SESAME KALE &QUINOA SALAD WITH NORI


[Serves 3-4]


INGREDIENTS 1 bunch kale, Lacinato or dino if available (approx 8 oz), rinsed 2 cups quinoa, cooked 3 oz cherry tomatoes, halved


1 oz carrots, shredded 2 oz almonds, toasted and sliced


1 oz nori seaweed 2 ea Satsuma mandarin oranges, peeled & segmented


1 Tbsp sesame seeds 1/2 cup ginger – sesame soy vinaigrette


METHOD To cook quinoa, soak quinoa in cold water for 30


min – 1hr. Drain. Put 1 cup quinoa in a pot or rice cooker and add 2 cups cold water. Once water comes to a boil, reduce to a simmer and continue to cook until all the water is absorbed. Remove from heat & cool. To make ginger-sesame soy vinaigrette, whisk to- gether 1/2 cup low sodium soy sauce, 1/2 cup rice vinegar, 1/4 cup sesame oil, 1/4 cup sugar, and 1 teaspoon grated fresh gin- ger until combined. To make salad, de-stem kale and chop kale into bite size pieces. Toss with 1 cup of quinoa, shredded carrots, sesame seeds, and 1/4 cup of the dressing. Place in a bowl and set aside. Toss


PHOTO BY C. CERVANTES


remaining quinoa and dressing. Place on top of salad and garnish with the


tomatoes, Satsuma man- darins, toasted almonds, and nori seaweed.


Chef Tim Luym Urban Picnic


San Francisco, CA


QUINOA LINGUINE WITH CASHEW GINGER CREAM ALFREDO, PAN-SEARED ENOKI SCALLOPS, AND FARMERS’ MARKET SEASONAL VEGETABLES


[Serves 6]


INGREDIENTS [Quinoa Linguine] 6 cups cooked Ancient Harvest quinoa linguine 1 1/2 cups Shiitake mushrooms, sliced 1 1/2 tsp garlic, minced Safflower oil Salt & pepper, to taste


METHOD


Sauté mushrooms in safflower oil until golden brown. Briefly sauté garlic with mushrooms then add Cashew Ginger Cream Alfredo (approximately 3 oz per cup of linguine, or enough to cover). Add linguine and heat on a low- medium flame until hot. Salt & pepper to taste.


20


INGREDIENTS [Cashew Ginger Cream Alfredo]


2 cups white onion, sliced


2 inches ginger, sliced 3/4 cup cashews 2 pints heavy whipping cream


1 1/2 tsp garlic, minced Safflower oil Salt & pepper, to taste


METHOD


Sauté white onions and ginger in safflower oil until onions are browned. Add garlic and sauté until golden. Add cream and cashews, and bring to boil. Simmer for 5 minutes. Blend until smooth, then strain. Season with salt and pepper to taste.


INGREDIENTS [Enoki Scallops] 4 cups Enoki mushrooms 1/2 Tbsp garlic, minced 1/2 tsp butter Safflower oil Salt & pepper, to taste


METHOD Briefly sauté Enoki


mushrooms with garlic in safflower oil. Remove from heat and add butter. Mold 2 Tbsp of Enoki mush- rooms into scallop shapes and sear them until golden brown on each side in a non-stick pan over high heat.


INGREDIENTS


[Farmers Market Seasonal Vegetables]


3 cups cauliflower 3 cups broccoli 3 cups carrots 1 bell pepper, roasted & diced


1 1/2 tsp garlic Safflower oil


Salt & pepper to taste


METHOD Roast, clean, then brunoise red bell pepper. Blanch remaining vegeta- bles until al dente. Sauté


PHOTO BY ALYSE GILBERT


with garlic, then season with salt and pepper to taste.


Garnish finished dish with fried red onions and chopped parsley.


Chef Jessica Hsian SpiritLand Bistro Santa Barbara, CA


Culinary Trends | Mid Winter 2011


PHOTO BY MILES O’SULLIVAN


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