Skillet Ratatouille with Okra

Adapted from Chef Paris Anton’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program

 

Skillet Ratatouille with Okra
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Servings
4-6
Servings
4-6
Skillet Ratatouille with Okra
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
  1. In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
  2. In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
  3. Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
  4. Cook stirring occasionally until all vegetables are tender, about 10-15 minutes Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
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Grain-Free Fish Tacos

A recipe from our VegOut! Ambassador The Informal Grub

Grain-Free Fish Tacos
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Grain-Free Fish Tacos
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
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Instructions
  1. Preheat the oven to 425
  2. To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
  3. Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
  4. Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
  5. While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
  6. If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
  7. Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
  8. Enjoy!
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Eggplant Tacos

Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
  4. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt.
  5. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned.
  6. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  7. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Recipe Notes

Optional: Add sliced avocado.

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Roasted Cactus Salsa

Roasted Cactus Salsa
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Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Roasted Cactus Salsa
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Votes: 3
Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F.
  3. On a foil lined sheet pan, place nopales, tomatillos, tomatoes, shallot and jalapeno.
  4. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  5. Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
  6. Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
  7. Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes

Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.

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Quinoa Pilaf

Quinoa Pilaf
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Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine stock, quinoa, bay leaf, turmeric, salt, pepper and olive oil. Stir in lemon rind and cover.
  3. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  5. Top with mint and serve.
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