Taste Fair Recipes 2010
Greek Style Rice Salad
2 ½ cups cooked brown rice
1 ½ cup chopped ripe tomatoes
1 cup cucumber, diced
1 15oz can chickpeas, drained and rinsed
1 cup chopped green onions
¼ cup fresh dill or 1 tbsp dried
½ cup pitted Mediterranean Organic kalamata olives
¼ cup olive oil
¼ cup lemon juice
salt and pepper, to taste
In a large bowl, combine the rice, tomatoes, cucumber, chickpeas, green onions, dill, and olives and toss to combine well. In a small bowl, combine the lemon juice with the olive oil and drizzle over the rice mixture. Season with salt and pepper, and toss to combine well. Best served room temperature.
There are quite a few variations of this. You can add ½ cup roasted red peppers and ½ cup crumbled feta. Also, you can make this using orzo pasta or couscous as well.
Grilled Veggies with Roasted Red Pepper and Almond Sauce
6 cups assorted vegetables (Red Onion wedges, thick red pepper strips, broccoli florets, zucchini rounds, cherry tomatoes, yellow squash rounds, etc.)
salt and pepper, to taste
Roasted Red Pepper and Almond Sauce
If using an outdoor grill, skewer vegetables on individual skewers and lightly brush vegetables with olive oil and season with salt and pepper. Grill until tender on both sides which will take 5-10 minutes depending on which vegetables you use. If using an indoor grill, lightly season vegetables with salt and pepper. Lightly oil the grill, and grill the vegetables on both sides. Serve with the sauce on the side to dip the vegetables in.
For the Roasted Red Pepper and Almond Sauce: In a blender, add 2 large roasted red peppers from a jar (recommended Mediterranean Organic), with 2 tsp chopped fresh garlic, ½ cup tightly packed fresh basil or ¼ cup fresh chives, and ¼ freshly squeezed lemon juice Blend until completely smooth. Add ½ cup of almond butter (recommended Maranatha), and ½ cup water. Season with salt and pepper and blend until smooth adding more water to make the sauce a drizzling consistency. Serve at room temperature.
For the Basil Garlic Sauce: In a blender, combine 1 cup tightly packed fresh basil, with 2 tsp chopped fresh garlic, and ¼ cup freshly squeezed lemon juice. Blend until completely smooth. Season with salt and pepper and, with the blender running, drizzle in ½ cup good extra virgin olive oil. Serve at room temperature.
Buttermilk Marinated Jerk Chicken with Mango Piri Piri Sauce
1 lb. chicken thighs, trimmed of excess fat
2 cups buttermilk
2-4 tbsps jamacian jerk seasoning
salt and pepper, to taste and depending on your seasoning
Mango Piri Piri Sauce (see recipe below)
Place the chicken thighs in a zip top bag, pour the buttermilk over the chicken and stir to make sure the chicken is coated. Seal the bag removing the excess air, place in a bowl, and allow to marinate in the refrigerator for at least 8 hours, but up to 2 days.
Drain off the buttermilk and pat the chicken dry with paper towels. Lightly oil an indoor or outdoor grill. Season both sides of the chicken with jerk seasoning, salt and pepper and grill on both sides (about 4 minutes per side) until chicken is completely cooked through. Serve with the piri piri sauce
For the sauce: In a blender combine ¾ cup olive oil, 1 large roasted red pepper from a jar, 1 tsp dried red chili flakes, 1 tbsp chopped garlic, 1 tbsp chopped jalapeno peppers from a can), and ¼ cup red wine vinegar. Blend until completely smooth. Then add ½ cup mango puree or ¾ cup fresh ripe mango, cut into cubes and blend until smooth.
Vanilla Mousse Pie with Strawberry Fruit topping
For the pie
2 pre-made graham cracker pie crusts
2 packages Mori-Nu Vanilla Pudding Mix
1 box Mori-Nu Extra-Firm silken tofu
3-4 tbsp water
2 vanilla beans
2 boxes Soyatoo Whipped topping
For the fruit
2 lbs fresh strawberries
½ cup Wholesome Foods Light Agave Nectar
Preheat oven to 400 degree F. Bake unfilled pie crusts on a cookie sheet for 5 minuets or until lightly golden brown. Allow to cool completely.
Meanwhile, in a food processor, combine both packages of the pudding mix with the tofu and the water until completely smooth. Split the vanilla beans in half lengthwise and scrape the seeds out carefully with a knife. Add to the pudding mixture and process to incorporate.
Empty the contents of the soy whip into a large bowl and beat until it reaches soft peaks (when you pull the beaters out and it’s solid like whipped cream, but not completely stiff). Fold the 2/3 of the cream into the pudding mix a third at a time, being careful not to deflate the cream. Pour the mixture into the pie crusts and smooth down using the back of a spoon or a rubber spatula. Refrigerate for 2-4 hours to help it thicken.
For the fruit-in a large bowl, combine the strawberries with the agave nectar and stir to combine well. Cover with plastic wrap and refrigerate for 2-4 hours before serving.
To serve: cut the pie into slices, top with a couple of spoonfuls of the fruit topping and a dollop of the leftover cream.
Lemon Mousse Pie with Blackberry Topping
Replace the vanilla pudding mix and vanilla beans with lemon pudding mix and 1 tbsp chopped lemon zest. Also, replace 2 tbsp of the water with freshly squeezed lemon juice. For the fruit, replace the strawberries with 2 bags of frozen blackberries, defrosted.
Chocolate Mousse Pie with mixed berry topping
Replace the vanilla pudding mix and vanilla beans with chocolate pudding mix. Melt 1 cup of chocolate chips and add to the food processor with the pudding mixture and process until smooth. For the fruit, replace the strawberries with 2 bags of frozen mixed fruit. You may need to cut the strawberries in half if they are large.
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