Quinoa Mushroom Stuffed Acorn Squash (Vegan)

1 cup Quinoa & Mushroom Stuffing
¼ – ½ cup Vegetable Stock
Salt & Pepper to taste
1 Roasted Acorn Squash
1 oz Soft Vegan Cheese

Reheat quinoa & mushroom stuffing in a sauté pan. Add vegetable stock and salt & pepper to taste. Fill cavity of warm pumpkin or squash with quinoa mushroom mix. Top with crumbled vegan cheese.

Makes – 1 serving

 Roasted Acorn Squash

1 Acorn Squash or Mini Pumpkin
1 tbsp Canola Oil
Salt & Pepper to taste

Remove top and scoop out seeds. Rub with oil and season with salt and pepper. Place cut side down on a baking sheet and bake at 350 degrees until soft.

Makes – 1 each

 Quinoa and Mushroom Stuffing

3 cups sliced Leeks
1 tbsp Canola Oil
3 cups chopped Cremini Mushrooms
8 caps chopped Portabella Mushrooms
½ cup Black Quinoa
½ cup Golden Quinoa
3 cups Water
2 tbsp Salt (or to taste)
1 tbsp chopped Fresh Tarragon

Saute leeks in canola oil until soft. Add mushroom and sauté until cooked through. Add quinoa, water, tarragon and salt to taste. Cover and simmer until quinoa is cooked through; about 30 minutes (water should be absorbed).

Makes – 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Vegan Phyllo Parcels with Lentils

2 fl oz Canola/Olive Oil Blend
1 ½ oz Fresh Garlic, chopped
1/8 tsp Dried Ground Coriander
3 tbsp Cumin Seed
1/3 tsp Crushed Red Pepper
1 tbsp Fennel Seed
6 oz Swiss Chard, chopped
1 fl oz Vegetable Stock
8 oz Lentil Prep
5 sheets Feuiles de Brick pastry sheets
8 oz Caramelized Onions

Heat oil in a sauté pan. Add garlic, coriander, cumin, fennel and crushed red pepper; stir. Add Swiss chard. When spices begin to toast and stick to the pan, deglaze with vegetable stock. Cook until chard is wilted. Remove from heat and add lentil prep, mixing well. Stack sheet of phyllo pastry and then cut into quarters (four pieces). Place 2 ounces of lentil mixture and 2 ounces of caramelized onions into each quarter. Fold into a pillow or parcel, brush with oil and bake 10 minutes at 350 degrees.

Makes 4 parcels

Lentil Prep

2 pounds Lentils
1 gallons Water
1 Yellow Onion
1 Clove
1/4 cup Brandy
1 pinch Fresh Thyme
1 Bay Leaf
Salt to taste

Stud onion with a clove. Add all ingredients to a large stock pot and simmer until lentils are tender. Strain.

Makes – 4 pounds

 Caramelized Onions

1 pounds Yellow Onions
1 fl oz Canola Oil
Salt and Pepper to taste

Peel onions and julienne cut. Heat oil in sauté pan. Add onions, salt and pepper. Cook on medium heat stirring occasionally until onions are well browned and caramelized.

Makes – 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Quinoa Mushroom Stuffed Acorn Squash

1 cup Quinoa & Mushroom Stuffing
¼ cup Vegetable Stock
Salt & Pepper to taste
1-2 tbsp Butter
1 Roasted Acorn Squash
1 oz Crumbled Goat Cheese
1-2 fl oz Lemon Caper Beurre Blanc

Reheat quinoa & mushroom stuffing in a sauté pan. Add vegetable stock and salt & pepper to taste. Add butter and combine well. Fill cavity of warm pumpkin or squash with quinoa mushroom mix. Top with crumbled goat cheese and drizzle with beurre blanc.

Makes – 1 serving

Quinoa and Mushroom Stuffing

3 cups Sliced Leeks
1 tbsp Canola Oil
3 cups chopped Cremini Mushrooms
8 caps chopped Portabella Mushrooms
½ cup Black Quinoa
½ cup Golden Quinoa
3 cups Water
2 tbsp Salt (or to taste)
1 tbsp chopped Fresh Tarragon

Saute leeks in canola oil until soft. Add mushroom and sauté until cooked through. Add quinoa, water, tarragon and salt to taste. Cover and simmer until quinoa is cooked through; about 30 minutes (water should be absorbed).

Makes – 3 cups

Roasted Acorn Squash

1 each Acorn Squash or Mini Pumpkin
1 tbsp Canola Oil
Salt & Pepper to taste

Remove top and scoop out seeds. Rub with oil an season with salt and pepper.Place cut side down on a baking sheet and bake at 350 degrees until soft.

