Written by Mary
Recipe inspired by Sylvia Fountaine, Feasting at Home
Spicy Watermelon Salad with Shiso
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Spicy Watermelon Salad with Shiso
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Ingredients
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Instructions
Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
Mix dressing ingredients together in a small bowl then pour over watermelon salad.
Gently toss. Add salt and pepper to taste
Garnish with jalapeño, shiso ribbons and toasted sesame seeds
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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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)
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Recipe created by Chef Anita Jaisinghani of Pondicheri
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings |
Prep Time |
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4 entree servings or 8 side servings |
20 minutes |
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Servings |
Prep Time |
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4 entree servings or 8 side servings |
20 minutes |
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Kerala Coconut Noodles with Green Beans & Butternut Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
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Servings |
Prep Time |
|
4 entree servings or 8 side servings |
20 minutes |
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Servings |
Prep Time |
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4 entree servings or 8 side servings |
20 minutes |
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Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
Gently drop the rice noodles into the water.
Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
Strain noodles over a bowl in the sink.
Dish Preparation
Prepare your mise en place.
Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
Stir in the green curry paste. Cook 30 seconds.
Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
Add the carrots. Cook for 2 minutes
Add in the coconut milk, green beans and salt. Stir well.
Allow to simmer for 10-15 minutes or until the vegetables are tender.
Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
Recipe created by Chef Justin Kouri
Charred Long Beans
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Charred Long Beans
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In a large mixing bowl, combine long beans, garlic, soy sauce and grape seed oil.
Toss to evenly coat. Transfer to a parchment paper lined sheet tray.
Roast for 15-20, or until bean become darken and shrivel.
Remove from oven and set aside to cool.
Meanwhile, combine yogurt, sriracha, ginger and lime juice in a small mixing bowl.
Gently stir the ingredients.
Serve alongside the long beans. Enjoy!
Adapted from Farmer Nick’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program
Summer Soba Noodles
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Summer Soba Noodles
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In a mixing bowl, whisk all dressing ingredients together, adjusting nut butter to your desired consistency. Set aside
Prepare soba noodles per package directions, drain, and set aside. Reserve ½ cup soba water
Remove base of lemongrass to separate from leaves, remove any dry or tough outer layers
Heat skillet on medium heat then add the 1 tbsp olive oil
Add lemongrass, ginger, and sweet peppers until fragrant
Add okra and zucchini to skillet with remaining olive oil and cook until tender
Save eggplant for last 3 minutes, as too much cook time could cause eggplant to soak up olive oil
Remove the pieces of lemongrass and discard
Remove from heat, add soba noodles and water to pan then toss with the dressing
Garnish with scallions & Enjoy!
