Page 12 - Cuisione fo Arizona - Volume 8

Sorghum with Mixed Green’s
Prep Time: 20 minutes ; Cook Time: 1 hour; Yield: 4 cups
1/2 cup dry sorghum, rinsed 2 cups water
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon agave nectar 1/2 teaspoon kosher salt 1/8 teaspoon white pepper
1 cup thinly sliced small cucumbers
3 roma tomatoes, seeded & nely chopped 1/3 cup nely diced red onion
1 cup chopped mixed baby greens
(kale, arugula, mizuna) 1/4 cup nely chopped parsley
1. Bring sorghum and water to a boil. Boil for 5 minutes and then reduce heat to a simmer and cover. Cook for 55 minutes or until water is absorbed. Remove from heat and spread sorghum evenly on a baking sheet to cool completely. Set aside.
2. Whisk lemon juice, olive oil, agave, salt and pepper in a small bowl. Transfer cooled sorghum to a large mixing bowl. Pour dressing over sorghum and mix well to combine. Fold in cucumber, tomatoes, onion, mixed greens, and parsley.
Chef’s Note: If you are unable to nd sorghum, substitute pearl couscous.
Chioggia Beets with Fennel & Orange
Prep Time: 30 minutes Cook Time: 5 minutes Yield: 4 servings
1/2 pound Chioggia beets
1 large fennel
1/3 cup orange juice
1 tablespoon orange zest
2 tablespoons brown sugar
1 tablespoon red wine vinegar 1/4 teaspoon kosher salt
1/2 red onion, thinly sliced
1 tablespoon fennel fronds Freshly cracked black pepper
1. Remove roots and tops from each beet. Slice beets into 1/8 inch thick rounds.
2. Cut the top off of the fennel bulb. Save fennel fronds for garnish. Slice fennel bulb in half and cut out the core and discard. Thinly slice bulb 1/8 inch thick. Reserve the other half of the fennel bulb for another use.
3. Bring orange juice, zest, brown sugar, vinegar and salt to a boil in a large skillet. Reduce heat to a simmer.
4. Add beets, fennel and red onion. Cook for 2 minutes, stirring occasionally.
5. Transfer mixture to a serving platter and garnish with fennel fronds and freshly cracked black pepper.
Roasted Squash Taco’s
Prep Time: 20 minutes; Cook Time: 35 minutes; Yield: 4 tacos
Cuisine of ARIZONA
The Premier Culinary Guide to the Grand Canyon State cuisineofarizona.com 11
1 sweet dumpling squash
2 tablespoons vegetable oil, divided 1/3 cup diced onion
1 cup sliced mushrooms
1 cup thinly sliced yellow bell peppers 1 tablespoon coriander
1/2 teaspoon kosher salt
1/4 teaspoon chili powder 1 tablespoon lemon juice 4 our tortillas
4 tablespoons shredded
Monterey jack cheese 4 teaspoons cilantro leaves
1. Wash squash and pat dry. Peel most of the outer skin off the squash using a vegetable peeler and discard. Cut squash in half and scrape out seeds and discard.
2. Cut squash into 1/4-inch-thick slices and then cut into 1/4-inch-thick sticks. Place on a sheet pan and toss with 1 tablespoon of olive oil and 1/4 teaspoon salt. Bake in a preheated 400 degree oven 20-25 minutes or until tender.
3. Heat remaining 1 tablespoon of olive oil in a large skillet over medium high heat. Add onion, mushrooms, bell pepper, coriander, 1/4 teaspoon salt and chili powder. Cook for 5 minutes, stirring occasionally. Add lemon juice and mix well.
4. Combine warm squash with mushroom mixture.
5. To assemble tacos add one portion of vegetable mixture, one tablespoon of cheese and one teaspoon cilantro to each our tortilla.
Farmers Market Magazine