Makes – 1 each

Lemon Caper Beurre Blanc

2 cups Chardonnay
2 tbsp minced Shallots
Juice from one lemon
2 tbsp Capers
3 ½ sticks Butter
2 tbsp Heavy Cream
1 tsp chopped Fresh Italian Parsley
Salt to taste

Add wine, shallots and lemon juice to sauce pan. Reduce by 3/4.Add capers and heavy cream and reduce by 1/2. Remove from heat and slowly add butter, a little at a time. Whisk to incorporate as you add butter. Finish with parsley and salt.

Makes – 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Quiche Florentine

2 oz Shallots, chopped
1 pound Spinach, cleaned and chopped
1 oz Garlic, chopped
6 oz Emmentaler or Swiss cheese, grated
8 oz roasted Cremini Mushrooms, sliced
4 cups Quiche Batter (see recipe)
1 Deep Dish Pie Shell Par bake shell.

Saute shallots and garlic till translucent. Add spinach and allow to wilt. Drain well in a towel, removing liquid from spinach. Add roasted mushrooms and combine well. Fill par baked shell with the mushroom-spinach filling. Top with cheese. Pour quiche batter over to cover and bake at 300 degrees for 1-1 ½ hours

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Lemon Chicken Paillard

1 Boneless Chicken Breast – butterflied
1/4 tsp Salt
1/8 tsp Pepper
1 tbsp Canola/Olive Oil Blend
2 tbsp Shallots – sliced thin
1 tbsp Lemon Juice
1/4 cup **Reduced Chicken Stock
1 tbsp Butter

Place butterflied chicken breast between two pieces of plastic wrap and pound to 1/4” thickness. Season chicken breast with salt and pepper. Add oil to a sauté pan over medium/high heat (allow oil to heat but not smoke). Add breast to pan. Allow to brown for 1-2 minutes per side, until chicken is done. Remove chicken to a hot plate. To the pan the chicken was sautéed in, add the shallots. Stir frequently for 30 seconds, until shallots are tender. Add lemon juice and reduced chicken stock. Add butter and heat through. Serve sauce over chicken.

** Make reduced chicken stock by simmering conventional chicken stock until reduced by 50%.

Makes – 1 serving

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Heirloom Tomato Tart

1 sheet Puff Pastry
1 tbsp Egg Wash
3-5 slices Heirloom Tomato
8-10 leaves Fresh Basil
2 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
1 oz Farmer’s Cheese
1 oz wilted Spinach

Lay puff pastry sheet out on a sheet pan and cut an 8 inch diameter circle for your tart. Brush pastry with egg wash (50% beaten egg/50% milk). Par cook puff pastry at 350 degrees for 15 minutes. Remove from oven and arrange fresh basil leaves evenly over entire surface of pastry. Neatly shingle tomato slices (overlapping) over the basil leaves. Season with salt & pepper. Drizzle with olive oil. Bake at 325 degrees for 15-20 minutes. Remove from oven and top with crumble cheese. Return to oven until cheese begins to melt. Remove from oven and place wilted spinach in center of tart. Serve.

Makes – 1 tart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Grilled Salmon with Honey-Lime Beurre Blanc

Salmon Portions
Kosher Salt
Freshly Ground Black Pepper

Season salmon portions with kosher salt and then crust in black pepper by pressing pepper into the salmon with your hands. Grill to desired temperature.

 Honey-Lime Beurre Blanc

1 ½ tbsp Shallots, minced
1 cup Chardonnay
1 cup Heavy Cream
1 pound Butter, cut into pats
Zest from one Lime
1 tsp Salt (or to taste)
1 fl oz Honey

Add shallots and wine to a saucepan over medium heat. Reduce until almost dry. Add heavy cream and simmer until reduced by half. Reduce heat to low as possible. Whisk in cold butter a couple of pats at a time until incorporated. Add lime zest and salt. Stir in honey.

Makes – 2 1/2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Forbidden Black Rice & Roasted Pumpkin

7 oz Roasted Pumpkin or Butternut Squash
1 fl oz Canola Oil
4 oz Forbidden Rice
3 oz Buttered Leeks
1 grilled Portabello Mushroom Cap
½ oz Toasted Walnut Pieces
½ oz Farmer’s Cheese
2 fl oz Lemon Caper Beurre Blanc

Wash, peel and roast pumpkin or squash, then slice lengthwise into long strips. Place oil in hot pan. Add rice and toss to reheat. Add butter leeks to pan and toss to reheat. Place two slices of pumpkin on plate. Top with black rice and leeks. Top with grill mushroom cap. Sprinkle cheese and walnuts over all. Drizzle beurre blanc over.

