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
Votes: 2 4.5
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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.
Developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.
Grilled Okra & Lemon Basil Dipping Sauce
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Grilled Okra & Lemon Basil Dipping Sauce
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare Dipping Sauce
In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
Preheat the grill to medium high heat
In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
Grill the okra for 2 to 3 minutes turning once or until tender
Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Carrot & Turnip Slaw
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Carrot & Turnip Slaw
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine the carrots, turnips, and parsley in a large bowl and toss until thoroughly combined.
In a small bowl, whisk the vinegar with the garlic, chile flakes, salt, and pepper, slowly adding a thin, steady stream of olive oil until emulsified.
Pour the dressing over the slaw and toss until evenly coated.
Cover and let rest in the refrigerator for 30 minutes.
Just before serving, toss the slaw again, garnish with the sliced scallions, and taste to see if more salt and pepper is needed.
ENJOY!
