Olivewood
Pomegranate Vinaigrette
Pomegranate Vinaigrette Created by Chef Matt Gordon Ingredients and Directions for Pomegranate Vinaigrette ¼ cup shallots, minced 1 Tablespoon Dijon mustard ¼ cup sherry vinegar ¼ cup lemon juice ¼ cup lime juice 1/8 cup grapefruit juice 1/8 cup honey ¼ cup pomegranate molasses 1 teaspoon ground coriander (toasted first) 1 teaspoon kosher salt ½ …
Quinoa Salad with Asparagus, Garlic, and Basil
Quinoa Salad Makes about 3 quarts (cut in half for a dinner for 4) Created by Chef Matt Gordon Ingredients and Directions to Cook Quinoa ½ gallon vegetable stock (heated to a boil) 4 cups BLACK quinoa (rinsed right before cooking) ½ cup oil blend (75% canola, 25% olive oil) ¼ cup shallots, minced ¼ …
Farro
Farro Created by Chef Matt Gordon Ingredients and Directions for Farro 1 gallon water ½ onion, cut in half 1 bay leaf 2 cups farro 1½ Tablespoons kosher salt Boil gallon of water, onion, and bay leaf together for 10 minutes. Add the farro to the water mixture and boil for 20 minutes. Then drain …
Cous Cous Verant
Cous Cous Verant Created by Chef Matt Gordon Ingredients and Directions for Preparing Cous Cous 2 quarts Cous Cous 6 cups water 2 cups orange juice Bring water and juice to a boil. Place cous cous in a large metal mixing bowl. When the water and juice mixture is hot, pour over the cous cous …
Quinoa with Roasted Butternut Squash and Pecans
This gluten-free quinoa salad was prepared at our latest Kids in the Kitchen event and was a huge hit! We mixed red quinoa, dried cranberries, green onions, roasted butternut squash, and pecans with a sweet and tart dressing that looked and tasted as good as it sounds! We think this would make an easy, healthy addition to your family’s holiday dinner!
Pickled Squash Blossoms
Pickled Squash Blossoms Created by Chef Ron Oliver Ingredients 6 cups water 4 cups white vinegar 6 garlic cloves, sliced 2 Tablespoons black peppercorns ½ Tablespoon dried thyme 5 Tablespoons kosher salt 30 baby zucchini with flower Directions Remove knob end from zucchini. Place in glass jars. Bring remaining ingredients to a boil. Pour over …
Oven-Dried Tomatoes
Oven-Dried Tomatoes Created by Chef Ron Oliver Ingredients 4 tomatoes, cored 2 Tablespoons olive oil 1 Tablespoon honey 1 teaspoon sage, finely chopped 1 Tablespoon red wine vinegar salt and freshly ground black pepper, to taste Directions Preheat oven to 225°. Quarter tomatoes lengthwise. Whisk olive oil, honey, sage and vinegar in mixing bowl. Dip …
Chimichurri Sauce
Chimichurri Sauce Created by Chef Ron Oliver Ingredients 2 bunches parsley 2 bunches cilantro 2 cloves of garlic Remaining ingredients to taste: worcestershire sauce white pepper salt fresh oregano red chili flakes red wine vinegar lime juice extra virgin olive oil Directions Place all ingredients in blender. Process to coarse paste. ••••• Salsa Chimichurri Creada …
Preserved Lemons
Preserved Lemons Created by Chef Ron Oliver Ingredients 20 lemons, clean kosher salt or sea salt fresh lemon juice as needed Directions 1. Cut a dime-sized slice from both ends of each lemon. 2. Set a lemon on one end and make a vertical cut three quarters of the way through the fruit, so that …
Roasted Corn Salad with Passion Fruit Dressing
Roasted Corn Salad with Passion Fruit Dressing Created by Patty Corona-Morales Ingredients and Directions for Roasted Corn Salad 4 ears of corn, roasted 1 bell pepper, diced 1 cup cherry tomatoes, sliced in half ½ cup feta cheese small bunch of chives, finely chopped Mix all the ingredients in large bowl and toss with dressing. …
