Kohlrabi Tacos with Adzuki-Mung Bean Salad Adzuki Bean, Mung Bean Salad Yield = 6 4 oz. Adzuki Bean 4 oz. Quinoa 4 oz. Red Rice 4 oz. Mung Bean Dressing: 1 Tbsp Sesame Oil ¼ cup Rice Wine Vinegar 1 tsp Braggs Liquid Aminos 3 Limes, zested, juiced 1 Tbsp Fresh Ginger, minced 1 Tbsp Fresh Garlic, minced 1 Tbsp Date Sugar 2 tsp Coriander 2 tsp Black Sesame Seeds 3 Scallions each, thinly sliced 1 bunch Cilantro, chopped 1 Daikon, fine julienne or 3 Yacon 1 Softball-Sized Kohlrabi, peeled 1 Carrot, fine julienne 1 ¼ Red Cabbage, fine julienne Soak the beans overnight. Cook the beans (separately) in vegetable broth until dry, let 1
cool. Cook the red rice and quinoa (separately) in vegetable broth until tender. Set aside and allow to cool. In a medium bowl, make the dressing. Whisk together the sesame oil and rice wine vinegar. Add the zest and juice of the limes, ginger, garlic, Braggs Liquid Aminos, date sugar, and coriander. Whisk together well. In a large bowl, mix together the beans, red rice, and quinoa. Pour the whisked dressing over the beans and rice and stir to incorporate. Finally, stir in the sesame seeds, thin sliced scallions, and chopped cilantro. Season with salt and pepper to taste. For Kohlrabi: Peel and slice on slicer 1/8 thick. Practice bending into taco shape. Form to get right thickness without snapping. Fill with filling. Top with carrots, cabbage, and daikon or yacon. Zip zag with Miso Yogurt Crema. Miso- Yogurt Crema ¼ C yogurt 1 tsp cucumber juice or more for thinning ¾ tsp miso paste Combine all blend and put in squeeze bottle 2
Poached Barnegat Skate Wing with Last of the Season Tomato Fondue and Braised Fennel Poached Skate Yield = 10 4 C Dry White Wine 2 Small Onions, diced 1 Carrot 3 Stalks Celery 3 Bay Leaves 6 Tbsp White Wine Vinegar 1 C Water 5 Large Skate Wings, 8 oz. each cut into 4 oz. portions In tented foil roasting pan simmer the wine with the onion, celery and carrot and bay leaf for a few minutes. Add the vinegar and water. Place the skate wings in the wine mixture and simmer until they just turn opaque, Remove portions. Tomato Fondue 2 Pints Varietal Cherry and Grape Tomatoes in Various Colors 4 Tbsp Olive Oil 1/2 C Cold Unsalted Butter 1/2 tsp Kosher Salt 1 Pinch Fresh Thyme 3
Combine tomatoes and oil in a cast-iron skillet over high. Cook, stirring often, until tomatoes begin to burst, about 5 minutes. Reduce heat to medium-high; cook, stirring often, until tomatoes are mostly broken down, about 5 minutes. Stir in butter and salt until melted. Remove from heat. Sprinkle with fresh thyme. Braised Fennel & Spinach Bed 1 Large Fennel Bulb or 2 Small Bulbs 2 Tbsp Butter 1 Small Garlic Clove, whole 1 Bunch Parsley Stems Salt and Freshly Ground Black Pepper 1/4 C Vegetable Stock Water 1 lb. Baby Spinach Caper Berries Trim stalks fennel bulb and cut each bulb lengthwise into quarters. In a rondo pan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, and toss to coat with butter, lightly caramelize. Season with salt and pepper, to taste. Add stock and water. Bring mixture to a boil, reduce heat to a simmer and cover. Transfer Braise to 250 oven until vegetables are tender. Stir in remaining tablespoon butter. Remove parsley stems. Add 1lb of spinach gradually and stir and let wilt with the fennel. Season with salt and pepper 4
To Plate Place spinach and fennel mixture on plate. Arrange skate portions on top of mixture. Dollop each portion of skate with tomato fondue, a caper berry and fennel fronds from stalks 5
