Recipe developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.
Dandelion Greens with Garlic & Lemon
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Dandelion Greens with Garlic & Lemon
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Heat oil in a large sauté pan over medium heat
Add garlic. Cook, stirring often, until garlic is golden brown and fragrant
Add greens in batches. Cook until wilted before adding more greens
Once all greens are in pan continue to cook, stirring occasionally, until tender
Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper
Serve as a side or on top of your favorite on a grain. Enjoy!
Recipe created by Chef Justin Kouri
Charred Long Beans
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Charred Long Beans
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
In a large mixing bowl, combine long beans, garlic, soy sauce and grape seed oil.
Toss to evenly coat. Transfer to a parchment paper lined sheet tray.
Roast for 15-20, or until bean become darken and shrivel.
Remove from oven and set aside to cool.
Meanwhile, combine yogurt, sriracha, ginger and lime juice in a small mixing bowl.
Gently stir the ingredients.
Serve alongside the long beans. Enjoy!
Mini Green Frittatas
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Mini Green Frittatas
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Spray a standard muffin tray with pam. Set aside.
Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
Add greens to the skillet and toss until green just begins to wilt.
Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
Recipe created by Chef Justin Kouri
Pool Side Veggie Dip
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Pool Side Veggie Dip
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine greens, lemon juice, garlic, salt and red pepper flakes in a food processor.
Pulse until greens are finely chopped, about 30 seconds. Be sure to periodically scrape down the sides.
Add cream cheese to the processor with the greens and continue to pulse for another minutes.
Transfer to a bowl and serve with crudity, pita bread or tortilla chips. Enjoy!
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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Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Ingredients
For Spicy Red Pepper Mayo
Servings:
Units: Metric US Imperial
Instructions
Preheat oven to 425 degrees
Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
