Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Ingredients
For Spicy Red Pepper Mayo
Servings:
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Instructions
Preheat oven to 425 degrees
Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
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
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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.
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Written by vegoutadmin
A #cooktheharvest recipe!
Summer Couscous Salad
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Rating: 0
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Servings |
Prep Time |
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6 servings |
10 minutes |
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Servings |
Prep Time |
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6 servings |
10 minutes |
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Summer Couscous Salad
Votes: 0
Rating: 0
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Rate this recipe!
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Servings |
Prep Time |
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6 servings |
10 minutes |
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Servings |
Prep Time |
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6 servings |
10 minutes |
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Ingredients
Servings: servings
Units:
Instructions
Make the Couscous
In a stainless steel or glass mixing bowl, add the couscous
Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt.
Place the pot over medium-high heat. Bring to a boil.
Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
Cut the lemons in half. Squeeze the juice into a small bowl.
Whisk together ¼ cup lemon juice, olive oil, salt and pepper.
Set aside
Prepare the Fruits,Vegetables, and Herbs
Quarter the cherry tomatoes.
Slice the green onions, stem and stalk.
De-stem mint and rough chop.
De-stem parsley and rough chop.
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Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
Remove cover from couscous and fluff gently with a fork
Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
Will last regrigerated for several days
Carrot and Kohlrabi Soup
Votes: 1
Rating: 3
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Servings |
Prep Time |
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5 servings |
30 minutes |
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Servings |
Prep Time |
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5 servings |
30 minutes |
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Carrot and Kohlrabi Soup
Votes: 1
Rating: 3
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Servings |
Prep Time |
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5 servings |
30 minutes |
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Servings |
Prep Time |
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5 servings |
30 minutes |
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Ingredients
Servings: servings
Units:
Instructions
Make the Soup
Prepare your mise en place.
Place water in a sauce pot. Bring to a boil.
Add carrots, kohlrabi and onion to the water. Reduce heat to a simmer and cook until the vegetables are soft
Place a strainer over a bowl. Drain the vegetables into the strainer. Save the liquid.
Place the vegetables in a blender or food processor. Puree until smooth.
Place the puree, the cooking liquid, chicken broth and milk into a saucepot.
Heat to a simmer and cook for 30 minutes
Add coriander, salt and pepper to taste.
Make the Croutons
Preheat oven to 300 degrees.
Place bread into a bowl. Add the oil and toss to coat.
Spread cubes on a parchment-lined sheet tray.
Place pan in the oven and bake until golden brown- about 10-12 minutes.
Garnish soup with croutons. Enjoy!
