Posted on November 28, 2021 at 7:48 pm. Written by Mary
Roasted Fennel and Carrot Salad
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Roasted Fennel and Carrot Salad
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Pre-heat the oven to 400 F.
Cut the fennel into two parts. Divide each part into 4 or 5 parts.
Cut carrot into medium size sticks.
Remove the skin of shallots.
Mix all the seasoning, lemon juice, and olive oil together.
Mix them well with fennel, shallots, and carrot sticks.
Arrange them on a baking tray.
Roast them at 400 F for around 20 minutes or till they look nice and caramelized.
Serve them as a warm salad or mix them with some greens or grains. Enjoy!
Posted on September 17, 2021 at 4:07 pm. Written by Mary
Recipe developed by Chef Justin Kouri
Caponata Grilled Chicken Sandwich
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Caponata Grilled Chicken Sandwich
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Heat a large sauté pan over medium-high heat. Add the oil.
Add the eggplant, zucchini, onion and celery. Sauté 5-7 minutes, until soft.
Add tomatoes, garlic, olives and capers. Sauté for an additional 2-4 minutes.
Stir in the basil, red wine vinegar and honey.
Evenly disperse grilled chicken between both bottom buns.
Divide caponata and place on top of chicken.
Top with remaining buns. Enjoy!
Recipe adapted from Melissa Clark, New York Times
Whole Wheat Pasta with Swiss Chard
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Whole Wheat Pasta with Swiss Chard
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
In a large skillet over medium heat, melt the butter
Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
Add the garlic and cook 1 minute
Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
Toss with chard mixture and breadcrumbs
Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
Recipe adapted from Matt Taylor-Gross, Saveur
Radish, Goat Cheese & Cilantro Salad
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Radish, Goat Cheese & Cilantro Salad
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
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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Ingredients
Servings:
Units: Metric US Imperial
Instructions
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)
