Radish, Goat Cheese & Cilantro Salad

Recipe adapted from Matt Taylor-Gross, Saveur

Radish, Goat Cheese & Cilantro Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Radish, Goat Cheese & Cilantro Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
Share this Recipe
Powered byWP Ultimate Recipe

Blistered Okra & Ginger Dipping Sauce

Recipe created by Chef Justin Kouri

Blistered Okra & Ginger Dipping Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Blistered Okra & Ginger Dipping Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Place a large shallow skillet over high heat
  2. Whisk together stay sauce, lime juice, ginger, garlic and red pepper flakes in a small bowl. Set aside
  3. Using a spray bottle, lightly spray okra. If you do not have a spray bottle, place okra in a medium bowl and gently toss with olive oil until evenly coated.
  4. When the skillet begins to smoke, arrange okra in skillet making sure not to overcrowd it. if you do not have enough space, cook okra in batches
  5. Once one side of the okra is charred, about 2 minutes, rotate 90 degrees and continue searing. Do so until all sides are charred
  6. Transfer to proper towel lined sheet tray. Sprinkle with salt and cool
  7. Serve with dipping sauce. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Charred Long Beans

Recipe created by Chef Justin Kouri

Charred Long Beans
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Charred Long Beans
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 500F.
  2. In a large mixing bowl, combine long beans, garlic, soy sauce and grape seed oil.
  3. Toss to evenly coat. Transfer to a parchment paper lined sheet tray.
  4. Roast for 15-20, or until bean become darken and shrivel.
  5. Remove from oven and set aside to cool.
  6. Meanwhile, combine yogurt, sriracha, ginger and lime juice in a small mixing bowl.
  7. Gently stir the ingredients.
  8. Serve alongside the long beans. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Sweet Potato Greens in Coconut Cream

Developed by Chef Paris Anton for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Sweet Potato Greens in Coconut Cream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6 20 minutes
Servings Prep Time
4-6 20 minutes
Sweet Potato Greens in Coconut Cream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6 20 minutes
Servings Prep Time
4-6 20 minutes
Ingredients
Servings:
Units:
Instructions
  1. Bring a large pot of water to a rolling boil
  2. Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
  3. Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
  4. Heat oil in a large pan or wok over medium heat. Add scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
  5. Add coconut milk and water, then bring to a simmer
  6. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
  7. Season with salt and pepper to taste, and squeeze of lime.
  8. Spoon into bowls and serve with rice or grain of your choice.
Share this Recipe
Powered byWP Ultimate Recipe

Summer Soba Noodles

Adapted from Farmer Nick’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

Summer Soba Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Summer Soba Noodles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Ingredients
DRESSING
Servings:
Units:
Instructions
  1. In a mixing bowl, whisk all dressing ingredients together, adjusting nut butter to your desired consistency. Set aside
  2. Prepare soba noodles per package directions, drain, and set aside. Reserve ½ cup soba water
  3. Remove base of lemongrass to separate from leaves, remove any dry or tough outer layers
  4. Heat skillet on medium heat then add the 1 tbsp olive oil
  5. Add lemongrass, ginger, and sweet peppers until fragrant
  6. Add okra and zucchini to skillet with remaining olive oil and cook until tender
  7. Save eggplant for last 3 minutes, as too much cook time could cause eggplant to soak up olive oil
  8. Remove the pieces of lemongrass and discard
  9. Remove from heat, add soba noodles and water to pan then toss with the dressing
  10. Garnish with scallions & Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe