Freshness Recipe part 3

Roasted Acorn squash, microgreens and quinoa salad

Dressing vingredients

  • 1 tbsp Tahini paste (sesame paste)
  • 2 tbsp olive oil
  • 2 Garlic (2 cloves of garlic)
  • 2 tbsp Oregano (1-2 sprigs of oregano, use only leave, or use ½ tbsp dried)
  • 2 tbsp Cilantro (only leaves)
  • ½ Jala peno ( or ½ of fresno chili, seed removed, both optional)
  • 3 tbsp apple cider vinegar
  • Salt and pepper (as per taste)

Roasted Squash Ingredients

  • 1 lbs acorn squash (1 average acorn squash, dice into bite-size pieces)
  • 1 tbsp olive oil
  • 1 tsp smoked red pepper (or smoked paprika)
  • Salt (1 pinch or two)
  • ½ cups migrogreens (like mustard or kale)

Quinoa Ingredients

  • ¼ cup Quinoa
  • ½ cup water
  • ¼ tsp salt

Preparation

  • Preheat oven at 425°F (218°C).
  • Slice acorn to bite size pieces. Acorn’s skin get very soft on roasting, so no need to peel the skin.
  • On a baking sheet, drizzle 1 tablespoon oil on squash and toss well, spread squash in a single layer.
  • Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, about 25 minutes.
  • To make dressing, combine all dressing ingredients in a food processor jar.
  • To make dressing, combine all dressing ingredients in a food processor jar. Pulse to make a dressing! You can also puree it very fine.
  • Transfer dressing to a glass jar or container and set aside.
  • To cook quinoa, rinse quinoa, add to a medium saucepan with salt and 1/2 cup of water, bring to a rolling boil, then reduce heat.
  • Cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, about 15 minutes.
  • Transfer to a bowl, and fluff with a fork. Set aside.
  • Once squash is tender, transfer it to a salad bowl.
  • Add quinoa, half of the dressing and toss to combine gently.
  • Mix in micro greens just before serving.
  • Drizzle rest of the dressing on top.
  • Serve immediately or at room temperature!

Freshness Recipe part 2

End of Summer salad

Ingredients

  • 3 1/2 cups micro arugula
  • 1 cup blackberries (ripe and sweet!)
  • 2 tablespoons pine nuts
  • 1 ear red corn, cut off the cob
  • 1/2 bunch white asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove of garlic, pressed
  • 2 tablespoons chopped caper berries (stems removed)
  • 1 1/2 tablespoons of mint, finely chopped
  • Sea salt
  • Black pepper

Preparation

  • Rinse and dry microgreens. Set aside.
  • (For the dressing) In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt.
  • Place in refrigerator until ready to serve.
  • Trim ends off of asparagus (a good 1 1/2- 2 ).
  • Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference.
  • Sprinkle lightly with sea salt and pepper.
  • Cut into 1/2 inch pieces.
  • Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl.
  • Add salad dressing. Toss well and serve immediately!

Strawberry Basil Lemonade

Ingredients

  • 2 Large strawberry
  • 3 Basil leaves
  • 1 oz dry gin
  • 2 oz de Fresh Lemonade
  • Club Soda

Preparation

  • Muddle the strawberry and basil leaves in tall glass.
  • Fill with ice and set aside.
  • Add the gin and lemonade to a shaker and fill with ice.
  • Shake, and strain into the prepared glass
  • Top with a splash of club soda, garnish with a strawberry and a basil leaf

Chipotle Lentil Tacos with Avocado and Micro Greens

Lentils Ingredients

  • 1/2 cup black lentils
  • 1 1/2 cups vegetable broth
  • 1-2 tablespoons of chipotle adobo sauce
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander

Tacos Ingredients

  • 1/2 avocado, cut into small cubes
  • 1 cup mixed microgreens
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon honey or brown rice syrup
  • 1 teaspoon olive oil
  • 4 to 6 corn tortillas
  • 1 to 2 ounces cheese
  • Garnish with minced cilantro

Preparation

  • Rinse the lentils. Place them in a sauce pan with the broth, 1 tablespoon adobo sauce, lime juice, salt, cumin and coriander.
  • Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes.
  • Taste and add more adobo sauce, if you’d want it more spicy
  • In a small bowl, beat together lime juice, honey and olive oil.
  • Pour over the microgreens and avocado, tossing until greens are coated.
  • Divide the lentil mixture among the tortillas.
  • Top with the avocado salad, crumbled cheese and minced cilantro.