Wednesday, August 26, 2015

Spinach Quinoa Salad with Cremini Mushrooms

Spinach Quinoa Salad with Cremini Mushrooms

What's Fresh - spinach saladIngredients:
1 cup red quinoa, cooked per instructions on package
1 handful cremini mushrooms, washed and sautéed briefly in olive oil
1 cup baby spinach leaves, washed
raw cashews and roasted pumpkin seeds (enough to be sprinkled on top)
assorted vegetables, sliced or chopped: cherry tomatoes, red pepper, young broccoli stems,  Daikon radish, seedless grapes, cucumber, red onion
1 tablespoon olive oil mixed with 1 teaspoon of Balsamic vinegar

Procedure:
Layer the ingredients in a bowl and add the olive oil and balsamic vinegar with a pinch of ground black pepper.

Chicken Coconut Curry Soup

Chicken Coconut Curry Soup

What's FreshIngredients:
3 teaspoons coconut oil
1 lb. chicken strips
2 red bell peppers, cut into 1-inch strips
½ a large white onion, cut into 1-inch strips
1 cup broccoli, chopped
½ cup mushrooms, sliced
1 large carrot, cut into 1-inch strips
3 tablespoons yellow curry powder
2 tablespoons tamari sauce
5 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 cups canned coconut milk
32 oz. vegetable broth
12 oz. rice noodles, cooked according to package
2 cups spinach, chopped
1/3 cup cilantro, chopped
juice of 2 limes
1 tablespoon Sriracha-style hot sauce
Procedure: Cook the chicken strips in one teaspoon of oil till done (not browned) and set aside. In a large stockpot, warm the oil and sauté the onions, carrots, bell peppers, and broccoli just to soften them. Then add the ginger, curry powder, and tamari sauce; cook for a minute and add the coconut milk and vegetable broth and simmer for five minutes. Then add the noodles, spinach, and mushrooms; cook for about a minute and then turn off the heat and add the cilantro, lime juice, Sriracha. Finally, add the chicken and garnish with cilantro and red pepper and serve right away with lime wedges on the side.

Father's Bacon-wrapped Boudin-Stuffed Chicken

Father's Day Bacon-Wrapped Boudin-Stuffed Chicken

What's Fresh June 2015Ingredients:
4 chicken breasts, pounded flat
2 boudin sausages from the Cajun Cleaver
12 strips of bacon, cooked till lightly brown but not crispy
2 vidalia onions, cut into thin strips
1/2 a yellow and 1/2 a red bell pepper, cut into thin strips 2 inches long
1 pear, cut into thin strips
1/4 cup apple cider vinegar
1 tablespoon olive oil
1 box of saffron risotto, cooked
1 bunch arugula
Directions:
Preheat oven to 400 degrees. For each chicken breast, remove half a boudin sausage from its casing and roll up into the chicken breast; then wrap in bacon (maybe three strips).  Then put in the oven and cook until the chicken has an internal temp of 165 degrees. Cook the risotto following package directions, then sauté the onions, peppers, pear, and apple cider vinegar in a skillet. Salt and pepper to taste. Plate the chicken on the arugula and the pepper mixture on the risotto.  Salt and pepper to taste. Makes four servings.

Summertime Pulled Pork Tacos With Grilled Watermelon Salsa

Sum

Summertime Pulled Pork Tacos With Grilled Watermelon Salsa


What's Fresh
Ingredients for Grilled Watermelon Salsa:
3 cups watermelon, seeded, finely chopped, and grilled
1 cucumber, peeled and finely chopped
3 tablespoons fresh basil, minced
1/2 red onion, finely chopped
several small sweet red peppers, finely chopped
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro, minced
2 tablespoons fresh mint, minced
2 tablespoons honey
the juice from 2 fresh squeezed limes

Ingredients for Pulled Pork Tacos:
1 tablespoon fresh oregano
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 (3 1/2-pound) boneless pork butt, cut into smaller pieces
1 medium onion, chopped
4 cloves garlic, smashed
1 cup chicken stock
1 small can tomato puree
1 tablespoon honey
1 orange, halved and juiced
1 lime, halved and juiced
1 bag small tortillas

Directions:
First, let’s get the pulled pork into a crockpot and add the oregano, chili powder, cumin, salt, pepper, pork, onion, garlic, chicken stock, tomato puree, honey, and orange and lime juice. Cook for several hours, pull into small pieces, and then separate what oil you can off the top and reduce the mixture by half till syrupy. Put mixture back together.
While the pork is cooking, grill the watermelon. Dice half the watermelon (about three cups); in a medium bowl, add diced watermelon, cucumber, basil, onion, sweet red pepper, jalapeño, cilantro mint, honey, and lime juice. Stir and let sit in the fridge for at least an hour. When all is done, make the tacos and serve with leftover grilled watermelon slices, cut into four-inch cubes, drizzled with olive oil, and sprinkled with salt. Garnish tacos with a little crumbled feta or finely grated cheddar and sprigs of cilantro.

Steak and Shallot Sandwich

Steak and Shallot Sandwich

What's Fresh Steak
Ingredients (serves four):
2 steaks, New York Strips, cut in half, with some fat cut away
Salt and freshly ground black pepper
3 tablespoons fresh thyme
18 medium shallots
3 tablespoons unsalted butter
1 cup red wine
3 tablespoons fig balsamic vinaigrette
1 loaf fresh sourdough bread
1 tablespoon honey
1 bunch of arugula
Preheat oven to 400 degrees, then season the meat with salt, pepper, and thyme and place in a pan. Cook for about 30 minutes, or until medium rare, and allow to rest, keeping it warm.
Blanch the shallots in boiling water for two minutes, then remove the skins, and cut the root ends. In a frying pan, heat the butter and cook the shallots until browned. Add the wine, vinaigrette, and honey to the shallots and cook on low heat for 40 minutes, until the wine has cooked down to a thick, dark sauce.
Cut the bread into thick slices; on each plate, top with arugula, a couple slices of beef, and some shallots and sauce. Serve immediately.