Sautéed Kale with Garlic and Lemon

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Sautéed Kale with Garlic and Lemon
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4
Servings
4
Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
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Instructions
  1. Heat oil in a large sauté pan over medium
  2. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute
  3. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens
  4. Cook, stirring occasionally, until tender-crisp, 5 to 10 minutes
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper.
  6. Stir in additional crushed pepper, if desired.
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Creamy Harvest Soup with Kale & Sweet Potato

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Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Creamy Harvest Soup with Kale & Sweet Potato
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Creamy Harvest Soup with Kale & Sweet Potato
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  1. Pre-heat oven to 400 degrees
  2. Coat sweet potatoes and garlic cloves with olive oil, salt, & pepper. Place in a single layer on a baking sheet. Roast 25 minutes, until tender and mildly caramelized
  3. Heat a heavy-bottomed pot over medium heat. Add remaining olive oil & minced shallot. Cook until tender and fragrant, stirring regularly
  4. Fold in kale, followed by the roasted sweet potatoes and garlic cloves
  5. Add veggie stock and heavy cream or coconut milk. Simmer for 5-7 minutes
  6. Blend soup with immersion blender or in blender until smooth
  7. Garnish with sliced scallions and serve with warm, crusty bread. Enjoy!
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Summer Soba Noodles

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Adapted from Farmer Nick’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

Summer Soba Noodles
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Servings
4-6
Servings
4-6
Summer Soba Noodles
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Servings
4-6
Servings
4-6
Ingredients
DRESSING
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Instructions
  1. In a mixing bowl, whisk all dressing ingredients together, adjusting nut butter to your desired consistency. Set aside
  2. Prepare soba noodles per package directions, drain, and set aside. Reserve ½ cup soba water
  3. Remove base of lemongrass to separate from leaves, remove any dry or tough outer layers
  4. Heat skillet on medium heat then add the 1 tbsp olive oil
  5. Add lemongrass, ginger, and sweet peppers until fragrant
  6. Add okra and zucchini to skillet with remaining olive oil and cook until tender
  7. Save eggplant for last 3 minutes, as too much cook time could cause eggplant to soak up olive oil
  8. Remove the pieces of lemongrass and discard
  9. Remove from heat, add soba noodles and water to pan then toss with the dressing
  10. Garnish with scallions & Enjoy!
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Baked Eggplant Sticks with Mariana

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Adapted from Chef Greg Martin’s recipe of Bistro Menil

Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Baked Eggplant Sticks with Mariana
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Preheat the oven to 450° and line two baking sheets with parchment paper then lightly spray with oil
  2. Place eggplant sticks in a bowl and season with olive oil, salt and pepper. Set aside
  3. Dip a few sticks of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets.
  4. Lightly spray with oil and bake 10 minutes in the middle rack.
  5. Turn over and bake an additional 5 minutes, or until golden. Serve hot with a cup of your favorite marinara sauce. Enjoy!
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Garden Green Frittata

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Recipe for Success Foundation Seed-to-Plate Nutrition Education

Garden Green Frittata
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Servings
4-6
Servings
4-6
Garden Green Frittata
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Preheat oven to 375°F
  2. Lightly grease shallow casserole dish or cake pan with olive oil—set aside
  3. In a sauté pan, add olive oil on medium high heat, then add chopped onions, sauté until golden brown
  4. Add garlic to sauté pan, then add chopped Swiss chard and kale
  5. Once greens are cooked, remove pan from heat and let mixture coo
  6. In mixing bowl, add eggs whites and yolks, milk, salt, pepper, and Parmesan cheese. Whisk mixture until well combined
  7. In casserole dish, add cooked quinoa, then cooked greens, followed by egg mixture
  8. Bake for about 25 minutes, until center is done
  9. Garnish with fresh cherry tomatoes
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