Green Tomatillo Salsa

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Recipe created by Todd Coleman, Saveur 

Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
  2. Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
  3. Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
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Grilled Okra & Lemon Basil Dipping Sauce

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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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Servings
4-6
Servings
4-6
Grilled Okra & Lemon Basil Dipping Sauce
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Servings
4-6
Servings
4-6
Ingredients
Dipping Sauce
Servings:
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Instructions
Prepare Dipping Sauce
  1. In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
  2. Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
  1. Preheat the grill to medium high heat
  2. In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
  3. Grill the okra for 2 to 3 minutes turning once or until tender
  4. Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!
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Pool Side Veggie Dip

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Recipe created by Chef Justin Kouri

Pool Side Veggie Dip
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Servings
2 cups
Servings
2 cups
Pool Side Veggie Dip
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
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Instructions
  1. Combine greens, lemon juice, garlic, salt and red pepper flakes in a food processor.
  2. Pulse until greens are finely chopped, about 30 seconds. Be sure to periodically scrape down the sides.
  3. Add cream cheese to the processor with the greens and continue to pulse for another minutes.
  4. Transfer to a bowl and serve with crudity, pita bread or tortilla chips. Enjoy!
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Baked Eggs with Creamy Greens

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Recipe adapted from The Editors, The Feed Feed

Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400°F. In large cast iron skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until caramelized
  2. Stir in kale, sweet peppers, crushed red pepper, 2 tbsp of water and heavy pinch salt
  3. Add mustard greens and 2 tablespoons water. Cover and cook until slightly wilted
  4. Slowly stir in the cream. Make 5 wells in the vegetable mixture and crack an egg into each.
  5. Bake for 5 minutes, until the whites are just set. Season with salt accordingly
  6. Garnish with grated lemon zest and Parmesan. Enjoy!
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Grain Salad with Citrus and Fennel

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Developed for the Seed-to-Plate Nutrition Education Program

Grain Salad with Citrus and Fennel
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Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Grain Salad with Citrus and Fennel
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Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
For the Salad
For the Vinaigrette
Servings:
Units:
Instructions
  1. Prepare your mise en place.
  2. In a medium saucepan, cover the grain of choice with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.
  3. Finely grate 1 tsp. zest from 1 orange; set aside. Using a sharp knife cut all peel and white pith from all 2 oranges. Cut between membranes to release segments into a medium bowl; discard membranes.
  4. In a bowl whisk together zest, lemon juice, vinegar, garlic, oil, salt and fennel fronds.
  5. Toss the grains, citrus, fennel and nuts (if using). Add vinaigrette and toss again.
  6. Enjoy!
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