Makes – 1 serving

Forbidden Rice

2 cups Chinese Black Rice
3 ½ cups Water
½ tbsp Salt
¼ cup Canola/Olive Oil blend

Wash rice three times. Add rice, water and salt to a sauce pot and place on stove to boil. Allow to boil for 1 minute then cover and cook for 45 minutes on low heat (do not uncover). After 45 minutes, remove from heat and allow to stand for 10 minutes. Add oil and toss.

Makes 5 – 6 portions

Buttered Leeks

20 oz Leeks
3 oz Butter
2 tbsp Salt (or to taste)
1 tsp Fresh Ground Pepper

Wash leeks well and cut in rings. Melt butter in large pan and add leeks, salt and pepper. Braise until all liquid is gone. Remove from heat before they brown.

Makes – 5 portions

Lemon Caper Beurre Blanc

2 cups Chardonnay
2 tbsp minced Shallots
Juice from one lemon
2 tbsp Capers
3 ½ sticks Butter
2 tbsp Heavy Cream
1 tsp chopped Fresh Italian Parsley
Salt to taste

Add wine, shallots and lemon juice to sauce pan. Reduce by 3/4. Add capers and heavy cream and reduce by 1/2. Remove from heat and slowly add butter, a little at a time. Whisk to incorporate as you add butter. Finish with parsley and salt.

Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Braised Beef Short Ribs + Bourguignonne Sauce

1 portion Beef Short Rib Prep
2 fl oz Bourguignonne Sauce

Beef Short Rib Prep

1 fl oz Canola Oil
Salt & Pepper to taste
4 Osso Bucco-style Beef Short Ribs
1 ½ pounds Yellow Onions, peeled and chopped
1 pound Carrots, peeled and chopped
1 pound Celery, chopped
32 oz Red Wine, Cabernet
2 Bay Leaves
1 tbsp Black Peppercorns
1 Sprig Thyme
1 sprig rosemary
51 oz Veal or Beef Stock

Season ribs on all sides with salt and pepper. Heat oil in large pot and sear ribs on all sides until golden brown. Remove from pan. Sauté onions, carrots and celery in pot until golden. Add wine and bring to a boil. Add short ribs back to pot, along with herbs, spices and stock. Bring to a boil and reduce heat to low. Cover and braise for 2 ½ hours or until ribs are tender. Reserve the short rib jus.

Makes 4 portions

Bourguignonne Sauce

2 oz slab Bacon, ½ inch diced
2 oz Carrots, ¼ inch diced
2 oz Pearl Onions
20 oz Short Rib Jus
2 oz Oven Roasted Mushrooms
Salt & Pepper to taste

Sauté bacon in hot skillet until golden, then remove from pan. Sauté onions in bacon fat until golden, then remove from pan. Sauté carrots in bacon fat until just beginning to turn golden, then remove from pan. Add short rib jus to a pot and reduce by 1/3. Add bacon, onions, carrots and mushrooms to jus. Slightly reduce mixture and then season to taste.

Makes about 12 ozs

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Beef Stroganoff

1 1/2 pounds Beef Tenderloin Tips, cut to 1”
2 tbsp Olive Oil
24 fl oz Diane Sauce
1/2 cup Crème Fraiche
Salt & Pepper to taste
1 pound cooked Pappardelle Pasta
3 tbsp Butter
4 tsp Fresh Dill, chopped
4 tbsp Crème Fraiche
4-8 Cornichon Pickles, chopped

Sauté beef tips in oil until desired temperature is reached. Add Diane Sauce to pan along with ½ cup of crème fraiche. Heat through. Season to taste with salt and pepper. In a bowl, toss freshly cooked pasta in butter and fresh dill. Serve stroganoff over pasta and garnish with a dollop of crème fraiche and chopped cornichons

Serves – 4

Diane Sauce

1 oz Garlic, chopped
1 oz Butter
1 oz Shallots, chopped
3 tbsp Brandy
8 oz Cremini Mushrooms, quartered
11 fl oz Heavy Whipping Cream
4 tsp Dijon Mustard
1 ½ tbsp Worcestershire Sauce
1 tsp Fresh Tarragon
Salt & Pepper to taste

Sauté garlic in butter until golden. Add shallots and sauté until translucent. Add Brandy and reduce by half. Add mushrooms and sauté for 2 minutes. Add cream, mustard and Worcestershire and bring to a simmer. Add fresh tarragon and season to taste with salt & pepper.

Makes 24 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.