Scallop Ceviche Tapas

in

Citrusy, briney ceviche is a culinary treat that is unparalleled. This version is simple, as it exclusively calls for scallops, but bold in freshness and flavor. We love to serve ours in classic ceviche style, in a bowl drizzled with fresh lime juice aside homemade tortilla chips. 


This recipe yields 4 servings

INGREDIENTS

  • 4 fresh scallops cut in small cubes
  • 1 lime, juiced
  • 1 small jalapeno, finely diced
  • 1 scallion, finely sliced
  • ¼ of a small red onion, finely diced
  • ½ tbsp cilantro
  • ¼ of a bell pepper finely diced
  • 1 tsp roasted sesame seed
  • Salt and pepper
  • 4 fresh scallops cut in small cubes
  • 1 lime, juiced
  • 1 small jalapeno, finely diced
  • 1 scallion, finely sliced
  • ¼ of a small red onion, finely diced
  • ½ tbsp cilantro
  • ¼ of a bell pepper finely diced
  • 1 tsp roasted sesame seed
  • Salt and pepper

Directions

  1. Mix all ingredients in a bowl and let soak for 1 hour before serving. 

 

roasted cauliflower with walnut and Sun-dried tomatoes

in

This roasted cauliflower dish is so delicious you won’t believe how easy it is to make. It’s a testament to the harmony of sundried tomatoes, buttery walnuts, and bright parsley. The mild heat from the chili powder brings it all together. 


This recipe yields 4 servings

INGREDIENTS

  • 1 small cauliflower
  • 4 ounces sundried tomatoes, finely chopped
  • 2 ounces roasted walnuts, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • ½ lemon juice and zest
  • 1 small cauliflower
  • 4 ounces sundried tomatoes, finely chopped
  • 2 ounces roasted walnuts, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • ½ lemon juice and zest

Directions

  1. Cut the cauliflower into small pieces. Toss with olive oil and chili powder and spread on a roasting sheet. 

  2. Bake the cauliflower in the oven for about 10 minutes at 375 degrees. Do not over cook. It should be slightly roasted. 

  3. Add the cauliflower to a bowl and toss with sun dried tomatoes, walnuts, parsley, olive oil, salt and pepper, lemon juice, and lemon zest.  

 

Roasted Brussels Sprouts with Cranberries and Walnuts

in

Brussels sprouts were made to be combined with fruit, but there is something extra special about tossing them with cranberries. The tartness brings them alive, resulting in a dish that is just as craveable served as a hot side as it is at room temperature for a snack. 

This recipe yields 4 servings

INGREDIENTS

  • 1 lb brussels sprouts cut in quarters
  • 2 tablespoons roasted walnuts
  • ½ cup fresh cranberries, cut in half
  • 2 tablespoons of pomegranate vinaigrette
  • 1 teaspoon cayenne pepper (optional)
  • 500 grams brussels sprouts cut in quarters
  • 2 tablespoons roasted walnuts
  • 4 ounces fresh cranberries, cut in half
  • 2 tablespoons of pomegranate vinaigrette
  • 1 teaspoon cayenne pepper (optional)

Directions

Pomegranate Vinaigrette

  1. Mix all the ingredients and spread onto a sheet pan. Bake in the oven for 12-15 minutes at 375 degrees. For a crispy finish, cook them under the broiler for 1-2 minutes at the end.

 

Roasted Vegetable Salad

in

Summer’s here, which means a bounty of fresh produce. We love using zucchini and summer squash for this dish, but you can incorporate any vegetables from the farmers’ market. A meal in and of itself, this is especially satisfying when drizzled with our Lemon Garlic Vinaigrette and paired with quinoa or grilled chicken.

This recipe yields 8-10 servings

INGREDIENTS

  • 1 zucchini squash, seeds removed
  • 1 yellow squash, seeds removed
  • 2 carrots
  • 1 red onion
  • 1 bundle of asparagus
  • ½ cauliflower
  • 1 bell pepper, any color
  • 1 small eggplant
  • 4 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 zucchini squash, seeds removed
  • 1 yellow squash, seeds removed
  • 2 carrots
  • 1 red onion
  • 1 bundle of asparagus
  • ½ cauliflower
  • 1 bell pepper, any color
  • 1 small eggplant
  • 4 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne

Directions

  1. Clean and cut all the vegetables in half.

  2. Toss the vegetables in olive oil and season with salt, pepper, and a touch of cayenne.

  3. Roast them on a grill leaving them al dente with a light burn for the best flavor. (See tips for oven roasting.)

  4. Remove from the grill and allow the vegetables to cool, then cut into bite sized pieces.

  5. Toss with lemon vinaigrette dressing.

TIPS

**Don’t have a barbeque or grill? Roast the vegetables in the oven on 375 degrees fahrenheit for 30 minutes or until desired tenderness. Al dente is recommended.

**Can be eaten as is or paired with a grain such as quinoa.

 

Moroccan Kabobs

in

A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

kabob.jpg