Quick Basic Kimchi

Recipe adapted from Matt Rodbard, Saveur

Quick Basic Kimchi
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Servings
4
Servings
4
Quick Basic Kimchi
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Servings
4
Servings
4
Ingredients
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Instructions
  1. In a large bowl, combine 3 tablespoons sugar with the salt. Add the vegetables, toss until evenly coated in the sugar and salt, and let stand for 20 minutes.
  2. Meanwhile, in a food processor, combine the remaining 2 tablespoons sugar with the pear, gochugaru, fish sauce, ginger, and garlic and purée until smooth.
  3. Lift the vegetables from the bowl, squeeze to release any liquid, and transfer to another large bowl. Scrape the purée onto the vegetables, toss to coat, and serve immediately.
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Pan-Seared Eggplant with Miso Glaze

Pan-Seared Eggplant with Miso Glaze
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Servings
4
Servings
4
Pan-Seared Eggplant with Miso Glaze
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4
Servings
4
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  1. Mix miso, mirin, and sugar in a small bowl and set aside
  2. Heat oil in a skillet over medium-heat and fry eggplant on one side until crispy brown
  3. Add miso mixture over eggplant, thinning it with up to 2 tbsp water for desired consistency
  4. Remove from heat, top with scallions and Thai basil
  5. Serve over grain of choice or alone. ENJOY!
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Charred Long Beans

Recipe created by Chef Justin Kouri

Charred Long Beans
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Servings
4
Servings
4
Charred Long Beans
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4
Servings
4
Ingredients
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  1. Preheat oven to 500F.
  2. In a large mixing bowl, combine long beans, garlic, soy sauce and grape seed oil.
  3. Toss to evenly coat. Transfer to a parchment paper lined sheet tray.
  4. Roast for 15-20, or until bean become darken and shrivel.
  5. Remove from oven and set aside to cool.
  6. Meanwhile, combine yogurt, sriracha, ginger and lime juice in a small mixing bowl.
  7. Gently stir the ingredients.
  8. Serve alongside the long beans. Enjoy!
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Moringa Sweet Iced Tea

Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Moringa Sweet Iced Tea
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Servings
1/2 gallon
Servings
1/2 gallon
Moringa Sweet Iced Tea
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Servings
1/2 gallon
Servings
1/2 gallon
Ingredients
Servings: gallon
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Instructions
  1. Add warm water to fresh moringa leaves. Let steep 15-20 minutes. This would also be the time to add any extras, like lemon peel or ginger
  2. Stir in honey and lime juice, mix until completely combined, strain the tea
  3. Pour over ice then garnish with a slice of lemon and fresh mint leaves. Enjoy!
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Radish and Sesame Soy Noodle Salad

Recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

Radish and Sesame Soy Noodle Salad
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Servings
4
Servings
4
Radish and Sesame Soy Noodle Salad
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Servings
4
Servings
4
Ingredients
For the sesame soy dressing
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Instructions
  1. Place the noodles, radishes, and cucumber into three separate bowls
  2. Transfer to the fridge to chill for at least one hour
  3. For the dressing, whisk all of the dressing ingredients together in a small bowl
  4. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds
  5. Spoon the dressing over the noodles and garnish with cilantro sprigs
  6. Serve immediately and enjoy!
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