Green Cuisine Recipes

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Green Cuisine Recipes

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Jul 13, 2009 8:18 am US/Eastern

Green Cuisine Recipes

PHILADELPHIA (CBS 3) ―

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Green Cuisine Recipes:

Quinoa, Corn and Tomato Salad
Ingredients
2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, dices
1/4 cup finely chopped fresh flat-leaf parsley
2 tbsp chives, chopped
2 tbsp olive oil
1 lemon, juiced and zested
Salt and pepper

Preparation
Combine 2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10-12 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
In a large bowl, combine the remaining ingredients. Toss to mix, serve.
6 Servings

Berries with champagne and mascarpone
Ingredients
2 cups strawberries, halved
1 pint blueberries
1 pint raspberries
1 pint blackberries
¼ cup champagne
6 tbsp mascarpone
2 tsp agave
½ lemon, juiced

Directions
In a lagre bowl, combine berries with mint and champagne. Divide into 6 serving bowls. In a separate bowl mix together lemon juice, agave and mascarpone. Garnish berries with cheese mixture and serve.

Rainbow Chard with Cranberries
Ingredients
2 bunches of rainbow chard
¼ cup dried cranberries
1/2 tsp hot red pepper flakes
1 tbsp olive oil
Salt and pepper to taste

Directions
Remove ends of stems from chard. Slice leaves and stems.
Heat 1 tbsp olive oil in a sauté pan. Add chard and cook for 3-4 minutes to wilt. Add cranberries and red pepper flakes. Cook 2-3 minutes. Season with salt and pepper, toss together and serve
Yield 4 servings

Roasted Vegetable Ratatouille
Ingredients
1 zucchini, large chop
1 summer squash, large chop
1 cup cherry tomatoes
1 small eggplant, large chop
1 orange bell pepper, large chop
1 red onion, large chop
2 cloves garlic, chopped
3 tbsp herb oil *
Salt and pepper to taste
Directions
Pre heat oven to 450 degrees

In a large roasted pan, combine all ingredients. Toss to evenly coat with oil. Roast, uncovered for 30 minutes or until tender.

*Herb Oil
1 cup olive oil
1/4 fresh parsley
1/4 cup fresh basil
1/4 cup fresh chives
1/4 cup fresh oregano

Combine all ingredient in a food processor or blender. Make at least 30 minutes ahead so flavors can infuse into oil.