Heart of Palm Salad
Votes: 8 4.25
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Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
10 minutes
Heart of Palm Salad
Votes: 8 4.25
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
Dress the salad with lime juice mixture and toss until spinach is evenly coated.
Divide salad among four plates and top with quartered avocado. Enjoy!
Recipe Notes
Optional: Add sliced avocado.
Bamboo Stir Fry
Votes: 2 5
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A great vegetarian entree that is easy to make.
Servings
Prep Time
4
10 minutes
Cook Time
Passive Time
10 minutes
10 minutes
Servings
Prep Time
4
10 minutes
Cook Time
Passive Time
10 minutes
10 minutes
Bamboo Stir Fry
Votes: 2 5
Rate this recipe!
A great vegetarian entree that is easy to make.
Servings
Prep Time
4
10 minutes
Cook Time
Passive Time
10 minutes
10 minutes
Servings
Prep Time
4
minutes
Cook Time
Passive Time
minutes
10 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
In a small bowl, whisk together garlic, ginger, coconut milk and soy sauce. Set aside.
Heat oil in a large skillet or wok, over medium high heat.
Add red bell pepper, eggplant and bamboo shoots to the skillet. Sauté vegetables, stirring occasionally for 5-10 minutes until golden brown.
Pour coconut milk mixture over vegetables. Continue to cook for 5-10 minutes or until vegetables are soft and the sauce thickens.
Remove from heat. Serve alone, with brown rice or rice noodles.
Garnish with cilantro and basil. Enjoy!
Pad Thai Noodles
Votes: 3 5
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Pad Thai Noodles
Votes: 3 5
Rate this recipe!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare the Noodles
Prepare your mise en place.
Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
Chop the garlic into very small pieces called a “dice.”
Peel and dice the ginger.
Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
Heat the vegetable oil in a large sauté pan.
Add the garlic, ginger and green onions. Sauté for 1 minute.
Add the egg to the pan. Sauté with the vegetable.
Add the sauce to the pan. Sauté for 2 minutes.
Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
Vietnamese Spring Rolls
Votes: 6 3.83
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These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Vietnamese Spring Rolls
Votes: 6 3.83
Rate this recipe!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
The Peanut Sauce
Prepare your mise en place.
Slice the white part of the green onions into thin rounds to equal 1/2 cup.
Place the soy sauce, peanut butter, sugar, vinegar, oil, crushed red pepper, and green onions in a small bowl. Stir to combine.
Cover and refrigerate until ready to serve.
The Filling
Peel carrots. Cut into matchsticks, shred with a cheese grater, or make ribbons with a potato peeler.
Slice cabbage into thin strips.
Cut the stems of the green onions lengthwise with scissors.
Coarsely chop the cilantro, mint, and basil leaves or just tear them with your hands.
Place all of the vegetables, chili sauce, orange juice, and salt in a large bowl.
The Rolls
Fill a shallow bowl with cold water.
Dip one rice paper wrapper into the cold water until it softens.
Remove and shake off excess water and lay flat on a plate.
Place vegetable filling off-center on rice paper.
Wrap the spring roll like a burrito. Set aside and cover with a damp paper towel.
Repeat with remaining rice paper wrappers and vegetable filling. Adding finished rolls with others under the damp paper towel.
When all rolls are prepared, divide onto 8 plates, serve with peanut dipping sauce and garnish with a sprig of cilantro.
Southwest Succotash
Votes: 2 4.5
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Southwest Succotash
Votes: 2 4.5
Rate this recipe!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Cut poblano chili in half lengthwise; discard seeds and membranes.
Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until
blackened.
Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
Add garlic; sauté 1 minute.
Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
Add poblano and tomatoes; cook 2 minutes.
Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
Garnish with cilantro sprigs. Enjoy!
