Millet-Quinoa Patties with Kale, Spinach and Heirloom Tomatoes

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This dish is a result of having just a little bit of quinoa left, lots of millet, tomatoes that needed to be used and plentiful greens. You can really do endless variations with patties using panko, other grains, rice, etc. The tomato’s I have are so flavorful and sweet they taste like candy and pairing them with the patties was complementary and complex, sweet and savory. The sweet balsamic is really essential, if you don’t have any on hand just mix some honey with some regular balsamic and you will have a similar tasty, thick syrup.

Millet-Quinoa Patties with Kale, Spinach and Heirloom Tomatoes

½ cup quinoa, cooked
1 ½ cups millet, cooked
1 small red onion, minced
2 cloves garlic, minced
1 cup kale, chopped
1 cup spinach, chopped
¼ cheese: mozzarella and a flavorful goat cheese, like Midnight Moon; grated, or in small pieces
3 eggs
3 tbsp milk
Salt & pepper
Butter
Olive oil
Sweet and thick balsamic vinegar
1 heirloom tomato, sliced

Method:

Mix the cooked quinoa, millet, onion, garlic, kale, spinach, cheese, eggs, milk and salt & pepper together in a bowl. The mix won’t hold together until it’s cooked so it’s okay if it seems crumbly. In a cast iron heat about ½ tbsp of butter on medium high heat. Place round spoonfuls of the mix into the pan and fry them in the butter until they’re crisp and browned. Carefully flip the patties and repeat on the other side.

Continue adding butter and frying the patties. I made about 12 patties from the recipe.

To serve, slice a ripe heirloom tomato. Place two patties on top of the tomato and drizzle with a sweet balsamic vinegar.

Summer Farmer’s Market Fruits with Raw Coconut-Cinnamon Spiced Cream

I made this dish for breakfast and I realized after one bite that it tasted much more like dessert than breakfast. But, as I’ve never been opposed to sweet treats in the morning, I continued eating and enjoying this incredibly smooth and creamy dish. Fresh fruits from your farmers’ market friends are essential. The cream adds some richness and spicy complexity to the dish and would also do well chilled in the freezer before serving.

Summer Fruits with Coconut-Cinnamon Spiced Cream

1 apricot
1 nectarine
3 strawberries
3 figs
Handful of blueberries
6 walnuts
8 almonds
8 macadamia nuts
1 handful shredded, unsweetened coconut flakes
½ frozen banana
A pinch of vanilla powder, cardamom, and ground ginger
¼ cup coconut water
cinnamon

Method:

Slice the fruits and place them in a large bowl. Add the nuts, coconut flakes, frozen banana, spices and coconut water to a powerful blender and blend on high until well mixed. To serve, mix the cream with the fruits and top with lots of cinnamon. This can serve a few people, as it’s very filling. Garnish with mint leaves if you have them on hand.

Morel and Asparagus Pizza with Shallots + Fresh Mozzarella

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Okay, I know I do a lot of pizza posting, but pizza is so good and there’s so many ways to make it and I just get so excited every time I create something that tastes amazing and really shows off the flavors of the season. I kept the toppings really simple because I wanted each individual ingredient to really stand out, especially the morels.

Morel and Asparagus Pizza

I always use this pizza dough recipe with 100 percent whole wheat flour. It tastes even better the next day after sitting in the fridge overnight.
5 morels, sliced
2 shallots, sliced
1 large garlic clove minced
1 tbsp butter
7-8 asparagus spears
1/2 tomato, sliced
Mozzarella
Parmesan
Olive oil
Salt & pepper

Method:

Oven: 500. If you have a pizza stone heat it in the oven while you prepare everything else, for about 20 minutes. Sauté the shallots, garlic and morels in butter on medium-high heat for a few minutes. Then spread this mix onto rolled out dough. Place the asparagus, tomatoes and mozzarella on top, grind some salt & pepper on top, and cook for 8 minutes or so. I usually broil for a minute at the end. Top with a dash of olive oil and Parmesan.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco

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This is a really easy spring wrap recipe. I make some variation of this year round and this is the early spring variety. It’s light, uncomplicated and fresh tasting. I can’t wait for farmer’s markets to start in about a month here. This is such an exciting time of year as all of my favorite foods come into season.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco

