Jazz™ Apple Winter Power Bowl
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1 Jazz apple, small diced 7720
Apple Jazz 1EA$1.57 • Chq -
1 ½ cup cooked quinoa 7721
Bob‘s Red Mill Quinoa Traditional Grain Gluten Free 737G$8.53 • Chq -
1 cup cooked farro 7722
Bob‘s Red Mill Farro Organic 680G$8.26 • Chq -
½ cup toasted chopped pecans 7723
Compliments Pecans Chopped 100G$4.62 • Chq
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1 bunch lacinato kale, ribs removed and chopped 7724
Kale Lacinato Bunch 1EA$4.87 • Chq -
1 T extra virgin olive oil 7725
Sensations Oil Olive Extra Virgin 500ML$9.75 • Chq -
½ tsp kosher salt 7726
Windsor Salt Coarse Kosher 1.36KG$6.09 • Chq
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1 bunch carrots, peeled and sliced 7727
Carrots Bunch 1EA$3.65 • Chq -
2 tsp extra virgin olive oil 7728
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¼ tsp kosher salt 7729
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2 T extra virgin olive oil 7730
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1 T red wine vinegar 7731
Compliments Vinegar Wine Red 500ML$3.65 • Chq -
¼ tsp kosher salt 7732
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20 turns fresh cracked pepper 7733
Club House Black Peppercorn Grinder 35G$10.97 • Chq
*To cook quinoa:
In a small pot, warm 1 T extra virgin olive oil. Add about ½ cup of quinoa and toast slightly. Add 1 ½ cups of water, pinch of salt, and bring to a boil. Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed. Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb and remaining liquid.
*To cook farro:
Bring a medium/large pot of salted water to a boil (should taste like the ocean). Stir in ⅔ cup of farro and cook for 45 minutes. Strain remaining liquid and set farro aside.
Preheat the oven to 400 degrees.
Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes.
In a large saute pan, heat olive oil until warm and then add chopped kale. Char slightly and then continue to saute until tender.
In a large mixing bowl, mix together the cooked quinoa, carrots, and kale.
Whisk together the ingredients for the vinaigrette and then stir into the grain mixture. Fold in diced apples and pecans and serve warm or chilled.