Cozy up with this hearty Kale, Potato & Corn Chowder—a creamy, dairy-free soup packed with sweet corn, tender potatoes, and nutrient-rich kale. Bright lemon, fresh herbs, and coconut milk bring bold, comforting flavor to every spoonful. Perfect for a wholesome weeknight dinner or easy meal prep with a fresh, seasonal twist.
Cozy up with this hearty Kale, Potato & Corn Chowder—a creamy, dairy-free soup packed with sweet corn, tender potatoes, and nutrient-rich kale. Bright lemon, fresh herbs, and coconut milk bring bold, comforting flavor to every spoonful. Perfect for a wholesome weeknight dinner or easy meal prep with a fresh, seasonal twist.
Heat olive oil in a large pot over medium heat. Sauté leeks until soft, 3–5 minutes. Add garlic; cook 1 minute.
Add carrots, celery, and fennel; cook until slightly tender, 5–7 minutes.
Stir in corn and potatoes. Add water or broth to cover; bring to a boil, then simmer 15–20 minutes until potatoes are tender.
Add coconut milk, spices, and herbs; season to taste.
Gently add cod; simmer 5–7 minutes until cooked through.
Stir in kale; cook until wilted, 3–5 minutes.
Finish with lemon juice. Adjust seasoning, garnish with parsley, and serve.
Recipe Notes
A cozy, veggie-packed chowder with creamy coconut milk, sweet corn, and hearty potatoes—finished with bright lemon and fresh herbs. Simple, nourishing, and full of flavor.
An original recipe created for Recipe for Success by our Chef in Residence, Chef Richard Knight.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Beet Labneh:
·Pre heat oven to 400°F.
·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
·Let cool for 10 minutes. Then slide the skin of the beets off.
·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata:
·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Notes:
·Use orange zest instead of lemon in the gremolata.
·Use the gremolata over fish, pasta, or to top a salad.
·Extra carrots can be blended and made into a soup
Roast the Carrots
Preheat oven to 400°F.
Place unpeeled carrots on foil or parchment lined baking sheet.
Drizzle EVOO over carrots and season with salt and pepper.
Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
Let cool for 10 minutes. Then slide the skin of the beets off.
Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes
Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup
Place the hulled and sliced strawberries in a bowl and add the sugar.
Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper.
Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
Add the ricotta, olive oil, honey, and salt to a food processor.
Blend until completely smooth and creamy, 1 to 2 minutes.
Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
