Quinoa, Cauliflower and Orange Salad with a Curry Vinaigrette

Ingredients                   Serves 4  


Salad
1 cup Quinoa * i like red the best
1 cup Almonds-toasted with sea salt & olive oil
2 Oranges - cleaned & segmented
1 tbsp Cilantro - roughly chopped
1 Jalapeno- sliced thinly or chopped * may omit
1 cup Raw Cauliflower florets -sliced












Vinaigrette

1 med yellow onion- sliced
1 shallot - sliced
1tbsp- ginger minced
1 garlic clove minced
2 tsp quality curry spice
1/3 cup extra virgin olive oil
1/4 cup rice, white wine or white balsamic vinegar
* i used yuzu vinegar

In large heavy bottomed saute pan heat 2 tbsp olive oil on med heat. Saute onions until fully cooked about 10min. Then add ginger and garlic saute 2 min then add curry spice saute 1 min. Now add vinegar stir to deglaze pan now turn heat off. Let stand 4 min to cool then stir in olive oil and season with salt and pepper.
set aside

Butter lettuce from my garden

In large pot add quinoa and water follow directions on the bag some differ from others. Its very difficult to over cook quinoa so once you have your quinoa and water on a simmer add 2 tsp sea salt and cook until the water evaporates if quinoa is still crunchy and has not fluffed up with a little white sprig showing add 1 more cup of water and continue to cook. Keep cooking this way until the grain is no longer really crunchy it will be a little firm but not crunchy then its still a little raw. Once cooked cool down
                                                     


 In large bowl add all ingredients and toss to combine. Add a squeeze of lemon juice and sea salt and fresh cracked pepper to taste

Enjoy

Potato Gratin

Serves 5-6

4# yukon gold potatoes

1 lt heavy cream

1 cup grated gruyer

salt & black pepper

thyme

Butter a baking dish with 3 tbsp of soft butter mixed with 1 clove of minced garlic- set aside

Slice potatoes to 1/4" thick * use a knife or mandoline, heat cream in large pot with thyme then add in sliced potatoes. Cook on low heat until cream is thick and potatoes are slightly cooked. Make sure you stir often so the potatoes don't stick to the bottom. Then transfer potatoes and cream mix to the prepared pan cover with grated cheese and bake at 357F for 25 min then turn oven up to 425F for 40min- 1 hr depending on how long the potatoes take to cook. The gratin is done when its nicely browned on top and the potatoes are soft when checked with a tooth pick * make sure you check it in the center

Cream is now thick

Gratin with cheese added

Enjoy!!

Gratin is done

Farro Salad with Candied Squash, Pomegranate & Feta

Ingredients

 Salad Ingredients       Serves 4-5

2 cups Farro

1 Acorn squash- medium dice

3 tbsp muscovado sugar

Unsalted butter

Ras el Hanout

Lemon juice

3 tbsp Italian parsley

Extra virgin olive oil

1 cup Pomegranate seeds

1/2 cup Feta

Squash ready for the oven

 Farro

In a medium pot fill with cold water add 1 tbsp sea salt add 2 cups farro cook on a simmer until cooked. the texture should be just tender about 45 min - 1 hour drain and cool. *Farro is similar to barley when cooked


Squash


Place squash on a parchment lined baking tray and sprinkle with ras al hanout, muscovado sugar, salt, pepper and butter. Bake at 375F until squash is soft and caramelized about 20-30min. stir the squash while roasting to evenly coat with sugar and butter*allow to cool before using

Squash finished roasting

In large bowl add farro, squash, pomegranate seeds, parsley, fresh lemon juice and olive oil to taste season with salt and pepper add feta last minute

Farro Salad with Beef Kabobs