Sweet Potato Quesadilla

Recipe created by Chef Justin Kouri

SWEET POTATO QUESADILLA
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Servings
4
Servings
4
SWEET POTATO QUESADILLA
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Servings
4
Servings
4
Ingredients
Quesadilla
Topping
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Instructions
  1. Preheat oven to 350F.
  2. Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
  3. Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
  4. Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
  5. Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
  6. Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
  7. Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
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Whole Wheat Pasta with Swiss Chard

Recipe adapted from Melissa Clark, New York Times

Whole Wheat Pasta with Swiss Chard
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Servings
4
Servings
4
Whole Wheat Pasta with Swiss Chard
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4
Servings
4
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Instructions
  1. In a large skillet over medium heat, melt the butter
  2. Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
  3. Add the garlic and cook 1 minute
  4. Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
  5. In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
  6. Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
  7. Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
  8. Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
  9. Toss with chard mixture and breadcrumbs
  10. Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
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Curried Okra Stir-Fry

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

 

Curried Okra Stir-Fry
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Servings
4
Servings
4
Curried Okra Stir-Fry
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
  2. In sauté pan over medium-high heat, add 2 tablespoons oil
  3. Add cumin seeds, then once they begin to splutter add onions
  4. Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
  5. Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
  6. Stir-fry until okra is dry and crispy (about 10-12 minutes)
  7. Serve with dal or naan
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Sautéed Okra with Spinach

Adapted from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, spinach, cayenne, salt, and black pepper.
  4. Sauté until onions become translucent and the Malabar spinach is a vibrant, deep green color, about 15 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
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Instructions
  1. Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
  2. Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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