Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Ingredients
For Spicy Red Pepper Mayo
Servings:
Units: Metric US Imperial
Instructions
Preheat oven to 425 degrees
Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Roselle Tea
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Roselle Tea
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Bring water and buds to a boil – the whole pod can be used or the individual petals can be picked off. Once boiling, remove from heat and cover
Let steep 15-20 minutes. This would be the time to add any extra herbs, like basil or lemon peel
Stir in honey and lime juice, mix until completely combined, strain the tea
Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Sweet Potato & Split Pea Soup
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Sweet Potato & Split Pea Soup
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Bring ½ cup water to simmer in a large saucepot over medium-high heat
Add onion and cook about 5 minutes or until translucent
Add peppers then stir in ginger and cook 1 minute
Add remaining 8 cups water, peas and sweet potato cubes to saucepot and bring to a boil
Reduce heat to a simmer, cover and simmer for 1 hour
Uncover and continue to simmer 15 minutes
Carefully puree soup with a hand held immersion blender or in batches in a food processor until smooth & creamy
Garnish with pumpkin seeds. Enjoy!
Adapted by the VegOut! Team from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.
Okra with Turnip & Roselle Greens
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Okra with Turnip & Roselle Greens
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Pour oil into a large nonstick skillet and place over medium-high heat
Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
Reduce heat to medium-low. Add the onion, garlic, hot peppers (optional), turmeric, cayenne, salt, and black pepper. Sauté until onions become translucent
Add turnip greens and roselle greens then sautéed until wilted about 5-7 minutes.
Serve over rice, quinoa, or the grain of your choice and enjoy!
Recipe adapted from The Editors, The Feed Feed
Baked Eggs with Creamy Greens
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Baked Eggs with Creamy Greens
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Preheat oven to 400°F. In large cast iron skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until caramelized
Stir in kale, sweet peppers, crushed red pepper, 2 tbsp of water and heavy pinch salt
Add mustard greens and 2 tablespoons water. Cover and cook until slightly wilted
Slowly stir in the cream. Make 5 wells in the vegetable mixture and crack an egg into each.
Bake for 5 minutes, until the whites are just set. Season with salt accordingly
Garnish with grated lemon zest and Parmesan. Enjoy!
