Roasted Radish and Herby Tahini Sauce

Roasted Radish and Herby Tahini Sauce
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A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Roasted Radish and Herby Tahini Sauce
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A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Ingredients
Radish Ingredients
Sauce Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
  3. In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
  4. Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
  5. Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
  6. Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes

Use the sauce to make a slaw out of shredded radish, carrots and cabbage.

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Spaghetti Aglio e Olio

Spaghetti Aglio e Olio
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Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Spaghetti Aglio e Olio
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Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
  3. Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
  4. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
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Blistered Shishito Peppers

Recipe adapted from Nyssa’s Kitchen for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Blistered Shishito Peppers
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Blistered Shishito Peppers
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Ingredients
Garlic Aioli
Servings:
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Instructions
  1. First make the aioli. In a small bowl whisk together the mayonnaise, lemon juice, garlic, paprika and salt. Taste and add more salt or lemon juice if desired. Set aside.
  2. In a large cast iron or non stick skillet big enough for peppers to sit in a single layer heat avocado oil over medium high heat, until oil is shimmering and very hot.
  3. Add peppers and let sit for about 30 seconds so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.
  4. Peppers will be done once charred on all sides, and has started to soften, but is still bright green and holding it’s shape. For the best texture and flavor you don’t actually want them to cook all the way.
  5. Serve warm, topped with generous pinch of flaky sea salt, alongside the garlicky aioli dipping sauce. Enjoy!
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Curried Okra Stir-Fry

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

 

Curried Okra Stir-Fry
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Servings
4
Servings
4
Curried Okra Stir-Fry
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Rinse okra and pat dry. It’s important to dry well so it’s not slimy when sliced!
  2. In sauté pan over medium-high heat, add 2 tablespoons oil
  3. Add cumin seeds, then once they begin to splutter add onions
  4. Sauté until onions begin to caramelize (about 10 minutes) then add garlic, ginger, and spices, mixing well
  5. Reduce heat to medium then add remaining 1 tablespoon oil, peppers and okra
  6. Stir-fry until okra is dry and crispy (about 10-12 minutes)
  7. Serve with dal or naan
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Mustard Green & French Green Bean Salad

Adapted from Victoria Diachkova recipe, The Feed Feed

Mustard Green & French Green Bean Salad
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Servings
1 1/4 cup
Servings
1 1/4 cup
Mustard Green & French Green Bean Salad
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Servings
1 1/4 cup
Servings
1 1/4 cup
Ingredients
Servings: cup
Units:
Instructions
  1. Trim stalk ends of the green beans and snap peas. Blanch green beans in large pot of boiling water for 3-4 minutes, drain and place them directly into bowl with ice water to stop them from cooking further. Drain and set aside
  2. Repeat with the sugar snaps, only blanch one minute
  3. Roughly chop almonds, toast slightly on skillet or in the oven
  4. In small mixing bowl, whisk together olive oil, garlic, orange zest and salt & pepper. Set dressing aside
  5. Combine baby mustard greens, green beans, snap peas, and hot peppers in large mixing bowl then toss with dressing
  6. Garnish with almonds and chives, seasoned as needed with sea salt and pepper. Enjoy!
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