Honey Roasted Breast of Griggstown Poussin with Toasted Filberts Yield = 10 20 Poussin Breasts 32 oz. Roasted and Peeled Pearl Onions 12 Tbsp Avocado Oil 3 tsp Cinnamon 3 tsp Ground Ginger 3 Lemons, zested and juiced 3/4 C Poultry Stock 2 Tbsp Kosher Salt 1 Tbsp Saffron 3 tsp Black Pepper 3 C Filberts 2/3 C honey 1/3 C Rose Water 1 Bunch Scallions, biased sliced thin Take the poussin breasts and French the wing, mix with the pearls, avocado oil, ginger, cinnamon, saffron, lemon juice, stock, salt and pepper and marinate overnight. Pre heat the oven to 375. Toast filberts till fragrant and slightly browned rough chop and hold Transfer poussin breasts and marinade to parchment lined sheet pan skin side up. Cook for 15-20 minutes. Pull out poussin breasts.mix rose water, honey and filberts to a pesto consistency. Spread onto poussin breasts. Return to oven to finish cooking the poussin. Garnish poussin with scallions and lemon zest. 6
Crimson Lentil Burger with Sweet and Spicy Aronia Berry Catsup Lentil Burger Yield = 8 3/4 C Short Grain Brown Rice 1 ½ C Red Lentils 1 Small Onion, minced 1/2 Bunch Scallions, finely sliced 2 tsp Garlic, minced 1 Carrot, large minced 1/2 Head of Broccoli Florets, shaved 1/2 Head of Cauliflower Florets, shaved 6 White Potatoes, grated 1 C Oyster Mushrooms 1 C Fresh Peas 1 ½ tsp Curry Powder 1/2 C Fresh Parsley 1/2 C Avocado Oil 2 C Yellow Cornmeal Sea Salt Black Pepper To make the burgers. Cook to rice till sticky then cool on sheet tray. Cook the lentils till just past tender and cool on sheet tray. Take avocado oil and add the onion and garlic and cook. Add the broccoli, carrots, cauliflower, potatoes, oyster mushrooms, and fresh peas and cook till slightly warmed. Add the curry powder. Remove the pan from the heat and stir in the salt and pepper. Cool mixture on sheet tray and mix with rice and lentils when cool. Adjust seasoning and 7
add scallions. Scoop out 5oz of the mixture and pack it. Between thumb and index finger or ring mold Compress to Form 3 ½ inch patties. Dust with yellow cornmeal on outside of patties. Place the patties on a sheet tray. Place in freezer till semi frozen. To cook burgers. Heat avocado oil in pan and sear burgers until evenly brown on both sides. Place on parchment lined sheet pan and continue to cook in 375 oven till crispy outside and heated through. To assemble serve on toasted punched multi grain discs with catsup and fresh amaranth sprouts. Aronia Catsup 1/2 C Aronia Berries 1 Mango, peeled 1 Lime zested 1/4 C Fresh Cilantro Leaves, Chopped 1 Tbsp. Minced Bermuda Onion 1/2 Red Bell Pepper 1/2 Yellow Bell Pepper 1 tsp Honey 6 Thai Bird Chilies, minced Avocado Oil Sea Salt Black Pepper To make the catsup. Puree half the berries and reserve the other half. Dice ¾ mango and peppers for garnish in catsup and put rest in blender for puree with berry puree. Add the lime juice and puree until the mixture is smooth (add a little avocado oil to thin if necessary to get required viscosity). Stir in the reserved berries, mango and peppers along with the cilantro, red onion, peppers, and bird chilies, and stir to combine. Season with salt and pepper. 8
Pistachio~Coconut Banana Bites Yield = 25-30 1 C Unsweetened Coconut Flakes 1/4 C Raw Unsalted Sunflower Seeds 1/2 tsp Ground Cinnamon 1/4 C Pistachios 1/2 C Mashed Banana (approx. 1 Banana) 1/2 C Cooked Green Lentils 3 Tbsps. Honey 1/4 C 100% Cacao Chips 1 Tbsps. Melted Coconut Oil 1/2 C Coconut Flour Place coconut flakes, sunflower seeds, cinnamon, pistachios, banana, lentils, and honey into food processor. Pulse until smooth, scrape down sides and pulse again. Transfer to a bowl using a spatula. Stir in chocolate chips and oil until incorporated. Stir in coconut flour until fully combined. Roll into bite size balls, about 1 Tbsp in size. Cover and refrigerate or freeze 5-10 minutes. 9
Flax & Chia Seed Pudding Yield = 6-4oz servings 3 C Unsweetened Almond Milk 1/2 C Chia Seeds 1/4 C Ground Flax Seeds 5 tsp Vanilla Extract 1/4 tsp Nutmeg (to taste) : Mix gently with a spoon on/off for 15 minutes Refrigerate for 30 minutes, then mix again gently until smooth Add more almond milk if needed 10