Caponata Grilled Chicken Sandwich

Recipe developed by Chef Justin Kouri

Caponata Grilled Chicken Sandwich
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Caponata Grilled Chicken Sandwich
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Ingredients
Servings: 6
Units:
Instructions
  1. Heat a large sauté pan over medium-high heat. Add the oil.
  2. Add the eggplant, zucchini, onion and celery. Sauté 5-7 minutes, until soft.
  3. Add tomatoes, garlic, olives and capers. Sauté for an additional 2-4 minutes.
  4. Stir in the basil, red wine vinegar and honey.
  5. Remove from heat.
  6. Evenly disperse grilled chicken between both bottom buns.
  7. Divide caponata and place on top of chicken.
  8. Top with remaining buns. Enjoy!
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Sweet Potato Quesadilla

Recipe created by Chef Justin Kouri

SWEET POTATO QUESADILLA
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Servings
4
Servings
4
SWEET POTATO QUESADILLA
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Servings
4
Servings
4
Ingredients
Quesadilla
Topping
Servings:
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Instructions
  1. Preheat oven to 350F.
  2. Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
  3. Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
  4. Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
  5. Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
  6. Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
  7. Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
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Spicy Watermelon Salad with Shiso

Recipe inspired by Sylvia Fountaine, Feasting at Home

Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Ingredients
Sesame Lime Dressing
Servings:
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Instructions
  1. Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
  2. Mix dressing ingredients together in a small bowl then pour over watermelon salad.
  3. Gently toss. Add salt and pepper to taste
  4. Garnish with jalapeño, shiso ribbons and toasted sesame seeds
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Stars & Stripes Caprese Salad

Recipe adapted from The Baker Mama

Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Ingredients
Blueberry Balsamic Drizzle
Servings:
Units:
Instructions
Instructions
  1. Preheat the oven to 375°F.
  2. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
  3. With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
Prepare Blueberry Balsamic Drizzle
  1. In a large saute pan over medium heat, add blueberries and balsamic vinegar. Continuously stirring. Once blueberries burst reduce heat to low and simmer for 5 minutes until the sauce begins to reduce and thicken.
Assemble
  1. Arrange toasted bauqette by layering sliced mozzarella, basil, tomato and fresh blueberries. Garnish with mozzarella stars and drizzle with blueberry balsamic glaze. Repeat and enjoy!
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Blistered Shishito Peppers

Recipe adapted from Nyssa’s Kitchen for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Blistered Shishito Peppers
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Blistered Shishito Peppers
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Ingredients
Garlic Aioli
Servings:
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Instructions
  1. First make the aioli. In a small bowl whisk together the mayonnaise, lemon juice, garlic, paprika and salt. Taste and add more salt or lemon juice if desired. Set aside.
  2. In a large cast iron or non stick skillet big enough for peppers to sit in a single layer heat avocado oil over medium high heat, until oil is shimmering and very hot.
  3. Add peppers and let sit for about 30 seconds so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.
  4. Peppers will be done once charred on all sides, and has started to soften, but is still bright green and holding it’s shape. For the best texture and flavor you don’t actually want them to cook all the way.
  5. Serve warm, topped with generous pinch of flaky sea salt, alongside the garlicky aioli dipping sauce. Enjoy!
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