Harvest Culinary Demonstration – Recipes
Fall Harvest Salad
Ingredients
Salad:
1 small butternut squash (peeled, seeded and diced)
½ tablespoon olive oil
Salt and freshly ground pepper
2/3 cup raw quinoa
1 cup water
2 cups chopped kale leaves
2 small apples (cored and sliced or diced)
Toppings:
¼ cup dried cranberries
¼ cup pecans (roughly chopped)
1/3 cup crumbled feta cheese
1 ½ tablespoon roasted pumpkin seeds
Dressing:
3 tablespoons extra virgin olive oil
2 ½ tablespoons apple cider vinegar
¾ tablespoon honey or maple syrup
1 ½ teaspoon Dijon mustard
1 garlic clove, minced
Salt and freshly ground pepper
Directions
Step 1
Preheat the oven to 400 degrees. On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 16 minutes, flipping halfway through cooking, until the squash is tender. Remove from the oven and let cool completely.
Step 2
Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered. When it starts to boil, reduce the hear to medium-low, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
Step 3
Whisk all the dressing ingredients together in a bowl – or shake together in a mason jar – until combined. Taste and adjust the salt and pepper.
Step 4
Place the kale in a large bowl and pour half of the dressing over the top. Use your hands to gently massage the dressing into the kale for about 30 seconds, until it starts to soften.
Step 5
Add the quinoa, roasted butternut, and apples into the bowl with the kale and toss to combine. Divide the salad between plates, then top with toppings. Drizzle the remaining dressing over the top, and serve.
Chicken Breast with Herb Wine Sauce
Ingredients
2 Chicken Breast
1 drizzle olive oil
kosher salt to taste
ground black pepper to taste
1 tablespoon olive oil*
3 tablespoons butter, divided
1 sprig fresh rosemary
2 pinches fresh dill, or to taste
2 sprigs fresh thyme
1/4 cup white wine
1/4 cup chicken stock,
*You can also use Corto La Padella Saute Oil. Blended with three neutral “high heat” oils; Expeller Pressed Canola Oil, Rice Bran Oil and Grapeseed Oil to provide the perfect cooking oil.
Directions
Step 1
Season chicken breast.
Step 2
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, dill and thyme. Baste chicken with the butter. Remove chicken from the skillet.
Step 3
Deglaze pan with wine, add stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.
Quinoa Patties
Ingredients
2 1/2 cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyère cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or clarified butter*
You can also use Corto La Padella Saute Oil. Blended with three neutral “high heat” oils; Expeller Pressed Canola Oil, Rice Bran Oil and Grapeseed Oil to provide the perfect cooking oil.
Directions
Step 1
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic.
Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the
moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm
thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can
add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more
beaten egg or water can be used to moisten the mixture.
Step 2
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some
room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.
Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties
are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or
until golden. Remove from the skillet and cool on a wire rack while you cook the remaining
patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can
cook patties to order, if you prefer.