Fresh Garden Quinoa Salad
Alpine Fresh
1 pound Alpine Fresh* asparagus,
stems trimmed
½ pound Alpine Fresh* French
green beans, trimmed
½ pound Alpine Fresh* sugar snap peas
1½ cups quinoa, rinsed and drained
;⁄; cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Cut green vegetables on the diagonal into 1-inch pieces. In a saucepan of
boiling salted water, simmer the vegetables until bright green but crisp-tender,
about 3-4 minutes. Drain, then place in a bowl of cold water for 1-2 minutes.
Drain again and spread on a tray to cool. Pat dry.
Toast quinoa in a dry skillet over medium heat, stirring constantly, for about
4 minutes. Put toasted quinoa into a medium pot and add 3¼ cups water. Bring
to a simmer, then reduce the heat to low, cover, and cook for 30-35 minutes.
Remove from the heat and let sit, covered, for an additional 5 minutes, or until
all the water is absorbed and the quinoa is tender. Set aside, uncovered, to let
cool to room temperature. Flu; with a fork.
In a small bowl, whisk together oil, lemon juice, and salt and pepper to taste. Add
lemon zest and parsley. In a large bowl, combine tomatoes, asparagus, beans
and peas with the quinoa. Add the dressing and toss. Serve at room temperature
or lightly chilled. Garnish with pepitas/pumpkin seeds. Makes 8-10 servings.
Salt and freshly ground pepper
1-2 teaspoons grated lemon zest
2 tablespoons chopped fresh
Italian parsley
1 cup Alpine Fresh* grape
tomatoes, halved
¼ cup salted roasted pepitas/
pumpkin seeds, for garnish
Fruit & Panna Cotta Salad
Alpine Fresh
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon grated lemon zest, divided
2 teaspoons poppy seeds
1½ cups Alpine Fresh* fresh-cut
or whole mangoes diced into
½-inch pieces
3 cups Alpine Fresh* fresh-cut pineapples
diced into ½-inch pieces
2 cups Alpine Fresh* blueberries,
rinsed and drained
To prepare the panna cotta, pour milk and gelatin into the cream in a saucepan,
stirring until completely dissolved. Cook for 1 minute on medium heat, stirring
constantly. Remove from the heat, stir in sugar and vanilla, and pour into a bowl.
Cool, uncovered, to room temperature. When cool, cover with plastic wrap and
refrigerate until set (about 2 hours).
Whisk together honey, lemon juice, 1 teaspoon zest and poppy seeds. Combine
the fruit in a large bowl and drizzle with honey-lemon dressing, gently tossing
to coat. Spoon about ¼ cup panna cotta into individual bowls or glasses. Top
with fruit. Sprinkle with lemon zest. Makes 8-10 servings.
Recipes developed by Christine W. Jackson, food stylist.
* Brands may vary by region; substitute a similar product.
2 cups Alpine Fresh* blackberries,
rinsed and drained
PANNA COTTA
;⁄; cup skim milk
1 (. 25 ounce) envelope
un;avored gelatin
2½ cups heavy cream
½ cup sugar
1½ teaspoons vanilla extract
Salads 79
