Strawberry Salad

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.

 

strawberry salad
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Servings
4-6 servings
Servings
4-6 servings
strawberry salad
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Strawberry Salad
Servings: servings
Units:
Instructions
  1. In a large salad bowl, combine the chopped lettuce, halved strawberries, quartered tomatoes, julienned red onion, and julienned red bell pepper.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
  3. Pour the dressing over the salad ingredients and toss gently to coat.
  4. Add the crumbled goat cheese and toss lightly once more.
  5. Serve immediately.
Recipe Notes

Enjoy a refreshing contemporary American strawberry salad that is perfect for summer gatherings or as a light lunch option.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.

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Fresh Vegetable Spring Rolls

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.

Fresh Vegetable Spring Rolls
Fresh Vegetable Spring Rolls
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Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
Servings
4-6 servings
Servings
4-6 servings
Fresh Vegetable Spring Rolls
Fresh Vegetable Spring Rolls
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Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Spring Rolls
Dipping Sauce
Servings: servings
Units:
Instructions
Spring Rolls
  1. Wash all your greens, vegetables and herbs. Set aside to dry.
  2. Boil water and cook rice vermicelli noodles, which should be the thinnest you can find, per instructions on the bag. Rinse noodles under cold water once finished.
  3. Dip dry rice paper into a bath of warm water and make sure the entire surface is well soaked, gently patting the water on the surface where necessary. Place one edge of the rice paper on the edge of a plate and let it sit for 30 seconds until it is translucent.
  4. Place one leafy green toward the edge of the rice paper. Layer in this order: a small handful of noodles, carrots, a sliver or two of scallions, herbs and top with a slice of cucumber.
  5. To fold the spring roll: use one hand to press down the noodles and greens and fold over the rice paper rolling and tucking it secure the ingredients. Then fold over the rice paper on both sides of the tuck and gently roll.
  6. Tip: Don’t overfill the rice paper, especially if you’re using a more delicate variety. If it does break, you can always place that roll onto another rice paper.
Dipping Sauce
  1. Heat olive oil and sesame oil over medium-low heat and add garlic. Sautee until a golden yellow.
  2. Add sunflower butter and gently stir to mix with oil and garlic.
  3. Stir in hoisin to blend with sunflower butter mixture
  4. This sauce can be served with a thicker consistency of mayo or mustard. But if you want to serve it with a more saucy consistency, similar to gravy, you can thin it out with some heated vegetable broth or lukewarm water
Recipe Notes

Savor the perfect balance of crisp vegetables and aromatic herbs in these vibrant spring rolls, complemented by a rich creamy sunflower dipping sauce for a refreshing meal any time of day.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.

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Carrot Top and Kale Pesto

This Carrot Top and Kale Pesto is an original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

carrot top and kale pesto
Carrot Top and Kale Pesto
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From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
carrot top and kale pesto
Carrot Top and Kale Pesto
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From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Ingredients
Servings: 1/4 cup per person
Units:
Instructions
  1. Prepare a large pot of water and bring to a simmer. Add enough salt to make it "salty like the sea."
  2. While water is heating, prepare an ice bath in a large bowl.
  3. Blanch all green vegetables (kale, carrot/radish tops, basil, and parsley) in the simmering water for approximately 45 seconds.
  4. Immediately transfer blanched greens to the ice bath to stop the cooking process.
  5. Remove greens from ice bath and squeeze out excess water thoroughly.
  6. Transfer squeezed greens to a high-powered blender or food processor.
  7. Begin blending the greens while slowly streaming in olive oil until you achieve a smooth consistency. Remember that the lemon juice will thin the mixture further.
  8. In a separate bowl, combine the filtered lemon juice, salt, and coriander.
  9. Add the blended pesto to the bowl with the lemon juice mixture.
  10. Mix thoroughly until well combined.
  11. Taste and adjust seasonings if necessary.
Recipe Notes

Carrot Top and Kale Pesto

Transform kitchen scraps into culinary gold with this vibrant Carrot Top + Kale Pesto. Nutrient-rich, zero-waste, and bursting with fresh flavor.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Carrot Citrus Spritzer

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

carrot citrus spritzer
Carrot Citrus Spritzer
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A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
Servings Prep Time
1 5-10 minutes
Servings Prep Time
1 5-10 minutes
carrot citrus spritzer
Carrot Citrus Spritzer
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A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
Servings Prep Time
1 5-10 minutes
Servings Prep Time
1 5-10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare the carrots: Wash, peel, and trim the carrots. Cut into pieces small enough to fit through your juicer.
  2. Juice the carrots: Feed the carrot pieces through a juicer and collect the fresh carrot juice in a container.
  3. Prepare the citrus: Peel the lemon and orange, removing as much of the white pith as possible to avoid bitterness.
  4. Juice the citrus: Juice the lemon and orange using a citrus juicer or by hand.
  5. Strain the juices: Pour the citrus juice through a fine-mesh strainer to remove any pulp or seeds. This will create a smoother final drink.
  6. Muddle the mint: Place 3-4 mint leaves in the bottom of a glass and gently muddle (press with a muddler or the back of a spoon) to release the oils and aroma.
  7. Combine the juices: Pour the carrot juice and strained citrus juices over the muddled mint in the glass. Stir gently to combine the flavors.
  8. Garnish: Add a fresh sprig of mint or cilantro and a slice of orange or lemon to the rim of the glass.
Serving Options
  1. For a spritzer: Top with chilled sparkling water and add ice if desired
  2. For straight juice: Serve as is for a more concentrated flavor
  3. For a cocktail: Add 1.5 oz (45ml) of vodka, gin, or white rum
Tips
  1. For best flavor, serve immediately while fresh
  2. If making ahead, store the juice mixture in an airtight container in the refrigerator for up to 24 hours
  3. For a sweeter drink, add a small amount of honey or agave syrup
  4. For an extra refreshing twist, add a few thin slices of cucumber
Recipe Notes

Carrot Citrus Spritzer

Enjoy this vitamin-packed, refreshing beverage as a healthy morning starter or afternoon pick-me-up

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Quick Pickled Chard Stems

Developed for Recipe for Success by Chef Kerby Martin of Vibrant

 

Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Quick Pickled Chard Stems
Quick Pickled Chard Stems
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These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Ingredients
Servings:
Units:
Instructions
  1. Separate the stems from the Swiss chard leaves (save the leaves for another use).
  2. Clean the chard stems thoroughly under cool running water.
  3. Cut the stems into desired lengths that will fit in your jar, leaving about ¾ inch of space from the top.
  4. Add the aromatics to the jar: black peppercorns, celery seed, coriander seed, and mustard seed.
  5. Slice the jalapeños and peel and crush the garlic cloves, then add them to the jar.
  6. Tightly pack the cleaned chard stems into the jar with the aromatics.
  7. In a saucepan, combine water, rice vinegar, white vinegar, salt, and maple syrup.
  8. Optional: Add about 3 tbsp of sriracha to the liquid mixture for extra spice.
  9. Bring the liquid mixture to a boil.
  10. Carefully pour the hot liquid over the stems in the jar, making sure they are completely submerged.
  11. Cover the jar with a lid.
  12. Allow the jar to sit at room temperature until it cools completely.
  13. Once cooled, transfer to the refrigerator.
  14. Let the stems pickle for at least 24 hours before serving for best flavor.
  15. Store in the refrigerator for up to 3 weeks.
Recipe Notes

Enjoy this quick pickled chard stems recipe as a tangy, crunchy garnish or snack!

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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