Serves 6

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INGREDIENTS



• 2 cucumber, euro, peeled, rough cut
• 2 yellow bell pepper, seeded, rough chop
• 2 slices white bread, toasted, crumbled
• 1 red onion, rough chop
• 5 yellow heirloom tomatoes, rough chop
• ½ cup Champagne vinegar
• 1 cup extra virgin olive oil
• ¼ cup sugar
• Salt and fresh ground black pepper, to taste

PROCEDURE

1. Combine all into a tall cylindrical container, puree with a large immersion blender –OR– puree in a vita-mix blender in batches, combine all and check seasoning.
2. Refrigerate.

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CHEF’S NOTE:

Yield: about 2 quarts

Serves 6

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INGREDIENTS

• 1 pound quinoa
• 32 ounces chicken stock or water
• ¼ cup red onion, small dice
• ⅛ cup fennel, small dice
• ⅛ cup carrots, small dice
• ⅛ cup preserved lemon, diced finely
• ⅛ cup golden raisins
• ⅛ cup olives, chopped
• ¼ cup Marcona almonds, toasted, chopped
• 1 teaspoon mint, julienned
• 1 teaspoon Italian parsley, julienned
• 1 tablespoon Harissa
• Lemon juice, no seeds, to taste
• Salt, to taste
• Fresh ground black pepper, to taste

PROCEDURE

1. Rinse the quinoa thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
2. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
3. Stir in water or stock and the salt. Bring to a rolling boil.
4. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
5. Remove the pot from heat and let stand for 10 more minutes, covered. Don’t peek!
6. Remove the lid — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.
7. Fluff the quinoa with a fork while adding in the remaining ingredients, season to taste with salt and pepper and lemon juice.

Serves 6

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INGREDIENTS – CAKE

• ¼ cup butter, unsalted
• 1 cup sugar, white granulated
• 1 egg, whole
• ½ cup whole milk
• 1 cup all purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• 2 cups mixed blueberries and peaches

INGREDIENTS – STREUSEL TOPPING

• ½ cup white granulated sugar
• ¼ cup all purpose flour
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter

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PROCEDURE

1. Cream the butter and sugar.  Add in the egg and milk, mix until smooth.
2. Add flour, baking powder, salt. Mix until smooth but do not over mix.
3. Fold in the fruit.
4. Pour into the well greased pan.
5. Make streusel topping.  Cut in sugar, flour, cinnamon into the butter until well combined. Sprinkle over the top of the cake.
6. Bake at 375 degrees for 40-45 minutes or until a cake tester comes out clean.
7. Allow to cool completely.
8. Serve with whipped cream.

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CHEF’S NOTE:

Yield: one 9” square dish, pre heat oven to 375 degrees, grease the pan.