Sunchokes in white cheese sauce AND sautéed sunchokes.

Ideal with Christmas, Thanksgiving, or roast dinners.

Sunchokes in white sauce with cheese

Ingredients:

• 20 small sunchokes
• 1 cup of plain flour
• 1 stick of butter
• 1 cup of grated fresh parmesan
• 1 cup of grated mozzarella
• half a cup of sliced parsley
• an extra two inch slice of parmesan to grate on top
• 1 teaspoon of black pepper
• 1 liter of milk

White Sauce Steps:

We begin by making the roux. Melt one stick of butter in a saucepan. Grind in one teaspoon of black pepper (or to your palate). As soon the butter melts, add one cup of flour. Stir in the flour so that it absorbs all butter. Stop stirring and let the roux heat for about 15 seconds before stirring again. Let it sit again for another 15 seconds, before adding one fifth of the milk. Pour in milk. Let the milk heat slightly (about 15 seconds) before stirring into the roux. Once the milk has been absorbed by the roux, add another fifth of milk. Again, let the milk heat slightly (about 15 seconds) before stirring into the roux. Once the milk has been absorbed by the roux, add another fifth of milk. Now a sauce will well and truly being forming. Stir until all ingredients are combined before adding another one fifth of the milk. Combine all ingredients and then add the remaining milk. Combine all ingredients. If any lumps form, use a hand held automatic whisk to combine all ingredients into a smooth white sauce. There should be no lumps. Slowly add all cheeses and stir in. Once the cheeses have melted, the sauce is ready. Set aside. Turn the oven onto 350.

Sunchokes with white cheesy sauce Steps:

Wash the sunchokes thoroughly. Slice into thin slices so that they are similar in dimensions to a quarter (coin) or larger (but not thicker). Lay the sunchokes on a porcelain or glass baking dish that is oven proof as well as idea for serving. Sprinkle the parsley over the sunchokes. Pour on the cheesy white sauce. Place the dish in the oven for 20 minutes. Remove and grate on the extra parmesan cheese. Return to the over for 10 minutes. Voila, the yummy dish is made!!

Sautéed Sunchokes

Ingredients:

• 20 small sunchokes • 2 cloves of garlic • one half cup of finely slices parsley • 2 tablespoons of extra virgin olive oil • ground black pepper to taste

Steps:

Wash the sunchokes thoroughly. Slice into thin slices so that they are similar dimensions to a quarter (coin) or larger. Slice and dice garlic or use a garlic crusher and empty contents into a sautéing pan. Pour in the extra virgin olive oil and the sunchokes. Before placing on a medium heat, throughly stir and coat the sunchokes in the olive oil. Add the parsley and place on stove. Saute until the sunchokes are golden brown on either side. Add ground black pepper to taste. Serve!

Summer Salad

Summer Salad

Ingredients:

• Three cups of chopped butter lettuce
• One cup of arugala
• One quarter of a cup of feta (that had been marinating in garlic, tarragon, extra virgin olive & cracked black pepper)
• 2 diced Persian cucumbers
• 6 sliced green onions
• One eighth of a cup of unsalted cashew pieces
• 10 diced strawberries
• One eighth of a cup of dried cranberries

Steps:

Combine ingredients & toss in large bowl. Prepare dressing for mixing.

Summer Salad Dressing

Ingredients:

• One quarter of a cup of aged white vinegar
• 1 tablespoon of rice wine vinegar
• A splash of aged balsamic vinegar
• ½ cup of extra virgin olive oil
• 2 sliced and diced garlic cloves
• 2 squeezed lemons
• 2 tablespoon of Dijon mustard
• 1 tablespoon of sweet chili sauce
• Himalayan sea salt
• Cracked black pepper

Steps:

I did not dress the salad. I let our guests dress the salad themselves.  They loved every bite of this delish summertime favorite.

Grilled Asparagus

Grilled Asparagus

Ingredients:

• One bunch of asparagus spears
• One lemon
• One tablespoon extra virgin olive oil
• Cracked black pepper
• Add shaved parmesan cheese

Steps:

I soaked a large handful of spears in the juice from one lemon and then splashed on some extra virgin olive oil and cracked black pepper before grilling on the barbecue for only 2 minutes.

Feta & Cashew Butter Lettuce Salad

Feta & Cashew Butter Lettuce Salad

Ingredients:

• one quarter of a cup of aged white vinegar
• one quarter of rice wine vinegar
• ½ cup of extra virgin olive oil
• 2 sliced and diced garlic cloves
• 2 squeezed lemons
• 4 tablespoon of Dijon mustard
• 2 tablespoon of honey
• 1 tablespoon of sweet chili sauce
• Himalayan sea salt
• cracked black pepper

Steps:

This meal needs only a very simple salad. Combine a hand full of arugala, with butter lettuce, cherry tomatoes cut in half, feta cubes, cashes and a sprig of basil.

Grilled Baby Broccoli

Grilled Baby Broccoli

Ingredients:

• 1 bunch of baby broccoli
• 2 tablespoons extra virgin oil
• Cracked black pepper
• Sea Salt Flakes

Steps:

Baby Broccoli on the BBQ is the most scrumptious of vegetables. Soak the baby broccoli in extra virgin olio, cracked black pepper & cracked sea salt flakes before placing on the BBQ for 30 seconds on either side. Crispy deliciousness.

Two kinds of Quinoa

Two kinds of Quinoa

Ingredients:

• 3 Telma stock cubes
• 3 cups of quinoa (red and white)
• 2 red onions
• 12 green onions
• 3 cloves of garlic
• Extra virgin olive oil
• 1 bunch of finely sliced European parsley
• ¼ cup of sliced basil
• ½ cup raisins
• ½ cup of crumbled feta
• ½ cup of pine nuts
• Himalayan sea salt
• Cracked black pepper

Steps:

I cooked the quinoa in Telma stock cubes and water as I prepared the yummy added ingredients. The ratio is one cup of quinoa to 2 cups of water. It takes 15-20 minutes before it becomes fluffy when stirring a fork though the grain. I sautéed 2 red onions, 12 green onions & 3 cloves of garlic in one table spoon of extra virgin olive oil and then stir the onions into the cooked quinoa. I added one bunch of finely sliced European parsley, one quarter of a cup of sliced basil, one half of a cup of raisins, one half of a cup of crumbled feta, and one half of a cup of pine nuts cooked until golden brown. I then added ground Himalayan sea salt & cracked black pepper to taste.

** To roast pine nuts -- I place in a shallow pan and cook over a medium heat and constantly shake the pan (in a back &forth motion) until golden brown.

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