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Pea Shoot and Quinoa Salad Pita Pockets
Pea Shoot and Quinoa Salad Pita Pockets
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper. Add quinoa, black beans, bell pepper, green onions and oregano. Toss well, cover and store in fridge until flavors marinate. Place a handful of pea shoots in each pita half. Divide black bean salad between the pita pockets. Garnish with grape tomatoes. Serve with sour cream on the side.
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Crostini with Ricotta and Pea Shoots
Crostini with Ricotta and Pea Shoots
Preheat oven to 400 F. Lightly brush baguette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once, 12 to 15 minutes. Remove. Combine ricotta, 1 tablespoon oil, 1/2 teaspoons salt and black pepper in a bowl; mix well until light and fluffy. Stir in onion, mint and lemon zest. Spread ricotta on baguette slices. Top crostini with a generous pinch of pea shoots. Drizzle with olive oil, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
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Roasted and Pureed Cauliflower
Roasted and Pureed Cauliflower
Preheat oven to 350 degrees F. On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives
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