Wednesday, December 30, 2015

Custom Platter with Sprouts, Pesto & Marinades

Sprouted lentils, horseradish pesto and a turmeric marinade seasoned tonight's salmon, soba noodles and roasted vegetables-producing a unique clean-your-plate dinner.  There are endless possibilities for the leftovers!  The recent issue of Bon Appetit Magazine features many mini recipes that complement and when pieced together create a custom plate like no other.  

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

Turmeric Dressing

(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

Sprouted Lentils

(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 Assembly

Pour 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.


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