Carol D'Anca

PS: Quinoa Strawberry and Bok Choy

 

Chef:  Carol D'Anca
Makes:  2 Servings
Prep Time:10 minutes
Cook Time: 15 – 18 minutes
Total Time: 30 minutes

 

 

Ingredients

For the dressing

  • 3 T balsamic Vinegar
  • 1 t mustard
  • 1 t good quality maple syrup
  • 1 T shallot – finely chopped
  • salt and/or pepper to taste

Main Dish Ingredients

  • ¾ c cooked quinoa, warmed
  • 2/3 c fresh strawberries – chopped in quarters
  • 1 2/2 – 2 c bok choy – roughly chopped
  • 2 T walnuts – lightly toasted and chopped

Directions

For the dressing

  1. In a small bowl combine all ingredients listed for the dressing and mix well with a fork or whisk. You can also prepare this in a small jar and shake well to mix.   
  2. For a more tart finish add more vinegar and for a sweeter finish add more maple syrup.
  3.  Experiment with it to your liking.   

Cooking the Quinoa and assembling the recipe

  1. Rinse the quinoa in a fine mesh colander.  
  2. Cover with twice the amount of water (this is always the case when making quinoa) in a saucepan and bring to a boil.
  3. Stir once and reduce heat to a simmer.
  4. Cover and steam for about 15 minutes or until the water is absorbed.  
  5. Remove from heat and fluff with a fork.
  6. Place the bok choy at the bottom of a medium size bowl. Transfer the warm quinoa and place on top of the bok choy. This process slightly wilts the greens but keeps it crisp enough to taste fresh.

Topping

  1. Add the strawberries 
  2. Top with dressing.
  3. Sprinkle walnuts on top.

TIP:  Use good quality vinegar. For a creative touch, try this recipe with sour apple or Sicilian lemon balsamic vinegar if it’s available at your favorite store.  Be sure to use light colored vinegar to preserve the appearance of this dish.

Note: The walnuts add a bit of texture to this dish but can easily be eliminated making this a plant perfect recipe.

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PP: Roasted Lemon and Herb Salad

Chef:  Carol D'Anca
Makes:  4 Salads
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 2 medium lemons sliced thin
  • 1t date sugar
  • 8 – 10 sage leaves – cut in thin strips
  • 1 c small red cherry tomatoes
  • 1 c small yellow tomatoes
  • 1 c small orange tomatoes
  • ½ c flat leaf parsley leaves
  • ½ c fresh mint leaves
  • 2 T pomegranate molasses
  • small red onion sliced thinly
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare the lemon slices for roasting: Bring water to a boil in a small saucepan. Drop the slices in very hot water for about 2 minutes. Remove and drain well.
  3. Place the lemon in a bowl and toss with the date sugar.  
  4. Mix together well and place on a baking sheet lined with parchment paper.
  5. Roast in the oven for about 15 minutes or until you see the lemons have dried out a little. This process will intensify the taste of the lemon. Over roasting will turn them black.
  6. When the lemons are done roasting combine all ingredients except salt and pepper in a large bowl. Toss together, add salt and pepper to taste.

TIP:

 Search out the finest and most colorful small tomatoes insuring the eye appeal of this wonderful salad.

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PP: Brocolli and Leek Soup

Chef:  Carol D'anca
Makes:  4 servings
Prep Time: 20minutes
Cook Time: 15 minutes
Total Time: 35 minutes

 

Ingredients

  • 2 leeks chopped finely, include some of the tender green portion as well
  • About 1 ½ lbs  of broccoli, separate the florets and cut into pieces
  • 4 c  of vegetable stock – You can prepare your own or you can purchase a good vegetable stock. The brand I use is Kitchen Basics. It has the lowest salt content of any prepared stock.
  • Pinch of salt and fresh ground pepper to taste. If you can use fresh white pepper to grind it’s nicer for the presentation as it eliminates any dark “speckles” in the soup.

Directions

  1. Warm the vegetable stock in a large pan.
  2. While the vegetable stock is warming, sauté the leeks in a non-stick pan for 3-5 minutes or until softened.
  3. Remove the leeks and sauté the broccoli.
  4. You may have to do this in two or three parts if your pan is small.
  5. Sauté the broccoli until lightly softened but still has good green color.
  6. Add the leeks and broccoli to the vegetable stock and bring to a simmer.
  7. Cook until vegetables are tender.
  8. When the vegetables are tender, puree the soup in batches using a Vita Mix, blender or a stick blender.
  9. Spoon into four bowls and serve immediately.

TIP: For additional texture and a bit of crunch, "Plant Strong"top with pumpkin or pepita seeds or "Plant Perfect" serve with a healthy no oil cracker.

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