Posted on September 12, 2021 at 4:47 pm. Written by Mary
Recipe created by Chef Justin Kouri
SWEET POTATO QUESADILLA
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SWEET POTATO QUESADILLA
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
Recipe adapted from Melissa Clark, New York Times
Whole Wheat Pasta with Swiss Chard
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Whole Wheat Pasta with Swiss Chard
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
In a large skillet over medium heat, melt the butter
Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
Add the garlic and cook 1 minute
Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
Toss with chard mixture and breadcrumbs
Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Curried Okra Stir-Fry
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Curried Okra Stir-Fry
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
In sauté pan over medium-high heat, add 2 tablespoons oil
Add cumin seeds, then once they begin to splutter add onions
Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
Stir-fry until okra is dry and crispy (about 10-12 minutes)
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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Sautéed Okra with Spinach
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Pour oil into a large nonstick skillet and place over medium-high heat
Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
Reduce heat to medium-low. Add the onion, garlic, spinach, cayenne, salt, and black pepper.
Sauté until onions become translucent and the Malabar spinach is a vibrant, deep green color, about 15 minutes.
Serve over rice, quinoa, or the grain of your choice and enjoy!
Recipe inspired by Stefani Renee’s recipe, The Feed Feed
Black Eyed Pea Salad with Tahini Vinaigrette
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Black Eyed Pea Salad with Tahini Vinaigrette
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
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.
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.
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.
