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!
Adapted from Chef Rachel Ray’s recipe, The Food Network
Tarragon Lemon Basil Pesto
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Tarragon Lemon Basil Pesto
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
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
Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
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!
Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Harvest Slaw
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Harvest Slaw
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Whisk juices, garlic paste, salt, and pepper in a large bowl.
While whisking, slowly drizzle in oil until dressing is emulsified; set aside.
Grate kohlrabi and beets using the large holes of a box grater.
Combine all veg in bowl with dressing; toss to combine.
Let salad sit 30 minutes before serving.
Add herbs and mix into slaw.
Sautéed Kale with Garlic and Lemon
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Sautéed Kale with Garlic and Lemon
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Heat oil in a large sauté pan over medium
Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute
Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens
Cook, stirring occasionally, until tender-crisp, 5 to 10 minutes
Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper.
Stir in additional crushed pepper, if desired.
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
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
Cover tightly. Cook over moderately high heat, shaking pan occasionally
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
Sprinkle with parsley and enjoy!
