enjoy!
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Grilled Eggplant Caprese Salad

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Recipe and tips from Chef Justin Kouri.

Grilled Eggplant Caprese Salad
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A visually impressive dish that's simple to make.
Servings
4
Servings
4
Grilled Eggplant Caprese Salad
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A visually impressive dish that's simple to make.
Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat grill to high. If using a grill pan, place it over high heat on the stove.
  2. Dry the eggplant by patting with a paper towel.
  3. Drizzle with 1 teaspoon of olive oil and place on the grill.
  4. Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside.
  5. While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl.
  6. Construct the salad by stacking or layering components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant.
  7. Spoon vinaigrette over and around the salad and garnish with basil.
  8. Serve with crusty bread and enjoy!
Recipe Notes

How To Disgorge An Eggplant:
Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secrete water while absorbing the salt, known as disgorging. Since there is less moisture in a disgorged eggplant, it won’t end up soggy on the grill! Be sure to implement this neat trick about one hour prior to using the eggplant.

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