Sweet Pepper Slaw

Photo of cold noodle salad from Correen from Unsplash

 

Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish. This slaw shines in late summer when bell peppers are at their sweetest and most abundant, providing a vibrant array of colors and a natural sweetness. The crunchy texture of the cabbage combined with the tender peppers creates a delightful contrast, while the tangy vinaigrette adds a zesty kick. Perfect for picnics and barbecues, sweet pepper slaw complements a variety of main dishes and brings a burst of garden-fresh flavor to your plate.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of cold noodle salad from Correen from Unsplash

Sweet Pepper Slaw

Vetri Community Parnership
Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish.
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Prep Time 10 minutes
Course Side Dish
Servings 6

Ingredients
  

For the Salad

  • 3-4 bell peppers various colors, sliced thin
  • 1/4 head cabbage (green or red) sliced thin
  • 2 cucumbers sliced thin
  • 1 bunch scallions chopped small
  • 1/2 red onion sliced thin

For the Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp honey or sugar
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Juice of 1/2 lemon

Instructions
 

  • Combine all vinaigrette ingredients in a small bowl and whisk together until well combined (or until honey and sugar is dissolved).
  • In a large bowl, combine peppers, cabbage, cucumbers, scallions, and red onion.
  • Pour the vinaigrette over the pepper slaw and toss to combine. Taste and adjust seasoning.
  • Let sit for 5 minutes to marinate or store in the fridge for up to 3 days. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Leek and Spring Onion Gratin

Pics of a cheesy dish from Tomoyo S. from Unsplash

Savor the essence of the season with our leek and spring onion gratin. Layers of tender leeks and spring onions bake to perfection, offering a blend of sweet and savory flavors. Topped with golden breadcrumbs and cheese, it’s a comforting dish that celebrates seasonal freshness and satisfaction.

Pics of a cheesy dish from Tomoyo S. from Unsplash

Leek and Spring Onion Gratin

David Tanis
Savor the essence of spring with a Leek and Spring Onion Gratin, where tender leeks and vibrant spring onions are bathed in a creamy sauce, topped with a golden crust of cheese. This comforting dish captures the freshness of the season in every bite, offering a delightful combination of flavors and textures that's sure to please any palate.
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Total Time 1 hour
Course Side Dish
Servings 6 servings

Ingredients
  

  • 3 scallions thinly sliced
  • 2 stalks green garlic or 2 garlic cloves thinly sliced
  • 1/2 tsp fine sea salt more as needed
  • 1/4 tsp black pepper
  • 3 leeks, white and light green parts only halved lengthwise and cut into 1-inch pieces crosswise
  • 2 spring onions cut into 1-inch wedges
  • 3 Tbsp butter cut into cubes
  • 5 anchovies minced
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Panko breadcrumbs
  • 1 tsp thyme leaves, finely chopped
  • 1 tsp finely grated lemon zest
  • Pinch of red pepper flakes
  • 1 Tbsp extra-virgin olive oil, plus more for drizzling
  • 4 oz Gruyere coarsely grated
  • 1 cup heavy cream

Instructions
 

  • Place a rack in the top third of the oven and heat to 400°F. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12" cast iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5-10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, Panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyere evenly into skillet over leeks, pour in cream, then top with the breadcrumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15-20 minutes. Cool slightly, then serve warm.

Notes

This recipe was written by David Tanis and published in City Kitchen
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spinach and Feta Borek

Photo of baked dish being pulled from oven

Experience the savory delight of our spinach and feta borek, a timeless Mediterranean treat. Layers of delicate phyllo pastry encase a flavorful filling of spinach and creamy feta cheese, creating a harmonious blend of textures and tastes. With each bite, savor the richness of the cheese and the earthy freshness of the spinach, making this dish a true delight for the senses. Whether enjoyed as a hearty appetizer or a satisfying main course, our borek is sure to transport you to the sun-kissed shores of the Mediterranean with its delicious flavors.

Photo of baked dish being pulled from oven

Spinach and Feta Borek

David Tanis
Indulge in the savory delight of spinach and feta borek, a traditional Turkish pastry featuring layers of flaky phyllo dough filled with a sumptuous blend of spinach, tangy feta cheese, and fragrant herbs, perfect for adding a Mediterranean twist to your springtime gatherings. This crispy, golden pastry offers a delightful fusion of flavors and textures, making it a deliciously satisfying addition to any seasonal spread.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 1 lb baby spinach or other cooking greens sliced into 1/2" ribbons
  • 1 cup chopped parsley (from 1 small bunch)
  • 1 cup chopped fresh dill (from 1 small bunch)
  • 6 scallions, thinly sliced (about 3/4 cup)
  • 1 tsp dried oregano
  • 4 eggs beaten
  • Kosher salt and black pepper
  • 1/2 tsp Maras pepper or regular red pepper flakes
  • 8 oz crumbled feta (about 2 cups)
  • 4 oz grated Manchego or other sheep's milk cheese (1 cup)
  • 1/2 cup extra-virgin olive oil plus more as needed
  • 6 sheets phyllo dough

Instructions
 

  • Heat oven to 350° F. Make the filling: in a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
  • Brush a 10-inch pie plate or skillet lightly with olive oil. (You can also use a 9x13" pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
  • Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
  • Fold the ends of the phyllo back over the top and towards the center of the borek, and brush with oil. With the palm of your hand, press down on the top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
  • Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

Notes

This recipe was originally published by David Tanis for the NYT cooking blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Homegrown Bok Choy in Miso Ramen Soup with Poached Egg

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Creating a bowl of miso ramen soup with pak choi and a poached egg is a culinary adventure that’s both straightforward and incredibly satisfying. This dish effortlessly marries the umami richness of miso with the tender crunch of pak choi and the creaminess of a perfectly poached egg, resulting in a bowl of comfort and flavor. But it’s not just about the taste; miso ramen is also known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal. Embrace the ease of preparing this classic soup and savor the delightful flavors and warmth it brings to your table.

