Stop by and see me at Oil & Vinegar at Waters Creek this Friday from 4:00-6:00 for a free cooking demonstration and generous tastings.
It’s all about Pasta and fantastic flavor!
Below is one of my most requested recipes from my last demonstration
at Oil & Vinegar. See you Friday!
Quinoa and Kale
1 tablespoons olive oil
1 large shallot finely minced
3 cups cooked quinoa
2 packed cups kale finely chopped
1 jar Pesto Alla Genovese
½ jar Pomodori sun dried tomatoes
½ jar green olives stuffed with feta
½ cup golden raisins
½ cup pumpkin seeds
Salt to taste
In a large chefs pan heat oil and cook shallot until it begins to brown about 5-6 minutes. Stir in quinoa, pesto, tomatoes, olives, raisins and seeds and heat through. Add Kale and cook an additional 5 minutes to warm and soften kale.