Ingredients

1 cup – cooked quinoa

1 cup – cooked other grain like wheatberry, barley, brown rice, farro, etc.

2 cups – shredded red cabbage

2 cups – washed baby spinach

2 Tbs – agave nectar or honey

¼ cup – golden raisins

¼ cup – pecan pieces

3 Tbs – pickled red onions (recipe to follow)

½ cup – creamy cinnamon dressing (recipe to follow)

Salt, to taste

Pickled Red Onions

½ each – red onion, sliced

1 cup – seasoned rice vinegar

¼ cup – granulated sugar

Creamy Cinnamon Dressing

¼ cup – orange juice

1 Tbs – apple cider vinegar

2 tsp – minced shallot or 1 smashed garlic clove

2 cups – vegenaise or mayonnaise

1/8 tsp – ground cinnamon

Pinch black pepper and allspice

Procedures

Pickled Red Onions: Combine ingredients and let sit for at least 1 hour, overnight if possible.

Creamy Cinnamon Dressing:  Whisk all ingredients except vegenaise or mayonnaise together and let sit for 30 minutes.  If using the garlic, remove garlic.  Slowly whisk into vegenaise or mayonnaise until it becomes a thick dressing.

In a bowl, mix all the ingredients together including the pickled red onions.  Adjust flavor with agave nectar and salt.  Toss with Creamy Cinnamon Dressing.



Ingredients

2 each – large Fuji apples, cored and cut into cubes

2 stalks – celery, sliced

¼ cup – dried cranberries

¼ cup – walnuts

2 cups – seedless black or red grapes

½ cup – vegenaise

Procedure

In a bowl, combine all salad ingredients squeeze of lemon to taste.

Ingredients

2 slices – Artisan bread like buckwheat, rustic white, etc.

3 slices – heirloom , cored and cut 1 inch thick

4 slices – applewood smoked bacon, thick cut, cooked

1 Tbs – basil pesto vinaigrette

1 oz – baby arugula

pinch – salt and pepper

Fine Herb Cream Cheese

8 oz – whipped cream cheese or vegan cream cheese

2 tsp – chopped fine herbs, like chives, parsley, tarragon, chervil, cilantro, etc.

1/2 tsp – honey or agave nectar

pinch – salt

Procedures

Fine Herb Cream Cheese: Mix the cream cheese with the rest of the ingredients.  Adjust seasoning.

Slice bread, spread fine herb cream cheese on both sides of the bread.  Place heirloom tomato slices and bacon on the bread.

Sprinkle basil pesto vinaigrette on the tomato and a touch of salt and pepper.  Garnish with baby arugula and serve.

Ingredients

1 pound – rotini, cooked

1 bunch – cilantro, washed

8 oz – spinach, washed, plus more for garnish

1 large clove – garlic

2 oz – basil leaves, washed

1 Tbs – lemon juice

6 oz – olive oil

6 oz – sour cream

pinch – salt and pepper

1/2 pint – cherry tomatoes

1 cup – parmesan cheese

1 cup – mozzarella

Procedures

In a robocoupe put in cilantro, spinach, garlic, basil, lemon juice, and salt and pepper.  Blend while slowly adding the oil.  Pulse in sour cream.  Adjust seasoning. Add remaining ingredients in a bowl and add half of the cilantro pesto to the ingredients.  Adjust seasoning and creaminess to desired flavor.