FARM FRESH AND SUPER SEXY

HEIRLOOM TOMATO AND QUINOA STACKER

In addition to all the great things summer brings, it's always a joy to venture out and experience some of the wonderful local farmers' markets. I had the chance a few days ago to "Apron Up" and visit Utah's most prized selection of tomato growers and this is what I discovered. 

IT ALL STARTS WITH THE RIGHT INGREDIENTS

2 Each Local Heirloom Tomatoes, sliced 1/2 inch

1 Cup Quinoa, cooked (2-1 Ratio)

1 Each Avocado, sliced

1/2 Ounce Fresh Pea Vines

2 Slices of Local Goat's Cheese (I used a garlic goat's cheese)

On 2 plates, arrange the tomatoes with the avocado and quinoa as you build a stack. Season with cracked black pepper and sea salt.Top with the fresh pea vines and a small slice of goats' cheese.

In a small bowl, mix together:

3 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Fresh Chives, cut

1 Teaspoon Hemp Seeds

Divide the dressing between the 2 plates and garnish with toasted walnuts.

"STOP DIETING AND LEARN HOW TO EAT"

AUM MY GOODNESS!!

Masala Spiced Vegetables

with

Chick Peas and Toasted Cashews

The greatest part of traveling, are the kindred spirits I meet and the dishes that I eat. I apologize for not posting last week. I was on a wonderful trip in Las Vegas and had eaten at some of the best "Hole in the Wall" restaurants that you could ever imagine. After getting back, I was inspired to recreate one of my favorite dishes that I had eaten 3 times during my visit. Now of course, I have added my own "twist" and hope you enjoy the flavors of Indian cooking.

1/4 Cup Olive Oil

1 Cup Eggplant, large diced

1 Cup Cauliflower, large diced

1/2 Cup Tomatoes, large diced

1/4 Cup Onion, large diced

1/2 Cup Chick Peas, cooked

1 Cup Kale, torn in pieces (You can also use any other favorite cooking green)

1/2 Teaspoon Garlic, minced

1/2 Teaspoon Ginger, minced

1/8 Teaspoon Red Chili Flakes

1/4 Teaspoon Turmeric Powder

1/4 Teaspoon Black Mustard Seeds

1/2 Teaspoon Sea Salt

Lightly Toasted and Ground:

1/4 Teaspoon Fennel Seed

1/8 Teaspoon Fenugreek

1/4 Teaspoon Cumin Seed

Garnish:

1 Tablespoon Cilantro, chopped

1 Teaspoon Cashews, toasted, chopped

1 Tablespoon Raisins

In a large saute pan, heat oil and cook eggplant for approximately 5 minutes or until soft. Next add the cauliflower and cook for an additional 5 minutes. Add the onion, chick peas, garlic, ginger and spices to the pan and cook for 3 minutes. Fold in the tomatoes and kale the last minute of cooking and season with sea salt.

Garnish with cilantro, cashews and raisins. 

Get creative!! This dish goes so well with a dollop of yogurt and a side of your favorite rice. 

"STOP DIETING AND LEARN HOW TO EAT"

WHEN DINING OUT IS JUST TOO EXPENSIVE!!

Mediterranean Wild Shrimp
with
Steamed Broccolini

I have been listening to all of your requests. Easier recipes, quick meals and not too expensive to prepare. So far, we are on the right track and wait to you hear this!! "Mediterranean Wild Shrimp" that calculates out to less than $3.00 per serving with only 15 minutes in the kitchen.

This dish is a hit, either hot or cold and there are so many great ways to share your twist.

8-10 Wild Shrimp, raw, peeled and deveined ( I used a smaller shrimp 40-60 per pound)

1 Tablespoon Olive Oil

1/4 Cup White Beans, cooked

1/4 Cup Onions, medium diced

1/4 Cup Tomatoes, fresh, medium diced

1/4 Cup Kalamata Olives, pitted and sliced

2 Tablespoons White Wine

1 Tablespoon Parsley, fresh, chopped

1/4 Teaspoon "Spike" original seasoning

1/8 Teaspoon Crushed Red Chili Flakes

1/2 Cup Broccolini, lightly steamed.

In a medium sauté pan on high heat with olive oil, sear the shrimp very quickly for 1 minute on each side. Add your onions until they become translucent and continue adding the chopped garlic, white beans and Kalamata olives. Deglaze with inexpensive white wine. Reduce the heat, and add the tomatoes, parsley, "Spike" seasoning and crushed red chili flakes.

Serve warm with steamed Broccolini or your favorite green vegetable. Get creative and add a hint of fresh squeezed lemon juice. It brings out a burst of color and the flavors go great!!

"STOP DIETING AND LEARN HOW TO EAT"

WWW.CHEFJASONKIEFFER.TUMBLR.COM







NOW THAT'S A WRAP!!

Southwest Black Bean and Cabbage Wrap

with

Sweet Corn, Avocado and Nopales Salad

 

 

Today is Saint Patrick's Day, and I know what you're thinking!! 

Where's the Corned Beef? 

Well, I decided to stay true to "Meatless Mondays" and stay on track. This dish was inspired from a request on line, so keep them coming:)

 



 

 

 

 

 

 

 

 

 

 

1 (15-ounce) can Black Beans, rinsed and drained

1 Egg (or, you can keep this dish “Vegan” and use a Flax Seed Slurry)

1/4 Cup Yellow Onion, small diced

1/2 Cup Brown Rice Bread Crumbs (Why? Because they are “Gluten-Free”)

1/2 Cup Quinoa, cooked

1/4 Cup Tomato, puree

1 Teaspoon Garlic, fresh, chopped

1 Teaspoon Cumin, powder

1 Teaspoon Chipotle Paste, or 1/4 Teaspoon Chipotle, powder  

1 Tablespoon Cilantro, fresh, chopped

1/2 Teaspoon Sea Salt

 

In a medium size mixing bowl, incorporate all the ingredients together and form

patties. I usually use a large ice cream scoop so that the portions are uniform.

 

In a medium size sauté pan, with a small amount of olive oil, sear each patty on high heat for approximately 2 minutes on each side.

 

Slightly steam 2 pieces of Napa Cabbage for 20 seconds and wrap the Black Bean patties  with it.

 

Sweet Corn, Avocado and Nopales Salad

 

2 Cups Sweet Yellow Corn, off the cob or frozen and thawed

1 Cup Avocado, small diced

1 Cup Nopales, cooked and julienned

1/4 Cup, Red Bell Pepper, small diced

1/4 Cup, Green Onion, sliced

1 Teaspoon Serrano Pepper, minced

1/4 Cup Cilantro, fresh, chopped

2 Tablespoons Olive Oil

1/4 Cup Apple Cider Vinegar ( Lime or Lemon Juice are great alternatives )

Sea Salt to taste

 

In a mixing bowl, combine all the ingredients together and mix lightly so that the avocado keeps its shape.

 

Top each wrapped patty with as much Corn and Avocado salad as you wish.

 

-IT'S DELISH