DESCRIPTION
Blogger Liz Moody shares her recipe for Pecan Peach Crumble, perfect for a sweet mid-afternoon snack or a nutritious dessert!
INGREDIENTS
- 1/3 cup chopped pecans
- 4 peaches, halved with the pit removed
- 3 tablespoons grass-fed butter or coconut oil, softened but not liquid
- 1/3 cup rolled oats
- 1/3 cup oat flour
- 1/3 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine grain sea salt
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit.
- Use a fork or your fingers to mix the pecans, butter, oats, oat flour, coconut sugar, vanilla, cinnamon, and salt in a bowl until a crumbly topping forms.
- Arrange peaches cut side up in a shallow glass baking dish, then distribute crumble evenly between them.
- Bake for 30-40 minutes until the crumble is golden brown and enjoy!
DESCRIPTION
Recipe by Chef Chung Chow, noreetuh restaurant in New York.
INGREDIENTS
- 1 pound sushi grade Big-Eye tuna loin
- ½ cup dried seaweed (such as ogo and/or tosaka), rehydrated 10 minutes in cold water
- ½ small red onion, thinly sliced and soaked in ice water 10 minutes
- 1 scallion, thinly sliced on the bias
- ¼ cup macadamia nuts, roughly chopped
- Toasted white sesame seeds, to taste
- ½ teaspoon sea salt
Soy-Pickled Jalapeño Peppers
- 1/2 pound jalapeño peppers, stems trimmed
- 1 bottle distilled white vinegar
- 1 cup soy sauce
Dressing
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 teaspoon tobanjan*
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
INSTRUCTIONS
- Prepare soy-pickled jalapenos by placing peppers in a wide mouth container or large bowl. Add soy sauce vinegar to cover peppers. Drain and reserve liquid.
- Place liquid mixture in small sauce pan and bring to boil over medium heat. Pour over peppers. Cool to room temperature. Refrigerate until ready to serve.
- Make dressing by combining soy sauce, rice wine vinegar and tobanjan in small bowl. Gently whisk in canola oil and sesame oil. Set aside.
- Cut tuna loin into half inch cubes. Season with the reserved dressing.
- Add rehydrated seaweed, drained sliced red onion, scallion, 8-10 slices of soy-pickled jalapeno, macadamia nuts and sesame seeds.
- Toss gently to combine. Garnish with additional sesame seeds, scallions and sea salt.
*Tobanjan is a spicy miso sauce found in Asian specialty stores and some supermarkets. If you can’t find it, you can use Korean Chile Paste, Gochujang, or simply omit.
DESCRIPTION
This hearty, healthy salad is loaded with crunchy hazelnuts, whole grain quinoa, and tender kale. The combination of sweet dried cherries and a tangy honey balsamic dressing complements the nutty, savory flavors of the grains and greens to create a delicious side dish for any occasion.
INGREDIENTS
- ½ cup dry red quinoa, rinsed well
- 1 cup water
- 5 cups thinly sliced kale leaves
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- 1 cup toasted Oregon hazelnuts, chopped
- ½ cup dried cherries
- 2 tablespoons crumbled feta cheese
Vinaigrette
- 2 tablespoons finely chopped shallot
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- To cook the quinoa, add it to a medium saucepot and pour in the water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, for 15 to 20 minutes, until tender. Transfer to a colander and rinse with cold water. Set aside.
- Add the kale to a medium bowl and pour in the 1 tablespoon of olive oil. Sprinkle with the ¼ teaspoon salt. Use clean or gloved hands to squeeze the kale, massaging the oil and salt into the greens. Massage for about 30 seconds. The kale will look slightly wilted. Set aside.
- Transfer the cooled quinoa to the bowl with the kale. Add the hazelnuts, cherries, and feta.
- To make the dressing, whisk together the shallot, olive oil, balsamic vinegar, and honey in a small bowl until all ingredients are combined into a dark dressing. Stir the salt and the pepper.
- Pour the dressing over the salad and toss to coat all ingredients well. Serve at room temperature or chilled.
