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tagged: Photos & Summer Recipes from FEAST (Breathe Event 8/5/10)
Posted by justinhenderson in Updates
Recipes for all dishes (including Penny’s brownies) are listed below. Event photos are posted on our Facebook page (click here for direct link)
Raw Vegan Superfood Brownie
Courtesy of Penny’s Pastries
INGREDIENTS:
2 cups of raw nuts (almonds, cashews, walnuts, pecans, hazelnuts, etc; soaked overnight)
1/3 cup raw hemp seed
2/3 cup raw cacao (or you can use ½ carob powder)
1 T raw mesquite powder
1 T raw maca powder
2 T raw almond butter
1 tsp organic, non-alcoholic vanilla extract
1 1/2 tsp ground cinnamon
1 ½ tsp cayenne pepper
4 T liquid coconut oil
1 cup Medjool dates (pitted and soaked)
PREPARATION:
Finely grind nuts into a food processor. Add rest of ingredients minus the dates, coconut oil, almond butter, and vanilla extract. Once crumbly and thoroughly mixed, add the almond butter, oil, dates, and vanilla. Combine until crumbly and somewhat sticky. Remove from food processor. Pat into a 8×8 pan until flat. Refrigerate until firm. Cut into desired shapes. Can top with goji berries, shredded coconut, cocoa nibs or anything to your desire! Enjoy!
Marinated Steak Brochettes served with an Italian Salsa Verde
A brochette is a skewer, either small hors d’oeuvre or large entrée size, threaded with meat, poultry, fish, and/or vegetables and grilled, broiled or baked, sometimes served with a dipping sauce.
Ingredients (this recipe makes 8 servings):
| 2 lbs favorite grilling steak (skirt steak, sirloin, NY strip, rib eye….) cut into 3” strips
24 bamboo skewers soaked in water for 30 minutes
For marinade 1 1/2 cups olive oil 2 teaspoons finely chopped fresh thyme leaves 1 lemon, sliced thin 1 teaspoon freshly ground black pepper
|
For Salsa Verde
1 garlic clove, minced 3/4 teaspoon (or more) salt 1/2 teaspoon (or more) black pepper 1/2 teaspoon dried crushed red pepper 1/2 teaspoon (packed) grated lemon peel 31/2 tablespoons fresh lemon juice 3/4 cup extra-virgin olive oil 3/4 cup (packed) chopped Italian parsley 1 tablespoon drained capers 2 anchovy fillets, minced |
Procedure:
Make marinade
In a shallow baking dish just large enough to hold steak in one layer, stir together oil, thyme, lemon, and pepper. Add steak to marinade, turning to coat well. Marinate steak, covered, and chilled, turning occasionally, 1 day.
Make Salsa Verde
Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and re-whisk before using.
Make Brochettes
Heat grill or broiler to medium high heat. Skewer the steak onto bamboo skewers and season with salt. Grill to medium rare (about 3 minutes per side depending upon thickness). Arrange Brochettes on a platter and either drizzle with Italian Salsa Verde or serve in a bowl on the side for dipping. Garnish with extra thyme or parsley sprigs.
Caprese Couscous Salad served over Fresh Arugula & Baby Spinach
Ingredients (This recipe makes 8 servings):
| 2 1/4 cups canned vegetable broth
1 10-ounce box couscous 2 cups grape or cherry tomatoes – halved 1/3 cup thinly sliced fresh basil (chiffonade) plus whole leaves for garnish |
1 8oz container fresh mozzarella (boconccini, quartered or ciliegine)
1/2 cup olive oil 1/4 cup balsamic vinegar 10-ounces fresh arugula and baby spinach mixed Salt and Pepper to taste |
Procedure:
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
Whisk together olive oil and balsamic vinegar, season with salt and pepper. Combine tomatoes, mozzarella and cooled couscous and toss with vinaigrette. Lightly toss in basil chiffonade (do not bruise).
Place arugula and spinach on a large platter. Lightly scatter caprese mixture over leaves and garnish with fresh basil leaves. Serve immediately.
Minted Edamame Dip with Toasted Pita Chips
Ingredients (This recipe makes 4 servings):
| 3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed |
1/4 cup olive oil
2 teaspoons fresh lemon juice 3 tablespoons minced fresh mint plus sprigs for garnish Salt and Pepper to taste |
Procedure:
Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until crisp, 15 minutes; cool.
Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid
Place edamame, oil, and 1/4 cup reserved cooking liquid in food processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper and add more lemon juice if desired. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced mint; pulse until mint is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with mint sprigs; serve with pita chips.
Grilled Summer Vegetables served with Herbed Blue Cheese
Ingredients (This recipe makes 8 servings):
| Vegetables
Safflower oil or canola oil, for oiling the grill 1/2 cup olive oil 1/4 cup balsamic vinegar 5 fresh basil leaves, cut into very thin strips (chiffonade) Summer Vegetables (zucchini, yellow squash, red onion, bell peppers, mushrooms, asparagus, eggplant) cut into similar size slices Salt and freshly ground black pepper to taste Fresh parsley and fresh basil, to garnish (optional) |
Herbed Blue Cheese:
1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and tarragon 1 tablespoon freshly ground black pepper 8-ounces crumbled blue cheese
|
Procedure:
Grill the vegetables
Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the vegetables with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
Make the herbed blue cheese
Combine herbs, cheese and pepper in a bowl, toss with fork to combine. Cover with plastic wrap and refrigerate for at least 30 minutes for flavors to combine.
Arrange the grilled vegetables on a serving platter. Drizzle the vegetables with Herbed Blue Cheese or serve on the side in a bowl. Garnish with the basil and parsley. Season with additional salt and pepper, if desired.
Strawberry Watermelon Sparkler
Ingredients (This recipe makes 8 servings):
| 1/2 cup water
1/4 cup sugar Pinch of salt 2 cups seedless watermelon cubes |
2 cups hulled strawberries
Lime cut into 8 wedges Ice and chilled sparkling water, for serving
|
Procedure:
In a small saucepan, combine the water with the sugar. Simmer over moderate heat until the sugar has dissolved, about 1 minute. Remove from the heat and add salt.
Put syrup, strawberries and watermelon into a blender and puree until smooth.
Fill 8 glasses with ice. Pour the fruit mixture into the glasses and top off with sparkling water. Garnish with lime wedge and serve.
