Sautéed Okra with Spinach

Adapted from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Sautéed Okra with Spinach
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Servings
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Sautéed Okra with Spinach
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Servings
4-6
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, spinach, cayenne, salt, and black pepper.
  4. Sauté until onions become translucent and the Malabar spinach is a vibrant, deep green color, about 15 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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Sweet Potato & Split Pea Soup

Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Sweet Potato & Split Pea Soup
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Servings
4-6
Sweet Potato & Split Pea Soup
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Servings
4-6
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  1. Bring ½ cup water to simmer in a large saucepot over medium-high heat
  2. Add onion and cook about 5 minutes or until translucent
  3. Add peppers then stir in ginger and cook 1 minute
  4. Add remaining 8 cups water, peas and sweet potato cubes to saucepot and bring to a boil
  5. Reduce heat to a simmer, cover and simmer for 1 hour
  6. Uncover and continue to simmer 15 minutes
  7. Carefully puree soup with a hand held immersion blender or in batches in a food processor until smooth & creamy
  8. Garnish with pumpkin seeds. Enjoy!
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Sautéed Okra with Turnip & Roselle Greens

Adapted by the VegOut! Team from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Sautéed Okra with Turnip & Roselle Greens
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Servings
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Servings
4-6
Sautéed Okra with Turnip & Roselle Greens
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Servings
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Servings
4-6
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Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, hot peppers (optional), turmeric, cayenne, salt, and black pepper. Sauté until onions become translucent
  4. Add turnip greens and roselle greens then sautéed until wilted about 5-7 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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Skillet Ratatouille with Okra

Adapted from Chef Paris Anton’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

 

Skillet Ratatouille with Okra
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Servings
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Servings
4-6
Skillet Ratatouille with Okra
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Servings
4-6
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  1. In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
  2. In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
  3. Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
  4. Cook stirring occasionally until all vegetables are tender, about 10-15 minutes Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
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Creamy Lentils with Turnip Greens

Recipe inspired by A Pinch of Yum

Creamy Lentils with Turnip Greens
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Servings
4
Servings
4
Creamy Lentils with Turnip Greens
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Servings
4
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Instructions
  1. Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
  2. Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1 1/2 hours. *Be careful to watch the liquid level and add more stock as needed. Stir occasionally. Add salt and pepper to taste.
  3. When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip and mustard greens. Let come to a boil again, then simmer for about 30 minutes.
  4. Top with a scoop of brown rice and sprinkle with fresh parsley. Enjoy!
Recipe Notes

We suggest that replacing white rice with brown rice is a healthier option.

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