Quinoa Vegetable Meatballs from Fresh Balance Nutrition
This recipe is by Nutirtionist Jennifer Cohen Katz RDN LDN CC. You can find more about it at freshbalancenutrition.com Ingredients 1 ¼ cup cooked quinoa, divided 2 Tablespoons olive oil ½ medium yellow onion, sliced 2 garlic cloves, minced or pressed 8 ounces container bella mushrooms, sliced 1 cup spinach, sliced 1 egg ¼ teaspoon salt ¼ teaspoon pepper ½ cup chickpea flour ⅓ cup fresh dill 1 teaspoon cumin ¼ teaspoon red pepper flakes 2 tablespoon nutritional yeast 1 tablespoons tamari ½ teaspoon sea salt ¼ teaspoon pepper Directions In a large pan, heat 2 tablespoons of oil. Add onion and sauté 5 minutes until soft and translucent. Add garlic and mushrooms. Sauté 5-8 minutes until the mushrooms are tender. Stir in spinach until wilted. Remove from heat and set aside. Preheat the oven to…
Pollo en Crema de Championes with Traditional Authentic Mexican Food
This recipe is brought to you by Traditional Authentic Mexican Food Ingredients Linganore Chardonnay 1 whole white onion 2 heads of garlic 16 oz mushroom bella 16oz of sour cream 16oz of heavy whipping cream 8oz of manchego Stick of butter Salt Chicken breast or thighs, it’s up to you
SCALLOPED POTATOES WITH TERRAPIN WINE
INGREDIENTS 3 Tbsp butter 3 Tbsp flour 1½ cups milk 1/3 cup Linganore Terrapin white wine 8 oz Gruyere cheese, grated 4 oz Dubliner cheese, grated 2 slices (2 oz) Cooper Sharp White American Cheese (deli counter) 4 medium Russet potatoes 1 onion Salt Pepper DIRECTIONS Preheat oven to 375 degrees Fahrenheit. In a medium-sized pot, over medium-low heat, melt butter. Add flour and mix until smooth. Pour milk into flour/butter mix – medium-slow – so that the flour/butter mix doesn’t form clumps, but stirs into a smooth sauce. Add wine. Stir to make sure flour/butter mix is off the…
Dairy-Free Cashew Cheese with White Wine
INGREDIENTS 1 cup raw cashews, soak 3 hours or overnight ¼ cup water 2 tablespoons lemon juice 2 tablespoons Linganore Terrapin Wine 1 teaspoon dijon mustard 2 cloves garlic ¼ cup nutritional yeast ½ teaspoon sea salt ¼ teaspoon pepper FLAVOR OPTIONS ½ cup roasted red peppers, chopped ⅓ cup green onion, chopped DIRECTIONS Drain and rinse the soaked cashews. Place in a high-powered blender. Add remaining ingredients and blend until smooth, scraping down sides as needed. For Flavored Versions Roasted Red Pepper – omit water; add chopped red pepper and pulse or blend into cashew cheese base. Green Onion – pulse chopped green onions into cashew cheese base.
BLACKENED SHRIMP AND CRAB RISOTTO
This recipe was created by George Gregorakos, Chef and Owner of The Big Crab Cakes INGREDIENTS 1 pound large raw shrimp 1 pound crabmeat 2 tablespoons Blacked seasoning 1 tablespoon olive oil ½ teaspoon paprika Kosher salt Freshly ground black pepper 8 cups (2 quarts) low-sodium chicken broth 2 tablespoons unsalted butter 1 small white onion, diced 4 cloves garlic sliced thin 2 cups arborio rice ½ cup dry white wine 1 ½ cups grated Parmesan cheese 1 cup finely chopped Italian parsley leaves, divided DIRECTIONS Rinse the shrimp and pat them very dry. Drizzle with the oil, sprinkle with the…
