Adapted from Farmer Nick’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program
Summer Soba Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
|
|
|
Summer Soba Noodles
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
|
Ingredients
Servings:
Units:
Instructions
In a mixing bowl, whisk all dressing ingredients together, adjusting nut butter to your desired consistency. Set aside
Prepare soba noodles per package directions, drain, and set aside. Reserve ½ cup soba water
Remove base of lemongrass to separate from leaves, remove any dry or tough outer layers
Heat skillet on medium heat then add the 1 tbsp olive oil
Add lemongrass, ginger, and sweet peppers until fragrant
Add okra and zucchini to skillet with remaining olive oil and cook until tender
Save eggplant for last 3 minutes, as too much cook time could cause eggplant to soak up olive oil
Remove the pieces of lemongrass and discard
Remove from heat, add soba noodles and water to pan then toss with the dressing
Garnish with scallions & Enjoy!
Recipe inspired by Marie Simmons, Health Magazine
Long Bean & Cucumber Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
|
|
|
Long Bean & Cucumber Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
|
Ingredients
Servings:
Units:
Instructions
In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
Black Bean and Tomato Quinoa
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
|
|
Servings |
Prep Time |
|
4 servings |
25 minutes |
|
Servings |
Prep Time |
|
4 servings |
25 minutes |
|
|
|
|
|
Black Bean and Tomato Quinoa
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
|
|
Servings |
Prep Time |
|
4 servings |
25 minutes |
|
Servings |
Prep Time |
|
4 servings |
25 minutes |
|
|
|
Ingredients
Servings: servings
Units:
Instructions
Prepare your mise en place.
Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
Strain the quinoa in a fine mesh strainer.
Add quinoa to dressing and toss until dressing is absorbed.
Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
Turkey Lettuce Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
|
Servings |
Prep Time |
|
6 servings |
15 minutes |
|
Servings |
Prep Time |
|
6 servings |
15 minutes |
|
|
|
|
|
Turkey Lettuce Wraps
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
|
Servings |
Prep Time |
|
6 servings |
15 minutes |
|
Servings |
Prep Time |
|
6 servings |
15 minutes |
|
|
|
Ingredients
Servings: servings
Units:
Instructions
Prepare your mise en place.
Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
Garnish with sesame seeds and serve. Enjoy!