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Miso Ramen Soup with Pak Choi and Poached Egg

Japan Centre
Miso ramen is known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Servings 1 serving

Ingredients
  

Miso Soup

  • 600 ml water
  • 2 Tbsp red miso paste
  • 1 tsp sesame oil
  • Large pinch of white pepper
  • Sea salt, to taste

Ramen Toppings

  • 1 packet ramen noodles
  • 1 free-range egg
  • 1 pak choi, trimmed
  • 1 spring onion, finely chopped
  • 1 tsp chili oil, optional
  • 1 Tbsp crispy shallots or toasted sesame seeds

Instructions
 

  • Cook the noodles: 
    Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add 1 packet ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
  • Prepare the soup base: 
    In a separate little bowl, combine 2 tbsp red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and 600ml of water together until you get a smooth runny paste.
  • Season the soup base: 
    When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
  • Prepare the toppings: 
    Add 1 pak choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
  • Serve the noodles in a bowl: 
    Carefully scoop the noodles and pak choi into a bowl before pouring the soup and poached egg over them.
  • Garnish and enjoy: 
    Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.

Notes

This recipe is from the Japan Centre website.

Creamy Cucumber Radish Salad

Photo of harvested radishes from Kulbir from Pexels

Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes. With minimal ingredients and simple preparation, you can create a creamy and tangy salad that is both light and satisfying. The combination of the fresh cucumbers and peppery radishes creates a harmonious blend of flavors and textures. Whether enjoyed as a side dish or a refreshing snack, creamy cucumber radish salad offers a burst of freshness and a creamy dressing that complements the vegetables perfectly. Embrace the simplicity of making this flavorful salad and enjoy its refreshing taste with every bite.

Photo of salad with radishes from Wild Hearth and Home

Creamy Cucumber Radish Salad

Taesha Butler
Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 4 mini or Persian cucumbers (or 1 large English cucumber)
  • 1 bunch radishes
  • 3 Tbsp chopped fresh dill (or 2 tsp dried dill)
  • 1/4 cup chopped fresh chives (or 1/2 cup thinly sliced scallions)
  • 1/3 cup plain Greek yogurt
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar (or apple cider vinegar)
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Freshly ground black pepper (to taste)

Instructions
 

  • Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
  • Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
  • In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
  • Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
  • To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.
What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.
Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.
Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.
This recipe is courtesy of Taesha Butler at The Natural Nurturer.

Easy Shortcut Scallion Pancakes

Photo of green onion pancake from South City Dumpling

Scallion pancakes are a delicious and savory treat that highlights the flavors of fresh scallions. With minimal ingredients and easy preparation, you can create a crispy and flavorful pancake that is both satisfying and versatile. The combination of tender dough and the subtle onion-like taste of scallions creates a delightful balance of textures and flavors. Whether enjoyed as a snack, appetizer, or a side dish, scallion pancakes offer a delightful way to incorporate a taste of Asian cuisine into your meals. Experience the joy of making these savory pancakes and savor the deliciousness with each bite.

Photo of green onion pancake from South City Dumpling

Easy Shortcut Scallion Pancake

Judy from The Woks of Life
The combination of tender dough and the subtle onion-like taste of scallions creates a delightful balance of textures and flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Servings 8 pancakes

Ingredients
  

  • 6-8 scallions
  • 1 pack store-bought, round, white dumpling wrappers
  • vegetable, canola, or light olive oil
  • salt

Instructions
 

  • Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
  • Prepare a small dish of salt and a dish of oil, along with a pastry brush.
  • On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
  • Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
  • Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).
  • If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
  • Enjoy these plain or with a dipping sauce! We’ve found that they go great with our dumpling dipping sauce.

Notes

To pre-make and freeze any uncooked scallion pancakes:
  1. After rolling out each pancake, place on a sheet of parchment or wax paper, and place another sheet of paper on top.
  2. Layer the scallion pancakes between the wax paper or parchment paper.
  3. Transfer to a large freezer bag, and place on a flat shelf in the freezer so they freeze flat.
  4. To cook, add them directly to a pan with hot oil––no need to thaw beforehand.

Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Photo of fresh vegetable salad with noodles from Pexels

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine
The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Salad Ingredients

  • 6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 4 cups mixed grated vegetables (cabbage, radish, carrot)
  • 1 red bell pepper (finely sliced)
  • 3 scallions (sliced)
  • 1/2 bunch cilantro (chopped, can substitute basil or mint)
  • 1 Tbsp jalapeño (finely chopped)
  • 1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

  • 5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
  • 2 cloves garlic
  • 1/2 cup peanut butter
  • 1/2 cup fresh orange juice (about 1 fresh orange)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1-1.5 tsp cayenne peppers (or sriracha sauce)
  • 1 tsp salt

Instructions
 

  • Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

  1. Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
  2. Salad will keep 4 days in the fridge.
This recipe is courtesy of Sylvia Fountaine at Feasting at Home.