Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.
Grilled Okra & Lemon Basil Dipping Sauce
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Grilled Okra & Lemon Basil Dipping Sauce
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare Dipping Sauce
In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
Preheat the grill to medium high heat
In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
Grill the okra for 2 to 3 minutes turning once or until tender
Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
Recipe inspired by Sapana Chandra, Real and Vibrant
Winter Citrus & Kale Salad
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Winter Citrus & Kale Salad
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Carrot & Turnip Slaw
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Carrot & Turnip Slaw
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine the carrots, turnips, and parsley in a large bowl and toss until thoroughly combined.
In a small bowl, whisk the vinegar with the garlic, chile flakes, salt, and pepper, slowly adding a thin, steady stream of olive oil until emulsified.
Pour the dressing over the slaw and toss until evenly coated.
Cover and let rest in the refrigerator for 30 minutes.
Just before serving, toss the slaw again, garnish with the sliced scallions, and taste to see if more salt and pepper is needed.
ENJOY!
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 developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Wilted Swiss Chard with Shallots & Vinegar
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Wilted Swiss Chard with Shallots & Vinegar
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
Mix in vinegar; taste and season with more salt if needed
