Carrot Top Pesto

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Carrot Top Pesto
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Carrot Top Pesto
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Ingredients
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Instructions
  1. Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
  2. Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
  3. While food processor is running, slowly add olive oil in a streaky stream.
  4. Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes

Use pesto on pasta, sauteed vegetables, or in scrambled eggs!

Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.

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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
Servings:
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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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Green Eggs and “Ham”

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Green Eggs and “Ham”
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Green Eggs and “Ham”
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
  3. While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
  4. In a separate bowl, crack and whisk the eggs.
  5. Whisk the green mixture from the food processor into the eggs. Set aside.
  6. In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
  7. Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
  8. Plate and garnish with additional Parmesan cheese. Enjoy!
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Rutabaga Gratin

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Rutabaga Gratin
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Rutabaga Gratin
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Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350 degrees F.
  3. Combine the rutabaga slices in a medium mixing bowl with olive oil, salt and pepper. Toss until the rutabaga is evenly coated.
  4. Arrange rutabaga slices in a 9x9" casserole or four large ramekins and place on a sheet pan. Set aside.
  5. In a separate mixing bowl, combine breadcrumbs, Parmesan, thyme and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to mix.
  6. Sprinkle breadcrumb mixture evenly over rutabaga.
  7. Loosely cover baking dishes and sheet pan with foil, transfer to oven and bake for 30 minutes.
  8. Remove the foil and cook for another 20 minutes. The gratin will be finished when you can stick a toothpick in it without encountering resistance.
  9. Cool for 10 minutes. Enjoy!
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