Oven Caramelized Citrus Sundaes with Vanilla and Sage

January 16th, 2013 § 0 comments § permalink

Serves 4

Ingredients

1 lemon, halved and sliced
1 lime, halved and sliced
1 mandarin orange, halved and sliced
10 kumquats, halved
1 cup demerara sugar
Handful of fresh sage leaves
1 fresh vanilla bean, split
Vanilla Ice Cream

Directions

Pre heat oven to 400° F. In a large bowl combine all the citrus halved and sprinkle with ¼ cup of the sugar and toss together well. Chop up the fresh sage (leaving a few sprigs whole) and toss those into the citrus bowl, along with the vanilla bean. Arrange the segments on a baking sheet flat and sprinkle with the remaining amount of sugar. Place in the oven and bake for about 10 minutes. Place the oven on broil and broil for a few more minutes until the citrus is charred slightly. Spoon the mixture over vanilla ice cream!~

Roasted Cilantro Onion Sauce

January 16th, 2013 § 0 comments § permalink

Makes 2 cups

Ingredients

2 cloves, garlic, chopped
1 medium small white onion, chopped large
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime, plus juice of another
Zest of 1 lime
2 cups fresh cilantro leaves
¼ cup hot water (more as needed)

Directions

Pre heat oven to 400° F. Place the garlic and onion on a baking sheet and drizzle with a few spoons full of avocado oil, salt, lime juice and zest and toss together. Bake for about 10 minutes until the onions are beginning to char. Place the roasted onions and garlic in a blender and add the remainder of oils, juice of the other lime and fresh cilantro leaves. Blend until smooth, adding a little bit of hot water in order to control the thickness. Drizzle over tacos!

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Seasonal Roasted Tacos with Roasted Cilantro-Onion Sauce

January 16th, 2013 § 0 comments § permalink

Serves 6

Ingredients

1 medium sweet potato, peeled and cubed
2 cups cauliflower florets
1 medium red onion, chopped
¼ cup sundried tomatoes, chopped
1 cup purple kale leaves, stems removed and chopped fine
1-2 dried chipotle peppers, crushed or chopped fine
Salt/pepper
Avocado oil
6 sprouted corn tortillas
Chipotle cheddar or pepper jack cheese, grated
Roasted Cilantro Onion Sauce (recipe follows)

Directions

Pre heat oven to 400° F. In a large bowl, toss together the sweet potato, cauliflower, onion, sundried tomatoes, kale, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 -25 minutes or until the items are soft and starting to char. Take out of the oven and toss together. Heat the sprouted corn tortillas over a gas stove and place some of the sweet potato mixture over the top and drizzle some Cilantro Onion Sauce on top, garnish with grated cheese.

Roasted Cilantro Onion Sauce
Makes 2 cups

Ingredients

2 cloves, garlic, chopped
1 medium small white onion, chopped large
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime, plus juice of another
Zest of 1 lime
2 cups fresh cilantro leaves
¼ cup hot water (more as needed)

Directions

Pre heat oven to 400° F. Place the garlic and onion on a baking sheet and drizzle with a few spoons full of avocado oil, salt, lime juice and zest and toss together. Bake for about 10 minutes until the onions are beginning to char. Place the roasted onions and garlic in a blender and add the remainder of oils, juice of the other lime and fresh cilantro leaves. Blend until smooth, adding a little bit of hot water in order to control the thickness. Drizzle over tacos!

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Roasted Cauliflower and Farro Salad with Parsley Vinaigrette

January 16th, 2013 § 0 comments § permalink

Serves 6

Ingredients

2 cups cauliflower, cut into small florets
1 red pepper, chopped
Olive oil
Salt/pepper
1 cup Tuscan kale or purple kale, sliced thin
1 small red onion, chopped small
2 cups cooked farro
¼ cup sundried tomatoes, chopped small
¼ cup almonds, toasted and chopped
1 tablespoon white wine vinegar or white balsamic
2 tablespoons lemon juice
1 teaspoon lemon zest
1 clove garlic, chopped fine
½ cup fresh parsley, chopped superfine
¼ cup extra virgin olive oil
¼ cup feta cheese, crumbled

Directions

Pre-heat the oven to 400° F. Toss together the cauliflower, florets and red peppers and drizzle a little olive over them, season with salt and pepper and place in a glass baking dish and roast until golden brown or about 15 minutes. Place the sliced kale in a large mixing bowl and immediately place the roasted cauliflower over the top of the kale while its hot and toss together, let stand for a few minutes to lightly cook the kale with the remaining heat of the roasted cauliflower. Mix in the farro, tomatoes and almonds until well mixed. In a small mixing bowl, whisk together the vinegar, lemon juice, zest, garlic parsley and olive oil until emulsified. Toss over cauliflower and farro mixture and mix well, gently fold in the feta crumbles and serve!

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