Roasted Root Vegetables, Pea Shoots, Toasted Almond, Sesame Sour Cream, Honey
Ingredients
- Baby Carrots
- Baby Beets
- Pea Shoots
- Slivered Almonds
- Green Onion
- 1/2 cup Sour Cream
- 1 tsp Sesame Oil
- 1 Tbsp Ginger
- 1 tsp Lemon
- Honey
Method: Thoroughly wash the baby carrots and beets. Quarter the baby beets leaving one whole to slice for garnish at the end. In a mixing bowl toss the root vegetables with olive oil, salt and pepper and roast in the oven at 350F until tender (carrots will take approx. 15-20 min and beets will be approx 35 min). While the vegetables are roasting take 1/2 cup of sour cream in a mixing bowl and add 1 tsp of sesame oil, 1 tbsp of grated ginger, 1 tsp of lemon zest and season with salt and pepper. Toast the slivered almonds in the oven. Slice the green onion and baby beet for garnish. When the vegetables are done roasting drizzle them with honey. Plate the root vegetables, add the sour cream and then garnish the salad with the raw beet, green onion, slivered almonds and the pea shoots.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
- Baby Carrots
- Baby Beets
- Pea Shoots
- Slivered Almonds
- Green Onion
- 1/2 cup Sour Cream
- 1 tsp Sesame Oil
- 1 Tbsp Ginger
- 1 tsp Lemon
- Honey
Method: Thoroughly wash the baby carrots and beets. Quarter the baby beets leaving one whole to slice for garnish at the end. In a mixing bowl toss the root vegetables with olive oil, salt and pepper and roast in the oven at 350F until tender (carrots will take approx. 15-20 min and beets will be approx 35 min). While the vegetables are roasting take 1/2 cup of sour cream in a mixing bowl and add 1 tsp of sesame oil, 1 tbsp of grated ginger, 1 tsp of lemon zest and season with salt and pepper. Toast the slivered almonds in the oven. Slice the green onion and baby beet for garnish. When the vegetables are done roasting drizzle them with honey. Plate the root vegetables, add the sour cream and then garnish the salad with the raw beet, green onion, slivered almonds and the pea shoots.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Blue Cheese and Carrot Corn Bread
Ingredients
- 2 Cups Cornmeal
- 2 Cups Shredded Carrot
- 1 Cup Milk
- 1/2 Cup Honey
- 3 Large Eggs
- 1 1/2 Cups All Purpose Flour
- 1/4 Cup Olive Oil
- 5 tsp Baking Powder
- 2 tsp Salt
- 1/2 Cup Crumbled Blue Cheese
Method
Preheat the oven to 375 Fahrenheit. In a mixing bowl add cornmeal, all purpose flour, baking powder and salt. In a separate bowl whisk together the eggs, milk, honey and olive oil. Add the wet ingredients to the dry ingredients and mix until smooth. Stir in the finely crumbled blue cheese and grated carrot. Line a baking sheet with parchment paper. Pour the
batter in and bake for 10-15 minutes.
If its a smaller baking sheet it will take longer, check with a toothpick,when it comes out clean it is done.
Let it cool and slice.
Enjoy! Steve + Melissa Gather Catering @gatherniagara
Grilled Romaine, Soft Boiled Hens Egg, Feta, Pickled Carrot, Cucumber, Cherry Tomato
Ingredients
- 1 Head of Large Romaine
- Soft Boiled Eggs
- Feta
- 5 Baby Carrots
- 1/2 Cucumber
- Cherry Tomato
- Olive Oil
- Balsamic Vinegar
Pickling Liquid -
- 4 Tbsp Sugar
- 2 Tbsp Salt
- 2 Tbsp Pickling Spice
- 6 Tbsp Vinegar
- 2 Cups Water
Pickled Carrots
Directions: Thinly slice baby carrots and place into container. Put pickling
liquid ingredients in a pot and bring the liquid to a boil. Pour liquid over
carrots and then let them cool in the liquid.
Romaine
Directions: Cut romaine into quarters, keeping the root attached so it stays
in four pieces. Lightly dress the romaine with olive oil and season with salt
and pepper. Grill romaine quickly on the barbecue. Drizzle romaine with
balsamic vinegar or whichever salad dressing you prefer.
Plating
Directions: Place Romaine and pickled carrots on plate, slice cherry
tomatoes, cucumbers. Cut soft boiled egg and season with salt and pepper.
Crumble feta over top and drizzle with olive oil.
Enjoy! Steve + Melissa Gather Catering @gatherniagara