Mini Green Frittatas

Mini Green Frittatas
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Servings
4
Servings
4
Mini Green Frittatas
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350F.
  2. Spray a standard muffin tray with pam. Set aside.
  3. Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
  4. 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.
  5. Add greens to the skillet and toss until green just begins to wilt.
  6. Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
  7. Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
  8. Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
  9. Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
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Pool Side Veggie Dip

Recipe created by Chef Justin Kouri

Pool Side Veggie Dip
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Servings
2 cups
Servings
2 cups
Pool Side Veggie Dip
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
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Instructions
  1. Combine greens, lemon juice, garlic, salt and red pepper flakes in a food processor.
  2. Pulse until greens are finely chopped, about 30 seconds. Be sure to periodically scrape down the sides.
  3. Add cream cheese to the processor with the greens and continue to pulse for another minutes.
  4. Transfer to a bowl and serve with crudity, pita bread or tortilla chips. Enjoy!
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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
Servings:
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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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Tarragon Lemon Basil Pesto

Adapted from Chef Rachel Ray’s recipe, The Food Network

Tarragon Lemon Basil Pesto
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Servings
1 1/4 cup
Servings
1 1/4 cup
Tarragon Lemon Basil Pesto
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Servings
1 1/4 cup
Servings
1 1/4 cup
Ingredients
Servings: cup
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Instructions
  1. Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed
  2. Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
  3. Finally, add in the large cheese chunks and pulse until ingredients are finely chopped (but not pasty). Adjust seasoning with salt and pepper if needed. Enjoy on toast, roasted vegetables, pasta or marinade for fish!
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Baked Eggplant Sticks with Mariana

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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Rating: 5
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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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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