Roasted Carrot and Beet Labneh Topped with Gremolata

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Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
6 People
Servings
6 People
Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
6 People
Servings
6 People
Ingredients
Carrots
Carrot & Beet Top Gremolata
Servings: People
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Instructions
  1. Beet Labneh: ·Pre heat oven to 400°F. ·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet. ·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off. ·Let cool for 10 minutes. Then slide the skin of the beets off. ·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste. Beet & Carrot Top Gremolata: ·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky” Notes: ·Use orange zest instead of lemon in the gremolata. ·Use the gremolata over fish, pasta, or to top a salad. ·Extra carrots can be blended and made into a soup
Roast the Carrots
  1. Preheat oven to 400°F.
  2. Place unpeeled carrots on foil or parchment lined baking sheet.
  3. Drizzle EVOO over carrots and season with salt and pepper.
  4. Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
  1. Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
  2. A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
  3. Let cool for 10 minutes. Then slide the skin of the beets off.
  4. Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
  1. Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes

Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup

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Kerala Coconut Noodles with Green Beans & Butternut Squash

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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
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
  1. Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
  2. Gently drop the rice noodles into the water.
  3. Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
  4. Strain noodles over a bowl in the sink.
Dish Preparation
  1. Prepare your mise en place.
  2. Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
  3. Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
  4. Stir in the green curry paste. Cook 30 seconds.
  5. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
  6. Add the carrots. Cook for 2 minutes
  7. Add in the coconut milk, green beans and salt. Stir well.
  8. Allow to simmer for 10-15 minutes or until the vegetables are tender.
  9. Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
  10. Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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Sautéed Okra with Spinach

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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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Servings
4-6
Servings
4-6
Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, spinach, cayenne, salt, and black pepper.
  4. Sauté until onions become translucent and the Malabar spinach is a vibrant, deep green color, about 15 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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Charred Long Beans

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Recipe created by Chef Justin Kouri

Charred Long Beans
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Servings
4
Servings
4
Charred Long Beans
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 500F.
  2. In a large mixing bowl, combine long beans, garlic, soy sauce and grape seed oil.
  3. Toss to evenly coat. Transfer to a parchment paper lined sheet tray.
  4. Roast for 15-20, or until bean become darken and shrivel.
  5. Remove from oven and set aside to cool.
  6. Meanwhile, combine yogurt, sriracha, ginger and lime juice in a small mixing bowl.
  7. Gently stir the ingredients.
  8. Serve alongside the long beans. Enjoy!
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Street Corn Stuffed Pepper

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Recipe created by Chef Justin Kouri

Street Corn Stuffed Pepper
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Servings
4
Servings
4
Street Corn Stuffed Pepper
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400F
  2. Remove and reserve tops of the peppers, while removing and discarding the seeds. Set aside.
  3. Combine cream cheese, corn, cilantro, lime juice, zest, garlic, salt and pepper in a medium bowl. Stir to incorporate.
  4. Stuff each pepper with 4 teaspoon of corn filling.
  5. Place reserved pepper top back on pepper and secure with toothpick.
  6. Place pepper on parchment lined sheet tray and place in the oven. Roast for 15 minutes.
  7. Remove from oven and allow to cool for 5 minutes. Enjoy!
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