Recipe for Success Foundation Seed-to-Plate Nutrition Education
Garden Green Frittata
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Garden Green Frittata
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Instructions
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Lightly grease shallow casserole dish or cake pan with olive oil—set aside
In a sauté pan, add olive oil on medium high heat, then add chopped onions, sauté until golden brown
Add garlic to sauté pan, then add chopped Swiss chard and kale
Once greens are cooked, remove pan from heat and let mixture coo
In mixing bowl, add eggs whites and yolks, milk, salt, pepper, and Parmesan cheese. Whisk mixture until well combined
In casserole dish, add cooked quinoa, then cooked greens, followed by egg mixture
Bake for about 25 minutes, until center is done
Garnish with fresh cherry tomatoes
Developed by Chef Alyssa Dole for Recipe for Success Foundation Seed-to-Plate Nutrition Education™
Texas Salsa with Homemade Tortilla Chips
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Texas Salsa with Homemade Tortilla Chips
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MAKE THE TORTILLA CHIPS
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Cut tortillas into 8 triangles and place flat a lightly greased cookie sheet
Using a pastry brush, lightly coat tortilla triangles with olive oil. Sprinkle with kosher salt and place in the oven
Bake for 7-12 minutes, or until golden and crispy
Remove from oven and set aside to cool
PREPARE THE SALSA
In a sauté pan, gently cook the onions, squash, and corn for 5-8 minutes
Remove from heat, allow to cool to room temperature, then stir in diced tomatoes and black beans
Add cayenne, salt and pepper to taste.
Serve with chips or sliced cucumbers as dippers. Enjoy!
Recipe inspired by Marie Simmons, Health Magazine
Long Bean & Cucumber Salad
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Long Bean & Cucumber Salad
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In a pot of boiling water, cook cut long beans for 5 minutes, until tender to bite.
In a large bowl combine cooked long beans, cucumbers, scallions, tomatoes and cooked grain of choice.
In small bowl whisk garlic, lemon juice, vinegar, mustard, honey, olive oil, and salt
Pour half dressing into salad bowl, toss gently, add lemon basil and rest of dressing and toss again. Enjoy!
Recipe inspired by Martha Rose Shulman, New York Times
Pasta with Collard Greens & Onions
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Pasta with Collard Greens & Onions
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Recipe inspired by Pierre Franey, New York Times
Parsley Glazed Carrots
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Servings |
Prep Time |
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2-4 |
15 minutes |
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Servings |
Prep Time |
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2-4 |
15 minutes |
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Parsley Glazed Carrots
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Servings |
Prep Time |
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2-4 |
15 minutes |
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Servings |
Prep Time |
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2-4 |
15 minutes |
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Ingredients
Servings:
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Instructions
Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
Cover tightly. Cook over moderately high heat, shaking pan occasionally
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
Sprinkle with parsley and enjoy!
