Yields: 12 squares
1 cup Raw shelled pistachios
1 cup Oats
½ tsp Sea Salt
¼ Cup Maple Syrup
2 Tablespoons Olive Oil
1/3 Unsweetened Coconut Flakes
¼ Cup Chopped Pistachios (For topping)
Preheat the oven to 350 degrees and line an 8-inch square pan with parchment paper. In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running and the meal begins to come together into a crumbly, almost wet dough.
Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios. Bake for 10 to 12 minutes until the coconut is nice and golden brown and the dough is cooked throughout. You want the squares to be a little bit soft- don’t overbake these.
Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into 12 nice squares and drizzle with a little bit of maple syrup for a little added sweetness. Store the squares in a sealed container for up to a week.
Yields: 6 ounces of salad
6 ounces Wild Rice
3 ounces Orzo pasta
1 ½ ounces Roasted red pepper
1 ½ ounces Dark raisins
1 ½ ounces Golden raisins
1 ½ ounces Roasted Corn
¾ ounce Pickled red Onion
1 Bunch Italian parsley; finely chopped
3 ounces Skin on almonds
Cook wild rice and orzo according to package instructions. The wild rice will triple in size. While those are cooking, make the pickled red onions (see recipe) and toast the almonds in the oven till golden brown with oil and salt. In a large bowl, toss all of the prepared ingredients with the vinaigrette and toss to combine. Season to taste with salt and pepper.
Pickling Liquid for onions:
1 large red onion, peeled small diced
3/4 cup red wine vinegar
1/4 cup water
1 teaspoon fine sea salt
1–2 tablespoons granulated sugar
In a saucepan, bring up the water, salt, sugar, and red wine vinegar to a boil. Add in the diced red onion and let marry for an hour. The onions will take on a nice pink color. Cool down the diced onions until ready to use in the salad.
Golden Balsamic Vinaigrette:
8 Ounces Honey
16 Ounces Golden balsamic vinegar
1 Bunch Italian Parsley; finely chopped
½ ounce Chili flakes
2 Ounces Lemon juice
32 Ounces Blended oil
Salt
White pepper
In a bowl, whisk the first 5 ingredients together. Slowly add in oil either using a hand blender or whisking vigorously to emulsify. Season to taste with salt and white pepper.
Feeds 4-6pp
Roasted Chicken
1 Whole Chicken (Leave whole or cut)
Kosher Salt and Pepper to taste
Canola Oil or Vegetable Oil
Roasted Seasonal Vegetables
1 each Zucchini
1 each Yellow Squash
1 each Red and Yellow Pepper
½ each Red Onion
Extra Virgin Olive Oil
Salt & Pepper
Gremolata
1/8 tsp. Kosher Salt
1 Tbsp Minced Garlic
1 ½ Tbsp Lemon Zest
¼ c. Lemon Juice
¼ c. Lemon Segments / mashed
¼ c. Caper Brine (Drained off of jarred capers)
¼ c. Extra Virgin Olive Oil
1/8 tsp. Cracked Black Pepper
1 Tbsp. Minced Shallot
¼ bunch of Italian Parsley (chopped)
For Plating, place pile of roasted vegetables in center of plate. Top with roasted chicken, and spoon gremolata over top! This recipe can be interchanged with any protein you like…Chicken, beef, fish, etc.
