Developed for Recipe for Success by Chef Michelle Wallace
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Black Eyed Pea Collard Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare the Black-Eyed Pea Hummus
Drain and rinse the black-eyed peas
Blend peas with tahini, minced garlic, lemon juice, cayenne, salt, and pepper until smooth
Adjust seasonings to taste
Make the Creamy Herb Dressing
Finely chop all fresh herbs (dill, chives, tarragon, parsley)
Mix Greek yogurt and buttermilk in a bowl
Add chopped herbs, garlic, Worcestershire sauce, and anchovies (if using)
Season with salt, pepper, and crushed red pepper if desired
Whisk until well combined
Prepare the Vegetables
Thinly slice the leeks or green onions
Dice sweet potato or squash, toss with honey and spices, then roast until tender
Blanch the Collard Greens
Bring a large pot of salted water to boil
Blanch collard leaves for 30 seconds until bright green and slightly tender
Immediately transfer to an ice bath
Pat leaves dry with paper towels
Assemble the Wraps
Lay each collard leaf flat, removing any thick stems if needed
Spread black-eyed pea hummus down the center
Drizzle with herb dressing
Fold in sides and roll up tightly like a burrito
Recipe Notes
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Michelle Wallace.
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: cup
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.