Texas Salsa with Homemade Tortilla Chips

Written by

Developed by Chef Alyssa Dole for Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Texas Salsa with Homemade Tortilla Chips
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Texas Salsa with Homemade Tortilla Chips
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
MAKE THE TORTILLA CHIPS
  1. Pre-heat oven to 400°F
  2. Cut tortillas into 8 triangles and place flat a lightly greased cookie sheet
  3. Using a pastry brush, lightly coat tortilla triangles with olive oil. Sprinkle with kosher salt and place in the oven
  4. Bake for 7-12 minutes, or until golden and crispy
  5. Remove from oven and set aside to cool
PREPARE THE SALSA
  1. In a sauté pan, gently cook the onions, squash, and corn for 5-8 minutes
  2. Remove from heat, allow to cool to room temperature, then stir in diced tomatoes and black beans
  3. Add cayenne, salt and pepper to taste.
  4. Serve with chips or sliced cucumbers as dippers. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Long Bean & Cucumber Salad

Written by

Recipe inspired by Marie Simmons, Health Magazine

Long Bean & Cucumber Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Long Bean & Cucumber Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
  2. In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
  3. In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
  4. Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Pasta with Collard Greens & Onions

Written by

Recipe inspired by Martha Rose Shulman, New York Times

 

 

Pasta with Collard Greens & Onions
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Pasta with Collard Greens & Onions
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
Servings:
Units:
Share this Recipe
Powered byWP Ultimate Recipe

Parsley Glazed Carrots

Written by

Recipe inspired by Pierre Franey, New York Times

Parsley Glazed Carrots
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Parsley Glazed Carrots
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
  2. Cover tightly. Cook over moderately high heat, shaking pan occasionally
  3. Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
  4. Sprinkle with parsley and enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Grilled Eggplant Caprese Salad

Written by

Recipe and tips from Chef Justin Kouri.

Grilled Eggplant Caprese Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A visually impressive dish that's simple to make.
Servings
4
Servings
4
Grilled Eggplant Caprese Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A visually impressive dish that's simple to make.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat grill to high. If using a grill pan, place it over high heat on the stove.
  2. Dry the eggplant by patting with a paper towel.
  3. Drizzle with 1 teaspoon of olive oil and place on the grill.
  4. Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside.
  5. While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl.
  6. Construct the salad by stacking or layering components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant.
  7. Spoon vinaigrette over and around the salad and garnish with basil.
  8. Serve with crusty bread and enjoy!
Recipe Notes

How To Disgorge An Eggplant:
Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secrete water while absorbing the salt, known as disgorging. Since there is less moisture in a disgorged eggplant, it won’t end up soggy on the grill! Be sure to implement this neat trick about one hour prior to using the eggplant.

Share this Recipe
Powered byWP Ultimate Recipe