Wednesday, May 13, 2009

Seasonal Menus

Seasonality is equally as important as nutrient density, macro and micronutrient profile.

Asparagus Frittata with Walla walla onions and gruyere
Asparagus sauteed with Walla walla onions and fresh garlic then mixed with eggs beaten and gruyere cheese then oven baked.
Rosemary red potatoes
Red potatoes, rosemary, fresh garlic and olive oil roasted. Served with sour cream.
Arugula salad with walnuts, cranberries and goat cheese
Fresh arugula tossed with walnuts, dried cranberries and goat cheese tossed with an orange juice, cider vinegar and olive oil dressing

Pan-fried Halibut with sweet corn salsa
Halibut marinated in a blend of lemon juice-shoyu-garlic-white pepper then pan-fried. Topped with a mixture of fresh white corn, tomatoes, mango, cilantro, fresh chili pepper, lime and fresh garlic.
Simmered quinoa tossed with olive oil, sea salt, fresh ground black pepper
Romaine Radicchio Salad with shaved Asiago
Romaine lettuce and radicchio tossed with a ume plum vinegar, maple syrup, tamari, olive oil dressing topped with shaved Asiago cheese
Berry salad with fresh whipped cream
Blackberries, blueberries, strawberries tossed and topped with whipped heavy cream

Apricot-glazed chicken breast
Chicken breast coated with potato flour, browned in a pan with olive oil. Coated with an apricot jam-mirin-tamari sauce and simmered.
Cider glazed Roasted Root Vegetables
Parsnip, rutabaga and carrot coated with a blend of apple cider vinegar, olive oil, sucanat then oven roasted.
Kale and Rhubarb Sauté
De-stemmed kale and rhubarb sautéed in olive oil, fresh garlic and mirin, topped with raw cashews.
Maple Vanilla yogurt with pan-fried apples
Whole milk plain yogurt with maple syrup and whole vanilla bean extract with apples lightly pan-fried in canola oil.

Sweet Potato Lentil soup with foraged mushrooms
Lentils, sweet potatoes, chanterelle mushrooms, garlic and stock simmered. Served with dollop of plain yogurt.
Basmati Brown Rice
Simmered brown rice

Braised collards and beet greens
Beet greens, collards sautéed in olive oil and onions then braised in a blend of cooking sake and tamari.
Carmelized pears with ginger ice cream
Bosc pears broiled in a glaze of mirin, brown sugar, cinnamon and butter, served with a side of ginger ice cream.

Copyright 2009, Genevieve Sherrow.

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