Recipes

LOTS OF GRAINS SALAD

Fregola, Sunflower Seeds, Guava-tamarind Vinaigrette

Lots Of Grains Salad

Serves 6 to 8
This dish is great for a buffet platter while entertaining.

Spiced Fregola-Grain Salad (recipe below)
1 tbs toasted sunflower seeds
1/2 tbs toasted flaxseeds
Baby Tuscan kale leaves
Olive oil to mix
Grapefruit segments, broken into thirds
Avocado, cut in large chunks
Salt and pepper to taste
Golden pea tendrils
Calvin pea tendrils
Guava-Tamarind Vinaigrette (recipe below)

Spiced Fregola-Grain Salad
1/4 cup + 2 tsp olive oil
1/2 tsp cumin seed
1/2 tsp coriander seeds
4 cardamom seeds
1 lb fregola
1 qt vegetable stock
3 cloves garlic, peeled, ndiced or crushed
1 tsp grated ginger
Pinch red chili flakes
1 Spanish onion, small dice
1/2 red, yellow, and green bell peppers, small dice
1 cup golden quinoa, cooked
1 cup red quinoa, cooked
1 cup farro, cooked
1 cup wheat berry, cooked
1/2 fennel bulb, small dice
1/4 cup grated carrot
2 cups button mushrooms, diced and roasted in a pan
1/2 cup chopped dried cranberry
1/4 cup parsley, finely chopped
Salt and pepper to taste

Heat 1/4 cup olive oil, add spices, and cook until aromatic. Add the fregola and lightly toast, 2 to 3 minutes.

In the meantime, bring the stock to a boil. Top the fregola with the boiling stock, stir once, and cover with plastic wrap. Allow to cook for 10 to 15 minutes. Once the fregola is cooked and all the liquid is absorbed, cool and then separate grains using a fork.

Heat 2 tablespoon of olive oil. Add garlic, ginger, chili, and onion. Then add bell peppers, and cook lightly. Reserve.

In a large bowl, combine the quinoa, farro, wheat berry, spiced fregola, bell pepper mixture, raw fennel, grated carrot, roasted mushrooms, cranberries, and parsley. Season with salt and pepper.

Guava-Tamarind Vinaigrette
1 cup olive oil
1 cup Meyer lemon juice
60 grams key lime juice
30 grams yuzu
175 grams tamarind puree
200 grams guava puree
Salt and pepper

Combine all ingredients. Refrigerate any unused vinaigrette.

Method
Mix the grain mix with the seeds and olive oil, and tear in baby kale leaves to mix.

Season to taste with salt and pepper, and mix in a few pieces of grapefruit and avocado.

Plate in center of oval plate and arrange whole baby kale leaves, grapefruit pieces, and avocado over and around the salad.

Top the salad with the pea tendrils.

Serve the vinaigrette on the side.