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Sweet Potatoes with Collard Greens and Adzuki Beans

Sweet Potatoes with Collard Greens and Adzuki Beans

Ingredients
  • 2 medium sweet potatoes
  • 1 cup low-sodium vegetable broth, divided
  • 4 green onions, sliced and dark green parts reserved for garnish
  • 1 red bell pepper, cored, seeded and chopped
  • 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
  • 1 can no-salt-added adzuki beans, rinsed and drained
  • 4 teaspoons toasted sunflower seeds
  • 1 lime, cut into 4 wedges
Instructions:

1. Preheat the oven to 400°F. Place potatoes on a large rimmed baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.

2. Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

3. Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

Yield

2 servings

Reprinted with permission from the American Culinary Federation, with credit to: Chef & Child Ingredient of the Month, January 2016. More receipt at acfchefs.org

Spicy Carrot, Cucumber and Fresh Avocado Salad

Spicy Carrot, Cucumber and Fresh Avocado Salad

Ingredients
  • 4½ oz. sourdough bread, cubed
  • Olive oil, as needed
  • Salt, as needed
  • 2 lbs. baby carrots, peeled, halved lengthwise
  • Cucumber Salad (recipe follows)
  • 3 fresh California avocados, peeled, seeded, diced
  • ½ oz. cilantro leaves
  • ¼ cup extra virgin olive oil
  • 1 t. sea salt
  • Toasted black sesame seeds, for garnish
  • Cucumber Salad
  • 2 lbs. Japanese or pickling cucumbers, thinly sliced
  • 5 oz. shallots, thinly sliced
  • ¼ oz. Thai chili, thinly sliced
  • 2 oz. ginger, finely julienned
  • 3 cups rice wine vinegar
  • 2 cups sugar
  • 2 T. salt
Instructions:

1. Preheat oven to 350ºF. Toss sourdough bread cubes with 1 T. olive oil; sprinkle with salt. Spread on baking sheet; bake for 10-12 minutes until crisp and light-brown. Cool.
2. Bring a large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp-tender. Drain carrots; place in a bowl of ice water.
3. Drain cucumber salad, reserving some liquid. Drain carrots; mix with cucumber salad in a large bowl with some cucumber salad liquid. Add diced avocado, sourdough croutons, cilantro leaves, sea salt, and extra virgin olive oil. Mix gently. Add more salt or olive oil as needed, to taste.
4. Divide salad among six bowls (2½ cups per bowl). Drizzle each with a little more olive oil; sprinkle with sesame seeds.
For cucumber salad
In a large bowl, combine cucumber, shallot, chili, ginger, vinegar, sugar and salt. Mix well to dissolve sugar. Transfer to smaller container. Cover; refrigerate at least 2 hours or overnight.

Yield

6 servings

Reprinted with permission from the American Culinary Federation. Credit: Gregory Gourdet, Chef, Departure Restaurant and Lounge, Portland, Oregon. The National Culinary Review, October 2015

Grapefruit Salad with Jicama

Grapefruit Salad with Jicama

Ingredients
  • 5 garlic cloves
  • 2 Thai chilies
  • ¾ cup sugar
  • 1 cup Kikkoman Less Sodium Soy Sauce
  • 1 cup water
  • ½ cup rice vinegar
  • 1 lb. thinly shredded red cabbage
  • ½ lb. jicama, julienned
  • ¼ cup julienned carrot
  • 1 large grapefruit, sectioned
  • ½ cup candied pecans
  • ¼ cup chopped rau ram (Vietnamese mint) or mint
  • 2 T. olive oil
Instructions:

In mortar, pound garlic, chilies and sugar to a paste. Add soy sauce, water and vinegar. Wash and rinse cabbage twice; drain well. Combine cabbage, jicama, carrot, grapefruit, pecans, rau ram, olive oil and ½ cup dressing. Toss well.

Yield

6 servings

Reprinted with permission from The American Culinary Federation. Credit: Charles Phan, Chef, Slanted Door, San Francisco
The National Culinary Review, July/August 2016

Bibb Lettuce with Gorgonzola and Fresh Pear Dressing

Bibb Lettuce with Gorgonzola and Fresh Pear Dressing

Ingredients
  • 3 large ripe pears, divided
  • ¹/³ cup granulated sugar
  • ½ t. fresh tarragon or scant ¼ t. dried
  • 1-2 T. cider vinegar
  • 1½ T. lemon juice
  • 2-3 heads butter lettuce, rinsed, dried
  • 4 oz. (1 cup) crumbled Gorgonzola or blue cheese
Instructions:

1. Peel, core and chop 1 pear. Place pear, ¹/³ cup water, sugar and tarragon in small saucepan. Simmer over medium heat until pear pieces are soft, about 5 minutes (do not let all water evaporate). Cool.

2. Pour pear and liquid into blender; blend until smooth. Add vinegar and lemon juice. Taste; adjust sugar and
acid to make a sweet/tart dressing, adding a little water if needed to thin. Refrigerate until cold.

3. Core and thinly slice remaining 2 pears. For each serving arrange 3-4 lettuce leaves on salad plate. Top
with ¹/6 of the pear slices and 2-3 T. Gorgonzola. Drizzle with 2 T. dressing.

Reprinted with permission from American Culinary Federation, with Credit: Charles Cline, Owner/Executive Chef, The Heartline Cafe, Sedona, Arizona. The National Culinary Review, July/August 2017

Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Ingredients
  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz.
Instructions:

1. Put chicken stock into a sauce pan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.

Yield

4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation: Submitted by Kriss D. Scott
Credit: HRI 106

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