Are you trying to incorporate more fruits and vegetables into your diet? Whether you’re trying to stick to a New Year’s resolution or simply trying to eat healthier, Chef Travis Brust is here to help. Check out his delicious recipes and be sure to watch his video demonstrations that take you from start to finish. Bon Appétit!
TOASTED QUINOA SALAD
Quinoa is a superfood loaded with fiber and packed with protein. For this salad, Chef Travis Brust chose red quinoa. Since it tends to be a little bitter, he sweetened it up by adding dried cranberries, apples, and a little Tupelo honey. For texture, he mixed in some walnuts and for color, he added Tuscan Kale (grown right here in our Colonial Gardens). He topped it off with mint, blue cheese crumbles, and a homemade “dressing” using a fresh orange. Scroll down to take a gander at the ingredients and then click on the video for a demonstration straight from our Taste Studio.
- 1 cup uncooked quinoa
- 1 1/2 cup vegetable stock, if not available you may use water
- 1 tsp sea salt
- 1 bay leaf
- 1/2 cup walnuts, ground
- 1/2 cup dried cranberries
- 1 Crisp apple, cut in small dices or thin strips
- 4 oz blue cheese, crumbled, something mild or your favorite
- 4 cups sliced winter greens, kale, spinach, lettuces
- 1 Tbsp olive oil
- 1 orange, zested and juiced
- 2 Tbsp honey
- 1 sprig fresh mint, sliced very thinly
- sea salt and pepper
- In a small sauce pot place over medium high heat, the quinoa, stock, sea salt and bay leaf, bring to a simmer and cook for 15-17 minutes then let stand with a cover for an additional 5 minutes off the heat to steam. Lay the cooked quinoa out on a sheet pan to cool, remove the bay leaf
- Toss the greens with the olive oil, orange zest and juice, honey and fresh mint. Season with the salt and pepper
- Place the greens on a plate or bowl then scatter neatly the ground walnuts, cranberries, apple and blue cheese
CARAMELIZED CITRUS SALAD
This dish was almost too pretty to eat. Almost. It blends sweet and sour by combining blood oranges and grapefruit. The dash of sea salt really brings out the contrasting citrus flavors and the almonds add a delicious crunch. The directions are pretty self-explanatory (recipe below). Just a heads up, you’ll need a butane torch to get the nice caramelized glaze on top! And presentation is key. Be sure to serve it on a white plate so your guests can appreciate this true culinary work of art.
- 6 Tbsp sliced almonds
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp cardamom, ground
- 2 each grapefruit
- 2 oranges
- 2 blood oranges
- 2 lime
- 2 Tbsp Sugar in the Raw
- 4 sprigs fresh mint
- 2 Tbsp almond oil
- sea salt
- Place the sliced almond in a bowl and toss the the olive oil, sea salt and cardamom
- Place the almonds on a sheet tray and place into a 350°F oven and toast till a nice golden brown and crisp
- Remove the skin and pith of the citrus and then remove the segment from the membrane in the fruit
- Arrange the citrus on a heat resistant plate and sprinkle with the sugar in the raw
- Carefully using a propane or butane torch, caramelize the citrus till golden, but do not burn
- Over top of the citrus, sprinkle with the mint leaves, toasted almonds, sea salt and a drizzle of the almond oil
What do you think? Will you try one of Chef Travis’ recipes? Comment below and be sure to include pictures!
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