Blistered Okra & Ginger Dipping Sauce

Recipe created by Chef Justin Kouri

Blistered Okra & Ginger Dipping Sauce
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Servings
4
Servings
4
Blistered Okra & Ginger Dipping Sauce
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Place a large shallow skillet over high heat
  2. Whisk together stay sauce, lime juice, ginger, garlic and red pepper flakes in a small bowl. Set aside
  3. Using a spray bottle, lightly spray okra. If you do not have a spray bottle, place okra in a medium bowl and gently toss with olive oil until evenly coated.
  4. When the skillet begins to smoke, arrange okra in skillet making sure not to overcrowd it. if you do not have enough space, cook okra in batches
  5. Once one side of the okra is charred, about 2 minutes, rotate 90 degrees and continue searing. Do so until all sides are charred
  6. Transfer to proper towel lined sheet tray. Sprinkle with salt and cool
  7. Serve with dipping sauce. Enjoy!
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Texas Salsa with Homemade Tortilla Chips

Developed by Chef Alyssa Dole for Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Texas Salsa with Homemade Tortilla Chips
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Servings
4-6
Servings
4-6
Texas Salsa with Homemade Tortilla Chips
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
MAKE THE TORTILLA CHIPS
  1. Pre-heat oven to 400°F
  2. Cut tortillas into 8 triangles and place flat a lightly greased cookie sheet
  3. Using a pastry brush, lightly coat tortilla triangles with olive oil. Sprinkle with kosher salt and place in the oven
  4. Bake for 7-12 minutes, or until golden and crispy
  5. Remove from oven and set aside to cool
PREPARE THE SALSA
  1. In a sauté pan, gently cook the onions, squash, and corn for 5-8 minutes
  2. Remove from heat, allow to cool to room temperature, then stir in diced tomatoes and black beans
  3. Add cayenne, salt and pepper to taste.
  4. Serve with chips or sliced cucumbers as dippers. Enjoy!
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Grain-Free Fish Tacos

A recipe from our VegOut! Ambassador The Informal Grub

Grain-Free Fish Tacos
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Grain-Free Fish Tacos
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 425
  2. To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
  3. Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
  4. Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
  5. While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
  6. If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
  7. Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
  8. Enjoy!
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Avocado & White Bean Spread on Toast

Avocado & White Bean Spread on Toast
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Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Avocado & White Bean Spread on Toast
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Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Ingredients
Spread
Garnish
Servings: half-slices
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Instructions
  1. Combine avocados, beans, lime juice, olive oil and salt in a food processor and blitz until smooth.
  2. Spread on toast.
  3. Garnish with cilantro and radish
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Pico De Gallo Salsa

Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes

Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.

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