Dandelion Greens with Garlic & Lemon

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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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Servings
2-4
Servings
2-4
Dandelion Greens with Garlic & Lemon
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Servings
2-4
Servings
2-4
Ingredients
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Instructions
  1. Heat oil in a large sauté pan over medium heat
  2. Add garlic. Cook, stirring often, until garlic is golden brown and fragrant
  3. Add greens in batches. Cook until wilted before adding more greens
  4. Once all greens are in pan continue to cook, stirring occasionally, until tender
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper
  6. Serve as a side or on top of your favorite on a grain. Enjoy!
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Tarragon Lemon Basil Pesto

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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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Harvest Slaw

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

Harvest Slaw
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Servings
4
Servings
4
Harvest Slaw
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Whisk juices, garlic paste, salt, and pepper in a large bowl.
  2. While whisking, slowly drizzle in oil until dressing is emulsified; set aside.
  3. Grate kohlrabi and beets using the large holes of a box grater.
  4. Combine all veg in bowl with dressing; toss to combine.
  5. Let salad sit 30 minutes before serving.
  6. Add herbs and mix into slaw.
  7. ENJOY!!
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Sautéed Kale with Garlic and Lemon

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Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Heat oil in a large sauté pan over medium
  2. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute
  3. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens
  4. Cook, stirring occasionally, until tender-crisp, 5 to 10 minutes
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper.
  6. Stir in additional crushed pepper, if desired.
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Parsley Glazed Carrots

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Recipe inspired by Pierre Franey, New York Times

Parsley Glazed Carrots
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Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Parsley Glazed Carrots
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Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Ingredients
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Instructions
  1. Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
  2. Cover tightly. Cook over moderately high heat, shaking pan occasionally
  3. Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
  4. Sprinkle with parsley and enjoy!
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