Southwest Quinoa Salad September 1, 2013 by Jill Foucre Leave a Comment Southwest Quinoa Salad 2013-09-01 12:11:05 Print Ingredients 1 cup uncooked quinoa 2 cups water 1-2 cloves garlic, peeled and smashed 1 teaspoon cumin seeds 1 bay leaf 1 cup fresh or frozen corn 1 15 oz. can black beans, drained 1 cup grape tomatoes, halved ¼ cup finely chopped red onion 1-2 jalapeno peppers, finely chopped ¼ cup red or green pepper, chopped 1 small zucchini, chopped ¼ cup chopped fresh cilantro juice of 1 large lime or 2 small ones (1/4 c.) 4 t. extra virgin olive oil ½ teaspoon cumin salt to taste ½ cup pepitas, toasted Instructions Rinse quinoa thoroughly to remove bitter coating. Place in a 2 qt. saucepan with water, garlic, cumin seeds and bay leaf. Bring to a boil, then cover, lower heat and simmer for 10-15 mins., until water is absorbed and quinoa is fluffy. Allow to cool. Remove bay leaf and garlic. Chop garlic and add to quinoa. Place cooled quinoa in a bowl with the corn, black beans, tomatoes, onion, jalepenos, peppers, zucchini, and cilantro. Whisk lime juice, oil and cumin in a small bowl. Drizzle over quinoa salad and toss. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Teri’s Wild Rice and Edamame Salad September 1, 2013 by Jill Foucre Leave a Comment Teri’s Wild Rice and Edamame Salad 2013-09-01 12:07:15 Print Ingredients ½ cup slivered almonds 2 Tablespoons white sesame seeds 4 cups cooked wild rice 3 medium scallions, thinly sliced white and light green parts only 2 cups shelled cooked edamame, thawed if frozen 2 medium carrots, peeled and small dice ½ cup dry cranberries 3 Tablespoons olive oil 2 Tablespoons toasted sesame oil ¼ cup rice vinegar, plus more as needed 2 teaspoons honey kosher salt freshly ground pepper Instructions Place the almonds in a frying pan over med. heat and toast, stirring often, until golden brown. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown. Transfer to the bowl with the almonds. Add the rice, scallions, edamame, carrots, and the cranberries to the bowl. Toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with salt, pepper and vinegar. Cover and chill for at least one hour before serving. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Summer Corn Soup with Roasted Red Pepper Coulis September 1, 2013 by Jill Foucre Leave a Comment Summer Corn Soup with Roasted Red Pepper Coulis 2013-09-01 12:04:05 Print For the Coulis 1 clove garlic 1 small red bell pepper, skin charred, peeled and seeded 1 teaspoon olive oil 1½ teaspoons balsamic vinegar ¼ teaspoon red-wine vinegar Salt and pepper to taste Pinch of red pepper For the Soup 3 ears corn – 2 yield 2 ¼ c. kernels Basil, thyme, bay leaf 3 Tablsepoons butter 1 medium onion, fine dice Kosher Salt 1Tablespoon fresh minced garlic For the Coulis Combine all ingredients in a blender or food processor to form a smooth puree. Set aside. For the Soup Shuck the corn and rub off the silk. Remove the kernels from the cob over a bowl Retain the husks and the cobs. In a large stock pot combine the husks, cobs, 5 cups of water, basil, thyme, and bay leaf. Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes. Strain the broth and reserve. Melt the butter in a saucepan; add the onion and saute until translucent. Add garlic and the corn. Add enough of the broth to cover the corn. Bring to a simmer and cook until the corn is very tender, 15-20 minutes. Puree in a blender or food processor and strain through a fine sieve. If the soup is too thick, thin with additional broth. Taste and adjust. Serve warm, garnished with a swirl of red pepper coulis and chiffonade of basil By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Zucchini and Gruyere Tarte Tatin September 1, 2013 by Jill Foucre Leave a Comment Zucchini and Gruyere Tarte Tatin 2013-09-01 11:57:19 Print Ingredients 1 sheet puff pastry, thawed 4 zucchini, sliced into 1 inch thick slices 1 cup gruyere cheese, shredded 1 Tablespoon olive oil 1 onion, julienned Salt and pepper, to taste Instructions Preheat oven to 425 degrees. In a 10 inch sauté pan over medium-high heat add in olive oil and onion. Cook until the onion begins to caramelized, about 8-10 minutes. Season with salt and pepper. Add the sliced zucchini in placing it cut side down. Allow the zucchini to cook about 3-5 minutes. Without stirring add the shredded cheese over the top of the zucchini. Turn the heat off. Roll the pastry dough out to fit in the sauté pan. Add the pastry over the top of the sauté pan and place in the oven until golden brown, about 6-8 minutes. Remove from the oven and allow to cool slightly. Flip the tart on to a cutting board or serving platter and slice to serve. By Katie Wojciechowski Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Melon-Peach Summer Salad with Mint September 1, 2013 by Jill Foucre Leave a Comment Melon-Peach Summer Salad with Mint 2013-09-01 11:53:47 Serves 6 Print Ingredients 1/2 cup roasted sunflower seeds 1 large charentais melon, sliced in half, seeded, peeled. 1 large peach, sliced 1/4 inch thick 2 tablespoons white balsamic vinegar 1 tablespoon plus 1 teaspoon lime juice (juiced from ½ lime) 2 Tablespoons extra virgin olive oil 1/2 small jalapeno, seeded and minced 1/2 small shallot, minced ¼ teaspoon white pepper 12 large mint leaves chiffonade Kosher salt 6 cups watercress, washed (cut off and discard oversized stems) and dried Instructions Puree ½ melon (about 2 cups) in food processor with vinegar and lime juice. Mix in oil, jalapeno, shallots and pepper. Add 1 teaspoon mint and salt to taste. Slice remaining melon into ¼ inch slices. Toss greens generously with dressing. Arrange greens on individual plates. Place melon and peaches on top of plates and scatter remaining mint and sunflower seeds. Serve extra dressing on the side. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/