5 YEAR ANNIVERSARY RECIPES

Transcription

1 5 YEAR ANNIVERSARY RECIPES FROM UC DAVIS INTEGRATIVE MEDICINE POTATO-SPELT GNOCCHI WITH ROASTED ASPARAGUS PUREE AND OLIVE TAPENADE SEARED YOUNG FAVA BEANS SHAVED ASPARAGUS AND CARROT SALAD WITH LEEK AND MEYER LEMON CONFIT, PICKLED GREEN STRAWBERRIES AND AVOCADO

2 Potato-Spelt Gnocchi With Roasted Asparagus Puree and Black Olive Tapenade 6 SERVINGS 20min PREP 2 hr COOK INGREDIENTS ½ cup green garlic, thin sliced 2 cups asparagus, thin biased sliced Potato-Spelt Gnocchi Roasted Asparagus Puree Black Olive Tapenade Salt and pepper to taste Chopped herbs of choice 1 Heat a large skillet over medium-high heat. Add green garlic and asparagus and sauté for 30 seconds, till they wilt. 2 Push to side of the pan and add the Potato-Spelt Gnocchi. Continue to sauté without moving for seconds to allow ingredients to develop a crust. 3 Turn gnocchi and mix with the garlic and asparagus. Continue to sauté another 2 minutes to heat through. Season with salt (optional) and pepper. 4 For each serving, place 3 tablespoons of the Roasted Asparagus Puree on a serving plate, top with the gnocchi mixture. Sprinkle 2 teaspoons of the Black Olive Tapenade over the gnocchi followed by chopped herbs. POTATO-SPELT GNOCCHI 3 large Yukon Gold Potatoes, baked ½ cup whole-spelt flour ⅔ cup all-purpose flour, more as needed 1 Remove skin from baked potatoes. Pass potatoes through a potato ricer or mash potatoes. 2 Slowly knead in flour until it forms a soft dough. 3 Cut off ¼ of dough and roll into a 1 inch thick rope. Use the remaining dough to make 3 more ropes. Cut each rope into ½ inch long segments, and pinch the sides of each piece of dough so it looks like a bow tie. 4 Place the finished gnocchi on a floured pan. Freeze gnocchi for 1 hour. 5 To cook, blanch gnocchi in water until they float. Cool in an ice water bath and drain. cont.

3 Potato-Spelt Gnocchi With Roasted Asparagus Puree and Black Olive Tapenade (continued) ROASTED ASPARAGUS PUREE ½ medium yellow onion, sliced ½ inch thick 8 10 asparagus stalks, sliced into 2 inch segments ½ cup water* Salt and pepper to taste (optional) 1 Heat oven to 400 F. 2 Toss together onion, asparagus, a small amount water* and a pinch of pepper. 3 Place items in a baking dish and roast in the oven for 15 minutes. 4 Remove from oven and cool to room temperature. 5 Place in a high-speed blender. Add 2 3 tablespoons water* and puree on high, slowly adding the remaining water to form a thick emulsion. Add salt (optional) and pepper to taste. If the mixture is not perfectly smooth, pass through a strainer. *original recipe calls for ½ cup extra virgin olive oil. BLACK OLIVE TAPENADE 1 cup cured black olives, rinsed and pitted 1 teaspoon lemon zest ½ teaspoon ground chile Urfa (substitute ⅓ teaspoon chile flake) 2 tablespoons water 1 Combine all ingredients in a food processor or blender and puree until tapenade resembles a course paste.

4 Seared Young Fava Beans 6 SERVINGS 10 min PREP 10 min COOK INGREDIENTS 1 ½ pounds young fava beans 2 cloves garlic, peeled and minced Chile flakes to taste Course sea salt to taste (optional) 1 lemon cut into wedges 1 Heat a very large skillet over high heat. Add half the fava beans and do not move for 30 seconds or so until fava beans blister. 2 Add ½ the garlic and a pinch of chile flake and salt to taste, if using. Toss the beans in the pan for about a minute. 3 Remove from the pan to a platter, and repeat with the remaining beans. Sprinkle with course sea salt (optional) and serve with wedges of lemon.

5 Shaved Asparagus and Carrot Salad With Leek and Meyer Lemon Confit, Pickled Green Strawberries and Avocado 6 SERVINGS 20min PREP 40min COOK INGREDIENTS 2 Meyer lemons ½ cup vegetable broth* 1 bunch asparagus 2 medium carrots, peeled 1 medium leek, cleaned and sliced into ⅓ inch rounds 2 avocados, mashed ½ cup pickled green strawberries Parsley, fresh oregano, edible flowers of choice Salt (optional) and pepper to taste Vegan Parmesan style cheese to taste (optional) 1 Preheat oven to 350 F. Slice one of the Meyer lemons in quarters, then slice each quarter into very thin segments. Place in a mixing bowl with the leek. 2 Juice the second Meyer Lemon and pour juice over lemon slices and leeks. Season with salt (optional) and pepper. 3 Place in a small baking dish, cover with foil and bake for 30 minutes or until leeks are soft. Cool to room temperature or refrigerate before using. 4 Remove the tough segment of asparagus stems. Using a u-shaped peeler, peel the asparagus and carrots to create ribbons and place in a mixing bowl. 5 Add ½ of pickled green strawberries to the bowl followed by ½ of cooled lemon-leek confit. Add pepper and more confit to taste. 6 Place a portion of the avocado mash in the center of a plate, press it down to create a thin disk. Top with a portion of the shaved asparagus salad. Place a few more slices of the pickled strawberry around the plate. Sprinkle with vegan parmesan (optional). Scatter with torn parsley, oregano leaves and edible flowers of choice. *original recipe calls for ½ cup extra virgin olive oil.

6 A BIG THANK YOU TO OUR Talented Chef! CHEF ERIC TUCKER Eric Tucker is the founding and current Chef co-owner of Millennium Restaurant. He is the principal author of The Millennium Cook Book and The Artful Vegan. A graduate of The Natural Gourmet Cookery School in NYC, his culinary passion has been to elevate vegetable based cuisine to the sublime! Millennium s cuisine can be described as a convergence of many ethnic styles with northern California sensibilities and contemporary presentation. For more information visit: