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
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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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Long Bean & Cucumber Salad

Recipe inspired by Marie Simmons, Health Magazine

Long Bean & Cucumber Salad
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Servings
4-6
Servings
4-6
Long Bean & Cucumber Salad
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Servings
4-6
Servings
4-6
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Instructions
  1. In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
  2. In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
  3. In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
  4. Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
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Pasta with Collard Greens & Onions

Recipe inspired by Martha Rose Shulman, New York Times

 

 

Pasta with Collard Greens & Onions
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Servings
4
Servings
4
Pasta with Collard Greens & Onions
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Servings
4
Servings
4
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Silver Palate’s Goodtime Vegetable Chili

Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Ingredients
Servings: portions
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Instructions
  1. Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
  2. Heat 1/2 cup of the oil in a large skillet over medium heat.
  3. Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
  4. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
  5. Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
  6. Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
  7. Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
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Summer Couscous Salad

A #cooktheharvest recipe!

Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For the salad
For the dressing
For the couscous
Servings: servings
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Instructions
Make the Couscous
  1. In a stainless steel or glass mixing bowl, add the couscous
  2. Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt. Place the pot over medium-high heat. Bring to a boil.
  3. Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
  1. Cut the lemons in half. Squeeze the juice into a small bowl.
  2. Whisk together ¼ cup lemon juice, olive oil, salt and pepper. Set aside
Prepare the Fruits,Vegetables, and Herbs
  1. Quarter the cherry tomatoes.
  2. Slice the green onions, stem and stalk.
  3. De-stem mint and rough chop.
  4. De-stem parsley and rough chop.
  5. Peel and dice kohlrabi.
  6. Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
  1. Remove cover from couscous and fluff gently with a fork
  2. Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
  3. Will last regrigerated for several days
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