Quick Pickled Chard Stems

Developed for Recipe for Success by Chef Kerby Martin of Vibrant

 

Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Ingredients
Servings:
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Instructions
  1. Separate the stems from the Swiss chard leaves (save the leaves for another use).
  2. Clean the chard stems thoroughly under cool running water.
  3. Cut the stems into desired lengths that will fit in your jar, leaving about ¾ inch of space from the top.
  4. Add the aromatics to the jar: black peppercorns, celery seed, coriander seed, and mustard seed.
  5. Slice the jalapeños and peel and crush the garlic cloves, then add them to the jar.
  6. Tightly pack the cleaned chard stems into the jar with the aromatics.
  7. In a saucepan, combine water, rice vinegar, white vinegar, salt, and maple syrup.
  8. Optional: Add about 3 tbsp of sriracha to the liquid mixture for extra spice.
  9. Bring the liquid mixture to a boil.
  10. Carefully pour the hot liquid over the stems in the jar, making sure they are completely submerged.
  11. Cover the jar with a lid.
  12. Allow the jar to sit at room temperature until it cools completely.
  13. Once cooled, transfer to the refrigerator.
  14. Let the stems pickle for at least 24 hours before serving for best flavor.
  15. Store in the refrigerator for up to 3 weeks.
Recipe Notes

Enjoy this quick pickled chard stems recipe as a tangy, crunchy garnish or snack!

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
Servings:
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
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Mexican Coleslaw

Mexican Coleslaw
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mexican Coleslaw
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare mise en place.
  2. Place cabbage, carrots, and cilantro in a large mixing bowl.
  3. In a separate small bowl, whisk together vinegar, oil and salt.
  4. Dress cabbage mixture with vinaigrette and toss well to coat evenly. Enjoy!
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Baked Egg Rolls

Baked Egg Rolls
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Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Baked Egg Rolls
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Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Ingredients
The Egg Rolls
The Sauce
Servings: egg rolls
Units:
Instructions
The Rolls
  1. Prepare your mise en place.
  2. Preheat oven to 425°F.
  3. Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
  4. Combine celery mixture and cabbage in a medium bowl.
  5. Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
  6. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
  7. Add turkey; cook 5 minutes.
  8. Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  9. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
  10. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
  11. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
  12. Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
  13. Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
  1. Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
  2. Garnish with green onions, if desired. Enjoy!
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Pad Thai Noodles

Pad Thai Noodles
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Rating: 5
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Servings
4 servings
Servings
4 servings
Pad Thai Noodles
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Servings
4 servings
Servings
4 servings
Ingredients
For the Sauce
For the Vegetables
For the Pad Thai
Optional Toppings
Servings: servings
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Instructions
Prepare the Noodles
  1. Prepare your mise en place.
  2. Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
  3. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
  4. Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
  1. In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
  1. Chop the garlic into very small pieces called a “dice.”
  2. Peel and dice the ginger.
  3. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
  1. Heat the vegetable oil in a large sauté pan.
  2. Add the garlic, ginger and green onions. Sauté for 1 minute.
  3. Add the egg to the pan. Sauté with the vegetable.
  4. Add the sauce to the pan. Sauté for 2 minutes.
  5. Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
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