FARM TO TABLE – PUFFED QUINOA

When you check out your Local Farmers Market at this time of year, you get so many delicious produce; especially fruits and vegetables grown here in the beautiful Okanagan Valley. Picked at the height of freshness, this is the best time to start cooking jams and pickling vegetables. Doing so means you can enjoy all the healthy goodness from the Okanagan Valley in the cold winter months. A little preserved summer treat on a cold, rainy day will give you a smile and good memories of those lazy days of summer.

RECIPE OF THE MONTH:

Puffed Quinoa (Serves 4)
Basil Lime Dressing:
15g Basil
15g Parsley
40g Coconut oil (solid state)
50g Rice Vinegar
30g Lime Juice (if you use a fresh lime you can include the lime zest!)
150g Extra Virgin Olive Oil
Add all ingredients in an insert and blend until everything is combined and smooth.
Finish with Salt and pepper.

Puffed Quinoa:
120 g Puffed Quinoa
2 ripe Heirloom Tomatoes
2-3 peaches, nectarine or apricot – or favorite fruit of your liking
240g of your favorite nut mix
Wash and clean micro greens, sprout, herbs or salad for garnish.
Slice tomatoes and fruits in wedges.
Mix the basil lime dressing with the puffed quinoa.
Torch or grill fruit wedges.

Plating:
Place Puffed quinoa on a plate. (I always prefer a kind of freestyle plating)
Arrange tomato, fruit and nuts on the plate and garnish with salad.
Enjoy!

About CHEF MARCO HERBERGS:

After receiving his Diploma as Master Chef of Professional Education and Training in 2004, Chef Marco Herbergs held the prestigious position of Executive Head Chef at the Treculinari AG, Restaurant Loewen in Meilen Switzerland until 2011, which was when he and his family made their life-long dream come true and immigrated to Canada. Their pursuit of a bounty of season ingredients, world class wines and the relaxed outdoor lifestyle is what led them to the Okanagan. Marco has honed his skills in some remarkable restaurants including Gasthof Loewen in Switzerland and the Fairmont Chateau Lake Louise. With over 17 years of experience in managing different Hotel Kitchens, he is an extremely motivated individual who strives for excellence in all areas of his life, which has been a strong attribute to his successful career as a Chef. His love for haute cuisine has him emphasizing local products and good quality which leads to good living. Chef Marco shops locally when possible and sources out the best product for each menu item to create the ultimate dining experience.

Saturday, August 08 2015

Posted by: CHEF MARCO HERBERGS

Categories:

Farm to Table

Categories:

  •   Crystal Gem of the Month
  •   Do it naturally
  •   Farm to Table
  •   Fitness & Exercise
  •   Health & Wellness
  •   Insights from Kurspa
  •   Mindfulness with Dr. Strauss
  •   My Health Story