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Bill’s Quinoa

2 cups quinoa

2-3 tbs extra virgin olive oil

2 tbs taco seasoning

Chicken broth

1 cup salsa

Juice of 1/2 lime

5 ears of fresh corn

2 jalapenos, seeded and chopped

1 can black beans, drained and rinsed

1/2 red onion, diced

1/2 cup finely chopped cilantro

2 avacado, diced

12 oz Fresco cheese, crumbled

 

Rinse quinoa until water runs clear. Toast the quinoa until light brown then add the olive oil and taco seasoning, mix well. Immediately add enough chicken broth to cover quinoa, the salsa and juice from half of lime.  Heat on high just to boil.  Lower heat to simmer and cook 20 minutes.  Add corn, jalapeno, beans, onion, juice of the other half of lime, and cilantro.  Top with avocado and cheese. 

 

 

Garden Gate Dressing

1C Buttermilk

1C Mayonnaise

2.5Tbsp Garden Gate, finely ground

1tsp Applewood Smoked Sea Salt, or to taste

1tsp Applewood Smoked Pepper, or to taste

Pinch of Cayenne

 

Curried Sorghum Salad

1C Sorghum

3C water

1tsp Mild Curry powder

1tsp Coconut Sugar

1tsp Ground Mustard

1tsp Ground Coriander

½ tsp Turmeric

½ tsp cumin

2-3Tbsp Joly Jalapeno Olive Oil, or olive oil of your choice

1 medium Yellow Onion, diced

1 can Great Northern Beans, drained and rinsed

1lg or 2sm fresh Mangoes, diced

1/3 bunch fresh Cilantro, chopped

½ C Scallions, chopped

Salt and pepper, to taste

Cook sorghum according to package directions, cool. Combine curry, sugar, mustard coriander, turmeric and cumin in a small dish. Heat a skillet over medium heat, add olive oil and sautee diced onion 3-4 minutes until slightly translucent. Add curry mixture and continue cooking another 3-4 minutes. Add onions and all remaining ingredients to cooled sorghum. Mix well.

 

Citrus Sesame Kale

1 bunch fresh Kale

2tsp sesame oil

1 clove minced garlic

1 tsp ginger powder

1tbsp fresh orange juice

1 ½ tsp soy sauce

Salt, pepper and chile to taste

Sesame seeds

Rough chop the kale to the size you like. Heat skillet over medium heat. Add sesame oil, garlic and ginger. Cook garlic for 30 seconds. Add kale. Toss kale with oil. Add orange juice and soy sauce. Cook about 3 minutes until starting to wilt. Remove from heat. Season with salt, pepper, and chile flakes of your choice. Sprinkle with sesame seeds.

 

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