Spicy Watermelon Salad with Shiso

Recipe inspired by Sylvia Fountaine, Feasting at Home

Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Ingredients
Sesame Lime Dressing
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Instructions
  1. Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
  2. Mix dressing ingredients together in a small bowl then pour over watermelon salad.
  3. Gently toss. Add salt and pepper to taste
  4. Garnish with jalapeño, shiso ribbons and toasted sesame seeds
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Pan-Seared Eggplant with Miso Glaze

Pan-Seared Eggplant with Miso Glaze
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Servings
4
Servings
4
Pan-Seared Eggplant with Miso Glaze
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Servings
4
Servings
4
Ingredients
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  1. Mix miso, mirin, and sugar in a small bowl and set aside
  2. Heat oil in a skillet over medium-heat and fry eggplant on one side until crispy brown
  3. Add miso mixture over eggplant, thinning it with up to 2 tbsp water for desired consistency
  4. Remove from heat, top with scallions and Thai basil
  5. Serve over grain of choice or alone. ENJOY!
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Carrot & Turnip Slaw

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

 

Carrot & Turnip Slaw
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Servings
4-6
Servings
4-6
Carrot & Turnip Slaw
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Combine the carrots, turnips, and parsley in a large bowl and toss until thoroughly combined.
  2. In a small bowl, whisk the vinegar with the garlic, chile flakes, salt, and pepper, slowly adding a thin, steady stream of olive oil until emulsified.
  3. Pour the dressing over the slaw and toss until evenly coated.
  4. Cover and let rest in the refrigerator for 30 minutes.
  5. Just before serving, toss the slaw again, garnish with the sliced scallions, and taste to see if more salt and pepper is needed. ENJOY!
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Cucumber & Radish Salad with Ricotta

Recipe inspired by Susan Bell, Saveur

Cucumber & Radish Salad with Ricotta
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Servings
4
Servings
4
Cucumber & Radish Salad with Ricotta
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Servings
4
Servings
4
Ingredients
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  1. Place thinly sliced cucumbers and radishes in a large bowl. Season with kosher salt, vinegar, 1 tablespoon olive oil, and black pepper, then add the scallion and dill.
  2. On a large serving platter, crumble the ricotta in a loose layer, then drizzle the cheese with the heavy cream and olive oil to moisten
  3. Season lightly with salt and pepper. Pile the cucumber mixture in a loose nest atop the cheese and serve immediately. Enjoy!
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Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo

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

 

Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Ingredients
For Spicy Red Pepper Mayo
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Instructions
  1. Preheat oven to 425 degrees
  2. Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
  3. In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
  4. Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
  5. Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
  6. Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
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