BBQ Menu (Need Intro,Macros)
Mostardo
Roasted Beet & Fennel Salad
Red Whine Quinoa
Mostardo
Serving size 2 TbspIngredients
- Full Head Celery , trimmed & diced
- ¼ C Raw Sugar
- 2 Tbsp Honey
- 1 Stick Cinnamon
- 1 Star Anise
- 2 Lemon , juiced
- Sea Salt
- 1 Tbsp
Directions
- Put everything except the mustard in a large pan over medium heat. Bring to a simmer and cook for 45 minutes or until the mixture turns sticky and the celery looks translucent. Remove and discard the cinnamon stick and star anise; cool completely. Once cool, stir in the mustard and transfer the mixture to a jar and store in fridge up to two weeks.
Roasted Beet & Fennel Salad
Ingredients
- 2 Large Bulbs Fennel , cut into large chunks
- 2 Large Golden Beets , cut into large chunks
- 2 Tbsp Olive Oil
- Sea Salt & Pepper
- ½ C Pignoli (aka, pine nuts)
- 1 Tbsp Honey
- 2 Tbsp Citrus Champagne Vinegar (or other mild vinegar)
- 1 Orange , zested and juiced
- 2 Tbsp Olive Oil
- Sea Salt & Pepper
- Assorted Greens
Directions
- PreHeat oven to 425F. Parchment line a baking sheet.
- Place beets and fennel on baking sheet. Toss with EVOO and Sea Salt. Bake for 30 minutes or until crispy and golden. Remove from oven.
- Toast pignolis in a dry skillet on medium heat until golden. Remove from heat.
- Whisk together Honey, Vinegar, Juice, Zest, Salt & Pepper. And toss in a salad bowl with vegetables and pignoli. Serve over greens.
Red Whine Quinoa
Ingredients
- 1 Tbsp Olive Oil
- 1 Medium Onion , sliced
- 1 Tbsp Ginger , minced
- 1 Cinnamon Stick
- 1 Star Anise
- Sea Salt & Pepper
- 1 C Quinoa , rinsed
- 1 C Red Wine
- 1 C Water
Directions
- Heat oil in saucepan over medium heat. Add onion and saute until soft and golden. Add ginger and spices, and saute until fragrant. Add quinoa, and saute until toasted.
- Add Wine and Water. Bring to a boil, reduce to a simmer, and cook for 15 minutes or until most of the liquid is absorbed. Remove from heat, cover with a lid, and set aside until ready to plate and serve.
