Vegetarian Street Tacos

Vegetarian Street Tacos
  1. 1 ripe peeled avocado
  2. 1/4 cup chopped fresh cilantro
  3. 1/2 cup mexican cream (crema), greek yogurt or sour cream
  4. 3 tablespoon finely chopped red onion
  5. 1/2 cup red cabbage, shredded
  6. 1 lime
  7. 1 teaspoon honey
  8. 1 tablespoon adobo sauce (from canned chipotle chiles)
  9. 1 ear of corn
  10. 2 tablespoons olive oil
  11. 1 cup sliced portabella mushrooms
  12. 1 cup black beans
  13. 1 package small “street” style corn tortillas
  14. 6 tablespoons crumbled Cotija or feta cheese
  15. Fresh cilantro, chopped
  1. Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside.
  2. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside.
  3. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside.
  4. Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste.
  5. Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired.
Marcel's Culinary Experience

Beet Farro Pistachio Goat Cheese Salad

Beet Farro Pistachio Goat Cheese Salad
Serves 4
  1. 4 beets - sliced into quarters
  2. 1 tablespoon olive oil
  3. 1/2 cup farro
  4. 2 cups fresh spinach
  5. 2 tablespoons pistachios
  6. 1/4 cup crumbled goat cheese
  7. Balsamic vinegar
  1. Turn oven on to 400. Prepare beets; coat in olive oil and sprinkle with salt. Bake for 15 minutes or so until done. Let cool.
  2. To prepare farro—combine 1 1/2 cups of water and 1/2 cup farro in medium saucepan. Bring to a boil; reduce heat to low, cover and cook for 10-15 minutes. Let stand for 5 minutes. Let cool.
  3. To assemble the salad - place the farro and beets on the spinach. Sprinkle with pistachio nuts and crumble goat cheese on top. Drizzle with balsamic vinegar.
Marcel's Culinary Experience

Marcel’s Cheese Fondue

Marcel's Cheese Fondue
  1. 1 ½ tablespoons cornstarch
  2. 1 tablespoon lemon juice
  3. 1 cup Dry white wine (Pinot Grigio, preferred)
  4. 1 garlic clove, smashed
  5. 1 pound Raclette Mountain cheese (Marché)
  6. ½ pound Cave Aged Emmental cheese (Marché)
  7. 1 tablespoon Kirsch
  1. In a small bowl, whisk the cornstarch with the lemon juice and 2 tablespoons of the wine.
  2. Place the remaining wine and garlic clove in a saucepan and bring to a simmer over moderate heat.
  3. Shred the cheeses.
  4. Slowly whisk in the cornstarch mixture and simmer, whisking constantly, until slightly thickened (1 min).
  5. Reduce heat to low and add the cheese in handfuls, whisking constantly, until each addition is melted. Whisk until the fondue is smooth. Stir in the Kirsch. Serve in a fondue pot.
  6. Serve with: crusty bread, raw or roasted vegetables, thinly sliced apple or pear, cooked potatoes, sliced salami…
Marcel's Culinary Experience

Mushroom Ragout Over Grilled Polenta

Mushroom Ragout over Grilled Polenta Cakes
  1. 1 package Frontier Soups Corn Polenta mix (or other dry polenta)
  2. 1/2 cup butter
  3. 1 small yellow onion, finely diced
  4. 1 clove garlic, minced
  5. 1 pound mixed wild mushrooms (shiitake, oyster, chanterelle), cleaned and sliced
  6. 1 pound baby bella mushrooms, cleaned and sliced
  7. 1 tablespoon minced fresh thyme
  8. 1 tablespoon fresh sage
  9. salt and pepper, to taste
  10. 1/4 cup heavy cream
  11. browned butter sauce (See below)
  12. 1/2 cup toasted hazelnuts, course chop
  13. 1/2 cup parmesan cheese (to serve)
  1. For polenta, follow directions according to Polenta package. Set aside.
  2. In a large heavy skillet melt the butter on medium heat. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Add in the mushrooms, thyme and sage, cook over medium high heat until the mushrooms start to release their liquid. Add salt and pepper, continue to cook another 15 minutes until mushrooms begin to caramelize. Add in the cream, and bring the mixture to a simmer. Taste and adjust salt if desired. Set aside and cover to keep warm.
  3. Slice your polenta into squares, or use a biscuit cutter to cut shapes. Use grill pan to grill polenta cakes over medium-high. Grill the cakes until golden brown grill marks on both sides and warmed through, about 5 minutes per side. Top the grilled polenta cakes with warm mushroom ragout, browned butter, hazelnuts fresh herbs and parmesan cheese and serve immediately. Enjoy!
  4. Browned Butter Sauce
  5. Place butter in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low for about 5 minutes.
  6. Whisk in white wine vinegar (it will foam up) until it becomes golden brown and smells nutty, about 3 minutes.
Marcel's Culinary Experience

Panamanian Garbanzos with Kale Pita Pockets

Panamanian Garbanzos with Kale Pita Pockets
  1. 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
  2. 1 Packed cup of baby kale
  3. 2 Whole wheat pita pockets
  1. Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve.
Marcel's Culinary Experience

Roasted Vegetable Paella

Roasted Vegetable Paella
  1. 2 pounds bell peppers (red, yellow and orange), cored, seeded, cut into ½” wide strips
  2. 2 pounds fennel bulbs, tops and cores removed, sliced ¼” thick
  3. 1 pound baby eggplants, unpeeled, sliced crosswise ¼” thick
  4. 1 large red onion, ¾” diced
  5. 2 cups yellow onions (2 onions), ¾” diced
  6. 2 tablespoons minced garlic (6 cloves)
  7. 1 teaspoon saffron
  8. 1 ½ cups Spanish paella rice
  9. 1 (12 oz.) jar roasted red peppers, undrained
  10. 1 teaspoon smoked paprika
  11. 5-6 cups simmering chicken stock
  12. 3 ounces freshly grated aged Manchego cheese
  13. ½ cup pitted Manzanilla or Cerignola olives, halved
  14. ½ cup thinly sliced scallions
  1. Preheat oven to 425 degrees. Position racks evenly spaced in the oven.
  2. Place the peppers, fennel, eggplant, and red onion in a large bowl, and add ½ cup olive oil, 1 tablespoon of salt, 1 tablespoon of black pepper, and toss. Divide the vegetables between 2 sheet pans and spread in one layer. Roast for 45 minutes, tossing occasionally.
  3. Heat 3 tablespoons of olive oil over medium heat in a 14-16” paella pan or large Dutch oven. Add the yellow onions and sauté for 6-8 minutes. Add the garlic and saffron and cook for 1 minute. Add the rice and cook for 2 minutes stirring to coat the rice with oil. Place the jarred peppers with liquid and paprika in a food processor and process until pureed. Pour the mixture into the paella pan, stirring to combine, and bring to a boil. Add 1 cup of the hot stock and 2 teaspoons of salt and cook uncovered over medium heat for 6-8 minutes, stirring occasionally, until the liquid is mostly absorbed, like a risotto. Continue to cook the rice over medium heat for about 20 minutes, stirring in 1 cup of the hot stock at a time whenever the liquid is absorbed, until the rice is al dente. Add the vegetables to the paella, add one more cup of stock, and stir carefully.
  4. Off the heat, stir in the Manchego cheese, olives, and scallions. Taste for seasonings and serve hot.
Marcel's Culinary Experience

Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Serves 2
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
  1. Provided by Minimalist Baker
Marcel's Culinary Experience

Israeli Couscous Salad with Smoked Paprika Dressing

Israeli Couscous Salad with Smoked Paprika Dressing
  1. 1/3 cup extra-virgin olive oil
  2. 2 tablespoons white balsamic vinegar
  3. 1 1/2 teaspoons smoked paprika
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  1. 1 tablespoon extra-virgin olive oil
  2. 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
  3. 1/2 teaspoon kosher salt
  4. 2 cups packed baby spinach leaves, coarsely chopped
  5. 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
  6. 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
  7. 1 cup jarred red bell peppers, drained and coarsely chopped
  8. 1/2 cup chopped fresh flat-leaf parsley
  9. 1/3 cup slivered almonds, toasted
  10. 1/4 cup chopped fresh mint
  11. Kosher salt and freshly ground black pepper
  1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  2. For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Marcel's Culinary Experience

One Pan Farro and Tomatoes

One Pan Farro and Tomatoes
Serves 4
  1. 2 cups water
  2. 1 cup farro
  3. ½ large onion (use white for mildness)
  4. 2 cloves garlic
  5. 9 oz. grape or cherry tomatoes
  6. 1 ¼ teaspoon kosher salt
  7. ¼ teaspoon red pepper flakes (or less to taste)
  8. 1 tablespoon olive oil
  9. Few basil leaves, cut into ribbons
  10. Grated parmesan, for serving (optional)
  1. Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min.
  2. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes.
  3. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil.
Marcel's Culinary Experience

Pasta Fresca (Fresh Tomato Sauce)

Pasta Fresca (Fresh Tomato Sauce)
Serves 4
  1. 4 cups chopped tomatoes
  2. 6-8 fresh basil leaves
  3. 1 large garlic clove, minced or pressed
  4. 1 tablespoon extra virgin olive oil
  5. salt and freshly ground pepper to taste
  6. 1 lb. fusilli, bow-tie or penne pasta
  7. 1/2 lb fresh mozzarella, cut into 1/2-inch cubes
  8. grated parmesan or pecorino cheese (optional)
  1. Bring a large pot of water to a rapid boil. Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste.
  2. When the water comes to a rolling boil, drop in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips.
  3. Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired.
  4. Serve immediately.
Marcel's Culinary Experience