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
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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)
Recipe inspired by Stefani Renee’s recipe, The Feed Feed
Black Eyed Pea Salad with Tahini Vinaigrette
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Black Eyed Pea Salad with Tahini Vinaigrette
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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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Grilled Okra & Lemon Basil Dipping Sauce
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare Dipping Sauce
In a mixing bowl, combine yogurt, basil, lemon juice, minced garlic, honey, salt, and pepper
Whisk until honey and salt is dissolved. Refrigerate until needed
Grilling the Okra
Preheat the grill to medium high heat
In a large mixing bowl, drizzle olive oil over the okra and sprinkle with salt and pepper
Grill the okra for 2 to 3 minutes turning once or until tender
Transfer the okra to a serving dish and serve with dipping sauce. Enjoy!