QUINOA TABBOULEH

Quinoa- 2 cups (about 13 oz.)

Water- 4 cups

Olive oil- 1 tbsp.

Lemon Juice- 2 tsp.

Salt- 1 tbsp.

Green onion- 3 green onions, sliced

Fresh Mint- ¼ cup, finely chopped

Fresh Parsley- 1 bunch, chopped

English cucumbers- 2, seeded and diced

Tomatoes, medium sized- 4 seeded and diced

Lemon Juice- ½ cup, or more to taste

Olive oil- 2/3 cup, or more to taste

Salt & Pepper - To Taste

Put the quinoa in a fine mesh strainer and vigorously rinse. Put it in a pot with the water, 1 tbsp. olive

oil, 2 tsp. lemon juice, and 1 tbsp. salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15-

20 minutes. When the quinoa is cooked, remove it from the pan and cool.

Once it is cooled add the remaining ingredients and toss to combine. Season to taste. Add more or less

of the herbs, juice, or oil to your personal taste.

Smoked Salmon Tacos with Peach Salsa

16 ea. Corn Tortillas

12 oz. Smoked Salmon

1 ea. Savoy Cabbage

2 oz. Cilantro

Adobo Cream

¼ cp. Sour Cream

2 Tb. Mayonnaise

1 ea. Lime Juice (squeezed)

TT. Salt

TT. Pepper

2 Tb. Adobo Sauce

Salsa

6 ea. Peaches (Peeled and diced to desired size)

1 Tb. Cilantro (minced)

1 Tb. Chives (minced)

½ ea. Jalapeno (Fine diced)

1 tsp. Chili Powder

TT. Salt

TT. Pepper

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with

Savoy Cabbage, cilantro, salsa, and adobo cream.

Add peaches, chives, cilantro, and jalapenos to a bowl, mix with seasoning and allow to rest in

refrigerator until assembly of tacos.

For the Adobo cream combine all ingredient and mix well together and reserve in refrigerator until

service.

Peach Fritters

1 CUP ALL PURPOSE FLOUR

1 TEASPOON BAKING POWDER

2 TABLESPOONS SUGAR

0.5 TEASPOON CINNAMON

2 EACH EGGS

1/3 CUP MILK

1 TABLESPOON MELTED BUTTER

1-1/4 CUP DICED FRESH

PEACHES

OIL FOR FRYING


POWDERED SUGAR GLAZE:

1 CUP POWDERED SUGAR

MILK, ENOUGH TO MAKE A DRIZZLING CONSISTENCY

WHISK MILK AND POWDERED SUGAR TOGETHER UNTIL THE DESIRED

CONSISTENCY.


Using a whisk, combine flour, salt, sugar, cinnamon and baking powder.

Whisk in eggs, milk and butter. Fold in peaches.

Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about

1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook

for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil

with long-handled tongs. Quickly drain on paper towels. Then place fritter in

bowl of sugar or glaze the fritters with the Powdered Sugar Glaze.

Tunisian Salad

Makes 10 - 1 cup servings

1/2 Red Bell Pepper

1/3 cup Pomegranate Juice

2 tbsp Molasses

1/2 cup Dried cherries

7 oz Pepadew Peppers (with 1/4 cup juices)

1/4 cup Olive oil

1/4 tsp Sumac

1/2 ea Butternut Squash

1/2 ea Eggplant

1 lb Moroccan Style Cous Cous

1 ea Tomato

Salt & Pepper – to taste

Roast the pepper until skin is black. Place in a zip-lock bag to steam for a few minutes then remove and peel & seed. Mix pomegranate juice and molasses and bring to a simmer then remove from heat. Soak

cherries in pomegranate mixture for 5 minutes then drain. Blend roasted pepper, cherries, peppadew

and olive oil with salt, pepper and sumac.

Peel and thickly slice the squash and eggplant. Mix with pepper-cherry puree from above and marinate

for at least 1 hour (or preferably overnight). Grill and dice squash and eggplant.

Cook cous cous, chill. Dice tomato. Toss everything together with pesto-harissa dressing (below).

Season with salt and pepper to taste

Asparagus –Harissa Pesto:

1 bunch Asparagus

2 tsp Chopped Garlic

2 Tbsp Pine Nut

1/2 cup Parmesan Cheese

1 Fresh Pasilla Pepper ( A Poblano will work in a pinch)

1/2 tsp Cumin

2 tsp Paprika

1/8 tsp Cayenne

1/3 cup Olive Oil

3 Tbsp Lemon Juice

½ tsp Salt

¼ tsp Pepper

Steam the asparagus until tender, but still bright green, shock in ice bath until cold then drain. Roast the

pasilla pepper until black and place in a zip-lock bag for a few minutes, peel and seed. Process

everything in a food processer until smooth.