Horseradish-Pumpkin Seed Pesto
(Serves 4)Finely grind pepitas in a mini spice grinder. Add it to fresh leaves, lime juice, horeradish and oil in a small food processor. Pulse, stir and pulse again until pesto is thick.
1/2 cup toasted pepitas
2 tablespoon grated peeled horseradish
2 cups spinach leaves, stems removed
2 tablespoon cilantro leaves
4 basil leaves
1 tablespoon lime juice
1 tablespoon olive oil
Marinated Cheese with Roasted Lemon
(Serves 4)Toss lemon slices and oil on a baking sheet; roast until lightly charred for 10 minutes. Combine lemon slices, cheese, bay leaf, juice and oil in a small dish. Season with fresh grated pepper. Cover and chill.
1/2 large lemon, sliced, seeds removed
1 teaspoon olive oil
1/2 cup bleu cheese crumbles
1 bay leaves
Juice of 1/2 lemon
Fresh grated pepper
(Serves 4)Whisk all ingredients together.
1/3 cup white wine vinegar
1/4 cup mirin
2 tablespoon oive oil
2 tablespoon finely grated carrots
1 tablespoon finely grated ginger
2 teaspoon finely grated turmeric
1 teaspoon sesame oil
(Serves 4)In a small ball jar, add lentils. Pour 1 cup room temperature water and 1/4 teaspoon vinegar over dry lentils. Allow to sit overnight.
1/4 cup red lentils
Drain lentils. Add more room temperature water.
Cover lid with cheesecloth, then secure with the jar ring. Pour out water through the cloth. Invert jar onto a cloth lined bowl.
Repeat 3 times a day until sprouted, about 1 1/2 days.
Mix 2 tablespoon Horseradish Pesto with sprouted lentils.
Platter AssemblyPour 1/3 of turmeric marinade over 2 salmon fillets. Roast at 400 F. for 15 minutes.
Roast winter squash slices with 1 tablespoon olive oil for 40 minutes.
Boil soba noodles for 8 minutes. Drain. Sprinkle with turmeric marinade.
- Scatter sprouted lentils over bottom of plates.
- Arrange salmon, roasted vegetables and soba noodles over lentils.
- Garnish with lemon roasted bleu cheese crumbles.
- Garnish with additional pesto.