Archive for March, 2015

Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

organic kale, quinoa, butternut squash salad

Salad
2 cups raw, peeled butternut squash cut into 1/2″ cubes.
2 cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch of sea salt

Dressing
1/2 cup +2 tablespoons Ultra Premium EVOO  or any infused olive oil of your choice
1/3 cup + 2 tablespoons Grapefruit White Balsamic (or any white balsamic of your choice)
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper

Preheat the oven to 400 F.

In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic,  Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown.  Allow to cool.

In a blender or food processor, add all of the dressing ingredients.  Process to combine well, and adjust seasoning accordingly.

Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl.  Add some dressing and toss to combine.  Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.

Serves 6-8

Baklouti Latke Waffles

baklouti latke waffles

Ingredients
2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Olive Oil – or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron

Directions
Heat oven to 350. Lightly oil a large baking sheet and set aside.

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.

Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the oven to keep warm.

Makes around 8 latke waffles