Roasted vegetable and quinoa salad with chipotle honey vinaigrette
2 cups cooked quinoa
2 small red onions
2 small peppers
2 cups chopped seasonal vegetable of choice
2 cups assorted seasonal greens
1 cup chopped tomatoes
¼ cup avocado oil
Salt and pepper
1 recipe dressing
- Toss onions, peppers, and seasonal vegetables with avocado oil, salt and pepper; roast or grill till caramelized; cool
- Toss roasted veggies with greens, quinoa, tomatoes and some vinaigrette
Vinaigrette:
½ cup red wine vinegar
1/3 cup honey
2 tsp mustard
Juice of 1 lime
½ cup avocado oil
1 tsp adobo sauce
1 large chipotle pepper
Salt and pepper
- Combine in blender and puree till smooth
Bacon stout jam
1.5 lbs bacon, ¼ inch dice
1 kg julienned sweet onions (approx. 4-5 onions)
¼ cup maple syrup
1/3 cup dark brown sugar
¼ cup balsamic vinegar
1 cup stout beer
½ tsp pepper
Place bacon in heavy bottomed pot and start to render out fat, once fat has rendered and bacon is starting to crisp up, at the onions. Cook gently over medium heat till onions caramelized (could take up to one hour). Drain off any excess bacon fat, and remaining ingredients, cook gently till thick and jam like. Remove from heat and cool. Will keep for 1-2 weeks in fridge, or freeze in smaller portions.
Yields 1 liter
Beer mustard
1 cup mustard seeds
½ cup IPA
1 cup apple cider vinegar
1 ½ tsp salt
4T honey
1 ½ cups water
-combine mustard seeds, IPA, and vinegar. Allow to sit 8-24 hours till liquid absorbed
-puree in food processor till desired consistency
-add mustrd mixture to heny, salt, and water; simmer 15 minutes; cool and store in fridge
Vodka Cured salmon
1 cup coarse salt
¼ cup sugar
¼ cup chopped fresh dill
1 T whole black peppercorns
½ cup vodka
1 lb fresh salmon filet
Combine first 4 ingredients. Sprinkle over bottom of container, top with salmon, then vodka, and finally the remaining salt mixture
Allow to sit 24 -48 hours in fridge. Salmon will become firm. Rinse of cure and salmon is ready to use in salad.
Horseradish sour cream
1 cup sour cream
Juice of ½ lemon
1-2 tsp horseradish
1 T chopped fresh chives
Salt and pepper
-combine
Tomato-feta bruschetta
1 lb cherry tomatoes cut in half
½ lb diced feta
1/3 cup olive oil
1 cup julienned basil
1-2 garlic cloves
Salt and pepper
- Combine and allow to sit 2-3 hours before serving
Fromage Fraise panna cotta
1 ½ tsp gelatin
2 T cold water
3 cups cream
½ cup sugar
1 1/2 tsp vanilla
1 cup fromage fraise
-sprinkle gelatin over water
– bring cream, sugar, and vanilla to a simmer; pour over softened gelatin
-allow to cool 5 minutes before whisking in fromage fraise
-pour into 8 125ml ramekins and allow to set overnight
-garnish with fresh fruit and a drizzle of honey