1 sprouted wheat tortilla
1/4 cup cooked lentils
1 small head broccoli, chopped
8 small asparagus, chopped
5 leaves of kale, chopped
1 green onion, chopped
Queso Fresco
Cilantro
Cilantro-lime dressing
Salt & lemon pepper
Olive oil
Lemon juice

Method:

In a large skillet heat a few teaspoons of oil. Add the broccoli and asparagus, cover and cook for a minute or so. Add the kale, season with lemon juice, salt & pepper and more oil if needed. Cover and let the vegetables cook down for about 3-4 minutes. Add the cooked lentils to the skillet to heat. Cover and cook for another minute or so. Remove the vegetables from the skillet, add more olive oil, and place the tortilla in the pan. Spread the vegetables on one half of the tortilla, top with green onions and queso fresco and cover for a few minutes, or until the tortilla is nicely browned.

Remove the tortilla from the skillet and finished the dish with a big handful of fresh cilantro and cilantro-lime dressing.

Lasagna with Kale, Broccoli, Goat Cheese and Cheddar

I like trying to put something together when I don’t have the typical ingredients for that dish on hand. My brother wanted me to make lasagna last night, so this is what I came up with. Make sure to cut the vegetables into small pieces. Serve with nice wine, and some Parmesan crusted bread.

Lasagna with Kale, Broccoli, Goat Cheese and Cheddar

Whole wheat Lasagna
½ onion, chopped
2 cloves garlic, minced
1 head broccoli, chopped
1 bunch kale, chopped
1 tomato, sliced
Goat meat, cut into small pieces
15 oz. ricotta
1 cup cheddar, grated
½ cup Parmesan
½ goat cheese
1 egg
Lemon
Salt & pepper
Oregano & basil
Olive oil

Method:

Oven 375. Cook the pasta according to package instructions. As the water heats, sauté the onions in about a tablespoon of olive oil over medium high heat. After a few minutes, add the garlic. Add the goat meat and quickly sear it, then add the tomato, cover, and let the mix cook down for a few minutes. Stir in the broccoli and kale, season with lemon juice, salt & pepper and cover for a few minutes on high heat. Add olive oil as needed. When the veggies are wilted and a little browned remove from the heat.

 Mix the ricotta with ½ cup cheddar, ¼ cup Parmesan, ¼ goat cheese, lemon juice, egg, salt & pepper, oregano and basil.

 Place a layer of pasta in a buttered pan, layer with the vegetable mix and cheese mixture. On the top layer spread the remaining cheddar, Parmesan and goat cheese. Grind some sea salt & pepper, basil & oregano on top and bake for about 30 minutes. Broil on high for the last minute or until the cheese is browned.

Crackers with Goat, Gruyere and Cilantro-lime Dressing

IMG_9374-001For my birthday my mom roasted two whole goat legs. I’ve been living off the left over meat for the last few days, enjoying it with my eggs in the morning, baked in the cast iron with cheese and bread for lunch, in goat enchiladas and as a quick snack. The legs are currently simmering on the stove in water with carrots, onion, celery, salt and pepper, on their way to becoming a rich stock for future soups. These crackers are a quick snack. My roommate made the cilantro-lime dressing, and it’s good on everything, especially these crackers as it adds a bit of tanginess to the uber-rich goat meat.

Crackers with Goat, Gruyere and Cilantro-lime Dressing

Crackers, I used Ak Mak
Goat meat, sliced
Gruyere
Cilantro-lime dressing (recipe below)
Cilantro garnish
Olive oil
Salt & pepper

Cook, or warm up, the meat in a skillet over high heat. Place the meat on the crackers, spread the cheese out over the meat and then drizzle the dressing on top followed by some pieces of cilantro. Season with salt & pepper.

Wallis’ Cilantro-lime Dressing

1/4 cup olive oil
Juice from 3 whole limes
1 tbsp balsamic, or apple cider vinegar
1 bunch of cilantro
t tsp salt

Puree in a blender or food processor until smooth. Enjoy on salads, meat, crackers and other snacks.